These Sausage and Peppers Dogs with Chipotle Aioli are the most delicious version of a summertime grilled hot dog you will eat. The flavor is an Italian/Mexican fusion! Made with grilled Italian chicken sausage, charred peppers, onions, and spicy chipotle aioli all tucked into a warm brioche bun. These are perfect for a summer Bbq or Memorial day party!
These grilled sausage and pepper dogs remind me so much of date nights, oh man I miss date nights out of the house, darn you COVID. I look forward to the next time we will go see a Laker game, have a blast all night and end it with a LA street dog! We’ve been doing this for 10 yrs! True Laker fans over here. However this grilled sausage craving could totally be related to my pregnancy too, haha!
Nothing is better than a summertime meal outside. I think we are all sick quarantine. I completely understand why my dog loves walks so much after I’ve been in this quarantine experience. Today I walked the aisles safely in my favorite store, Trader Joes, went for brioche buns came out with that, and much more! I always get sucked in by the seasonal items. I used TJ’s organic Italian Chicken Sausage for the sausage dogs, but any cooked Italian sausage will work great.
The flavor of these dogs is more of an Italian/Mexican fusion. We get the best of both worlds in every single bite! The chipotle aioli brings a nice spicy flavor that makes this so addicting. Needless to say, these will be a new summer grilling favorite.
How to make Sausage and Pepper Dogs with Chipotle Aioli
- In a small bowl whisk all aioli ingredients together and set aside.
- Grill your Italian chicken sausages, set aside covered to keep warm.
- Next grill your pepper and onion tossed in olive oil and salt to taste.
- Warm the brioche buns.
- Assemble your dogs and serve with fresh cilantro and as much aioli as your heart desires.
Looking for more summertime meal ideas also try:
- Easy Grilled Chicken Teriyaki
- Fresh Corn Salsa
- Authentic Carne Asada
- Fresh Mango Salsa
- Marinated Tomatoes
- Mexican Orange Chipotle Chicken
- 1/2 cup mayo
- 1/2 tsp chipotle powder, use 1/4 tsp to make aioli less spicy
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 lime, juice of
- salt to taste
Sausage and Pepper Dogs
- 12 ounces sweet Italian chicken sausage (5 links), I used Trader Joe's brand
- 2 bell peppers, seeded and sliced
- 1/2 white onion, sliced
- 1 tbsp avocado oil
- 1/4 tsp salt
- 5 brioche hot dog buns
- cilantro leaves, chopped, for serving
- In a small bowl whisk together mayo, chipotle powder, garlic powder, smoked paprika, lime juice, and salt. Set aside.
- In a medium bowl toss peppers and onions in avocado oil and salt.
- Preheat grill or cast-iron skillet to medium-high heat. Place sausages on grill and peppers and onions in a grill basket or separate pan. Cook till sausages are warm with grill maks and veggies are soft. Remove sausage and veggies and place buns face down for 30 seconds to warm.
- Serve chicken sausage in your brioche buns with a scoop of peppers & onions, a drizzle of chipotle aioli, and a sprinkle of cilantro. Enjoy!
Don’t Pay the big bucks at a restaurant for a burger. You can make the best juicy indoor burgers from the comfort of your own home plus some finger-licking good sauce!
Alright, so I had this idea to do a burger backyard picnic with the family, trying to keep this quarantine a little more lively! So far during this pregnancy, I haven’t really been able to eat meat often, its a new food aversion for me. However, something about a big juicy burger sounded like heaven! Indoor burgers are so easy, juicy, and a huge hit with everyone. The sauce is in a class of its own, my five-year-old would lick bowl if I let her!
Lately, I’ve been doing all my grilling on my cast iron, everyone needs a good cast iron! I’ve collected a few over the years and a good cast iron skillet is worth the money. I’ve made Teriyaki Chicken Skewers, Authentic Carne Asada, and The Best Steak Marinade steak year-round on my cast iron! It really gives it that great grilling char we all love. Juicy Indoor Burgers are no exception, so why not serve up the best burgers and sauce for dinner tonight!
Making Juicy Indoor Burgers
I often find using good ground beef that is 80% lean and 20% fat works best, salt, and pepper that’s it! Start by breaking off fist-size pieces of your beef. You don’t want to pack and press the burgers to hard when shaping them our you will end up with tougher meat. Use the palm of your hand to flatten out burgers and gently round the edges, which does not need to be perfect.
There is one thing I learned a long time ago from my bother a master griller and that’s to always make the dimple in your burgers! Heres all you need to do, grab a spoon and press a dimple in the middle of your burger patty, this will help it keep size while cooking and also cook evenly.
Cook your patties in a cast iron or nonstick pan over medium-high heat. When the patty hits the pan it should sizzle right away. When you flip the burger it should have a nice dark sear on it. For a medium-well (7-8 minutes) done burger flip once you see a slight pink-red line on the side. If you like if well done (9-10 mins) burger like me, wait for the line to disappear before your flip your Juicy Indoor Smash Burger!
