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

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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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