Now Grilling: Patagonia Hot Dogs With Avocado Mayo
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Look no further than the grilling masters at the test kitchens of Weber for innovative ways to use everyone's favorite hot weather cooking device. These Patagonia hot dogs get a creamy dollop of green avocado mayo for a flavor boost that tastes as good as it looks.
At the southern end of South America, hot dog fanatics in Patagonia, Argentina, revel in a colorful variation that involves sauerkraut, chopped tomatoes, and a creamy avocado mayo. Although it's a combination we probably never would have imagined on our own, it has made it into this collection for a good reason: it tastes great!
Now Grilling: Patagonia Hot Dogs With Avocado Mayo
These Patagonia hot dogs get a creamy dollop of green avocado mayo for a flavor boost that tastes as good as it looks. Get grilling!
Prep Time
20
minutes
Cook Time
4
minutes
Servings
0
servings
Ingredients
- 1 Hass avocado
- 1/3 cup mayonnaise
- 1/2 jalapeno
- 1 tablespoon chopped shallot
- 1 tablespoon fresh lemon juice
- 1 garlic clove
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 best-quality all-beef hot dogs with natural casings (slightly longer than the buns)
- 8 hot dog buns
- 1 jar or bag sauerkraut
- 1 pound tomatoes
- 1/4 cup roughly chopped fresh cilantro leaves
- 1/4 cup finely chopped red onion
Directions
- In a food processor combine all the mayo ingredients and puree until smooth. Cover and refrigerate until needed.
- Prepare the grill for direct cooking over medium heat (350° to 450°F). Cut a few well-spaced diagonal shallow slashes crosswise along one side of each hot dog.
- Brush the cooking grates clean. Grill over direct medium heat, with the lid closed, until lightly marked on the outside and 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. Remove from the grill.
- Generously spread the avocado mayo inside each bun. (You will not need all of it, but the unused amount will keep in a covered bowl in the refrigerator for up to 2 days.) Place a hot dog in each bun and add some sauerkraut, tomatoes, cilantro, and onion. Serve warm.