Grilled Hot Dogs with Avocado Salsa and Sour Cream

Jamie Purviance

Fuel Type:
  • People

    Serves 8

  • Prep Time

    30 mins

  • Grilling Time

    6 to 9 mins


the Ingredients

Grilled Hot Dogs with Avocado Salsa and Sour Cream


  • Completed step 4 plum tomatoes, about 1 pound total, seeded and cut into ¼-inch dice
  • Completed step 2 ripe Hass avocados, cut into ¼-inch dice
  • Completed step 2 jalapeño chile peppers, seeded (if desired) and minced
  • Completed step 2 tablespoons finely chopped fresh cilantro leaves
  • Completed step 1 tablespoon hot pepper sauce, or to taste
  • Completed step 4 teaspoons fresh lime juice
  • Completed step ½ teaspoon kosher salt
  • Completed step 8 all-beef hot dogs, each about 4 ounces
  • Completed step 8 top-split or New England-style hot dog buns
  • Completed step 1 cup shredded Monterey Jack cheese (about 1 cup)
  • Completed step ¼ cup sour cream
  • Completed step ½ cup finely chopped red onion

Take Your Grilling Anywhere



  • Prepare the grill for indirect cooking over medium heat (350° to 450°F). 
  • In a medium bowl gently combine the avocado salsa ingredients. Set aside at room temperature until ready to serve.
  • Brush the cooking grates clean. Cut a few shallow slashes in each hot dog. Grill the hot dogs on the barbeque over direct heat, with the lid closed, until lightly marked on the outside and hot all the way through, 5 to 7 minutes, turning occasionally.
  • Place the hot dogs in the buns, being careful to keep the two halves of each bun in one piece. Top each hot dog with about 3 tablespoons of cheese and grill, with the hot dogs and cheese facing up, over indirect medium heat, with the lid closed, until the cheese is melted, 1 to 2 minutes. Remove from the grill and top each with the salsa, sour cream, and onion. Serve immediately. 

let's Gear up

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