We’re here to give the humble hot dog some inventive upgrades that’ll make it the dark horse darling of your grill grates this summer. From an irresistible everything-bagel hot dog to a Carolina-style pulled pork and spicy slaw rendition, there’s a dressed-up dog here that we know you’ll relish.
Caribbean Jerk Hot Dogs
For a pineapple salsa, grill pineapple and red onion slices until well-charred. Roughly chop and combine with finely chopped jalapeno, cilantro, lime zest, and a splash of rum, and then finish with salt and a pinch of brown sugar. Rub hot dogs all over with oil and jerk seasoning, and then grill until cooked through. Place on buttery toasted buns and top with the salsa.
Quick Corn Relish Dogs
Combine ½ cup each white wine vinegar, sugar, and water in a medium pot along with a couple sprigs of fresh thyme. Bring to a boil and then cool slightly. In a separate bowl, mix 1 cup each corn kernels, diced bell pepper, chopped tomatillos, 2 sliced scallions, and ½ minced jalapeno, and then season with salt and pepper. Pour the liquid mixture over the vegetables and let sit for 30 minutes (or overnight) in an airtight container. Top grilled hot dogs with the corn relish and mustard.
Poutine Dogs
Top grilled hot dogs with crispy French fries (using frozen here is just fine), roughly chopped cheese curds, and your favorite gravy. If you like, pile on more toppings like crispy bacon, chopped onions, and jalapenos. Best served on a soft potato hot dog bun.
The New York City Classic
Cook a large sliced onion over medium-high heat until softened and translucent, about 5 to 7 minutes. Stir in 1 Tbsp each yellow mustard and ketchup, and then ¼ cup water. Season with 1 tsp each sugar and chili powder, and then simmer until soft and tender, about 5 to 8 minutes. Season the onion mixture with salt, pepper, and a dash of hot sauce. Top grilled (or boiled) hot dogs with the onions along with sauerkraut and spicy brown mustard.
Bacon-Wrapped Everything Bagel Dog
Bring 8 ounces of cream cheese to room temperature. Heat a thin layer of oil in a large pan over medium-high heat. Once the oil is hot enough that a caper sizzles immediately when added to the pan, add ⅓ cup capers and cook, stirring occasionally, until crispy, 1 to 3 minutes. Carefully transfer capers to a paper-towel-lined plate. Wrap each hot dog with 1 to 2 slices of bacon, using toothpicks to secure if necessary. Fry in a pan or on a covered grill over medium heat, rotating until bacon is crispy, 5 to 10 minutes. Spread a layer of cream cheese on the inside of each bun. Fill with bacon-wrapped hot dogs, and then top with fried capers, everything bagel seasoning, and chopped scallions. Drizzle with hot sauce for an extra kick.
Carolina BBQ Pulled Pork and Slaw Dog
To make Carolina-style vinegar-based slaw, start with a large mixing bowl and combine a half-head of thinly shredded cabbage, 1 shredded carrot, 1 thinly sliced green bell pepper, ½ cup apple cider vinegar, ½ tsp mustard powder, ½ tsp ground celery seeds, ¼ cup granulated sugar, and ⅓ cup vegetable oil, and then season generously with salt and pepper. Toss cooked pulled pork in your favorite store-bought Carolina-style BBQ sauce. Grill hot dogs and serve in a bun topped with pulled pork and slaw.
Bibimbap Dog
Cook hot dogs on a stove or grill. To fry eggs, heat 1 Tbsp oil or butter in a pan over medium heat. Once hot, crack 1 to 2 eggs at a time into the pan and cover, cooking until the whites are set but the yolks are still runny, about 2 to 3 minutes. Season with salt. Place 1 egg in each bun and top with a hot dog and kimchi. Sprinkle with sesame seeds.
Reuben-Style Hot Dog
Heat sauerkraut in a saucepan over medium heat until warm. Cook hot dogs on the stove or grill. Open buns and slightly toast the insides on the grill or pan. Remove buns from heat and fill with hot dogs and Swiss cheese. Return the filled buns to the pan or grill over medium heat and cover until the cheese is melted. Remove from the heat, top with sauerkraut, and drizzle with Thousand Island dressing. Recipes developed by HelloFresh’s Principal Chef & Head of Recipe Development Claudia Sidoti and Recipe Developer Lindsay Eisenman.
