The Hot Dog Queen is a loaded frankfurter crowned with a creamy, tangy slaw and a drizzle of spicy-sweet mustard sauce. It’s a playful, over-the-top take on the classic ballpark dog, built on a soft bun with a snappy grilled sausage, cool cabbage slaw, and a sauce that brings heat and sweetness together. The contrast of textures and temperatures makes every bite interesting, and it comes together in about 30 minutes for a fun weeknight dinner or game-day spread.
Ingredients
- 4 all-beef hot dogs (or your favorite frankfurter)
- 4 hot dog buns (preferably brioche or potato)
- 1 tablespoon (15 ml) vegetable oil, for grilling
- 2 cups (180 g) finely shredded green cabbage
- 1/2 cup (50 g) shredded carrots
- 1/4 cup (60 g) mayonnaise
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 g) granulated sugar
- 1/2 teaspoon (2.5 g) celery salt
- 1/4 teaspoon (0.6 g) black pepper
- 1/4 cup (60 g) yellow mustard
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) hot sauce (such as Frank’s RedHot or sriracha)
- 1/2 teaspoon (2.5 g) smoked paprika
- 1/4 cup (25 g) sliced pickled jalapeños (optional, for heat)
Instructions
- Make the slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery salt, and black pepper until smooth. Add the shredded cabbage and carrots, tossing to coat. Cover and refrigerate while you prepare the hot dogs.
- Make the mustard sauce: In a small bowl, stir together the yellow mustard, honey, hot sauce, and smoked paprika until well combined. Set aside.
- Grill the hot dogs: Heat a grill pan or outdoor grill over medium-high heat. Brush the hot dogs lightly with vegetable oil. Grill the hot dogs, turning occasionally, until they are heated through and have nice grill marks, about 5–7 minutes. If using a grill pan, you can also toast the buns cut-side down for the last 1–2 minutes.
- Toast the buns: If you didn’t toast them on the grill, place the buns on a baking sheet and broil for 1–2 minutes, watching carefully, until golden and warm.
- Assemble: Place each grilled hot dog in a toasted bun. Spoon a generous amount of the slaw over the top (about 1/2 cup per dog). Drizzle with the mustard sauce and top with pickled jalapeños, if using. Serve immediately.
Tips
- Substitutions: Use turkey or chicken hot dogs if you prefer; just make sure they reach 165°F (74°C) internally. For a vegetarian version, use a plant-based sausage and skip the meat temperature check.
- Make ahead: The slaw can be made up to 24 hours in advance and kept refrigerated. The mustard sauce can be made up to 3 days ahead. Both will keep well, and the flavors meld nicely.
- Common mistake: Don’t skip toasting the buns—it prevents sogginess from the slaw and sauce. Also, don’t overcook the hot dogs on high heat; they can split and dry out. Medium heat is best.
- Adjusting heat: If you’re sensitive to spice, reduce the hot sauce to 1 teaspoon (5 ml) or omit the jalapeños. If you love heat, add a pinch of cayenne to the mustard sauce.
Serving Suggestions
Serve the Hot Dog Queen immediately after assembling, while the buns are still warm and the slaw is crisp. Pair with classic sides like potato chips, coleslaw (if you want extra), or a simple green salad. For a game-day spread, offer extra mustard sauce on the side and a bowl of pickled jalapeños for guests to add. A cold beer or a fizzy lemonade works well to balance the tangy, spicy flavors.
Variations
- Spicy Queen: Add 1 tablespoon (15 ml) sriracha to the slaw and top with fresh sliced jalapeños instead of pickled.
- Smoky Queen: Use smoked sausages like kielbasa or andouille, and add 1/2 teaspoon smoked paprika to the slaw.
- Cheesy Queen: Sprinkle shredded cheddar or crumbled blue cheese over the hot dog before adding the slaw.
- Vegan Queen: Use vegan mayonnaise and vegan honey substitute (like agave), and choose a plant-based sausage. The rest of the ingredients are already vegan-friendly.
Storage and Reheating
Store any leftover assembled Hot Dog Queens in an airtight container in the refrigerator for up to 2 days. However, the buns will become soggy from the slaw and sauce, so it’s best to store components separately. Keep the grilled hot dogs, slaw, and sauce in separate containers. The hot dogs will keep for 3–4 days, the slaw for 2 days, and the sauce for up to 1 week. To reheat, warm the hot dogs in a skillet over medium heat for 3–4 minutes, or in the microwave for 30–45 seconds. Toast fresh buns and reassemble with the cold slaw and sauce.
Frequently Asked Questions
Can I use pre-made coleslaw mix? Yes, absolutely. A 10-ounce (280 g) bag of pre-shredded coleslaw mix will work perfectly. Just skip the cabbage and carrot prep and toss the mix with the dressing.
What if I don’t have a grill? You can cook the hot dogs in a skillet over medium-high heat with a little oil, turning frequently, until heated through and browned in spots. Alternatively, boil them for 3–4 minutes, but you’ll miss the smoky grill flavor.
Can I make this gluten-free? Yes, use gluten-free hot dog buns and ensure your hot dogs, mustard, and hot sauce are gluten-free. Most are, but check labels.
How do I keep the slaw from getting watery? Salt the cabbage lightly and let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing. This is an extra step, but it prevents the slaw from becoming watery.
Can I prepare the hot dogs ahead of time? Yes, grill them up to 2 hours ahead and keep them warm in a 200°F (93°C) oven. Assemble just before serving to keep the buns crisp.
What’s the best hot dog to use? All-beef hot dogs with natural casings give the best snap and flavor. If you prefer pork or chicken, choose a high-quality brand. The key is to grill them until they’re plump and juicy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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