Simple and delicious, there's no handheld snack quite like a hot dog – and, whether you prefer yours with fried onions and a drizzle of mustard or smashed avocado and hot sauce, there's a topping to suit everyone. If you're looking for some inspiration to take your meal up a notch, keep reading; we've put together a list of seriously tasty hot dog toppings you can easily make at home.
Click or scroll through our gallery to discover 33 incredible hot dog topping ideas – counting down to our favourite of all.
Those looking for an easy way to level up a classic dog should give this tasty option a go. Simultaneously sweet and sharp, caramelised onions and pickled gherkin slices make for a delicious topping with plenty of satisfying crunch. Add in some bitter radicchio or endive for even more texture and flavour.
Who can resist a hot dog topped with crispy fried onions? If you're low on time, you can buy them ready-made at the supermarket; however, if you'd like to make your own, thinly slice some onions and put them in a colander with a little salt to draw out the moisture. Leave them for an hour, dry them thoroughly on kitchen paper, then fry them in hot oil.
Prefer a hot dog with a lighter touch? Try a combination of sliced gherkins, raw red onion, sliced tomato and crunchy lettuce. You'll need a firm kind of lettuce, such as iceberg, romaine or baby gem lettuce, which won't wilt as soon as you add the hot sausage. This topping choice may be simple, but it's really rather delicious.
Vegan hot dogs are usually made from tofu or pea protein and tend to be rather bland – so toppings are the perfect way to add a boost of flavour. Get creative with vegan mayo and sriracha, chopped spring onions, pickled jalapeños, hot mustard and peppery rocket leaves, for example, to take your dog to tasty new heights.
Who says you need bread to encase a hot dog? Instead, use a small frying pan to make a fine two-egg omelette (add cheese and chopped spring onions, if you like), then use it to wrap a cooked frankfurter. It'd make the perfect breakfast, lunch or late-night snack – and it'd also be perfect for those trying to add more protein to their meals.
Sometimes, a simple topping can be just as exciting (and delicious) as a fancy one. This easy option consists of peppery rocket, lashings of mayonnaise and a drizzle of American mustard. We think this combo works best in a soft sesame seed roll, but you could also try it in a brioche roll or a baguette.
If you're avoiding bread or you have a gluten intolerance, why not try slotting your hot dog into a lettuce wrap? You'll need a sturdy type of lettuce such as cos; just add the hot dog, mustard, mayonnaise and a little hot sauce, along with chopped onions, fresh coriander and some slices of cucumber or gherkin. Roll the whole thing up, and it's ready to eat.
To create this crowd-pleasing dog, simply pile on the pickles and juicy sweetcorn; corn adds a hint of sweetness, contrasting perfectly with the likes of sharp pickled gherkins and spicy jalapeños. Tomato relish would make a welcome (and more tangy) change from ketchup, too. Load this one up with fried onions to make it even more indulgent and delicious.
Not for the calorie-conscious, this potato-coated dog looks impressive, but it can be recreated easily at home. Coat a cooked frankfurter in a thick batter made from flour, cornmeal, egg and milk, then roll it in chopped French fries. Deep or shallow fry the sausage, pat off any excess oil with a kitchen towel, then serve it on a stick. Finish your dog with mustard or ketchup (or both).
Add some crunch to your hot dog by topping it with a sprinkle of potato chips. You can use any flavour you like (though we think cheese and onion is a winner); just load your dog up with hot sauce, mayonnaise and mustard, then add the crisps. Spicy tortilla chips work really well, too – and there's no harm in serving a handful of crisps on the side, either.
Forget squishy hot dog buns; a slice of crusty baguette can add a whole lot more flavour to your dog. Pile this French-style bread with a grilled sausage, fried onions and wholegrain mustard – and try adding a drizzle of balsamic glaze for a delightfully sweet, sharp flourish.
Want to do something a little different with your dog? Try wrapping it in a corn tortilla. Scatter grated cheese on the inside, add the hot dog, then bake it in a very hot oven until the tortilla is crisp and the cheese has melted. Serve it up with hot sauce and extra cheese. As a bonus, this dog is gluten-free.
