Serves 10
35 min
Grilled Sonoran Hot Dogs
Recipe GLPRf7759696890041
Juicy bacon-wrapped hot dogs topped with warm pinto beans, fresh avocado pico de gallo, pickled jalapeños, and a creamy mayo drizzle. This Sonoran-style favorite combines crispy grilled buns with vibrant summer flavors for an unforgettable meal.
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Ingredients
10 hot dogs
10 slices bacon
10 brat buns
1 can pinto beans (about 15 oz)
2 ripe avocados, peeled and diced
3 large Roma tomatoes, seeded and diced
1 medium red onion, diced
2 cloves garlic, crushed and minced
1 handful fresh cilantro, chopped
1 lime, juiced
1 cup mayonnaise
2 tablespoons milk
Pickled jalapeño pepper slices, to taste
Directions
Dice the seeded Roma tomatoes and red onion. In a medium bowl, combine the diced tomatoes, onion, minced garlic, and chopped cilantro. Squeeze the lime juice over the mixture and gently fold in the diced avocados, being careful not to mash them. Cover and refrigerate until ready to use.
In a small bowl, whisk together the mayonnaise and milk until well blended. Cover and refrigerate.
Pour the canned pinto beans into a small saucepan and heat on low, stirring occasionally, until warm throughout. Keep warm on the stove.
Preheat your grill to high heat. Wrap each hot dog with one slice of bacon, securing the ends with toothpicks if needed to keep the bacon in place.
Place the bacon-wrapped hot dogs on the preheated grill. Reduce the heat to medium and cook for 10 to 15 minutes, turning frequently, until the bacon is crispy on all sides.
While the hot dogs cook, split open each brat bun and place them cut-side down directly on the grill. Toast until lightly browned, then remove from heat.
To assemble, place a toasted bun on a plate. Spoon a portion of the warm pinto beans into the bottom of the bun. Top with one grilled bacon-wrapped hot dog. Add a generous portion of the avocado pico de gallo mixture, followed by several pickled jalapeño slices. Drizzle the thinned mayonnaise mixture generously over the top. Repeat with remaining hot dogs and buns.
