15 Hot Dog Recipes

This crazy-luxurious and addictively delicious hot dog is a signature of star chef Daniel Humm. It’s all-beef, deep-fried and bacon-wrapped, piled into a bun with truffle mayo, Gruyère cheese, and a bright and crunchy relish made with mustard seeds, celery and celery root.

Don't be intimidated by these over-the-top hot dogs; they have everything going for them! They're crunchy, cheesy, spicy and tangy—pair them with a crisp IPA or even a dry Riesling.

These creative hot dogs can be made with any kind of chip.

These pretzel-wrapped hot dogs are much more fun and tastier than hot dogs in a traditional bun. You can also wrap the pretzel dough around sausages.

When Kogi's truck first Tweeted its stops, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC's Le Bernardin and opened a Kogi counter at L.A.'s Alibi Room.

Chef Matt Neal's sister, Madeline, is a big hot dog fan who constantly comes up with ideas for toppings. She suggested this terrific, if unlikely, combination of cinnamony sautéed apples with slices of sharp cheddar cheese, served on top of hot dogs tucked into pretzel rolls.

These sweet-savory glazed hot dogs were inspired by a dish Marcia Kiesel discovered at a Manhattan Chinatown restaurant. They're cut in a crosshatch pattern, which makes the franks cook even faster, and served in a grilled mustard-brushed croissant.

In this distinctive high-low recipe, chef Frédéric Morin wanted to combine girolles (chanterelle mushrooms) with something less highbrow. "As a good chef, you can't mix all expensive things in one dish," he says. So he stuffed the mushrooms inside hot dog buns with Montreal's famous smoked meat.

These “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.

David Burke grills beef tenderloin, cuts it into long, thick slices about the length and width of a hot dog, then cradles each piece in a soft bun. One summery relish, made with kernels of sweet corn and bits of red onion tossed with cider vinegar, goes on top of all the "dogs."

Daniel Wright tops these inspired hot dogs with wasabi mayo and a ponzu-spiked cabbage and carrotslaw. Cutting a cross pattern into the ends of the dogs helps them get crispy.

Wolfgang Puck grew up in Vienna, and the food there is one of his touchstones. These sausages, called Wiener Würstchen, are a favorite from his childhood. He splits the dogs, fills them with cheese and wraps them in bacon. Once they've been roasted, he serves them on a bun with a spicy horseradish mustard. Although they may seem over the top, they're irresistible.

Crif Dogs in Manhattan is locally famous for its franks. This one, which goes by the name The Chihuahua, is wrapped in bacon and topped with sour cream and avocado. It's also available at the adjoining cocktail lounge, PDT.

Like any “loaded” situation, this hot dog is all about constructing your plate. Split-top buns allow you to hollow out the sides a bit, fitting extra toppings into each bite. A touch of sweetness in the chili balances out the salt from Corn Nuts and the hot dog, while the sharp bite of pickled jalapeños creates balance. Radishes and sour cream offer a welcome hit of freshness. The chili can easily be made ahead of time for quick assembly the day of.

At Claudette Zepeda-Wilkins’ regional Mexican restaurant in San Diego, this dish is served as an homage to the Sonoran hot dog. Easy hacks like crumbled chorizo make this restaurant favorite easy to pull off for backyard entertaining.