These hot dogs are made with beefy boerewors ('farmer's sausage'): a dense, lightly spiced South African sausage that's well worth tracking down. South African–style dogs are usually piled with a tangy tomato relish known as tomato smoor. Try making your own by sautéing a large chopped red onion, then adding in a chopped red pepper, sliced mushrooms and dried herbs to taste (we like to use a mix of thyme, parsley and oregano). Fry the whole lot until softened, then add in 1.8oz (50g) tomato purée, a crushed garlic clove and 1 tbsp sriracha. Cook for a few minutes. Once combined, add in two tins of chopped tomatoes and simmer for 30 minutes. Season as needed, then serve.
Create your own hot dog roll by encasing it in bread dough, sealing it with egg wash and baking it in the oven until toasty and golden. Add extra flavour by scattering the dough with grated cheese before rolling it up. You can use shop-bought bread dough, a ready-made mix, or try making your own from scratch.
This eye-catching dog is known in its native Chile as the completo italiano ('the complete Italian'), so called as it mirrors the colours of the Italian flag: red, white and green. The favourite street food is made by stuffing a roll with a hot dog sausage, sauerkraut, chopped tomatoes and mashed avocado, then adding a final flourish of mayonnaise.
If you love a hot dog with bite, try this Korean-inspired topping. Load a hot dog roll with kimchi (spicy fermented cabbage), add the hot dog and some mayonnaise spiked with hot sriracha sauce, then top the whole thing with toasted black sesame seeds and chopped coriander. For ease, buy ready-made kimchi from the supermarket.
France meets Vietnam in a classic bánh mì baguette – and while this classic sandwich is usually served with sliced pork, there's no reason why you couldn't try it with a pork sausage or hot dog. Even a veggie dog would work well here, too. Packed with pickled vegetables (you could try pickling shredded radish and carrots yourself), hot sauce and fresh coriander, it's a fragrant and spicy delight.
Pickled relish cuts through the fat of roasted sausages, making it the perfect barbecue topping – and it’s just as good with meat-free dogs for vegetarians and vegans. Steep grated carrots in a hot pickling mixture of white vinegar, sugar, salt, chilli flakes and garlic, then leave it to stand for an hour. Drain off the excess liquid and stir in a little honey and grainy mustard before serving.
This tantalising Pacific Northwestern creation features a grilled hot dog, cream cheese and glossy fried onions. It’s typically stuffed in a bagel-style hot dog bun – but really, any bun will do, as it’s the mix of cheese and onions that does all of the hard work. Customise it however you like; you could add sautéed peppers and mushrooms to the onion pan or serve the finished dog with fresh jalapeños.
For a twist on a classic British sausage roll, try wrapping a hot dog in shop-bought, ready-rolled puff pastry. Spread the pastry with ketchup, scatter over some grated cheese, add the hot dog, then roll it up, sealing with egg wash. Brush the pastry with egg wash to glaze, sprinkle over some sesame seeds, then bake your pastry-wrapped dog in a hot oven until golden and risen. Eat it hot from the oven with extra ketchup for dipping.
A favourite barbecue side dish, creamy coleslaw pairs brilliantly with a hot dog – but have you tried piling it onto one? Make your slaw as desired (think crunchy shredded cabbage, carrots and onion in a zippy mayonnaise dressing), then add a hefty serving of the stuff to your grilled dog. Do like they do in North Carolina and add a layer of meaty chilli underneath the slaw for an even more indulgent feast.
To create this Cleveland, Ohio staple, a smoked beef sausage is topped with creamy coleslaw, French fries and a drizzle of barbecue sauce. It’s not conventional, but we promise that the savoury, creamy and tangy flavours all work brilliantly together. Use a brioche hot dog bun to take it up a notch.
A chilli dog is always a winner – and a veggie bean option is just as delicious as a meaty version. To make an easy bean chilli, sauté two grated carrots and two crushed garlic cloves, then add 21.2oz (600g) passata, 1.8oz (50g) tomato purée, a finely chopped jalapeño pepper, 1 tsp chilli flakes, two tins of black beans and a tin of red kidney beans, plus salt and pepper to taste. Simmer for 10 minutes, until everything is warm and combined. Spoon the mixture over veggie dogs and finish with a handful of grated cheese.
