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Ingredients
- 8 best-quality all-beef hot dogs with natural casings (slightly longer than the buns)
- 8 hot dog buns, split
- 16 ounces sauerkraut
- 1 pound tomatoes, cored, seeded and chopped
- 1/4 cup roughly chopped fresh cilantro leaves
- 1/4 cup finely chopped red onion
Details
Servings 8
Adapted from portlandoregonian.or.newsmemory.com
Preparation
Step 1
Prepare grill for direct cooking over medium heat (350 to 450 degrees). Cut a few well-spaced diagonal shallow slashes crosswise along one side of each hot dog.
Grill over direct medium heat, with the lid closed, until lightly marked on the outside and hot all the way to the center, 4 to 5 minutes, turning occasionally. During last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat. Remove from the grill.
Generously spread the avocado mayo inside each bun. (Any unused amount will keep in a covered bowl in the refrigerator for up to 2 days.) Place a hot dog in each bun and add some sauerkraut, tomatoes, cilantro and onion. Serve warm.
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