10 Hot Dog recipes You Have To Make STAT

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I'm the self-proclaimed Hot Dog Queen. I don't know what it is about 'em, but they're hands down my favorite food. Bratwurst, Hebrew National, Spicy Hot Link, Chicken Apple, plain old frankfurter - you name it, I love it. 

All of the summer holidays give me every excuse I don't need to turn every party into a hot dog party. In honor of Labor Day, I've rounded up my favorite topped hot dog recipes for your cookout pleasure. 


Banh Mi Hot Dogs


Banh Mi is a traditional Vietnamese sandwich, but we’re adding the fresh, bright, tangy flavors of the sandwich to a hot dog with cucumber, coleslaw, spicy Sriracha mayo, and herby cilantro. Serve with a side of crisp coleslaw for a unique twist and refreshing option.

1/4 cup rice vinegar
3 Tbsp vegetable oil
1 tsp honey
1 (16-oz) pkg tricolor coleslaw
1 small seedless cucumber, halved lengthwise and thinly sliced
1 cup sliced radishes
1/4 cup chopped fresh basil
1 (8-count) pkg all-beef hot dogs
1 (8-count) pkg hot dog buns, split and toasted
1 cup fresh cilantro leaves
1/2 cup chopped fresh mint
2 jalapeño peppers, thinly sliced
1/2 cup Sriracha mayonnaise


1. Whisk together vinegar, oil, and honey in a bowl. Add coleslaw, cucumber, radishes, and basil; toss. Season with salt and pepper to taste.

2. Cook hot dogs according to package directions; place in buns. Top with desired amount of cucumber-radish slaw, cilantro, mint, and jalapeños. Drizzle with Sriracha mayonnaise. Serve immediately.

Corn Chip Pie Hot Dogs


You’ve probably had a “walking taco” or “taco in a bag” a time or two at a tailgate. Here’s a fun way to enjoy those classic flavors on a dog. Use our chili base, or make your own. Smear a scoop on top of your hot dog, and add crispy corn chips, sharp cheddar cheese, and cooling sour cream. With a pot of chili nearby, you’ve also given your guests an option of several foods, and that’s an easy win-win when time and cooking space are limited.

1 lb ground beef
1/2 cup chopped onion
1 (15-oz) can tomato sauce
1 cup beef broth
1 Tbsp chili powder
2 tsp ground cumin
1/2 tsp garlic powder
1 (8-count) pkg all-beef hot dogs
1 (8-count) pkg hot dog buns, split and toasted
1 (8-oz) pkg shredded sharp Cheddar cheese
1 (8-oz) carton sour cream
1/4 cup chopped fresh cilantro
2 cups crumbled corn chips (such as Fritos)


1. Cook beef and onion in a large saucepan over medium heat until beef is browned and crumbly; drain and return to pan.

2. Stir in tomato sauce, broth, chili powder, cumin, and garlic powder; bring to a boil over medium-high heat. Reduce heat, and simmer until thickened.

3. Meanwhile, cook hot dogs according to package directions; place in buns. Top with desired amount of chili, cheese, sour cream, and cilantro. Sprinkle with chips. Serve immediately.

Southern Barbecue Hot Dogs


Calling all Southern football fans—this dog is a best of both worlds. If you’d rather have barbecue and potato salad at your tailgate but can’t bring yourself to grill all that meat prior to the game, here’s a tasty compromise. Pick up a pint or two of your favorite barbecue on your way to the game, and use it as a topper for a hot dog. We even put the coleslaw right on the dog because no barbecue dish is complete without the tangy side.

1 (16-oz) pkg tricolor coleslaw
1/3 cup mayonnaise
1 Tbsp white wine vinegar
1/2 tsp celery salt
1/4 tsp sugar
1/4 tsp pepper
1 (8-count) pkg all-beef hot dogs
1 (8-count) pkg hot dog buns, split and toasted
1 (16-oz) pkg sauceless chopped smoked pork
1 cup chopped sliced dill pickles


1. Stir together coleslaw, mayonnaise, vinegar, celery salt, sugar, and pepper in a large bowl; let stand 10 minutes.

2. Meanwhile, cook hot dogs according to package directions; place in buns.

3. Heat pork according to package directions; spoon over hot dogs. Top with desired amount of coleslaw and pickles. Serve immediately.

