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These hot dogs with avocado were sooooo good. They disappeared in minutes, despite being so heavy you’ll want to grunt when you pick them up to take a bite. They’re just that good. The crispness of the onion is offset by the smooth sour cream and avocado, the citrus kick of fresh lime, and just a slight hint of heat.

Loaded. And Then Some.

These hot dogs with avocado are much, much more than the name implies. They’re loaded. They’re heavy. There’s all sorts of flavors going on. Heat. Creamy. Crunchy. Smooth. Pick an adjective and it’s got it. I love them. This recipe takes a plain old hot dog (or smoked sausage) and really, really up’s the game.

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Also try my loaded Mexican hot dogs.

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4 from 1 vote

Hot Dogs with Avocado

These hot dogs with avocado were sooooo good it really didn’t matter that I almost burned a bun. Heck, I could have charred the bun to total blackness and these still would’ve disappeared in minutes. They’re just that good.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 413kcal

Author Based on a recipe from Weber

Equipment

Mixing Bowl

Ingredients

For the salsa

2 medium tomatoes seeded, diced
1 avocado diced
1 jalapeño pepper seeded, minced
1 tablespoon fresh cilantro minced
1 tablespoon hot sauce
2 teaspoons fresh lime juice
kosher salt

For the hot dogs

4 hot dogs spiral cut (read how to do it)
4 hot dog buns
¾ cup Monterey Jack cheese grated
2 tablespoons sour cream
Red onion diced

Instructions

Gently combine all of the salsa ingredients.
Add salt to taste.
Grill the hot dogs and lightly toast the buns.
Top each bun with a hot dog, some of the salsa, a dollop of sour cream, and sprinkle with a little red onion.

Notes

I like to make a shallow cut lengthwise down the dogs before cooking. This will allow them to open up a bit during cooking, giving the toppings a place to go.

Nutrition

Nutritional values are approximate.

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