With crisp bacon, pinto beans, and avocado pico de gallo, you can’t go wrong with these!
With my dad living in Korea and all, I tend to forget when Father’s Day comes around. Father’s Day isn’t celebrated in Korea, so I only learned about it in grade school when they assigned us these special arts and crafty projects to give to my dad on the big day. But since he’s halfway around the world now, we never get to celebrate it anymore. I always ask him over the phone if he’d like me to send him anything, and he laughs and tells me to work hard in school.
But with this #SundaySupper menu, I thought it would be nice to dedicate these hot dogs to my dad. I’m sure he’d look at these hot dogs, baffled by all these toppings, and ask for a hot dog with some ketchup on it. But still, he should know that these bacon-wrapped hot dogs sitting on some warmed beans and topped with an avocado pico de gallo drizzled with some mayo is a hot dog that is incomparable to one topped with ketchup.
Let’s start with the avocado pico de gallo. We’ll toss some tomatoes, onions, cilantro, and lime juice, stirring in the avocados at the very end so they don’t get all mushed up and guacamole-like.
Then grab your favorite kind of hot dog. I snagged these amazing organic ones from Trader Joe’s.
Now, we’ll wrap each hot dog with some good quality bacon. Trader Joe’s has the best kind of apple-smoked bacon.
Then we’ll assemble these by adding some beans to the bottom of the bun and then the bacon-wrapped hot dog topped with the avocado pico de gallo. Once you get all that to fit in that tiny little bun, we’ll drizzle it with some mayonnaise that has been thinned out with some milk.
- 3 Romato tomatoes, diced
- Two avocados, peeled, halved, seeded and diced
- 1/4 cup diced red onion
- Two tablespoons chopped fresh cilantro leaves
- Juice of 2 limes
- Pinch of salt
- 1/4 cup mayonnaise
- One teaspoon milk
- Four hot dogs
- Four slices bacon
- 1 (15-ounce) can of ranch-style beans, drained and warmed
- Four best quality hot dog buns
Preheat the grill to medium-high heat.
In a medium bowl, combine tomatoes, avocados, onion, cilantro, lime juice and salt.
In a small bowl, whisk together mayonnaise and milk. If the mixture is too thick, add more milk as needed.
Wrap each hot dog in a strip of bacon; set aside.
Grill hot dogs until the bacon is brown and crispy, about 8-10 minutes.
To assemble the hot dogs, scoop the beans evenly into the hot-dot dog buns. Add the hot dog top with the avocado pico de Gallo, and drizzle the mayonnaise on each hot dog.