Food by VICE

Humm Dog Recipe

Bacon-wrapped hot dog. That is all.

by Daniel Humm
Oct 20 2016, 12:55pm

Photo by Hillary Eaton

Servings: 6
Prep time: 20 hours
Total time: 45 minutes


for the celery relish:
1 cup half sour pickles, finely diced
2 cup celery root, finely diced
1 cup celery, finely diced
2 tablespoons pickled mustard seeds
4 ounces white balsamic vinegar

for the truffle mayonnaise:
1 tub mayonnaise
1 jar truffle paste
15 grams truffle oil
40 grams kosher salt
70 grams fresh lemon juice

to finish:
6 hot dogs
6 potato hot dog rolls
6 slices bacon
6 tablespoons truffle mayonnaise
6 ounces celery relish
6 ounces gruyere cheese


1. Make the celery relish: Blanch and shock the celery and celery root. Mix the cooked and cooled celery, celery root, and mustard seed with the pickle brunoise. Season with the white balsamic and salt.

2. Make the mayonnaise: Mix all the ingredients together in a large bowl.

3. Make the hot dogs: Begin by toasting hot dog buns. When buns are toasted, spread a tablespoon of the truffle mayonnaise on each bun.

4. Pierce hot dogs with a fork several times. Wrap each hot dog with a single slice of bacon. Heat a sauté pan on medium-high. Place bacon wrapped hot dog in pan and cook, turning often, until bacon is crispy and has rendered most of its fat. Place bacon wrapped hot dog into bun. Top each with 1 ounce of gruyere cheese. Place these hot dogs on an oven proof pan and place in broiler quickly to melt cheese. Remove from broiler and top each with one ounce of celery relish. Serve immediately.

From What Happens When One of the World's Fanciest Chefs Starts a Food Truck

Daniel Humm
Nomad food truck
gruyere cheese
hot dog buns
potato rolls