7 Ways to Make Your Hot Dogs Downright Gourmet

Sriracha-spiked mayo, quick-pickled carrots and radish, and a shower of fresh cilantro and firey jalapeños yield a supremely satisfying hot dog. (Meat not your thing? Check out these delicious meat-free hot dogs that seriously don’t taste like cardboard.)

Combine 1 cup each of julienned carrot and daikon radish in a medium bowl with ⅓ cup distilled white vinegar, ⅓ cup warm water, 2 tablespoons sugar, and ½ teaspoon kosher salt. Let sit at least 20 minutes, tossing occasionally. Spread some Sriracha mayo on a split French baguette, and nestle a grilled hot dog and dill pickle spear into it. Top with the carrot daikon pickle, slices of fresh jalapeño, and cilantro leaves.

Related: 9 Best Grassfed Hotdogs

Topped with grilled cumin plantains, a salsa made of grilled tomatoes and onions, and mojo—a tart, garlicky condiment—this Cuba-inspired dog is a real game-changer.

In a saucepan, heat ⅓ cup lime juice, ¼ cup extra virgin olive oil, 1 tablespoon minced garlic, salt, and pepper to make the mojo. Brush 1 halved tomato, 1 small thickly sliced white onion, and 1 ripe plantain (halved lengthwise and crosswise) with oil, and grill until tender and with grill marks on all sides. Coarsely chop tomato and onion, and combine with mojo. Nestle grilled hot dogs in soft club rolls or Cuban bread, alongside 1 plantain quarter. Top with salsa and any remaining mojo. 

Related: 5 Best Meat-Free Replacements for The Grill

Featuring grilled summer peaches, honey bourbon sauce, goat cheese, and mint on a waffle, this combo spells pure Southern comfort.

In a saucepan, combine ¼ cup honey and 1 tablespoon each bourbon and butter. Brush onto 2 halved and pitted peaches, and grill until tender and with good grill marks. Coarsely chop and add to remaining sauce. Lightly grill 4 thawed frozen waffles to cradle 4 grilled hot dogs. Top with peaches and 2 ounces goat cheese smashed with 1 tablespoon chopped mint.

Try it with peach sangria.

An extravaganza of fresh hot peppers are tempered by a drizzle of creamy blue cheese dressing for this spice-lovers hot dog.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Slice 1 medium onion, 1 red bell pepper, and 1 each of hot peppers such as jalapeño, fresno, habanero, and serrano. Sauté onion and peppers until softened, about 10 minutes; season with salt and pepper. Spread hot dog buns with 2 tablespoons blue cheese dressing, add grilled hot dogs, and top with onion and pepper mixture. 

Lightly oiled and grilled pitas form the perfect vessels for grilled hot dogs. Top each with a scoop of tabbouleh and a drizzle of tzatziki sauce.

Grilling the tortillas for these Mexican-inspired hot dogs gives them a smokey edge and draws out their sweet corn flavor.

Lightly warm a soft corn tortilla on a grill to soften. Roll it around a grilled hot dog and grill again, rotating often, until grill marks form and the tortilla begin to crisp slightly. Drizzle with Mexican crema, top with pico de gallo, crumbled queso fresco, chopped cilantro, and squeeze a little lime juice over the top. (Use up leftover limes with these 7 incredible uses for limes outside of cocktail hour.)

Pillowy store-bought Hawaiian rolls are the perfect canvas for snappy hot dogs topped with juicy, sweet homemade pineapple salsa.

Stir together 1 cup diced fresh pineapple, 1 minced red bell pepper, ¼ cup minced onion, 1 tablespoon lime juice, 1 tablespoon cilantro leaves from your indoor herb garden, and 1 teaspoon minced jalapeño. Season to taste with salt and pepper. Keeping a pair of sweet Hawaiian rolls together, split the tops, and tuck in a grilled hot dog. Top with the pineapple salsa and thinly sliced scallions.