Total Time
30 Mins
Yield
Makes 8 servings

Take hot dog toppings beyond traditional sauerkraut and mustard by dressing with sweet-hot pickles, shredded red cabbage and a creamy topping made of mayo, whole grain mustard, and hot chili sauce.

How to Make It

Step 1

Preheat grill to 350° to 400° (medium-high) heat.

Step 2

Combine first 3 ingredients and 1 Tbsp. chili sauce in a small bowl. Brush hot dogs with remaining 1 Tbsp. chili sauce.

Step 3

Grill hot dogs, covered with grill lid, 4 to 6 minutes or until thoroughly heated. Place hot dogs in buns, and top with mayonnaise mixture. Sprinkle with chopped pickles and shredded cabbage.

Step 4

Note: We tested with Wickles Pickles and Huy Fong Sriracha Hot Chili Sauce.

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Ratings & Reviews

eppercival's Review

Escoffier
July 29, 2013
We had these for dinner tonight. The were great! I really loved the smoky heat of the sriracha sauce combined with the sweetness of the pickles.

Escoffier's Review

eppercival
January 28, 2013
I'm not a hot dog lover but must admit this recipe is very tempting (reason for 4 stars). Worthy of a sportive event or summer family gathering. Will come back to let you know how it went.

bstalnaker's Review

bstalnaker
April 14, 2011
Made this last night and we loved it. Followed the recipe as written and would not change a thing. Had a great subtle sweet heat. The mayo/sriracha sauce would also be very good on burgers and brats.