Hot Dog Day: Easy Recipes & Toppings

Hot Dog Day is the perfect excuse to turn an everyday favorite into a celebration. Whether you’re grilling for a crowd or cooking for a few, this guide covers everything from classic boiled and grilled hot dogs to creative toppings and side dishes. With simple ingredients and clear steps, you’ll have a delicious, satisfying meal that everyone can customize to their taste.

Ingredients

8 beef or pork hot dogs (about 1.5 lb / 680 g total)
8 hot dog buns (standard size)
1 large yellow onion, thinly sliced (about 1 cup / 150 g)
2 tablespoons (30 ml) vegetable oil, divided
1/2 cup (120 ml) yellow mustard
1/2 cup (120 ml) ketchup
1/2 cup (120 ml) sweet pickle relish
1/2 cup (60 g) shredded cheddar cheese (optional)
1/2 cup (50 g) chopped white onion (for topping)
1/4 cup (60 ml) sport peppers or sliced jalapeños (optional)
1/4 cup (60 ml) celery salt (optional, for Chicago-style)

Instructions

Prepare the onions: In a small skillet, heat 1 tablespoon (15 ml) of vegetable oil over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until soft and golden brown, about 8–10 minutes. Set aside.
Cook the hot dogs: Choose your method:
- Grilling: Preheat a gas or charcoal grill to medium-high heat (about 375–400°F / 190–205°C). Place the hot dogs on the grill and cook, turning occasionally, until they have grill marks and are heated through, about 5–7 minutes. If using a grill pan, cook over medium-high heat for the same time.
- Boiling: Bring a large pot of water to a boil. Add the hot dogs and reduce to a simmer. Cook for 4–5 minutes, until heated through. Drain and pat dry.
Toast the buns (optional but recommended): Place the buns cut-side down on the grill or in a dry skillet over medium heat. Toast for 1–2 minutes, until lightly golden and warm. Remove from heat.
Assemble the hot dogs: Place each cooked hot dog in a bun. Add your desired toppings: mustard, ketchup, relish, caramelized onions, shredded cheese, chopped white onion, sport peppers, and a sprinkle of celery salt if using.
Serve immediately: Arrange the hot dogs on a platter and serve with extra condiments on the side so everyone can customize their own.

Tips

Don’t boil the buns: Toasting the buns adds flavor and prevents them from getting soggy. If you skip toasting, warm them in a microwave for 10–15 seconds just before serving.
Make ahead: You can caramelize the onions up to 3 days in advance and store them in an airtight container in the fridge. Reheat in a skillet before serving.
Keep warm: If serving a crowd, keep cooked hot dogs warm in a slow cooker on the “warm” setting with a little water or broth, but don’t leave them for more than 2 hours.
Check the temperature: Hot dogs are fully cooked when purchased, so you’re just heating them through. If you’re unsure, use a food thermometer – they should reach 165°F (74°C) for safety.

Serving Suggestions

Hot dogs are a meal on their own, but they pair beautifully with classic sides. Serve with potato salad, coleslaw, baked beans, or corn on the cob. For a casual gathering, set up a “topping bar” with bowls of mustard, ketchup, relish, onions, cheese, and pickles so guests can build their own. Add a side of chips or a simple green salad for a complete meal.

Variations

Chicago-style: Start with a poppy seed bun, add the hot dog, then top with yellow mustard, chopped white onion, bright green sweet pickle relish, a pickle spear, tomato slices, sport peppers, and a dash of celery salt. No ketchup!
New York-style: Top with sauerkraut and spicy brown mustard. You can also add grilled onions.
Chili dog: Spoon warm beef or bean chili over the hot dog and sprinkle with shredded cheddar cheese and chopped onions.
Bacon-wrapped: Wrap each hot dog in a slice of bacon and secure with toothpicks before grilling. Cook until the bacon is crisp, about 8–10 minutes.
Vegetarian option: Use plant-based hot dogs and follow the same cooking instructions. They often cook faster, so check the package for timing.

Storage and Reheating

Leftover cooked hot dogs (without buns) can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, place them in a skillet over medium heat with a splash of water, cover, and steam for 2–3 minutes, or microwave on high for 30–45 seconds. Buns should be stored separately and toasted again before serving. If you have leftover toppings, keep them in separate containers and refrigerate for up to 3 days.

Frequently Asked Questions

Can I use turkey or chicken hot dogs? Yes, turkey and chicken hot dogs work well. They tend to be leaner, so watch them closely on the grill to prevent drying out. Cook until heated through, about 5–6 minutes.

How do I prevent hot dogs from splitting when grilling? Make a shallow diagonal cut on each side of the hot dog before grilling. This allows the casing to expand without bursting. Also, avoid cooking over too high heat.

Can I make hot dogs in the oven? Absolutely. Preheat the oven to 400°F (200°C). Place the hot dogs on a baking sheet and bake for 10–12 minutes, turning once, until heated through. You can also toast the buns in the oven for 2–3 minutes.

What’s the best way to warm buns? Steaming is ideal for soft buns – place them in a steamer basket over simmering water for 1–2 minutes. Toasting in a skillet or on the grill gives a firmer texture. Avoid microwaving buns for more than 15 seconds, as they can become rubbery.

Are hot dogs safe to eat cold? Yes, hot dogs are pre-cooked and can be eaten cold, but they taste better when heated. If you’re serving them cold, keep them refrigerated until serving and consume within 2 hours.

Can I freeze cooked hot dogs? Yes, cooked hot dogs freeze well for up to 2 months. Wrap them individually in plastic wrap and place in a freezer bag. Thaw in the refrigerator overnight before reheating.

More recipes to cook

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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