Hot Dogs with Mayo
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Smothered in earthy avocado, sauerkraut, onions, and Primal Kitchen Mayo, these Chilean-style hot dogs are a close relative to the Mexican-inspired Sonoran dog. Perfect for backyard BBQs, sports game watch parties, or family dinner nights.
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Ingredients
- 5 keto-friendly hot dog rolls
- 5 grass-fed or pasture-raised beef hot dogs
- 2 medium avocados
- Juice from 1/2 lime
- 1/2 cup sauerkraut
- 1/4 red onion, finely diced
- 5 tablespoons Primal Kitchen Mayo with Avocado Oil
- ¼ ripe red tomato, finely diced
Directions
Preheat your grill to medium-high heat. Once hot, place the hot dogs on the grill. Flip them every 30 seconds or so until they are hot and have nice grill marks.
Place buns on the grill, split side down, for 1-2 minutes until grill marks appear.
Cut the avocados and scoop out the inside, discarding the pit. Mash the avocado with the lime juice.
Spread some of the avocado mixture on top of the hot dog. Add the chopped onion, tomato, and sauerkraut on top.
Place the mayo or whipped spread in a squeeze bottle or piping bag and drizzle it over the top of the hot dog. Repeat with the remaining hot dogs. Enjoy immediately.
