Red, White and Chew Firecracker Bangers with Avocado-Jicama Relish and Chipotle Aioli

HomeRecipesMeals & DishesBBQ GrillingRed, White and Chew Firecracker Bangers with Avocado-Jicama Relish and Chipotle Aioli

Total Time: 35 min

Learn more

Cook Time: 35 min

2013 All American Recipe Contest – Favorite 4th of July Recipe Category Grand Prize Winner!

I’m celebrating our day of American Independence from the Kingdom of Great Britain with a “banged-up” version of an American favorite – a 4th of July hot dog! My tribute is tongue-in-cheek to say the least, with “Bangers” having a double meaning here… 1. the “bang” of fireworks in your mouth comes with the burst of heat from jalapeño peppers in my pickled Avocado-Jicama Relish, and, 2. that “Bangers” are a sausage link served in the U.K. fondly known as part of Bangers & Mash!

Start cooking

Serves: 10

Ingredients
Instructions

AVOCADO-JICAMA RELISH: 1/2 small jicama, peeled and diced 1 large jalapeño pepper, seeds removed and diced 1/2 cup diced onion 1 small red bell pepper, diced 1 Tbsp. sugar 1/4 cup cider vinegar 1/2 cup water 1/4 Tbsp. kosher salt 1 California Avocado, peeled, seed removed and diced FIRECRACKER BANGERS: 2 bottles (alcoholic) ginger beer 1 medium onion, peeled and rough-chopped 10 cheddar brats 10 bakery hot dog buns, split but leave hinged 10 deli slices pepper jack cheese 1/4 cup chopped cilantro CHIPOTLE AIOLI: 1/4 cup ketchup 1 Tbsp. balsamic vinegar 2 Tbsp. hickory smoke mustard 1 Tbsp. agave nectar 1/2 garlic paste 1/3 cup chipotle flavored mayonnaise spread

Prepare your favorite Weber grill (gas or charcoal) on medium-high heat, direct heat on one side only. To make the relish, add relish ingredients to a gallon resealable bag and gently mix with a spoon. Seal, forcing air out of the bag and chill. For the Bangers, peel and cut onion in chunks and put into grill safe saucepan with the beer and brats. Heat on the grill, on indirect heat, and simmer for 15 minutes. Remove saucepan and place brats on the grill directly over heat. Grill, turning until you have nice grill marks on all sides. Move to indirect heat and finish cooking for another 10 minutes. In a small bowl, whisk together Aioli ingredients. Remove the brats to a work surface. Lightly toast the cut sides of the buns on the grill. Remove buns and place 1 slice of cheese, broken in half lengthwise, onto the bottom of each bun. Spread the top cut side with equal portions of Aioli. Add a brat to each and spoon Avocado-Jicama Relish over the top, sprinkle with equal portions of cilantro and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

It’s a good idea to brush a little oil on the cut side of a California Avocado before grilling. They are also delicious in a host of other entrée recipes, from stove top to oven-baked to multi-cooker preparation.