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Sonoran Dog

What’s better than a hot dog fresh off the grill? One that’s wrapped in bacon! Piled high with beans, salsa, and avocado, this Southwestern specialty is sure to please.

Serves 6
Ready in 22 mins
Prep time 10 mins
Cooking time 12 mins
499 calories per serving


> 6 slices bacon
> 6 hot dogs
> 12 toothpicks, soaked for 30 min.
> 6 Nature’s Own® Perfectly Crafted™ Brioche Style Hot Dog Rolls, lightly toasted
> 1/2 (15.5 oz) can pinto beans, drained, rinsed, and warmed
> 1/2 cup fresh salsa, drained
> 1 ripe avocado, pitted, peeled, and thinly sliced
> 2 tbsp light mayonnaise


Set grill to medium. Arrange the bacon on a large paper towel–lined plate and cover with another paper towel. Microwave 2 min., until some of the fat renders but bacon is still pliable. Let cool.
Wrap each hot dog with a bacon slice. Secure with a toothpick on both ends of hot dog. Place hot dogs on grill and cook 10 min., until bacon is cooked through and browned, turning often. Remove toothpicks.
Place hot dogs in the buns. Top with the beans, salsa, avocado, and mayonnaise.


Some of the fat from the bacon might cause flare-ups on your grill. Be sure to move the hot dogs away from any flare-ups that occur.

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