15 South Florida Chefs Share How They Dress Their Hot Dogs

There’s nothing like a perfectly dressed hot dog right off the grill while at a summer gathering. From charred and piled high with condiments to simple and classic with onions and relish. While ketchup seems to always cause a debate when it comes to the hand held favorite, there are some very interesting and flavorful combinations to consider that might make you forget all about it.

Just in time for the 4th of July, 15 South Florida chefs are sharing how they like to dress their hot dogs.

“You must start first with an all-beef hot dog, preferably Hebrew National or Ball Park Frank. Both the meat and bun are steamed. The perfect hot dog must be dressed properly and preferably in this order: poppy seed bun, beef frank, mustard, relish, diced yellow onion, tomato sliced (tucked in the side), dill pickle spear (bun length), sport peppers, celery salt and by no means is ketchup ever put on a hotdog!” – Michael Mayer, chef of La Fuga at Kimpton Shorebreak Fort Lauderdale Beach Resort

“My new favorite way to dress up a hot dog I got from my Executive Chef at Aba Austin, Rafael Layva. Griddle everything: bacon slices, onion, dog, and bun. Build the dog and add garlic aioli, jalapeno, lime and dried Mexican oregano. I want one now!” – CJ Jacobson, chef of Aba Miami

“I am more of a traditionalist with my hot dogs. A nice wagyu beef hot dog, covered in my wife’s homemade chili, shredded Mexican cheese, scallions, sour cream and pickled jalapeños. For some crunch and texture, I like to toast brioche bread in the same way you would for a lobster roll and top it all off with some kettle cooked potato chips. Be sure to keep a side of Rolaids close by to finish off the meal. I’ve yet to experiment putting them directly on the hot dog as they are usually saved for a post meal Apéritif.” – Chef Jeff McInnis chef/partner of Root & Bone at Mi’Talia Kitchen & Bar and Stiltsville Fish Bar

“I love a bacon wrapped wagyu hot dog, dressed with pickled mustard seeds, celery relish and roasted garlic aioli atop Japanese milk bread to soak up all the delicious flavors.” – Chef Jean Paul Lourdes, executive director of culinary at Fontainebleau Miami Beach

“For a baseball game it needs to be a dirty boiled dog and it has basics on it; ketchup, onions, maybe mustard depending on the drink. For a summer backyard party, it needs to be grilled with the little black spots and plenty of snap. The buns need to be in a bag on the table sweating in their own humidity and getting soft. I’ll take it with just cheese but if its a fancy party, chili, cheese, and onions.” – Tyler Spute, executive chef of American Social Bar & Kitchen Fort Lauderdale

“Creating your own hot dog using your favorite sandwich recipe is the best way to add a new and exciting twist to the traditional American delicacy. My personal hot dog of choice is the exotic Vietnamese Bahn Mi! With added sriracha mayo and refreshing pickled veggies for toppings, this hotdog is perfect for summer. Have fun with your dog! It’s how it should be!” – Chef Jacqueline Kleis, executive chef at Wild Fork

“I like my hot dogs topped with ketchup, mayo, mustard, chopped cabbage, chopped onions, relish, parmesan cheese, guasacaca sauce and garlic sauce.” – Freddy Figuera, executive chef of American Social Bar & Kitchen Tampa

“I like a total classic. An all beef hot dog – preferably Farmer John or Nathan’s brand. With a potato bun, sweet relish, sauerkraut, freshly chopped onions, and whole grain mustard. Keep it simple. Showcase the all beef hot dog with a good ratio of hot dog, bun, and condiments. And no ketchup! – Steve Rhee, executive chef of Kiki on the River

“I love to go Vietnamese style with my hot dogs and make it a banh mi! Crusty french bread, pickled cucumbers, carrots, daikon and chilies, tons of cilantro and a spicy mayo of sriracha, lime juice, and sesame oil.” – Chef Janine Booth chef/partner of Root & Bone, Mi’Talia Kitchen & Bar, and Stiltsville Fish Bar

“For my hot dog set up, to be honest I’m more of a bratwurst guy. First, I’ll start with a classic hotdog or bratwurst sausage that has been charred on the grill until crispy. From there, I’ll place it between a warm brioche or pretzel bun and dress it up with a spicy Dijon or brown mustard, a good amount of warm sauerkraut, sliced white onion and jalapeño slices.” – Brad Kilgore, chef/partner of MaryGold’s Florida Brasserie

“Being from Chicago, there’s nothing better than a perfectly grilled all-beef hotdog nestled in a steamed poppy seed bun, topped with a generous smear of bright yellow mustard on a 4th of July afternoon. Layer on sweet and tangy neon green relish, followed by fresh chopped onions and juicy diced tomatoes. A sprinkle of celery salt adds a subtle yet distinctive flavor, while a couple of sport peppers provide a spicy kick. Finally, a crisp dill pickle spear completes the masterpiece.” – Adrianne Calvo, owner of Chef Adrianne’s Vineyard Restaurant and Bar and Cracked by Chef Adrianne

“A not-so-traditional Japanese street style hot dog is a fun way to indulge in something whimsical and different on the Fourth of July. The Japanese Onomiyaki Dog is a dipped corn dog, mixed with Japanese seasoning and topped with condiments of pickled cabbage and crispy bacon.” – Timon Baloo, chef/owner at The Katherine

“The most unique, over-the-top hotdog I’ve ever served or consumed combines the flavors from the south and a Colombian hotdog. It’s an all beef hotdog in a poppy seed bun, topped with chives, sausage, gravy, and crispy potato sticks. Another unique hotdog is a sweet umami flavored one made with an apricot soy glazed hotdog with charred green onion and pineapple mayo.” – Jason Antolak, chef of The Gabriel Miami

“A deep-fried hotdog is amazing — the outside gets crispy and the inside stays juicy! I also love a slightly over-charred hotdog off the grill, the texture and flavor are fantastic. Stadium mustard, a smooth brown mustard, is a classic. It is mildly spicy and pairs perfectly with a hotdog on a summer day.” – Ivan Collazo, chef de cuisine of Quinto at East Miami

“When I do backyard hotdogs, tradition dictates that I make Grandma’s Chili Sauce. Not the stew, but this sweet and sour tomato relish is the perfect condiment for a split-grilled dog on a warm bun, or brioche if you’re lucky. Try making your own chili sauce, or look for it in the condiment aisle.” – Rick Mace, owner/executive chef/pitmaster at Tropical Smokehouse

In case you’re looking to make your own chili sauce, Mace was generous enough to share his grandma’s recipe:

Grandma Kurtz Chili Sauce

Makes about a pint

• 4 large ripe tomatoes peeled and chopped
• 1 green pepper chopped
• 1 hot red pepper chopped
• 1 large onion chopped
• 1/3 cup sugar
• 1 pinch salt
• 1/2 tsp mustard seed
• 1/2 tsp ground allspice
• 1/2 cup distilled this vinegar

Method: Combine all in a heavy bottomed saucepan over medium-low heat. Boil for two hours, or until relish consistency, being careful not to scorch the bottom.

No matter how you decide to enjoy your own hot dogs, you’re probably craving one right about now.