Sure, a squirt of ketchup works. Perhaps a squiggle of ballpark mustard, too. But half the fun of hot dogs — or burgers, for that matter — are the toppings. And setting out a whole slew of them means everyone can customize their own.
Whether you’re grilling franks, brats, burgers or veggie versions, creating your own hot dog or burger bar is as easy as assembling sauces and toppings. In addition to the ketchup, mustard and mayo, offer up a smoky riff on that ketchup, perhaps, and a homemade ranch version that not only tastes better than anything in a bottle, it lets you adjust the consistency — thicker for a spread, drizzling consistency for hot dogs and thinner as a salad dressing. They’re not only do-ahead condiments, they’re better that way: The flavors have a chance to meld and intensify.
As for the toppings, go beyond the usual pickles, sauerkraut and chopped onions. Try quick-pickled shallots, sliced scallions, sliced peppers, diced tomatoes, shredded cheese, crisp crumbled bacon and, of course, diced avocado. This is California, after all.
One final hot dog tip: Buy bakery buns for those sausages. The bread will taste better, for one thing. And unlike pre-sliced, mass-produced, these come whole. Slice them from the top, not the side, cutting them about ¾ of the way down, like a lobster roll. Brush the bottom and sides with a little butter and toast them on the grill or in a cast-iron pan, using tongs to flip them. Then transfer them to a platter — they’ll sit upright even when fully loaded — and tuck the grilled franks or sausages inside.
Smoky Ketchup
Makes about ½ cup
Ingredients
½ cup ketchup
1 tablespoon minced chipotles in adobo
¼ teaspoon smoky paprika
Directions: Combine all ingredients in a small bowl. Taste and add more adobo, if desired. Refrigerate overnight to let the flavors meld.
Homemade Ranch
Makes about ½ cup
Ingredients
¼ cup mayonnaise
¼ cup sour cream
1 to 2 tablespoons milk
1 clove garlic, minced
1 heaping tablespoon fresh dill or a mixture of fresh herbs, chopped
1 to 2 teaspoons chives, minced
¼ teaspoon smoky paprika
1 to 2 teaspoons freshly squeezed lemon juice
Salt, pepper to taste
Directions: In a jar with a tight-fitting lid, stir the mayonnaise and sour cream together until smooth. Add a tablespoon of milk to loosen the mixture. Add the garlic, dill, chives, paprika and 1 teaspoon fresh lemon juice. Close the jar and tighten the lid, then shake to combine. Taste and adjust seasoning to your taste with lemon juice, salt and pepper. Add more milk, if needed, to adjust the consistency — thick for use as a dip or spread, pourable for a salad dressing. Refrigerate overnight to let the flavors meld before using.
Hot Diggity Sauce
Makes 1/3 cup
Ingredients
2 tablespoons ketchup
2 tablespoons ranch
2 teaspoons Dijon mustard
2 teaspoons sambal oelek or sriracha
Directions: Combine all the ingredients in a small bowl, stirring to blend. Taste and adjust seasoning, adding more sambal if you want it hotter, or more ketchup if it’s too spicy for your taste.
