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Loading...The quintessential Chilean street food: a plump beef frankfurter nestled in a soft bun and piled high with creamy mashed avocado, fresh tomato, mayonnaise, and tangy sauerkraut. It's sweet, salty, creamy, and crunchy all at once — a backyard and seaside classic enjoyed across Chile.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 loaded hot dogs
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 34 gFat
- 9 gSaturated Fat
- 52 gCarbs
- 8 gFiber
- 9 gSugar
- 19 gProtein
- 1180 mgSodium
- 620 mgPotassium
- 140 mgCalcium
- 3 mgIron
- 12 mgVitamin C
- 165 mcgVitamin A
Ingredients
For the Hot Dogs
- 4 soft hot dog buns, lightly toasted
- 4 beef frankfurters (vienna-style sausages)
- 1 tablespoon unsalted butter
- 2 cups water for simmering
For the Toppings
- 2 ripe Hass avocados, peeled and mashed
- 1 tablespoon fresh lime juice
- 1/2 teaspoon fine salt
- 1 large tomato, finely diced
- 1/3 cup sauerkraut, drained and rinsed
- 1/3 cup mayonnaise
- 2 tablespoons yellow mustard (optional)
Directions
- In a wide pot, bring the water to a gentle simmer over medium heat. Add the frankfurters and simmer for 6 to 8 minutes until plump and heated through, keeping the water just below a boil so they don't split.
- Meanwhile, mash the avocados in a small bowl with the lime juice and salt until smooth but slightly chunky. Set aside.
- Melt the butter in a skillet over medium heat. Lightly butter and toast the cut sides of each hot dog bun until golden, about 1 minute per side.
- Pat the sauerkraut dry between paper towels and give it a quick toss to remove any excess brine. Dice the tomato and drain it briefly on a paper towel.
- To assemble, place one frankfurter into each toasted bun. Generously spoon the mashed avocado down the length of the sausage, then add a thick line of diced tomato on one side and sauerkraut on the other.
- Finish with a generous zigzag of mayonnaise (and a stripe of mustard if using). Serve immediately on a napkin with extra napkins on the side — completos are famously messy.
Cook’s Notes
- For a more authentic touch, use oversized Chilean-style pan-style buns that are slightly wider and softer than standard American buns.
- A true 'Completo Dinámico' skips the tomato and uses only avocado, sauerkraut, and mayo — try both versions to find your favorite.
- Drain the sauerkraut and tomato well; soggy toppings slide off the bun and make the sandwich fall apart.
- Warm the avocado mash slightly before serving so it spreads more easily over the warm sausage.
- Use good-quality beef franks with natural casings if you can find them; they hold up better to the heavy toppings.
