Never underestimate the appeal of a truly excellent hot dog.
Yes — today we’re talking hot dogs.
As an adult (the exact moment I became one is debatable), I’ve had clear rules about hot dogs: I adore them, but in strict moderation. My ideal is three or four perfect hot dogs each summer, spaced out so I actually crave them. Maybe one a month. I’m also picky about impostors — sausages and other lookalikes rarely satisfy. If I want a hot dog, I want a real hot dog.
Then things changed.
After a wave of half-serious New Year’s resolutions, my cousin and I finished some post-holiday shopping in early January. That day she introduced me to a loaded hot dog from Five Guys — topped with sautéed mushrooms, grilled onions, bacon, melted cheese, ketchup, mustard and relish. I put ingredients on my hot dog I never expected to try, and it was hands down the best hot dog I’d ever had, even “trashed up.”
I assumed that while that indulgent version was fantastic, I’d still prefer a classic plain hot dog with mustard and a side of chips most of the time. I thought the fully loaded variety would be a rare treat — maybe once a year.
I couldn’t have been more wrong.
I went back for another loaded Five Guys dog in March and then decided I had to make my own. I practiced patience because I wanted to perfect the recipe for you, my imaginary internet friends. When it was still snowing in April, grilling didn’t feel right, so I tested different toppings over several weeks until the East Coast finally warmed up enough to share them.
Originally I planned to post these closer to Memorial Day, but with Mother’s Day coming and the grilling season kicking in, now felt like the perfect moment for high-maintenance hot dog weather. Two weeks ago I even detoured across town because someone texted saying they were grilling hot dogs — and of course I went. That’s how serious this is.
The high-maintenance hot dog is absolutely worth the effort. It’s layered with grated white cheddar, juicy garlic mushrooms, honey-caramelized onions, crispy crumbled bacon and your preferred condiments. If you usually shy away from lots of toppings, these might change your mind — everything tastes different piled beneath two inches of melty, savory goodness.
If the work feels daunting, consider these points: 1) It’s totally worth it. 2) It’s a great way to create a hot dog bar — set out mushrooms, onions, bacon, cheese and condiments so guests build their own. You can prepare mushrooms and onions ahead and simply warm them. 3) You can assemble dogs ahead of time, wrap them tightly in foil and reheat on the grill or in the oven for a few minutes — almost like a handheld cheesesteak. That makes party service easy, and honestly, this is the only way I’ll eat a hot dog now. I admit I prefer my homemade version over Five Guys, but I’m a little biased.
Loaded Cheddar Hot Dogs
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Ingredients
- 6 hot dogs
- 6 whole wheat hot dog buns, toasted
- 1 sweet onion, diced
- 12 ounces sliced mushrooms, chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 garlic clove, minced
- 6 ounces white cheddar cheese, freshly grated
- 4 slices bacon, fried and crumbled
- ketchup, mustard + relish
Instructions
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Heat two skillets over low heat. Add one tablespoon each of olive oil and butter to both. In one skillet, add the diced onion with a pinch of salt and stir to coat. Cover and cook over low heat about 15 minutes, stirring occasionally so the onions don’t burn. Remove the lid, add honey, toss to coat, and cook another 10–15 minutes until fully caramelized. Set aside.
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In the other skillet, add the chopped mushrooms and toss to coat. Cover and cook 15–20 minutes, stirring once or twice. Add the garlic and cook 5 minutes more. Remove from heat, season with a pinch of salt and pepper, and set aside.
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Cook the hot dogs as desired — grilled or pan-seared over medium heat until browned. Place each hot dog in a toasted bun and top with a generous amount of grated white cheddar. Briefly broil or return to the grill for a minute or two until the cheese melts. Add ketchup, mustard and relish, then top with mushrooms, caramelized onions and crumbled bacon. If not serving immediately, wrap tightly in aluminum foil; they reheat well this way.
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Now I’m seriously tempted to organize a hot dog eating contest.