Sonoran-Style Hot Dog

Sonoran-Style Hot Dog
na
Ready in
30 m

The tart, sweet hints of cherry in mike’s Hard Black Cherry Lemonade cut through the smoky richness of this funky, Sonoran-style hot dog. The bold, refreshing flavor of the Hard Black Cherry extinguishes the pleasant and unexpected spice of the pickled jalapeño. By Chef Jeff Mauro

8
Servings
713
Calories Per Serving
Deliver Ingredients
Makes
8

Ingredients

Zesty Mayo

  • 1 Cup mayo
  • 2 Tablespoons hot sauce
  • 1 lime, zest and juice
  • 1 Teaspoon granulated garlic

Sonoran-Style Hot Dog

  • 8 large, beef hot dogs
  • 8 slices of thinly sliced bacon
  • 8 fresh top sit hot dog buns
  • 4 Tablespoons salted butter, room temperature
  • 1 Cup refried beans or black beans
  • 2 firm, ripe roma tomatoes, diced
  • 1 small red onion, diced
  • 1 Cup pickled jalapenos
  • fresh cilantro leaves for garnish

Directions

Zesty Mayo

Mix all the ingredients until uniform. Season with salt and pepper.

Sonoran-Style Hot Dog

1. 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. 2. 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. 3. Butter the outsides of the buns and gently griddle them until just golden brown. 4. 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.

Hot Dog Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Hot Dog Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
58g
89%
Sugar
5g
N/A
Saturated Fat
16g
81%
Cholesterol
95mg
32%
Protein
16g
33%
Carbs
32g
11%
Vitamin A
65µg
7%
Vitamin B12
1µg
21%
Vitamin B6
0.3mg
16.4%
Vitamin C
24mg
39%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
4.9%
Vitamin K
6µg
7%
Calcium
157mg
16%
Fiber
3g
12%
Folate (food)
26µg
N/A
Folate equivalent (total)
87µg
22%
Folic acid
36µg
N/A
Iron
3mg
16%
Magnesium
39mg
10%
Monounsaturated
20g
N/A
Niacin (B3)
5mg
26%
Phosphorus
261mg
37%
Polyunsaturated
19g
N/A
Potassium
400mg
11%
Riboflavin (B2)
0.2mg
13.8%
Sodium
1521mg
63%
Thiamin (B1)
0.4mg
28.4%
Trans
0.3g
N/A
Zinc
2mg
12%