This Loaded Hot Dogs Recipe Is The Perfect Addition To Your Backyard BBQ

With grilling season comes all the smoky meats, and beef franks are at the top of my family’s list! We love ending the weekend with a platter of grilled hot dogs, accompanied by sweet baked beans and creamy pasta salad. These loaded hot dogs fit the bill, as we at the Woman’s World test kitchen decided to top ‘em with two choices: cucumber-dill relish or tangy coleslaw. Something for everyone! Even better? They only take 20 minutes to prep and are ready for the table in under an hour. If you’ve given them a try, comment below to let us know!

To amp up the flavor even more, swap in fully cooked spinach and feta chicken sausages for the hot dogs and top with cucumber relish, or swap in spicy bratwurst for the dogs and top with tangy coleslaw.

• 2 tsp. white vinegar
• ½ tsp. sugar
• 1 cup thinly sliced peeled cucumber
• 1 Tbs. chopped fresh dill
• 1 Tbs. chopped fresh chives
• Salt and pepper
• 1 cup packaged fresh coleslaw mix, chopped
• 1 Tbs. sweet relish
• 1 Tbs. Italian vinaigrette dressing
• 8 hot dogs
• 8 whole-wheat hot dog buns Yellow mustard

Instructions

For cucumber-dill relish: In bowl, stir together 1 tsp. white vinegar and sugar. Add cucumber slices, chopped fresh dill and chives; toss to coat evenly. Season to taste with salt and pepper.

For coleslaw: In bowl, toss coleslaw mix, relish, dressing and remaining 1 tsp. vinegar. Season to taste with salt and pepper.

Prepare grill for medium-high direct-heat cooking. Grill hot dogs, turning, until cooked through, 5–7 min. Grill buns, cut sides down, until toasted, about 30 sec.; flip and grill until outsides are toasted, about 30 sec. Serve hot dogs in buns with relish or coleslaw and mustard.

Nutrition

• Calories: 348
• Fat: 19 gram
• Saturated Fat: 7 gram
• Protein: 14 gram
• Carbohydrate: 29 gram
• Fiber: 4 gram
• Cholesterol: 32 mg
• Sugar: 6 gram
• Sodium: 946 mg