To Make Cheese Burgers
After you flip your burgers throw on your favorite slice of cheese! I find cheddar is usually a crowd-pleaser, but go wild use what you like! If you find your cheese isn’t melting fast enough cover with a lid.
- 1/3 cup mayo
- 2 tbsp sweet relish
- 2 1/2 tbsp ketchup
- 1 tbsp white vinegar
- 1 tbsp mustard
- 1 tbsp coconut sugar
- 2 lbs ground beef
- salt & pepper
- 6-8 hamburger buns
- butter or oil for the pan
- 6-8 slices of cheese
- Burger toppings: sliced tomatoes, lettuce, pickles, sliced or grilled onion.
For the Burger Sauce
- Add all ingredients to the bowl, whisk together till coconut sugar fully dissolves, about 1 minute. Set aside. Use in burgers and as a french fry dip!
For the burgers
- Divide the ground beef into 6-8 portions depending on the size and amount you would like to make.
- Form your patties into a disk by pushing down with the palm of your hand, keep the about 1 inch thick. Create a dimple in the middle using the back of a spoon and round out edges with your hands.
- Heat a small sear of butter in your cast iron or pan and place your buns face down and toast till golden brown, transfer to a plate.
- Increase the heat to medium-high, wait for the skillet to get hot. Place your burgers on the skillet leaving room between each burger, work in batches if needed. Sprinkle generously with salt and pepper and again when you flip the burger. Cook for 3-5 minutes per side.
- If you are adding cheese place it on once you flip your burger.
- When the burgers are done transfer them to your prepared buns. Give a generous smear of the delicious burger sauce and add your favorite toppings.
This Authentic Carne Asada is packed with flavor. Marinated and grilled to tender perfection you will have everyone coming back for seconds!
Being able to travel to Mexico many times, I have had my share of some pretty amazing carne asada. Honestly, there is no ‘true’ Authentic Carne Asada recipe, in fact, I have had so many variations even in Mexico! This recipe I created is tired and true, it is a FAMILY FAVORITE and will keep everyone coming back for seconds!
Growing up in southern California we are pretty accustomed to some of the very best Mexican food on the planet! Great Mexican food is full of so many fresh ingredients, herbs, and flavorful spices.
Since being put on a ‘stay at home’ order I feel like I’ve been cooking meals non-stop. Three meals a day means way too many dishes, I’m starting to cringe at the thought of more dishes. So this week I am trying to simplify things around here, I am making enough of Authentic Carne Asada for 3 meals. No, not the same meal we will use it for tacos, quesadillas, and nachos!
What cut of steak to use
I prefer flank steak however skirt steak works great. You do not want your flank steak to thick, I always cut mine down the middle for a thinner slice of meat. Don’t worry about finding a more expensive cut of meat, you will thinly slice and dice this up for your tacos, nachos, and burritos.
Carne Asada Marinade
- lime juice
- orange juice
- lemon juice
- jalepeño, seeded
- spices (chili powder, cumin, oregano)
- avocado oil
- apple cider vinegar
- salt and pepper
How to make carne asada
Start by placing all your marinade ingredients into your food processor. Process till cilantro, jalepeño, and garlic is broken down about 1 minute. I find processing them really gives the steak so much more flavor than just whisking ingredients together. Marinate for 1-4 hours in the refrigerator.
Once your steak has marinated go ahead and heat your grill or cast-iron skillet to medium-high heat. Grill each side for 6-8 minutes. You’ll want that nice char on the outside that offers Carne Asada so much flavor. Let the meat REST at least five minutes before slicing. If you like more rare meat adjust the time to your personal preference.
Thinly slice your meat against the grain and from there you can cube it up into the perfect bite-size pieces.
- 2 1/2 lbs flank steak
- 1/4 cup avocado oil
- 2 tsp apple cider vinegar
- 5 garlic cloves
- 1 lemon, juice of (3 tbsps)
- 1 orange, juice of (1/4 cup)
- 3 limes, juice of (4 tbsp)
- 1/2 cup cilantro leaves, packed
- 1 jalapeño, seeded
- 1/2 tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper to taste
- Place all your ingredients into a food processor. Process till cilantro, jalepeño, and garlic are broked down about 1 minute.
- Add steak to a glass baking tray and pour marinade on top. Make sure both sides are well coated. Cover in plastic wrap and place in the fridge to marinate for 1-4 hours.
- Heat your grill or cast-iron skillet to medium-high heat. Grill each side fo steak for 6-8 minutes, creating a nice char on the outside. If you prefer a more rare steak adjust time as need be.
- Let meat rest a minimum of 5 minutes before slicing against the grain. Enjoy!