Step 1

In a small bowl combine all of the ingredients for the sriracha mayo and whisk until smooth

Step 2

Can be made ahead and stored in the fridge, in an airtight container for up to one week.Preheat the grill to medium/medium-high heat

Step 3

Place the hot dogs on the grill, and cook, turning every so often, until they’re lightly charred on all sides, about 5 minutes

Step 4

Place the hot dog buns on the upper rack of the grill until lightly toasted

Step 5

Place the hot dog in the bun and drizzle with sriracha mayo

Step 6

Layer on the pickled veggies, cilantro, basil, cucumbers and jalapeños

Step 7

Serve immediately.