Prep your vegetable toppings: peel and shred one carrot, thinly slice a quarter of an English cucumber, and wash and tear off a ¼ cup of mint leaves.
Measure the ingredients for the spicy mayo: ¼ cup mayo, 1 tablespoon Sriracha (Asian chili garlic sauce) and ½ teaspoon sugar.
Mix together the ingredients for the sauce in a small bowl and set aside.
Cook your OSCAR MAYER SELECTS ANGUS HOT DOGS: Set a medium size frying pan to medium heat. Place Angus hot dogs in pan and cook for 6-8 minutes turning until dogs are crispy and slightly browned.
Prep your bun: Divide the spicy mayo among four buns, spreading down the side of each bun. Place slices of cucumber on each side and shredded carrots down the center of the bun.
Assemble your dog: Place a cooked dog in the center of the bun and top with more carrots and a few mint leaves.