Sonoran Hot Dogs

Prepare a Grill for medium heat. Add ¼ onion, tomatillos, and jalapeño to a Grill Frying Pan or directly on the grates of the grill, rotating occasionally, until lightly charred and muted in color.

Transfer the charred vegetables to a blender along with ¼ cup cold water, the avocado, lime juice, and salt and blend until smooth. Add the cilantro leaves and pulse a few times so the cilantro is in small speckles and no large pieces remain. Transfer the salsa to a bowl and cover with plastic wrap, letting it absorb the salt while you prepare the beans.

Heat a Stainless Clad Butter Warmer over medium-high on the stove top, or directly on the Grill. Add the chopped bacon and cook, stirring occasionally, until crisp. Add the garlic and cook for another minute, then add the beans, ground cumin, and salt. Stir the beans to coat in the bacon fat and seasonings, then pour the liquid from the can back in, just enough to cover the beans and keep them from drying out. Cook, stirring occasionally, for 10 minutes and set aside.

To assemble the Sonoran dogs, wrap each hotdog in a strip of bacon and grill until crisp, rotating occasionally for an even cook, about 10 minutes. If you’re using the Made In Grill, we recommend lowering the firebed to reduce flare-ups from the rendered bacon fat. While your hot dogs are cooking, taste your avocado-tomatillo salsa and add additional salt as needed.

Slice each bollilo roll vertically down the middle, going only about ⅔ of the way down. Nestle a bacon-wrapped hot dog into each roll, and top with beans, sliced tomatoes and onions, pickled jalapeños, a drizzle of mayonnaise, and avocado-tomatillo salsa. Enjoy!