In a food processor fitted with a metal blade, combine the mayo ingredients and purée until smooth.
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Prepare the grill for direct cooking over medium heat (180°C to 230°C).
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 centre, 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.
Cut a few shallow slashes in each hot dog and then grill over medium heat, with the lid closed, until hot all the way to the centre, 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.
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.
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