10 Game-Changing Hot Dog Toppings You Have to Try

Ketchup and mustard is fine but for a crowd-pleasing twist, try these delicious recipes from some of the country's best chefs.

By: Jed Portman
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Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Photo By: Margaret Houston

Smoked Pimento Cheese

From Elliott Moss | Buxton Hall Barbecue | Asheville, North Carolina

Coming from a whole hog barbecue joint, this twist on a classic spread gets its subtly smoky flavor from store-bought smoked cheddar—and its creamy texture from another secret ingredient: sour cream.

Get the recipe.

Pork Chile Verde

From Jonathan and Justin Fox | Fox Bros Bar-B-Q | Atlanta, Georgia

Let the pit master do the work. Thick with smoked pork and green chiles, this is the rare chili that comes together in just a few minutes—and it still tastes like it’s been simmering for hours.

Get the recipe.

Smithtown Beer Cheese

From Ouita Michel | Holly Hill Inn | Midway, Kentucky

Kentucky invented beer cheese, and today locals jealously guard their secret recipes. If you don’t have one of your own, you can’t do better than this one from a beloved chef.

Get the recipe.

Pushcart Onions

From Greg Baker | The Refinery | Tampa, Florida

You can’t go wrong with this classic hot dog topping, a natural partner for squiggles of ketchup and mustard.

Get the recipe.

Collard Slaw

From Alex Harrell | Angeline | New Orleans, Louisiana

You can do more with collard greens than stew them to death. In this recipe, vibrant raw collards add texture and flavor to a classic creamy slaw.

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Bacon Jam

From Chris Shepherd | Underbelly | Houston, Texas

A splash of vanilla bridges the gap between salty bacon, sweet brown sugar and hot, grassy dried chiles in this easy but masterfully balanced recipe.

Get the recipe.

Purgatory Sauce

From Isaac Toups | Toups' Meatery | New Orleans, Louisiana

You’ll want to pour this garlicky tomato gravy on everything. Spiked with smoked sausage, it’s an ideal belly warmer for the cool days of fall.

Get the recipe.

Mustard Slaw

From Jason Alley | Comfort | Richmond, Virginia

Mustard and chopped chiles add some bite to this creamy slaw, but celery seed and sugar keep it firmly in nostalgic territory. It’s a mouthwatering balancing act.

Get the recipe.

Old-School Chow Chow

From Kyle McKnight | Fullsteam Brewery | Durham, North Carolina

There are a few steps to this old-fashioned topping. First, you make sauerkraut. Then, you toss it in a sweet-and-sour syrup that adds another spike of flavor. Altogether, it’s less than half an hour of work for an impressive result.

Get the recipe.

Marinated Black-Eyed Pea Salad (a.k.a. Little Rock Caviar)

From Nick Melvin | Venkman's | Atlanta, Georgia

A staple at the chef’s family get-togethers, this flavor-packed relish can marinate in the fridge for a couple of days before you deploy it for hot dogs. You’ll have no problem using any leftovers as a dressing for green salads or a straight-up side dish.

Get the recipe.

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