android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Recipe From from Weber's Big Book of Burgers™ by Jamie Purviance

Patagonian Hot Dogs with Avocado Mayo

  • People

    Serves 4 to 8

  • Prep Time

    20 min.

  • Grilling Time

    4 to 5 min.

People
Serves 4 to 8
Prep Time
20 min.
Grilling Time
4 to 5 min.

the Ingredients

20151023095354 Row Redmeat 72

Mayo

  • 1 ripe Hass avocado, roughly chopped
  • 80 milliliters mayonnaise
  • ½ jalapeño chile pepper, seeded and chopped
  • 1 tablespoon chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced or pushed through a press
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
 
  • 8 best-quality all-beef hot dogs
  • 8 hot dog buns, split
  • 1 jar or bag (455 grams) sauerkraut, drained and heated
  • 455 grams ripe tomatoes, cored, seeded, and chopped
  • 6 grams roughly chopped fresh cilantro leaves
  • 30 grams finely chopped red onion

Instructions

  • 01 In a food processor fitted with a metal blade, combine the mayo ingredients and puree until smooth.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03 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.
  • 04 For each serving, generously spread the avocado mayo inside each bun (you will not need all of it). Add a hot dog, sauerkraut, tomatoes, cilantro, and onion. Serve warm.
Ingredients
Instructions

Let's Gear Up

Recommended Tools