If you have ever sat in Dodger Stadium with the sun dropping behind the outfield and the crowd humming around you, you already know this: the Dodger Dog isn’t just a hot dog. It is part ritual, part nostalgia, part unmistakable Los Angeles flavor. Long, skinny, blistered just right and tucked into an oversized, cloud-soft bun, it is the bite everyone associates with summer baseball.

This copycat version brings that exact ballpark feeling straight into your kitchen. No ticket. No parking battle. No concession line. Just that familiar snap, the warm bun, and the bright, messy toppings that feel like a whole inning in a single bite. It’s simple, fast and perfect for game nights, backyard tailgates or any time baseball’s on the screen and you want the food to match the mood.

Quick Stats

• Ready in: 25 minutes

• Difficulty: Easy

• Serves: 4 fans

• Best for: Game nights, tailgates, lazy Sundays, playoff watch parties

⭐ How to Make a Dodger Dog (Stadium Style)

You’ll start by lightly scoring those extra-long pork hot dogs so they blister the way they do under the lights at Dodger Stadium. Once your grill hits that hot, steady heat, you’ll drop the dogs on and turn them every minute or so until they take on that signature golden sheen with a few dramatic charred spots. While they work their magic, you’ll wrap the buns in foil so they steam into that warm, pillowy softness you only get at the ballpark.
Then comes the fun part, sliding each dog into its oversized bun and dressing it the way LA has done it for decades, a bold zigzag of yellow mustard, a quick swipe of ketchup, a scoop of sweet relish and a sprinkle of chopped white onion. It’s simple, nostalgic, and just messy enough to feel like baseball season has officially started.

Nutrition Facts (per serving)

Calories: 410 kcal
Total Fat: 21 g
Saturated Fat: 7 g
Trans Fat: 0 g
Cholesterol: 55 mg
Sodium: 1280 mg
Carbohydrates: 34 g
Fiber: 1 g
Sugars: 7 g
Protein: 15 g

Ingredients

For the Dodger Dogs

• 4 pork hot dogs, extra-long if possible

• 4 extra-long hot dog buns or soft brioche buns

• 1 tbsp neutral oil

• ½ tsp salt (optional)

Classic Dodger Stadium Toppings

• Yellow mustard

• Ketchup

• Sweet relish

• Diced white onions

Optional Extras (Modern Stadium Twists)

• Pickled jalapeño slices

• Grilled onions

• Pickle spears

• Warm cheese sauce

• Spicy mustard

Ingredient Substitutes

Pork hot dogs

• Beef franks

• Turkey dogs

• Plant-based hot dogs

• Smoked sausage for a deeper flavor

Extra-long buns

• Regular hot dog buns

• Brioche split-top buns

• Soft white rolls (cut to size)

• Hawaiian rolls for “mini Dodger Dogs”

Yellow mustard

• Spicy brown mustard

• Dijon

• Honey mustard for a sweeter version

Sweet relish

• Diced bread-and-butter pickles

• Dill pickle relish

• Pickled jalapeños for heat

• Pickle slaw

White onion

• Red onion (sharper bite)

• Sweet Vidalia

• Grilled onion (smokier, richer)

Tools

• Grill, grill pan or heavy skillet

• Tongs

• Foil for steaming buns

• Knife and cutting board

• Small bowl for diced onions

Step-by-Step Instructions

1. Preheat your grill to medium-high heat. If using a skillet, heat it until the surface is hot enough that a drop of water dances.

2. Score the hot dogs with 2–3 shallow diagonal cuts. This helps them blister evenly and gives you that classic stadium texture.

3. Oil the surface lightly and lay the hot dogs down. Grill 6–8 minutes, turning often until they’re golden, blistered and a little dramatic around the edges.

4. Steam the buns: wrap them in foil and place them on the grill for 2–3 minutes until warm and soft.

5. Prep your toppings: dice the onions, open the relish, shake the mustard and ketchup.

6. Assemble the Dodger Dogs: place each dog in its bun and top with mustard, ketchup, relish and onions.

7. Serve immediately, ideally while still warm enough that the toppings melt slightly into the bun.

Game Day Tips & Variations

• Go Spicier: add jalapeños, spicy mustard or a drizzle of sriracha.

• LA Upgrade: load with grilled onions and a squeeze of jalapeño crema.

• Kid-Friendly Version: skip onions and add shredded cheddar or American cheese.

• Tailgate Party Trick: grill 20–30 dogs at once and keep them warm in a foil tray covered with a clean towel.

• Crispy Skillet Split: slice the dog lengthwise and sear cut-side down for extra char.

• Lean Alternative: swap for turkey or plant-based dogs.

What to Serve With

Pair your Dodger Dog with these stadium-style sides:

• Ballpark garlic fries

• Frozen lemonade (stadium copycat)

• Soft pretzel bites with cheese dip

• Classic nacho cheese fries

• Simple coleslaw for tailgate spreads

Stadium Story / Fun Fact

The Dodger Dog was created in the early 1960s as the stadium’s signature oversized pork dog, a way to stand out from competitors and give LA fans something uniquely theirs. At its peak, the stadium sold more than 3 million Dodger Dogs in a single season – a number few ballparks have ever touched. For decades, fans have debated whether the grilled or steamed version is the “real” Dodger Dog, but most longtime regulars insist the grilled dog is the only true stadium experience.

FAQ

Can I make these in the oven?
Absolutely. Bake at 400°F for 10–12 minutes until lightly blistered.

Do I have to score the hot dogs?
Not required, but it helps them blister like the stadium version.

Can I use beef instead of pork?
Yes, the flavor changes slightly but the structure is the same.

How do I keep them warm for a party?
Wrap them in foil and place in a warm (200°F) oven until serving.

Can I prep toppings ahead?
Yes, onions and relish keep 1–2 days in the fridge.

Storage & Reheating

• Store: Keep leftover hot dogs up to 3 days in the fridge.

• Reheat: Pan-sear on medium-low or microwave 20–30 seconds.

• Refresh buns: Wrap in foil and warm in the oven or microwave for a few seconds.

Copycat Dodger Dog (Los Angeles Dodgers Stadium Hot Dog)

Print

Serves: 4 Prep Time: 25 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 410 calories 21 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pork hot dogs
• Beef franks
• Turkey dogs
• Plant-based hot dogs
• Smoked sausage (deeper flavor)
• Extra-long buns
• Regular hot dog buns
• Brioche split-top buns
• Soft white rolls
• Hawaiian rolls (mini version)
• Yellow mustard
• Spicy brown mustard
• Dijon
• Honey mustard
• Sweet relish
• Bread-and-butter pickles
• Dill pickle relish
• Pickled jalapeños
• Pickle slaw
• White onion
• Red onion
• Sweet Vidalia
• Grilled onion

Instructions

Preheat your grill to medium-high heat or heat a skillet until very hot, then score the hot dogs with a few shallow diagonal cuts so they blister nicely as they cook. Lightly oil the surface, grill the hot dogs for 6 to 8 minutes while turning often until golden and slightly charred, then wrap the buns in foil and warm them on the grill for a couple of minutes. Dice the onions, get the relish ready, and shake up the mustard and ketchup. Place each hot dog into a warm bun, top with mustard, ketchup, relish, and onions, then serve immediately while everything is still warm and slightly melty.

Notes

Nutrition Facts (per serving) Calories: 410 kcal Total Fat: 21 g Saturated Fat: 7 g Trans Fat: 0 g Cholesterol: 55 mg Sodium: 1280 mg Carbohydrates: 34 g Fiber: 1 g Sugars: 7 g Protein: 15 g