The Best Hot Dog Recipes for Summer
- by Omaha Steaks
- Last updated Aug 29, 2024
Classic comfort food meets culinary creativity with these six gourmet hot dog recipes perfect for summer barbecues! If you’re tired of the same old ketchup and mustard routine, it’s time to explore the realm of unique and mouthwatering hot dog combinations that elevate this beloved American staple to a whole new level. From bold and spicy and tantalizing global flavors to indulgent toppings and classic favorites, these gourmet hot dog recipes are sure to redefine your perception of what a hot dog can be.
Omaha Steaks Gourmet Jumbo Franks, Bratwursts, and Sausages are the perfect canvases for deli-style hot dog recipes. Our crowd-pleasing franks, brats, and sausages are impressively meaty, butcher-crafted, and brimming with savory flavor. After one bite, your backyard gathering will be the stuff of legends.
Meet The Stylists
Mexican
Dog
by Chef David Rose
Sonoran
Dog
by Couple in the Kitchen
Chicago
Dog
by Alexa Santos
Hot Dog
Bar
by Rachel Quenzer
Báhn Mì
Dog
by Marcella Dilonardo
Coney
Dog
by Matt Eads
Mexican Dog
Transport your tastebuds south of the border. This juicy brat is piled high with chorizo chili, fresh pico de gallo, creamy avocado, chipotle aioli, and crispy shallots.
by Chef David Rose
Get the Mexican Dog recipe!
Mexican Bratwurst Dog with BBQ Tostones
Ingredients
Chorizo chili
- 1 lb. fresh ground chorizo
- 1/2 cup small diced yellow onion
- 2 garlic cloves minced
- 28 oz. can crushed San Marzano-style tomatoes
- 4 tsp. Worcestershire sauce
- 1 cup Mexican amber beer
- 2 tsp. smoked paprika
- 4 Tbsp. tomato-based sofrito (such as Goya brand)
- 2 tsp. tomato paste
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 5 Tbsp. vegetable oil
- salt and freshly ground black pepper
Pico de Gallo
- 5 plum tomatoes cut into small dice
- 1/2 cup small diced red onion
- 1 medium serrano pepper minced
- 1/2 cup chopped cilantro
- Juice of 1 whole lime
- salt and freshly ground pepper
Chipotle aioli
- 1 cup mayonnaise
- 1 chipotle pepper seeds removed
- Juice of 2 fresh limes
- 1 Tbsp. rice wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
BBQ dry rub
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- 3 tsp. brown sugar
- 1 tsp. white sugar
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
BBQ Tostones
- 3 green (unripened) plantains
- Bbq dry rub (recipe above)
- 1/2 cup vegetable oil
Mexican Bratwurst Dogs
- 8 Omaha Steaks Gourmet Bratwurst
- 8 hot dog buns (preferably top-cut)
- Chorizo Chili (recipe above)
- Pico De Gallo (recipe above)
- Chipotle aioli (recipe above)
- 1 ripe avocado
- store-bought fried shallots (or onions)
Instructions
Chorizo Chili
- Preheat grill to 450°F direct heat and place a large cast iron pan over the heat. Add 3 Tbsp. of vegetable oil to pan and brown ground chorizo for 6 to 8minutes, until fully cooked.
- Remove chorizo from pan with slotted spoon and set aside. Add remaining 2 Tbsp. vegetable oil, diced onion, minced garlic, chili powder, smoked paprika, sofrito, and tomato paste and sauté until lightly caramelized and fragrant, about 1 minute.
- Add beer to mixture in pan and reduce by about 1/3 in volume. When reduced, add crushed tomatoes,Worcestershire sauce, onion powder, garlic powder, and cooked chorizo. Stir until well-incorporated and simmer for 10 minutes. Season to taste with salt and freshly ground black pepper.
Pico de Gallo
- Add all ingredients to a medium-sized bowl and stir together until well incorporated. Season to taste with salt and freshly ground black pepper.
Chipotle Aioli
- In the bowl of a food processor, add chipotle pepper, lime juice and rice wine vinegar, and blend until fully incorporated.
- Add mayonnaise, salt, and pepper, and blend until fully incorporated.
BBQ Tostones
- Preheat grill to 450°F direct heat and add vegetable oil to medium-sized cast iron pan.
- Peel green plantain, slice into about 1/2” slices, about 8 to 10 slices per plantain.
- Drop plantain slices into oil and fry on both sides until lightly golden brown, about 2-3 minutes.Remove from heat and drain on a paper towel-lined plate.
- Using the back of a spatula, carefully smash the green plantain medallions until they’re flattened.
