Patagonian Hot Dogs with Avocado MayoRecipe from Weber's Big Book of Burgers™ by Jamie Purviance

By EricS52

Ingredients

• Ingredients
• Mayo
• 1 ripe Hass avocado, roughly chopped
• 1/3 cup mayonnaise
• 1/2 jalapeño chile pepper, seeded and chopped
• 1 tablespoon chopped shallot
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced or pushed through a press
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 best-quality all-beef hot dogs
• 8 hot dog buns, split
• 1 jar or bag (1 pound) sauerkraut, drained
• 1 pound ripe tomatoes, cored, seeded, and chopped
• 1/4 cup roughly chopped fresh cilantro leaves
• 1/4 cup finely chopped red onion

Details

Servings 1
Adapted from weber.com

Preparation

Step 1

Instructions

In a food processor fitted with a metal blade, combine the mayo ingredients and puree until smooth.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Cut a few shallow slashes in each hot dog, and then grill over direct medium heat, with the lid closed, until hot all the way to the center, 4 to 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

Generously spread the avocado mayo inside each bun (you will not need all of it). Then add a hot dog, sauerkraut, tomatoes, cilantro, and onion. Serve warm.