Go Back

BBQ Hot Dogs with a Patriotic Topping Bar

BBQ hot dogs with a patriotic topping bar are a Fourth of July party favorite, with grilled hot dogs and toasted brioche buns. Set out red, white, and blue toppings so guests build their own loaded dogs—mess-free and fast to serve.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Hot Dogs
  • 12 beef hot dogs
  • 12 brioche hot dog buns
  • 2 tbsp butter melted, for brushing buns
  • 12 hot dogs needed only to ensure each bun has a dog—keep this as your serving count
Patriotic Topping Bar
  • 1 cup diced tomatoes
  • 1 cup red onion finely diced
  • 1 cup shredded mozzarella cheese
  • 1 cup coleslaw
  • 1 cup crispy fried onions
  • 1 cup dill pickle relish
  • 1 cup barbecue sauce
  • 1 cup ranch dressing
  • 1 cup blue corn tortilla strips
  • 1 fresh parsley for garnish
Optional Extras
  • 0.5 jalapeño slices optional
  • 0.25 bacon bits optional
  • 0.25 pickled onions optional
  • 0.25 avocado slices optional

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Grill the hot dogs and toast the buns
  1. Preheat your grill to medium heat with the grates clean and ready to cook.
  2. Grill the hot dogs for 5–7 minutes, turning occasionally, until heated through and lightly charred.
  3. Brush the buns lightly with melted butter, then place them on the grill.
  4. Toast the buns on the grill for 1–2 minutes, watching for golden edges.
Build the patriotic topping bar
  1. Arrange the hot dogs on a serving platter so guests can start building quickly.
  2. Place diced tomatoes, red onion, shredded mozzarella cheese, coleslaw, crispy fried onions, and dill pickle relish into individual bowls.
  3. Place barbecue sauce, ranch dressing, and blue corn tortilla strips into separate bowls.
  4. Set out fresh parsley for garnish along with the toppings.
  5. If using optional extras, add jalapeño slices, bacon bits, pickled onions, and avocado slices into their own bowls.
  6. Organize the bowls into a patriotic-themed topping bar using red, white, and blue groupings for easy self-serve.
  7. Let guests customize their hot dogs by choosing toppings and sauces.
  8. Serve immediately with chips and cold drinks.

Notes

Pro tip: Keep the buns warm by adding them to the grill right after the hot dogs near the 5–7 minute mark, then plate immediately so they stay soft. Store leftover toppings in separate covered containers in the refrigerator up to 3 days; freeze none (deli-toppings like pickles and ranch don’t freeze well). For a lighter option, swap ranch dressing for Greek yogurt ranch while keeping the rest of the bar the same.