Special Hot Dog Recipes for Your Next Cookout
We can all agree that hot dogs are an important part of any backyard barbecue. So, why is it that hamburgers get all the attention? It could be that hamburgers are known to have a variety of topping selections. This includes toppings like melty cheese, crispy lettuce, tomato and onion. Hot dogs, in contrast, are often piled up on a plate and left as a self-serve choice for kids. But now, that is changing.
On this 4th of July and in your next cookout, use these recipes to take your hot dogs to the next level and earn them their rightful place alongside all the other main entrees at your cookout.
How to start? Well, keep it simple with a hot dog homemade with pickle relish
For this recipe, you will need:
8 link hot dogs, Assorted mustards (brown, horseradish, sweet and hot, Dijon, etc.), Ketchup, Best-quality hot dog buns.
Here's how to make your pickle relish: 1 1/2 cups cider vinegar, 1 teaspoon mustard seeds, 1 teaspoon coriander seeds, 2 tablespoons sugar, 8 large dill pickles (sour, not half-sour), finely diced, 1 small red pepper, grilled, peeled, seeded, and finely diced, 1 small yellow pepper, grilled, peeled, seeded, and finely diced, 1 small white onion, finely diced.
Once you have these ingredients, you heat your grill to high. Grill the hot dogs until golden brown on all sides. Place in buns and top with your favorite mustard and the Homemade Pickle Relish.
Another idea is to create the famous Chicago hot dog. With this recipe, steam your hot dog which gives it a unique taste as the buns are warm and soft.
Here are the ingredients you will need: 4 all-beef hot dogs, 4 poppy seed hot dog buns, Yellow mustard, 1 dill pickle, quartered lengthwise, 1 medium tomato, cut into 8 wedges, Chicago-style relish, 1/2 sweet white onion, finely diced, 8 sport peppers, Celery salt.
How to make it: Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute. Then, remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.
Another idea could come from Wisconsin. The Milwaukee-style hot dog dips the sausage in beer before throwing it on the grill. That gives the sausage a golden-brown crust.
For this recipe, you'll need: 1 dozen brats, beer, to cover, 1 medium large sweet onion, 2 ounces (1/2 stick) butter. Serving suggestions: fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
Here's how to make it: Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.
If you want a southern twist to your hot dog, try out a Texas-style hot dog by adding a bit of barbecue sauce and some coleslaw.
To make this recipe, you'll need: 8 kosher beef hot dogs, 8 good quality hot dog buns, split 3/4 through, 2 tablespoons canola oil, 1 large Spanish onion, coarsely chopped, 5 cloves garlic, coarsely chopped, 3 cups canned plum tomatoes and juices, pureed, 1 cup water, 1/4 cup ketchup.
How to make it: For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.
Additionally, if you want a spicy hot dog for your next party, check out these chili hot dogs. The chili is added first and then comes the ketchup and mustard.
Here's the recipe: Extra-virgin olive oil, 1 medium onion, chopped, 2 cloves garlic, chopped, 1 pound lean ground beef, 1 medium jar ketchup, about 2 1/2 cups, 1 teaspoon chili powder, 2 tablespoons prepared yellow mustard, Kosher salt and freshly ground black pepper, 4 all-beef hot dogs (recommended: Ball Park), 4 hot dog rolls, 1/2 cup grated Cheddar.
How to make it: Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned. Stir in the ketchup, chili powder, and mustard and simmer until thickened. Season with salt and pepper. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Bring a pot of water up to a simmer and parboil the dogs. Take them out of the water, pat them dry, and grill them just long enough to mark them. To serve, put a dog in each roll and top with the chili and some Cheddar.
Next, we got these unique pretzel buns with grilled sausage with some spicy cheese sauce.
Here's the recipe: 12 ounces pasteurized cheese food, such as Velveeta, chopped, 2 tablespoons milk, 1 tablespoon diced pickled cherry peppers in jar, 1 tablespoon diced pickled jalapenos, 1 tablespoon pickled jalapeno juice, 8 natural casing all-beef franks.
How to make it: For the cheese sauce: Add the cheese cubes, milk, pickled cherry and jalapeno peppers and jalapeno juice to a small saucepot and cook over low heat until melted and combined. For the franks: Heat a grill pan over medium-high heat. Grill the franks on the grill pan, making sure to turn and char on all sides. For the sandwich build: Split the Pretzel Hot Dog Buns in half, nestle the grilled franks in their pretzel blankets, pour over some spicy cheese sauce and top with some pickled jalapenos if you like.
A chicken hot dog is next. This South Asian-style hot dog is made with fresh chicken, herbs and chili. Then add mustard to top it off.
Here's the recipe for this unique hot dog: 1/2 cup Dijon mustard, 1/4 cup small diced mango, 1/4 cup mango pulp, 1/4 teaspoon dried mint, 2 pounds ground chicken, 1/2 cup chopped fresh cilantro, 1/2 cup chopped fresh mint, plus whole leaves for garnish, 1/4 cup cream cheese, room temperature.
Here's how to make it: Mix together the mustard, diced mango, mango pulp and mint. Mix together the chicken, cilantro, mint, cream cheese, tandoori, garlic, ginger, kastoori methi, jalapenos, onions and eggs. Divide the mixture into 8 portions and form each into a hot dog about 6 inches long and 1 1/2 inches wide. Heat 2 tablespoons vegetable oil in a large saute pan over medium-high heat. Add 4 of the hot dogs and sear until browned on all sides, 3 to 5 minutes. Reduce the heat to medium-low and cook until cooked all the way through, 6 to 8 minutes.
Up next is a delicious beef hot dog. This hot dog includes tomatoes, lettuce, grilled onions and frisee.
For this recipe, you'll need: 6 all-natural beef hot dogs, 6 potato hot dog buns, 4 ounces gorgonzola cheese, cut into small cubes, 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water, 1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water, olive oil, for drizzling, Sea salt.
To make it: Preheat the grill to medium-high heat. Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours. Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill.
For northerns, your next cookout can be with a New York-style hot dog straight out of Brooklyn. This has caramelized onions, bacon, corn and cheese.
Here's the recipe: 3 slices thick cut bacon, cut into small lardons, 2 large onions, finely chopped, 1 teaspoon kosher salt, divided, 2 tablespoons canola oil, 3 ears corn, kernels removed, 1/2 teaspoon sugar, Freshly ground black pepper, 1 tablespoon finely chopped fresh cilantro leaves, 4 hot dogs.
How to make: Heat a grill to high. Put the hot dogs on the grill and sear until slightly charred. Brush lightly with hot sauce while still on the grill. Meanwhile, brush the inside of the buns with melted butter and arrange, butter side down, on the grill. Grill until lightly golden brown, about 30 seconds. Thinly spread the mayonnaise and mustard on each bun. Put the hot dogs into the buns and sprinkle with a tablespoon of caramelized onions. Top with a tablespoon of lardons and 2 tablespoons of corn mixture. Sprinkle each with 1/2 tablespoon of Cotija cheese and a pinch of cayenne pepper. Squeeze a little lime on each hot dog and serve.
Last one on the list is a nacho hot dog. This hot dog includes guacamole and chipotle salsa. It is one that your guests will love.
Here's the recipe: 8 kosher beef or turkey or chicken hot dogs, 8 hot dog buns, split 3/4 of the way through, 1 1/2 cups grated white Cheddar, 8 pickled jalapenos, thinly sliced, Fried blue corn tortilla chips, coarsely crumbled.
How to make it: Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper. Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.
