Instructions

1. Prepare beer braised onions topping: peel and slice onions. Heat a large pan, add a tablespoon of oil and the sliced onion. Cook on medium, stirring regularly, until the onions soften and become translucent. Add salt and pepper to taste and continue cooking until the onions turn golden brown, then add about half a cup of beer in let it cook down. Once the liquids cook down and the onions turn golden brown, remove from pan and set aside.
2. Shred cabbage and get the rest of the ingredients ready. Place corn in a pot of salted water, bring to a boil and cook on medium for about 15 minutes, until the corn turns fork-soft. Remove from pot and cut away the corn kernels with a knife. Peel and finely slice onion.
3. Prepare no-mayo coleslaw topping: finely shred purple cabbage and grate carrot. Mix together the dressing by adding to a jar lemon juice, mustard, white balsamic vinegar, olive oil, salt and pepper. Close the jar with a lid and shake well for the ingredients to combine. Pour dressing over the purple cabbage and carrots and mix to combine.
4. Cut finely into the hot dogs just enough to break the surface. Add hot dogs to a heated pan and cook until golden brown, turning the hot dogs to cook on all sides. Once cooked, remove from pan and add in hot dog buns, open side down. Let fry for a minute, until the bread turns crispy brown, then remove from pan and set aside.
5. Assemble hot dogs: combine a couple of tablespoons of mayonnaise with a spoon of mustard and spread the mixture on top of the hot dog buns. On two buns, add the beer braised onions topping, some shredded white cabbage, a couple slices of onions and the hot dogs. On the other two buns, add no mayo coleslaw topping, some cooked corn, a couple slices of onion and hot dogs.
6. Drizzle the buns with some cocktail sauce and sprinkle with fried onions. Serve.