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Jamie Purviance

Hot Dogs with Avocado Salsa and Sour Cream

  • People

    Serves 8

  • Prep Time

    30 mins

  • Grilling Time

    6 to 9 mins

Serves 8
Prep Time
30 mins
Grilling Time
6 to 9 mins

the Ingredients

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


  • 01 Prepare the grill for indirect cooking over medium heat (350° to 450°F). 
  • 02 In a medium bowl gently combine the salsa ingredients. Set aside at room temperature until ready to serve.
  • 03 Brush the cooking grates clean. Cut a few shallow slashes in each hot dog. Grill the hot dogs 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.
  • 04 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. 

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