- Drop plantain slices back into oil and fry until golden brown and crispy. Remove from heat and lightly toss with BBQ dry rub.
- Serve immediately with Mexican Bratwurst Dogs.
Mexican Bratwurst Dogs
- Preheat grill to 450°F direct heat and grill bratwurst on both sides, about 5 to 6 minutes per side, until browned and fully cooked.
- Lightly toast hot buns on both sides, about 5 to 10 seconds per side.
- Slice ripe avocado into 16 thin slices.
- To assemble Mexican Bratwurst Dog, place bratwurst and 2 avocado slices in toasted bun. Top with chorizo chili, then with pico de gallo, drizzle with chipotle aioli, and finish with fried shallots. Serve with BBQ tostones and enjoy.
Sonoran Dog
This beloved street food favorite features a bacon-wrapped hot dog grilled to perfection and topped with a medley of delicious toppings.
by Couple in the Kitchen
Get the Sonoran Dog recipe!
Sonoran Dogs with Jalapeño Sauce
Ingredients
Jalapeño Sauce
- 4 roasted jalapeños, stems and seeds removed (for extra spice, do not remove seeds)
- 1/2 small onion, peeled and roasted
- 3 cloves garlic, peeled and roasted
- Juice of 2 limes
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1 avocado, peeled and seeded
- 1/4 cup loosely packed cilantro
- 1/3 cup avocado oil
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
Sonoran Dogs
- 4 3 oz. Omaha Steaks Gourmet Jumbo Franks
- 4 strips of thin bacon
- 1/2 large white onion, sliced thin for sautéing
- 1/2 cup white onion, finely diced
- 1/2 cup tomato, finely diced
- 1 cup pinto beans, warmed
- 4 hot dog or bolillo buns
- Mayonnaise
- Yellow mustard
Instructions
Jalapeño sauce
- Preheat a cast-iron skillet or griddle to medium heat.
- Place jalapeños, garlic cloves, and onion on skillet or griddle.
- Once veggies are charred, remove from hot skillet or griddle.
- Add roasted jalapeños, onion, and garlic to a food processor or blender with lime juice, cumin, paprika, avocado, avocado oil, and cilantro. Blend until smooth and add salt and pepper to taste.
Sonoran Dogs
- Wrap a thin slice of bacon in a spiral fashion around each hot dog and secure by tucking ends of the bacon under the wrapped section.
- Place your bacon-wrapped hot dogs on a skillet preheated to medium alongside sliced white onion. Once the bacon is crisp and golden-brown around the hot dogs, remove them and the sautéed onions from the skillet.
- Open your sliced hot dog or bolillo buns and add a spoonful of warm, drained pinto beans. Top with a hot dog, then add some grilled sautéed onions, diced tomatoes, and fresh white onion.
- Finally, add jalapeño sauce, mustard, and mayonnaise on top.
- Tip: Use mini squirt bottles to perfectly distribute fine lines of jalapeño sauce, mustard, and mayonnaise.
Chicago Dog
This vibrant, flavorful, and satisfying hot dog recipe pays homage to the culinary traditions of the Windy City. You won’t find any ketchup on this Chicago-style hot dog.
by Alexa Santos
Get the Chicago Dog recipe!
Chicago Dog
Ingredients
- 2 3 oz. Omaha Steaks Filet Mignon Polish Sausages
- 1 tablespoon butter
- 2 hot dog buns
- 1 teaspoon poppy seeds
- Yellow mustard
- 1 white onion, finely diced
- 1 fresh tomato, sliced into half moons
- Relish, Tip: add green food coloring for a classic Chicago neon-green relish
- Sport peppers
- Kosher dill pickle spears
- Celery salt
Instructions
- Heat a grill or cast-iron skillet to medium heat. Add sausages and cook until you get nice char marks and sausages are heated all the way through.
- Melt butter in a pan over medium-high heat. Toast both sides of hot dog buns in melted butter, then sprinkle poppy seeds on outside of buns.
- Assembly: place cooked sausages in buns, then drizzle with mustard. On either side of sausage, spread onions, tomato slices, relish, sport peppers, and pickle spears. Sprinkle celery salt on top and enjoy!
Hot Dog Bar
Friends and family will love this interactive setup to customize their unique culinary creation with a DIY hot dog bar.
by Rachel Quenzer
How to Make a DIY Hot Dog Bar
Putting together a hot dog bar is a fun and interactive way to serve hot dogs and condiments at your summer gatherings. Here’s a step-by-step guide to help you set up a delicious DIY hot dog bar.