Detroit Coney Dog Dip

Photography by Christopher Testani

Photography by Christopher Testani

1 tbsp. olive oil
1 lb. ground beef
1/2 onion, chopped
1 tbsp. tomato paste
1/2 tsp. each celery seeds, chili powder, ground cumin, and dry mustard
Pinch of ground cinnamon
3/4 cup ketchup
1/2 cup beef stock
1/4 cup distilled white vinegar
2 tbsp. sugar
1 tsp. Worcestershire sauce
4 hot dog buns, split
Yellow mustard, for brushing and topping Grated cheddar, sliced pepperocini, and chopped white onion, for garnish
24 to 32 frozen pigs in blankets, cooked according to package directions


1. In a large pot with a lid, heat the oil over medium-high. Add the beef and onion; season with salt. Cook, stirring often and breaking up with a spoon, until the beef is browned and cooked through, about 5 minutes. Drain any fat. Stir in the tomato paste and spices; season with pepper. Stir in the ketchup, stock, vinegar, sugar, and Worcestershire. Cover and reduce heat to low. Simmer the chili, stirring occasionally, until the flavors meld, about 20 minutes.     

2. While the dip cooks, preheat the oven to 350 degrees. Brush the cut sides of the hot dog buns with mustard. Cut the hot dog buns into thirds and transfer to a baking sheet. Bake until toasted, about 6 minutes. Top the dip with cheddar, pepperocini, white onion, and a squiggle of mustard. Serve with the toasted hot dog buns and pigs in blankets. 

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3 tablespoons butter
2 large onions, thinly sliced
4 large cloves garlic, chopped
Salt and pepper
1/4 cup hot sauce (I like Frank's RedHot or Crystal)
8 all-natural hot dogs with no fillers (I go with Hebrew National)
8 good-quality hot dog rolls
Grated carrots, finely chopped celery with leafy tops, and pickle relish, for topping
1 cup crumbled blue cheese


Preheat a grill to medium-high.

Heat a large skillet over medium to medium-high. Add the butter. When it melts, add the onions and garlic; season with salt and pepper. Cook, stirring often, until the onions are very soft and deep golden brown, about 20 minutes. Add the hot sauce and reduce the heat to low, adding a splash of water if the onions get too dry.

Grill the hot dogs, turning occasionally, until dogs are heated through and casings are crispy, about 4 minutes.

Place the dogs in rolls; top with the onions, carrots, celery, relish and cheese.

The Doyer Dog
(Let it be known, I despise the Dodgers but they know how to cook up
a mean chili cheese dog)

Photography by Marcus Nilsson

Photography by Marcus Nilsson

Hot dogs
Nacho cheese
Pico de gallo
Sour cream
Sliced jalapeño

French Onion Hot Dogs

Courtesy of Life Tastes Good

Courtesy of Life Tastes Good

In a medium saucepan, cook 1 can (15 oz.) store-bought chili over medium until heated through. Top dogs with chili, nacho cheese, pico de gallo, sour cream and sliced jalapeño.

Caramelized Onions (click here for the recipe and how-to)
2 tablespoons unsalted butter
6 all-natural hot dogs
1 teaspoon freshly minced garlic
4 tablespoons unsalted butter
Kosher salt
6 hot dog buns
Shredded Gruyere Cheese
Fresh thyme leaves


