Prep time: 20 minutes | Cook time: 5 minutes | Serves: 8

Ingredients : 

8 all-beef hot dogs with natural casings
8 hot dog buns split
1 jar or bag (1 pound) sauerkraut, drained
1 pound tomatoes, cored, seeded, and chopped
¼ cup roughly chopped cilantro leaves
¼ cup finely chopped red onion
1 Hass avocado, chopped
⅓ cup mayonnaise
½ jalapeño chili pepper, seeded and chopped
1 tablespoon chopped shallot
1 tablespoon lemon juice
1garlic clove, minced
¼ teaspoon freshly ground black pepper
¼ teaspoon kosher salt

Directions : 

1. Add all the mayo ingredients to the food processor, and puree them until smooth. Cover and refrigerate them for later use.
2. Prepare the Traeger grill for direct cooking over medium heat (350 degrees F/ 175 degrees C to 450 degrees F/ 230 degrees C).
3. Cut a few well-spaced diagonal shallow slashes crosswise along one side of each hot dog.
4. Grill the hot dogs on the clean grates for 4 to 5 minutes with the lid closed, until they are lightly marked on the outside and hot all the way to the center, turn them occasionally during grilling.
5. During the last 30 seconds of grilling time, place the buns on the grill grate with the cut-side done.
6. Generously spread the avocado mayo inside each bun, place a hot dog on each bun and add some sauerkraut, tomatoes, cilantro, and onion. Enjoy.
Per serving: Calories 361; Total fat 23.7g; Sodium 580mg; Total Carbs 10.9g; Fiber 1.8g; Sugars 7.2g; Protein