This isn’t just a hot dog recipe; it’s a blueprint for becoming the “hot dog guy” at your next gathering. It’s a build-your-own hot dog bar with a classic all-beef frank, soft buns, and a lineup of both classic and creative toppings, so everyone can customize their perfect dog. The key is offering a variety of textures and flavors, from the sharp bite of onion relish to the creamy coolness of slaw, all anchored by a perfectly cooked, juicy sausage.
Ingredients
- 8 all-beef hot dogs (about 1.5 lbs / 680 g total)
- 8 hot dog buns (or 4 larger sub rolls, split)
- 1 tbsp (15 ml) neutral oil (like canola or vegetable), for grilling
- For the Quick Onion Relish:
- 1 large yellow onion, finely diced (about 1 cup / 150 g)
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) brown sugar
- 1/4 tsp (1.5 g) smoked paprika
- Pinch of salt
- For the Creamy Slaw:
- 2 cups (150 g) shredded green cabbage
- 1/2 cup (60 g) shredded carrot
- 1/4 cup (60 g) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) sugar
- Salt and black pepper to taste
- For Serving:
- Yellow mustard
- Ketchup
- Sweet pickle relish
- Diced white onion
- Shredded cheddar cheese (optional)
- Jalapeño slices (optional)
Instructions
- Make the onion relish: In a small saucepan over medium heat, combine the diced onion, ketchup, mustard, vinegar, brown sugar, smoked paprika, and salt. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until the onions are soft and the mixture has thickened slightly, about 8 minutes. Remove from heat and set aside.
- Make the slaw: In a medium bowl, whisk together the mayonnaise, vinegar, sugar, and a pinch of salt and pepper. Add the shredded cabbage and carrot, and toss to coat. Cover and refrigerate until ready to serve.
- Cook the hot dogs: Heat a grill, grill pan, or large skillet over medium-high heat. Brush the hot dogs lightly with oil. Cook, turning occasionally, until they are heated through and have nice grill marks or a light char, about 5-7 minutes. If using a skillet, you may need to work in batches. The internal temperature of the hot dogs should reach 165°F (74°C) as a safe minimum, especially if they are pre-cooked but you want to ensure they are hot all the way through.
- Toast the buns: During the last minute of cooking, place the buns cut-side down on the grill or in the skillet until lightly toasted, about 30-60 seconds. Watch carefully so they don’t burn.
- Assemble the bar: Place the cooked hot dogs in the toasted buns. Arrange the onion relish, creamy slaw, and all the other toppings in separate bowls. Let everyone build their own dog.
Tips
- Don’t boil your hot dogs. Boiling makes them waterlogged and bland. Grilling or pan-frying gives them a better texture and flavor. If you must boil, use beer or broth and don’t let it boil vigorously.
- Toast the buns. A toasted bun holds up better to juicy toppings and adds a nice crunch. If you don’t have a grill, you can toast them under a broiler for 30 seconds or in a dry skillet.
- Make the toppings ahead. Both the onion relish and the slaw can be made up to 2 days in advance. Store them in airtight containers in the fridge. This makes the hot dog bar even easier to put together.
- Keep it warm. If you’re serving a crowd, keep the cooked hot dogs in a slow cooker on the “warm” setting with a little water or broth to prevent them from drying out. They’ll stay at a safe temperature for up to 2 hours.
Serving Suggestions
Set up a dedicated hot dog bar with all the toppings in small bowls. Provide small tongs or spoons for each topping. Offer a few different types of mustard (yellow, Dijon, whole grain) and maybe some hot sauce for those who like heat. Serve with classic sides like potato chips, coleslaw (you already have some!), or a simple green salad. For a fun touch, provide a basket of extra buns.
Variations
- Chicago-Style: Use a poppy seed bun, and 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 a drizzle of ketchup if you like.
- Sonoran Hot Dog: Wrap the hot dog in bacon and grill it. Serve in a bolillo roll (or a soft sub roll) with pinto beans, grilled onions, jalapeños, mayonnaise, mustard, and a squirt of lime juice.
- Tex-Mex: Top with chili (canned or homemade), shredded cheddar cheese, and diced onions. Serve with Fritos or tortilla chips.
- Veggie Option: Use your favorite plant-based hot dogs. Cook them according to package directions (usually grilling or pan-frying works well). They may cook faster, so watch them closely.
Storage and Reheating
Store leftover cooked hot dogs and buns separately in airtight containers in the refrigerator for up to 3 days. The onion relish and slaw will keep for up to 4 days. To reheat, place the hot dogs on a microwave-safe plate and heat in 30-second intervals until hot, or reheat in a skillet over medium heat for a few minutes. The buns are best reheated in a toaster or under a broiler for a minute. The slaw is best served cold, so just take it out of the fridge when you’re ready to eat.
Frequently Asked Questions
Can I use chicken or turkey hot dogs? Yes, absolutely. They work well, but they tend to be drier than beef or pork dogs, so be careful not to overcook them. You can also brush them with a little oil before grilling to help keep them moist.
What’s the best way to get a good char on the hot dog? Make sure your grill or pan is hot before adding the dogs. Don’t move them around too much; let them sit for a few minutes to develop those nice grill marks. A cast-iron skillet works great for this.
Can I make the onion relish and slaw vegan? Yes. Use a vegan mayonnaise in the slaw and a vegan Worcestershire sauce (if using) in the relish. The relish itself is naturally vegan as written.
How do I keep the hot dogs warm for a party? After grilling, place them in a slow cooker on the “warm” setting with a small amount of water or beef broth in the bottom. They will stay at a safe serving temperature (above 140°F / 60°C) for up to 2 hours. Check the temperature with a food thermometer to be safe.
What if I don’t have a grill? You can cook the hot dogs in a large skillet over medium-high heat. Add a splash of water and cover with a lid for a few minutes to steam them, then uncover and let them brown. This method works well and keeps them moist.
Can I prepare everything the day before? Yes, the onion relish and the slaw can be made a day in advance. You can also slice the onions and other toppings ahead of time. Just keep everything in airtight containers in the fridge. Cook the hot dogs and toast the buns right before serving.
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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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