Hot dogs grilled and topped with Sriracha Guacamole. This is so simple to make, and yet it’s a huge crowd-pleaser!
This summer is almost over. The summer has been a blur, but I realize that Jason had the best summer with me.
We make the most of our time together, especially in the summer when Jason is home for four months. This summer will be one of our last in LA.
Jason and I recently decided to move together to San Francisco for his final academic year of grad school. I’ve given my 2-week notice at my day job, and we will be packing and moving by the middle of the month. We’re both excited about the change. I will be unemployed for a while and live off my blog, but it’s a big one. For over a year, I have been working at a job that I am terribly unhappy with. With my Master’s degree in Public Health, I want to work in my field. I’m scared of what lies ahead, but I can’t wait for the future.
You’ve probably noticed that I love Hebrew National. This is especially true for these Mexican Hot Dogs With Chipotle Cream or these Hawaiian Hot Dogs With Mango Salsa. When I saw the post from last week, I knew that I had to make them pronto.
Jason and I brainstormed a lot about the type of guac to make because these hot dogs are not just about the beef franks but also the guacamole. We thought that the standard guacamole was a little boring. Then we remembered how much we loved my Sriracha Guac. We put the two together to create this masterpiece. This recipe is so simple, but it’s the best. If you have any leftover guac, then make sure to keep a bag of tortilla chips by the side. Everyone wins!
- Six Hebrew National Hot Dogs
- Sriracha guacamole
- Six hot dog buns
- 1 Roma tomato, cut into half circles
- Preheat the grill to medium heat. Add the hot dogs to grill and cook for 3-4 minutes until golden brown.
- Add hot dogs to each bun. Top with guacamole, and garnish with tomatoes.
- Serve immediately