It’s summer and nothing says summer like a barbecue! If you are looking for an unusual “top dog”, this recipe won’t disappoint. It combines the health benefits of lean turkey and heart healthy avocado in the iconic southern California style dog. For those of you wrinkling your nose at the idea of a healthy hot dog….this recipe has bacon too. What’s not to love about that?WATCH THE VIDEO ON KUTV2
6 pcs regular cut bacon
6 ea turkey dogs
6 ea high quality hot dog buns (top split) with poppy seeds
1 ea avocado, mashed with 1t lime juice
½ C no-fat or reduced fat mayonnaise
3T cilantro, minced
1 ea lime juice
1/2 C pineapple, diced
¼ red bell pepper, minced
2 t red onion, minced
Pinch cayenne pepper
1 t brown sugar
Salt and freshly ground black pepper
Prepare pineapple relish: Combine diced pineapple, red bell pepper, red onion, cayenne, brown sugar, salt and pepper in a bowl. Set aside.
Prepare cilantro mayo: Whisk cilantro, mayo and lime juice together. Set aside.
Prepare turkey dogs: Place 3 layers of paper towels on a microwave safe plate and arrange bacon on top in a single layer. Cover with 3 more layers of paper toweling. Microwave on high power until fat renders but bacon is still soft and pliable. 3-6 minutes depending on strength of microwave. Carefully spiral-wrap each turkey dog with a piece of bacon. I have not found it necessary to secure bacon with a toothpick but you may want to. Set aside while grill heats.
Heat grill to medium low.
When the grill is hot, place dogs on grill and let them cook, repositioning as needed to avoid flare ups and prevent burning. Because the bacon is partially cooked and much of the fat has been rendered flare ups should be minimal. When the bacon and turkey dogs are cooked through remove from heat. Grill buns just until heated and lightly toasted. Serve bacon wrapped dogs in buns with avocado mash, pineapple relish and cilantro mayo.