  1. Start by caramelizing the onions (click here for that how-to) This will take an hour, so be sure to give yourself plenty of time or make them up ahead of time and reheat
  2. To cook the hot dogs, melt 2 tablespoons butter in a skillet over medium heat. Saute hot dogs in skillet until well browned on all sides and cooked through. It should only take about 7-10 minutes.
  3. Prepare the garlic butter while the hot dogs are cooking by combining 4 tablespoons butter with 1 teaspoon freshly minced garlic and a pinch of salt in a small microwave safe bowl. Microwave for about a minute to melt the butter and soften the garlic.
  4. Spread each hot dog bun with the melted garlic butter and toast under the broiler until very lightly toasted. Remember to leave the oven door ajar when broiling and watch them carefully so they don't burn!
  5. Top each bun with a hot dog, and a generous heaping of caramelized onions. Be sure to divide the onions evenly among the hot dogs you are making.
  6. Pile on the shredded Gruyere cheese. I used about a tablespoon or two per dog, but go with how much or how little you prefer. There are no rules here, just deliciousness.
  7. Place the hot dogs on a foil lined baking sheet. Melt the cheese under the broiler. Again, remember to leave the oven door ajar and watch them closely! The cheese will melt quickly. Be sure to remove it from the oven before it burns.
  8. Sprinkle on some fresh thyme and enjoy!

Kimchi Soy Glazed Hot Dogs

Courtesy of  Kylie Mazon-Chambers


For the soy glazed hot dogs:
¼ cup soy sauce
1 tablespoon rice wine vinegar
2 tablespoons granulated sugar
4 fully cooked beef hot dogs

For the kimchi slaw:
1 cup chopped cabbage kimchi
1 cup shredded green cabbage
2 green onions, thinly sliced  
1 tablespoon chopped cilantro
2 teaspoons sriracha
1 teaspoon granulated sugar

For serving:

¼ cup sour cream
1 tablespoon freshly squeezed lime juice  
4 hot dog buns, toasted
¼ cup chopped cilantro
1 teaspoon sesame seeds


For the soy glazed hot dogs:

In a small bowl, stir together the soy sauce, rice wine vinegar and sugar until the sugar has dissolved.

Heat a medium sauté pan over medium heat add the hot dogs and cook until heated through and lightly browned, about 3 minutes.

Turn the heat down to medium-low and add the soy sauce mixture to the pan. Use tongs to rotate the hot dogs and continue to simmer until the sauce thickens and glazes the hot dogs, about 3 minutes. Remove to a plate and let cool.

For the kimchi slaw:

In a medium mixing bowl toss the kimchi, cabbage, green onion, cilantro, sriracha and sugar until combined.

For serving:

In a small bowl stir together the sour cream, lime juice and one tablespoon of cool water until completely combined.

Add the hot dogs to the toasted buns and top with slaw, cilantro, lime sour cream and sesame seeds. Serve immediately.

Breakfast Dog

Photo by  Frugal Mom Eh!


1 Large Potato Peeled
4 Hot Dogs
4 Buns toasted
4 Eggs
1/4 cup Cheese Grated
2 Slices Bacon
1 Medium Tomato
Oil for Frying


  1. Grate your potato and place into a sieve then run cold water over them, agitating them with your hands until the water flows clear. Remove potatoes to a clean towel and get them as dry as possible. The goal is to rinse off as much starch as possible so you can get some nicely browned potatoes.

  2. With a little oil (roughly 1 tsp should be enough) in a non-stick skillet, brown the potatoes into hash browns then set aside.

  3. In the same skillet, prepare the bacon and cook until crispy then set aside until cooled and ready to chop.

  4. Prepare your hotdogs with your preferred method.

  5. Crack eggs into the skillet and cook, sunny side up until the egg whites are set and cooked through.

  6. To assemble, sprinkle shredded cheese over toasted hot dog bun and top with cooked hotdog. Top with hash browned potato, sprinkle on the chopped tomato then lay on top of that one egg per hot dog, and crumbled bacon.

Chicago Style Hot Dog

Courtesy of  Seeded at the Table


All-beef frankfurter (hot dog), steamed or grilled
Poppyseed bun
Yellow mustard
White onion , chopped or diced
Roma tomato , chopped or sliced
Sweet pickle relish (bright green, if you can find it)
Pickled sport peppers (or can substitute with pepperocini peppers)
Dill pickle spear
Dash of celery salt


  1. Place the hot dog in the bun. Layer with remaining ingredients, including one pickle spear and topped with a dash of celery salt. Chow down and try not to make a mess! 

hot dog recipes