Here's one for the cheese lovers: a hot dog take on a classic cheese melt. Assemble your hot dog with fried onions and a pickled gherkin. Top it with sliced cheese, pop it under the grill until melted, then add a drizzle of mayonnaise and some chopped fresh parsley or chives. It's melty, moreish and extremely tasty.
This popular street food, known in its native Argentina as choripán, sees a spicy chorizo sausage served in a roll with chimichurri, a zingy condiment made with chilli and garlic. To make your own chimichurri, finely mince a shallot, three garlic cloves and a red chilli, then combine them with a small bunch each of fresh mint, parsley, coriander and dill (all finely chopped). Add in 3 tbsp red wine vinegar, 3.5fl oz (100ml) olive oil and the zest of half a lemon, then mix well and season to taste. Refrigerate for a few hours before serving.
Originating from the state of Sonora, Mexico, and popularised in southern Arizona, the Sonoran is a hearty affair consisting of a bacon-wrapped dog in a bolillo-style bun. It's topped with chopped onions and tomatoes, avocado chunks, pinto beans (canned beans, warmed through are fine), spicy relish and mayo. Coriander and mustard can also be added. If you can't get hold of the Mexican bread, use baguette slices or ciabatta rolls.
Why not transform your hot dog with a twist on a favourite sandwich? Spread mayonnaise over the cut side of a roll, then add slices of tomato, lettuce and rashers of crisp smoked bacon. Finish off with a hot dog sausage and drizzle ketchup over, if you like. Slices of cucumber or gherkin add extra crunch.
It's hard to beat a messy, meaty chilli dog. To make a simple chilli, brown 2.2lb (1kg) minced beef in an oiled pan, then set it aside. In the same pan, sauté two chopped onions and red peppers, then add three crushed garlic cloves, two chopped green chillies, 1 tsp chilli flakes and 2 tsp each ground cumin and cinnamon. Fry until softened. Stir in 7fl oz (200ml) red wine, two tins of chopped tomatoes, 2 tbsp brown sugar and 0.3 gallons (1l) beef stock and simmer for 90 minutes, until thickened. Stir through a can of kidney beans, season to taste and cook for a further 15 minutes. Top your hot dog with the chilli, chopped raw onion and grated cheese.
Make your hot dogs extra juicy, crisp and salty by wrapping them in bacon. Stretch out rashers of smoked streaky bacon with the back of a knife, then wrap them around hot dog sausages. Secure with a cocktail stick, then grill or griddle the dogs until the bacon is crisp. Serve your bacon-wrapped hot dog in a roll with fried onions, mustard and chopped peppers.
Caramelised red onions can be used to add a deliciously sticky sweetness to your favourite handheld. To make the sticky onions, peel and slice some red onions thinly, then add 0.7oz (20g) butter and a dash of olive oil to a pan. Allow the onions to cook on a low to moderate heat until soft and golden brown – low and slow is the method here. Pile the onions onto the sausage and finish the dog off with a squirt of tangy American mustard to add some heat and balance out the flavours.
With plenty of crunch and a great colour, the Chicago-style dog is a snack with a lot of character. Pile on chopped tomatoes and onions, sliced gherkins, pickled jalapeños, American mustard, a little celery salt and spicy green relish, and slot it all inside a poppy seed bun. Don’t reach for the ketchup – a Chicago-style dog is a mustard-only zone.
A bratwurst is a thick, juicy and meaty pork sausage, and it works perfectly in a roll. It's traditionally served with sauerkraut and wholegrain or German mustard. Sauerkraut is readily available in jars; however, if you want to have a go at making your own, it's relatively easy – although the fermenting time can be a little lengthy. To enhance a shop-bought jar, place a little oil in a pan on a low heat, then add 8.8oz (250g) pre-made sauerkraut, 1 tbsp unsalted butter, 1.7fl oz (50ml) white balsamic vinegar, 1 tsp fennel seeds and one star anise pod. Sweat for 10 minutes, then remove the mixture from the heat. Season with salt and pepper and allow to cool before serving.
In its simplest form, the classic hot dog features fried onions, mustard and (sometimes) ketchup. To achieve the cute swirl of mustard on top, use a plastic sauce bottle with a nozzle. The choice of mustard is up to you; feel free to use sweet American or German mustard, warming Dijon mustard or fiery English mustard.
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Last updated by Lottie Woodrow.