SONORAN-STYLE HOT DOG

Sonoran-Style Hot Dog image

Number Of Ingredients 12

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8 large beef hot dogs
8 slices thinly sliced bacon
8 top slit hot dog buns
4 tablespoons salted butter, room temp
1 cup warmed refried beans or black beans
2 firm, ripe roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos
1 cup mayo
2 tablespoons hot sauce
1 lime, zest and juice
1 teaspoon granulated garlic

Steps:

Wrap each dog in one slice of bacon evenly. Secure with toothpick at both ends and refrigerate for at least 30 minutes to firm up bacon and help it adhere.
Heat grill or grill pan to medium heat. Grill each side of hot dog until bacon is extra crispy but not burnt. It is important to control the heat to ensure hot dog gets properly warmed through and bacon does not burn or under cook. Set aside.
For zesty mayo, mix mayo, hot sauce, lime and granulated garlic until uniform. Season with salt and pepper.
Butter the outsides of the buns and gently griddle them until just golden brown.
Layer on the bottom a schmear of warm refried beans, then the bacon wrapped dog, then top with tomatoes, onions, jalapeños and a squiggly drizzle of the zesty mayo. Garnish with some cilantro leaves as serve with your favorite hot sauce.