The Fourth of July is all about tradition—grilling in the backyard, gathering with friends, watching fireworks, and eating your weight in hot dogs are all typically on the menu. But while we’re not here to knock a classic ketchup-and-mustard situation, we are here to suggest there might be more than one way to top a dog.
To help you bring something unexpected to the grill this year, we asked four of our favorite hot dog-loving chef customers from across the country to share their favorite hot dog builds. The results? Everything from nostalgic chili dogs to caviar-topped showstoppers, all made with the same goal in mind: to make your July 4th spread just a little more memorable.
Chili Dog
Chef Amanda Rockman | Chef/Owner, Rockman Coffee + Bakeshop (Austin, TX)
If there’s one hot dog that screams Fourth of July, it’s a chili dog. Amanda’s version takes it up a notch by melting American cheese into the bun, then loading on savory chili, pickles, and a sharp bite of raw onion.
What You’ll Need:
- Beef hot dog
- Potato bun
- American cheese slices
- Chili (with or without beans)
- White onion, finely diced
- Pickles
How to Assemble:
- Line the inside of a potato bun with American cheese and melt until gooey.
- Add the hot dog.
- Spoon chili generously over the top.
- Finish with sliced pickles and a sprinkle of white onion.
Pro Tip: Toast the bun first for extra structure—it helps the cheese melt better, too.
Caviar Dog
Drew Ahumada | Partner/General Manager, Austin Oyster Co. (Austin, TX)
Hosting a backyard bash but want to make it fancy? Enter: the Caviar Dog. If you’ve been lucky enough to catch this at Austin Oyster Co.’s pop-ups throughout Austin, you know this dog is a masterful case study in high-low; with a buttered brioche bun, creamy horseradish sauce, and just enough caviar to get people talking.
What You’ll Need:
- All-beef hot dog (ideally bun-length with a good snap)
- Split top bun, buttered and toasted (brioche is best)
- 10g caviar (any good quality brand — Drew advises you to spend the money. It’s worth it.)
- Horseradish sauce
Horseradish Sauce:
- 2 parts crème fraîche
- 1 part Hellmann’s mayo
- 0.5 parts whole grain mustard
- 0.5 parts prepared horseradish (or to taste)
- Salt
Whisk until smooth and taste for seasoning.
How to Assemble:
- Toast and butter the brioche bun.
- Add the hot dog.
- Drizzle with horseradish sauce.
- Top with caviar.
Pro Tip: This one’s best with a chilled drink in hand—might we suggest either Champagne or the Champagne of beers?
Peperonata Dog
Chef Mark Bolchoz | Chef/Owner, Cane Pazzo (Charleston, SC)
Equal parts smoky, sweet, and tangy, this Italian-inspired dog from Chef Mark Bolchoz brings serious flavor to the Fourth. Packed with sautéed peppers and onions, melted fontina, and a final hit of crispy garlic that’s sure to win over the crowd.
What You’ll Need:
- Beef hot dog
- Peperonata
- Martin’s potato bun (the only option here)
- Shredded Fontina cheese
- Crispy garlic
Peperonata:
- Onion and garlic
- Bell peppers and banana peppers
- Vinegar
- Dijon mustard
- Butter
Cook everything down until soft, glossy, and jammy.
How to Assemble:
- Add the hot dog to the bun.
- Top with shredded Fontina.
- Spoon over warm peperonata.
- Finish with crispy garlic.
Pro Tip: Make the peperonata in advance—it makes for a great topping to spoon atop burgers, polenta, or pasta salad.
Cachorro Quente (Brazilian Dog)
Chef John Manion | Executive Chef and Owner, El Che Steakhouse & Bar and Brasero (Chicago, IL)
If your Fourth of July philosophy is “more is more,” this one’s for you. Inspired by Brazilian street food, John’s version features smoky beans, crunchy fried onions, mustard, chimichurri aioli, and bright giardiniera. It’s messy, it’s bold, and it might just steal the show from the fireworks.
What You’ll Need:
- Grilled all-beef natural casing hot dog
- Poppyseed bun
- Feijoada-style beans
- Crispy red onions
- Yellow mustard
- Giardiniera (preferably from legendary Chicago grocer J.P. Graziano)
- Chimichurri aioli
Feijoada-Style Beans:
- Black beans
- Bacon
- Onion and garlic
Crispy Red Onions:
- Red onions, sliced
- Buttermilk and hot sauce (for soaking)
- Seasoned flour (for dredging and frying to GBD–golden, brown, and delicious)
How to Assemble:
- Line the bun with black beans.
- Add a squiggle of mustard.
- Nestle in the hot dog.
- Add giardiniera and a drizzle of chimichurri aioli.
- Top with crispy onions.
Pro Tip: If you’re looking to keep things really easy and streamlined, prep the fried onions ahead of time and re-crisp them in the oven just before serving.
Ready to Cook?
Whether you’re grilling for two or feeding a whole crowd, these hot dogs are the perfect excuse to show off a little. They’re familiar enough to satisfy the purists, but fun (and flavorful) enough to feel like something special—exactly what a long weekend cookout should be.
Try one or try all four, and don’t forget to tag us—we want to see how you’re celebrating (hopefully with a piece or two from our Performance Grilling Collection).
