From left: As Southern as It Gets Dawg, Kimchi Dog, Sweet-Tea Marinated Turkey Hot Dog, South-of-the-Border Buffalo Dog

Haute Dogs

Inspired spins on that good ol’ summertime favorite


Let’s be frank: Relish, onions, and cheddar cheese as hot dog toppings are passé. Amp up America’s go-to street food with these newfangled frankfurters and flavor-jazzed toppings developed by the club chefs.

Executive chef Danny Beavers

Southern Trace Country Club, Shreveport, La.

This sultry creation showcasing rich, Southern ingredients has all the makings of a Tennessee Williams character — cheesy, savory, and a bit crusty.

Ingredients: Vienna hot dog bun, green-onion smoked sausage, pimento cheese, warm jalapeno pepper jelly, half slices of fried green tomatoes

Chef’s Tip: “Traditional hot dog buns must be toasted,” Chef Beavers says. Toasting caramelizes the sugars in the bread, adding more flavor, color, and texture. It also makes it easier to spread the ingredients evenly.

Executive chef Kristian Lenard

Canyon Creek Country Club, Richardson, Texas

Chef Lenard adds some Asian flair to his backyard cookouts with a spicy masterpiece crowned with kimchi, a tangy Asian-style pickled cabbage.

Ingredients: Hot pretzel bread roll, pork hot dog, Korean barbecue sauce, kimchi

Chef’s Tip: Chef Lenard, who’s admittedly pork-obsessed, recommends using Applegate natural pork hot dogs, which are free of fillers and preservatives.

Executive chef Philip Carter

Aliso Viejo Country Club, Aliso Viejo, Calif.
Carb lovers will dig this hefty buffalo hot dog, a wonderfully satisfying amalgam wrapped up in — surprise — a tortilla!

Ingredients: Cheddar and Monterey Jack cheeses melted on a 12-inch flour tortilla, brioche hot dog bun, refried beans, roasted poblano peppers, jalapenos, refried beans, buffalo frank, salsa, guacamole, sour cream, and pico de gallo.

Chef’s Tip: “Fluffy, buttery, and slightly dense, home-baked or bakery brioche hot dog buns are the perfect vessels for lots of toppings,” Chef Carter says.

Executive chef Veronica Majors

University Club of Jacksonville in Florida

Bursting with flavor and freshness, this dog reflects the trend toward organic lean meat and light natural relishes.

Ingredients: Toasted cornmeal-dusted wheat hot dog bun, uncured organic turkey frank marinated in tea, horseradish mustard, peach and cilantro slaw, and sauteed onions.

To make the slaw, shred cabbage and carrots and combine with peaches, sweet red onions, cilantro, cider vinegar, salt, and pepper.

Chef’s Tip: “An uncured hot dog picks up the tea flavor after you marinate it for 24 hours,” says Chef Majors, adding that she uses Mighty Leaf brand teas.


BEER STEAMED - “First, steam the franks in a skillet with a little beer. When the liquid is almost gone, throw in some butter and saute until the outside is golden brown. It gives the meat an amazing caramelized flavor.”
— Executive chef Kristian Lenard

FLAME GRILLED - “To bring out the true richness of the meat, grill it on an open flame. Not only does this seal in the juices, but it gives the skin a slight crunch. The flames add smoky flavor, and grill marks are the sign of a true grill master.”
— Executive chef Danny Beavers

GRIDDLED - “Split the dog lengthwise down the middle and saute or sear on a flat-top griddle. This heats it evenly and keeps it snappy.”
— Executive chef Philip Carter

ROASTED - “If you prefer to avoid charred meat, roast the hot dog on a baking rack in a very hot oven until some of the juices start to escape. A pan underneath will catch the juices.”
— Executive chef Veronica Majors

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