Hot dogs with beer-caramelized onions and Doritos
- Preparation 25 min
- Cooking 25 min
- Servings 6
- Freezing I do not suggest
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🌭 Weekend food done right
These hot dogs are exactly the kind of recipe you pull out when the weekend really starts. Perfect for a relaxed Saturday night, an easygoing BBQ with friends, or a casual meal when you want to serve something fun without overthinking it. The onions are slowly caramelized with a splash of beer to build depth and sweetness, while a simple maple-Dijon mayo brings balance and richness without stealing the show.
🔥 Made for entertaining, no stress required
Served in a toasted brioche bun, topped with a well-grilled sausage, crisp lettuce and a generous sprinkle of crushed Doritos for crunch, this hot dog checks every weekend box. It’s bold, indulgent, easy to scale up for a crowd, and just messy enough to feel festive. The kind of food that works just as well standing around the grill as it does at the table, and always gets people going back for another one.
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🧅 Take your time with the onions
Slow cooking allows the natural sugars to fully develop, creating depth and sweetness without bitterness. Rushing this step leads to burnt flavors instead of true caramelization.
🍺 Keep the beer simple
A clean blonde beer or pilsner adds flavor without overpowering the onions. Overly aromatic beers can clash with the sauce and toppings.
🔥 Proper grill prep matters
A well-preheated grill and lightly oiled grates prevent sticking and ensure even browning on the sausages, keeping them juicy and intact.
🥖 Always toast the buns
Grilled buns hold up better to sauces and toppings while adding a crucial layer of texture to the final bite.
🥨 Add Doritos at the last second
Sprinkling them just before serving keeps their crunch intact and creates the perfect contrast with the soft bun and juicy sausage.
For the sauce
- 3 tbsp (45 ml) mayonnaise
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) maple syrup
- Salt and freshly ground pepper
For the caramelized onions
- 1 large yellow onion, halved and thinly sliced
- 1/2 tsp (2.5 ml) dried thyme
- 1/4 cup (60 ml) blonde beer or pilsner
- Olive oil
- Salt and freshly ground pepper
Other ingredients
- 6 quality hot dog sausages
- 6 brioche hot dog buns
- Green leaf lettuce
- Plain Doritos, crushed
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Preparation
- In a small bowl, mix the mayonnaise, Dijon mustard and maple syrup. Season with salt and pepper and refrigerate until ready to use.
- Heat a generous drizzle of olive oil in a skillet over medium heat. Add the onions, thyme, salt and pepper. Cook gently for about 15 minutes, stirring often, until the onions are very soft and lightly golden, without browning too aggressively.
- Pour in the beer and let it reduce completely, about 2 to 3 minutes, scraping the bottom of the pan to capture all the flavor. Keep warm.
- Preheat the BBQ to high heat and lightly oil the grates. Grill the sausages for 8 to 10 minutes, turning regularly, until well browned and heated through.
- Lightly butter the buns and grill them until golden and crisp.
- Spread the sauce inside each bun, add a sausage, a generous spoonful of caramelized onions, some lettuce, and finish with crushed Doritos for crunch.
Yes, plain corn chips like Ringolos or lightly salted potato chips work very well.
Yes, they reheat easily over low heat just before serving.
Classic pork sausages or lightly smoked hot dogs give the best balance.
Absolutely. A grill pan or cast-iron skillet works perfectly.
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