Chilean completo loaded hotdogs
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
- 1 pack Farmland Grillmaster Pigs in Blankets
- 2 tbsp cooking oil
- 4 hot dog rolls
- 2 avocados, scooped and mashed
- 1 lime, juiced
- 1 garlic clove, crushed
- dash of hot sauce, optional
- salt, to taste
- ½ small onion, finely diced
- 1 lime, juiced
- ½ tsp salt, or to taste
- 150g tomatoes, finely diced
- ½ cup coriander, chopped
- 1 lime, in wedges
- ketchup
- mayonnaise
- mustard
METHOD
- Preheat the barbecue on medium heat.
- Drizzle one side with oil and cook bacon to packet instructions, or to your liking.
- Spread some mayonnaise on the brioche buns then place brie/camembert slices on. Place buns cut side up on the other side of the barbecue to warm the buns and melt to cheese. Close the lid.
- Serve buns slathered in caramelised onion relish, perfectly cooked bacon and some basil leaves. Delish!
