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–+ servings
build your own hot dogs

Hot Dog Buffet

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main
Cuisine American
Servings 8 servings

Equipment

  • 1 large grill or grill pan
  • 1 Medium saucepan
  • 1 pair tongs
  • 1 Cutting board
  • 1 Chef's knife
  • 8 small serving bowls
  • 1 large serving platter
  • 1 small spoon (for each condiment bowl)

Ingredients
  

  • 16 each hot dog sausages
  • 16 each hot dog buns
  • 1 tablespoon vegetable oil
  • 1 cup ketchup
  • 1 cup yellow mustard
  • 1 cup mayonnaise
  • 1 cup sweet pickle relish
  • 1 cup diced white onion
  • 1 cup shredded cheddar cheese
  • 1 cup sauerkraut drained
  • 1 cup chili without beans warmed
  • 1 cup diced tomatoes
  • 1 cup sliced pickled jalapeños
  • 1 cup sliced pickles
  • 1 cup coleslaw prepared
  • 2 tablespoon butter melted
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon sesame seeds optional for topping buns

Instructions
 

  • Preheat the grill or grill pan over medium heat.
  • Lightly brush the grill grates with vegetable oil using tongs and a folded paper towel.
  • In a small bowl, combine melted butter, garlic powder, salt, and black pepper, then set aside.
  • Arrange ketchup, mustard, mayonnaise, pickle relish, diced onion, shredded cheddar, sauerkraut, chili, tomatoes, jalapeños, pickles, and coleslaw into individual serving bowls.
  • Place the hot dog sausages on the preheated grill and cook for about 7–10 minutes, turning occasionally until evenly browned and heated through.
  • During the last 2–3 minutes of cooking, brush the inside of the hot dog buns with the garlic butter mixture.
  • Place the buns cut side down on the grill for 1–2 minutes until lightly toasted and warmed.
  • If using sesame seeds, sprinkle them over the buttered buns just after toasting.
  • Transfer the grilled hot dog sausages to a large serving platter.
  • Arrange the toasted buns around the sausages on the serving platter.
  • Warm the chili in a medium saucepan over low heat, stirring occasionally until hot, then transfer to a serving bowl.
  • Set out small spoons in each condiment and topping bowl for easy serving.
  • Invite guests to place a hot dog sausage into a bun and top with their desired condiments and toppings.
  • Refill toppings and condiments as needed throughout the meal to keep the buffet stocked.

Notes

For a smoother buffet experience, pre-chop all toppings earlier in the day, keep hot items like chili and sauerkraut warm over low heat or in a small slow cooker, and maintain food safety by not leaving perishable toppings out for more than two hours; consider offering a mix of classic themes—such as “chili cheese,” “New York” (mustard, onions, sauerkraut), and “Chicago-style” (relish, onion, tomato, pickle, sport peppers, mustard)—on a small menu card to inspire guests, and keep extra buns and sausages ready to grill in batches so everything stays hot and fresh.
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