The Protein Pow Hot Dog: A Tribute to Chilean Hot Dogs & Protein Buns
Best country for a hot dog? I may be rounding up too many horses under the same saddle with this one but, for me at least, the answer is resolutely: Chile. Sure, the US has some fantastic jaw-droppingly-good hot dog varieties like the ‘Chicago hot dog’ (to peek into its anatony, click here) and then there is the mosaic of hot dog goodness that falls under the ‘New York hot dog’ label (e.g. check these babies out). In Sweden too, I’ve come across some amazing dogs of the hot variety like for, example, these ones or these which, beside looking hilarious as a product of their massively-overbearing yet ridiculously-thin sausage, are pretty phenomenal. You could then move on to combining a good ol Bockwurst with Sauerkraut, stuff it in a bun and controversially call it German, moving then the ‘German hot dog’ label to the Top. All this being said though, I stand convinced that Chile houses The Best and it all begins with Avocado.
In Chile, avocado – or, in Chilean Spanish: ‘palta’ – is all pervasive. It is spread on toast, sandwiches (allow me here to introduce the Churrasco because, HOLY ZEUS, what a sandwich!!!), burgers (the McDonalds in Chile even offers a McPalta! a burger with tomato, avocado, mayo, onions, and mustard). Basically, anything falling in the category of bread, gets its hefty serving of palta goodness. It is here, within the glory that is Chilean food, that the Chilean hot dog sprouts its wings to land on your plate with a BOOM full of deliciousness. It’s simple, really. All the Chilean hot dog is is: sausage, avocado, tomato, mayo and onions +/- mustard, green chiles, and relish (for a closer look at its anatomy, click here). While simple, however, the combination is surreal! It makes me want to cry with nostalgia for the olden days when I’d too get asked whether I wanted my hot dog ‘completo?’ i.e. with all the toppings? and I’d assertively answer, ‘si, graciah!’ (because Chileans drop their ‘s’ so I did too).
I could write entire odes to Chilean hot dogs, with their perfect balance of MMMM!!!!! and AAAA!!!!!! but, instead of doing that, let me just give you the recipe to this – a healthier variation of this incredible delicious hot dog. The first step involved making a protein bun:
Blend and bake in this for about 25 minutes at 170 C (338 F).
Macros per Serving (out of 4):
6g carbos (1.2g sugars)
1g fat (0.1g sat)
Add my (venison) sausage, avocado (40g of avocado), tomato, onion, and mayo (1 tablespoon of light mayo) and your hot dog would be:
14g carbos (3.4g sugars)
13g fat (2.3g sat)
So, this yielded four ‘buns.’ I left them to cool while, over at the gym, I almost killed my legs with front-squat kindness. I then wobbled home and fried up some venison sausages on coconut oil – nommm. Finally, I sliced a couple of the ‘buns’ horizontally and scooped them out before adding the sausage and toppings – which consisted of mashed up avocado + mayo + diced tomatoes + onion. BAM!!!!!! The result was absolutely HEAVENLY – PURE HOT DOG DELICIOUSNESS!!!!