- 2 tablespoons vegetable oil
- 1 large white onion, thinly sliced
- 8 servings bun length hot dogs
- 8 hot dog buns
- mayonnaise, to taste
- ketchup, to taste
- mustard, to taste
- hot sauce, to taste
- 2 medium ripe tomatoes, seeded, chopped in 1/4 inch pieces
- 1 small white onion, finely chopped
- 2 large ripe Hass avocados – halved, pitted, peeled, chopped and mashed
- 2 limes, juiced
- salt, to taste
- In large skillet, heat oil over medium-high heat; add sliced onions to pan. Cook onions, stirring frequently until wilted. Reduce heat to low and caramelize onions, stirring occasionally (about 15 minutes); set aside.
- Grill hot dogs over medium-hot coals until lightly browned. Open hot dog buns and grill flat.
- On each hot dog bun, spread mayonnaise, ketchup, mustard; add hot sauce.
- Place hot dogs on each dressed bun and top with grilled onions, tomato, raw onion and avocado. Sprinkle with a little lime juice and salt. Serve.