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Angled view of grilled hot dogs in buns topped with ketchup, mustard, shredded cheese, diced red onion, pickles, and cilantro. Small American flags are inserted into each hot dog, with red, white, and blue party decorations in the background.
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Classic Grilled Hot Dogs

Classic grilled hot dogs cooked over an open flame and served with a variety of toppings for the ultimate Fourth of July feast.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 301kcal
Author Michelle Ordever

Ingredients

  • 8 hot dogs
  • 8 hot dog buns

Condiments

  • Ketchup
  • Mustard
  • Mayonnaise optional

Toppings

  • 1 cup shredded cheddar cheese
  • 6-8 pickles chopped or sliced
  • ½ cup onions finely diced
  • ¾ cup tomatoes finely diced
  • Fresh herbs such as cilantro or chives optional

Instructions

  • Preheat your grill to medium-high heat, approximately 375°F/190°C/Gas 5.
  • If desired, score shallow diagonal cuts into each hot dog to encourage even cooking and extra char.
    Ingredients for classic grilled hot dogs - hotdogs on a grill, buns, chopped onion, chopped herbs mayo, sliced tomatoes, ketchup, cheese, mustard, pickles.
  • Place the hot dogs on the grill and cook for 6-8 minutes, turning occasionally until heated through and nicely browned.
  • During the final 1-2 minutes of cooking, place the buns on the grill and lightly toast them. Watch carefully to prevent burning.
  • Transfer each grilled hot dog into a toasted bun.
  • Add your choice of toppings and condiments, then serve and enjoy your Fourth of July celebration!
    Overhead view of four grilled hot dogs in toasted buns topped with ketchup, mustard, shredded cheese, diced red onion, pickles, and fresh cilantro on a white platter. Small American flags, red, white, and blue paper decorations, and cherry tomatoes surround the hot dogs.

Notes

Tips

  • Create a toppings bar so guests can customize their own hot dogs.
  • Scoring the hot dogs helps create extra crispy edges and attractive grill marks.
  • Keep cooked hot dogs warm in a foil tray near the grill if serving a crowd.
 

Substitutions

  • Use beef, pork, turkey, or plant-based hot dogs.
  • Swap cheddar cheese for Monterey Jack, pepper jack, or American cheese.
  • Add relish, sauerkraut, jalapeños, or bacon for different flavor combinations.
 

Leftovers

  • Store leftover cooked hot dogs in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet, microwave, or on the grill until heated through.
  • Store buns separately to prevent them from becoming soggy.
 
Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition

Calories: 301kcal | Carbohydrates: 33g | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 1007mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 258IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 3mg