Patagonian Hot Dogs with Avocado Mayo


WEBER-Dh and I really like Avocado's and was glad to find this recipe. We both gave it a Very Good!! rating.

Patagonian Hot Dogs with Avocado Mayo


1 ripe Hass avocado, roughly chopped
1/3 cup mayonnaise
1/2 jalapeno chile pepper, seeded and chopped
1 TB chopped shallot
1 TB fresh lemon juice
1 garlic clove, minced or pushed through a press
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

8 best-quality all-beef hot dogs
8 hot dog buns, split
1 jar or bag (1 lb.) sauerkraut, drained
1 lb. ripe tomatoes, cored, seeded and chopped
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup finely chopped red onion

In a food processor fitted with a metal blade, combine the mayo ingredients and puree until smooth.

Prepare the grill for direct cooking over medium heat (350 to 450F.)

Cut a few shallow slashes in each hot dog, and then grill, with the lid closed, until hot all the way to the center, 4 or 5 minutes, turning occasionally. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

Generously spread the avocado mayo inside each bun (you will not need all of it). Then add a hot dog, sauerkraut, tomatoes, cilantro and onion. Serve warm.

Source: Weber's Big Book of Burgers by Jamie Purviance
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