- Plan your menu: Consider any dietary restrictions or preferences of your guests.
- Gather the essentials. Purchase all the necessary supplies and ingredients. Here’s a list of items you may need:
- Omaha Steaks Gourmet Jumbo Franks
- Hot dog buns
- Toppings: Relish, sauerkraut, diced onions, diced tomatoes, pickles, sliced jalapeños.
- Sauces: Ketchup, mustard, barbecue sauce, sriracha, mayonnaise, chili cheese sauce, etc.
- Side dishes: French fries, potato chips, coleslaw, baked beans, etc.
- Utensils: Tongs, spoons, knives
- Plates, napkins, and cutlery
- Beverage options
- Cook the hot dogs: Grill or boil the desired number of hot dogs and place in a warming tray to serve.
- Set up the toppings bar: Arrange a table or counter space for your hot dog bar. Place bowls or trays with the various toppings and condiments. Consider using labeled signs or chalkboard labels to identify each item. Provide utensils for serving. Serving tip: Individual mason jars for sides and condiments add practicality and a decorative flair to your hot dog bar.
- Arrange the sides: If you’re offering side dishes, set them up in separate bowls or serving dishes.
- Add the finishing touches: Set up a simple picnic table for guests. Ensure you have all the necessary condiments, drinks, and extra napkins or utensils available. Keep trash cans or bins nearby for easy disposal.
- Kick back and enjoy those delicious hot dogs!
Báhn Mì Dog
This recipe brings together the best of two culinary worlds, combining the flavors of a classic Vietnamese báhn mì sandwich with the beloved American hot dog.
by Marcella Dilonardo
Get the Báhn Mì Dog Recipe
Bánh Mì Hot Dogs
Ingredients
Pickled Vegetables
- 1 cup julienned carrot
- 1 cup julienned daikon radish
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 1/2 cup white vinegar
- 1/2 cup boiling water
Spicy Mayonnaise
- 1/3 cup mayonnaise
- 2 teaspoons sriracha
- 2 teaspoon lime juice, freshly squeezed
Bánh Mì Hot Dogs
- 4 3 oz. Omaha Steaks Gourmet Jumbo Franks
- 4 brioche hot dog buns
- 2 baby cucumbers, thinly sliced lengthwise
- 3 tablespoons torn cilantro
- 1 green onion, thinly sliced
- 1 red chili or jalapeño, thinly sliced
Instructions
Pickled Vegetables
- Stir carrot, daikon, sugar, salt, vinegar, and boiling water together in a medium mixing bowl until the sugar fully dissolves. Refrigerate until ready to assemble.
Spicy Mayonnaise
- Stir together mayonnaise, sriracha, and lime juice in a small mixing bowl until well combined. Refrigerate until ready to assemble.
Bánh Mì Hot Dogs
- Boil jumbo franks for 2 to 3 minutes, then transfer to a preheated grill and cook to your desired degree of doneness.
- Assembly: Slather the brioche hot dog buns with the spicy mayonnaise and add the jumbo frank. Top with pickled vegetables, cucumber, cilantro, green onion, and jalapeño.
Coney Dog
Hearty and flavorful, this Detroit original is topped with savory chili, onions, and mustard. This chili dog is both comforting and delicious.
by Matt Eads
Get the Coney Dog recipe!
Coney Dog
Ingredients
Coney Sauce
- 2 tablespoons butter
- 1 cup onion, finely diced, divided
- 2 lbs. Omaha Steaks Ultra-Premium Ground Beef
- 1 1/2 cups water
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 2/3 cup ketchup
Coney Dogs
- 8 3 oz. Omaha Steaks Gourmet Jumbo Franks
- 8 hot dog buns
- Yellow mustard
Instructions
Coney Sauce
- In a large Dutch oven, add butter and melt over medium heat. When butter is melted, add half of diced onions, and cook till translucent, about three minutes.
- Add ground beef and water. Using a potato masher, immediately start mashing beef into tiny pieces. Don’t brown the beef: smash raw beef in water until it forms a loose soup texture.
- Add the remaining ingredients and stir to combine. Reduce heat to low and allow to simmer uncovered for 90 minutes, or until cooked down to your desired texture.
Coney Dogs
- For traditional Coney Island Dogs, boil the franks for five minutes as the chili is finishing up. Then, turn off the heat and cover to keep warm.
- Tip: Grill franks for an untraditional but excellent way to add some extra flavor.
- Microwave your buns for 15 seconds to soften them. Add a hot dog to each bun, then dress with chili, yellow mustard, and remaining diced onions.
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