Ingredients
Scale
For the hotdogs:
- 16 all-beef hotdogs
- 16 hotdog buns, toasted
- 4 tablespoons butter, melted
Red toppings:
- 2 cups diced tomatoes
- 1 cup ketchup
- 1 cup diced red onion
- 1 cup cherry tomatoes, halved
- ½ cup sliced radishes
White toppings:
- 2 cups sauerkraut, drained
- 1 cup diced white onion
- 1 cup mayonnaise
- 1 cup sour cream
- 8 ounces crumbled feta cheese
Blue toppings:
- 1 cup pickled red cabbage (the vinegar gives it a blue-purple hue)
- 1 cup blue cheese crumbles
- ½ cup pickled blueberries (optional, for adventurous guests)
Classic toppings:
- Yellow mustard
- Relish
- Jalapeños
- Shredded cheese
- Crispy fried onions
Instructions
- Grill or boil the hotdogs according to package directions until heated through and slightly charred if grilling. Keep them warm in a slow cooker on low or wrapped in foil.
- Brush the insides of the buns with melted butter and toast them cut-side down on the grill or in a skillet until golden. This step prevents soggy buns and adds flavor.
- Arrange all your red toppings in small bowls or sections on one side of a large platter or cutting board. Group the white toppings in the middle section, and the blue toppings on the opposite end.
- Place the condiments in squeeze bottles or small bowls with spoons. Set out the classic toppings in their own area for traditionalists.
- Arrange the toasted buns on a separate platter or in a basket lined with a clean kitchen towel to keep them warm.
- Place the warm hotdogs in a serving dish or slow cooker next to the buns. Let guests grab a bun, add a dog, and work their way down the topping platter.
- Set out small plates and plenty of napkins. These get messy in the best way possible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
