3 Levels of Hot Dogs: Basic to Ultimate | Full Recipe Video

I’m Chef Mike Nassar from Detroit 75 Kitchen and this is 3 Levels of Hot Dogs.
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About Detroit 75 Kitchen
Detroit 75 Kitchen is a celebrated sandwich shop run by two brothers, recognized as a Top 100 Restaurant in America and a Top Three U.S. Food Truck. Based in Detroit, we’re known for innovative, delicious dishes made with love and local flair.

Level #2: Detroit-Style Coney Dog
Homemade Chili Ingredients:
(2 tbsp) Oil
(1 cup) Onions
(1 tbsp) Jalapeños
(1 tbsp) Garlic
(3 tsp) Red Pepper Flakes
(1 pga) ground beef
(2 tsp) Cumin
(3) Allspice Berries
(1 tbsp) Tomato Paste
(1 cup) Chicken Stock
(Pinch) Sugar
Chili Powder
Salt & Pepper

Dice your onion and garlic and add it to a pan with a little oil. Sauté over medium heat while you dice your jalapeño and some red pepper flakes. Cook until your onions have a little color before adding your ground beef.

As your meat browns, use your spoon to mix in your onions and garlic so the beef infuses with flavor while it cooks. Add in some cumin and three allspice berries. Push your meat mixture to the sides of the pan and add the tomato paste to the center with a little salt, pepper, and a pinch of sugar for balance. Mix everything together before you move on to the next step.

Pour in your chicken stock and reduce the heat to low. Cover and simmer for about 10 minutes. Remove the lid and look to see if you’d like to reduce the moisture level at all. If so, continue to simmer with the lid off until it’s reached your desired consistency.

Poach your hot dogs the same way as level 1, steaming your buns over the pan on a wire rack. Assemble your dogs in the steamed buns and top with your homemade chili, mustard, and more raw onions and you’re ready to eat.

Level #3: The Ultimate Hot Dog
Dish Ingredients:
(1 pkg) Jalapeño & Cheddar Hot Dogs
(3) Garlic Bread Buns
(1 cup) Pickled Jalapeños
Grain Mustard
Flavored Broth (for boiling)

Cheesy Garlic Bun Ingredients:
(1 pkg) Buns
(1 tbsp) Garlic
(2 tbsp) Olive Oil
(2 tbsp) Red Pepper Flakes
(2 tbsp) Parmesan Cheese
(2 tbsp) Melted Butter
Fontina & Mozzarella Cheese
Parsley
Salt & Pepper

Step 1: Boil the Dogs
Get your boiling broth from Levels 1 & 2 simmering in a pan and add your Jalapeño & Cheddar Hot Dogs, cover, and poach for about 5 minutes. Once they’re done getting plump and flavorful we will grill them and get some nice color on them.

Step 2: Make the Buns
Smash your garlic into a paste and add it into a bowl with the olive oil, salt, pepper, red pepper flakes, parmesan cheese, and melted butter. Open up your buns and brush your garlic butter mixture all over the inner sides. Add these to a pan to toast.

Once your buns are golden and toasted, add on your mozzarella and fontina cheeses and either blow torch or broil them to get the cheese browned and bubbly. Score your boiled hot dogs and add them into your pan to get browned— about 2 minutes per side.

Once your hot dogs are browned, add your hot dogs to your cheesy buns with some pickled jalapeños and grain mustard.


Hot dogs don’t have to be boring. Even if you’re working with basic ingredients, there are ways to prepare them to be something really special and delicious. Making something feed fancy doesn’t have to be difficult or expensive, I promise.