Makes 8.
Note: This combo hails from Patagonia, where this colorful topping is wildly popular — for good reason. From "Weber's Greatest Hits," by Jamie Purviance.
• 1 avocado, roughly chopped
• 1/3 c. mayonnaise
• 1/2 to 1 jalapeño chile pepper, seeded and chopped
• 1 tbsp. chopped shallot
• 1 tbsp. fresh lemon juice
• 1 garlic clove, minced
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 8 best-quality all-beef hot dogs with natural casings (slightly longer than the buns)
• 8 hot dog buns, split
• 16 oz. sauerkraut
• 1 lb. tomatoes, cored, seeded and chopped
• 1/4 c. roughly chopped fresh cilantro leaves
• 1/4 c. finely chopped red onion
Directions
In a food processor, combine the avocado, mayo, chile pepper, shallot, lemon juice, garlic, salt and pepper. Purée until smooth. Cover and refrigerate until needed.
Prepare grill for direct cooking over medium heat (350 to 450 degrees). Cut a few well-spaced diagonal shallow slashes crosswise along one side of each hot dog.
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 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. (Any 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.
Nutrition information per hot dog:
Calories415Fat27 gSodium1,270 mg
Carbohydrates30 gSaturated fat8 gTotal sugars7 g
Protein12 gCholesterol35 mgDietary fiber4 g
Exchanges per serving: 2 starch, 1 high-fat protein, 3 ½ fat.
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