Hot Dogs and Burgers: 28 Styles From Around the World

Hot dogs and burgers come in far more styles than most menus show. A hot dog is a cooked sausage served in a split bun. A burger is a flat patty of minced meat, chicken, fish or vegetables served in a round bun. What turns one into a Chicago dog, a smash burger or an aloo tikki burger is the mix of three things: the sausage or patty, the bun, and the toppings.

This guide explains 12 types of hot dogs and 16 types of burgers from around the world, what makes each one different, and simple chef tips to make them better at home.

Hot dog vs burger: what is the difference?

A hot dog uses a long, smooth sausage (called a frank or wiener) that is already cooked, so you only need to heat it by boiling, steaming or grilling. It goes in a long bun that is split on the top or side. A burger uses a raw patty that you shape and cook yourself, then place in a round bun with cheese, sauces and salad. Hot dogs are about the toppings. Burgers are about the patty and how it is cooked.

12 types of hot dogs

1. Classic American hot dog

A beef or pork frank in a soft white bun, topped with ketchup and yellow mustard. Simple, quick and the base for every other style on this list.

2. Chicago-style hot dog

An all-beef frank in a steamed poppy seed bun, loaded with yellow mustard, chopped onion, bright green relish, tomato slices, a dill pickle spear, spicy sport peppers and a pinch of celery salt. It is often called a hot dog “dragged through the garden”. Ketchup is traditionally left off.

3. New York hot dog

The street-cart classic. An all-beef frank, usually boiled or steamed, topped with spicy brown mustard and either sauerkraut or soft onions cooked in a light tomato sauce.

4. Coney dog (Detroit style)

A snappy beef frank covered in a smooth beef chilli sauce with no beans, then finished with yellow mustard and chopped raw onion.

5. Chilli cheese dog

A hot dog smothered in meaty chilli and melted cheese. It is messy, rich and best eaten with a fork close by.

6. Sonoran hot dog

Popular in Tucson, Arizona, with roots in Sonora, Mexico. The frank is wrapped in bacon and grilled, then tucked into a soft, thick bun with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa.

7. Seattle dog

A late-night favourite in Seattle. The bun is spread with cream cheese and topped with grilled onions, and often jalapeños or sriracha.

8. Corn dog (and Korean corn dog)

A sausage on a stick, dipped in a sweet cornmeal batter and deep fried until golden. The Korean corn dog uses a yeasted or rice-flour batter, often hides mozzarella inside, and is rolled in panko or potato cubes before frying, then finished with sugar and sauces.

9. Bratwurst in a bun

A German pork sausage, grilled until the skin blisters, served in a crusty roll with mustard and sauerkraut or grilled onions. It is thicker and more herby than a regular frank.

10. Danish hot dog (pølse)

Sold from street stands across Denmark. A bright red sausage topped with ketchup, mustard, remoulade (a pickle mayonnaise), crispy fried onions and thin slices of pickled cucumber.

11. Chilean completo

A very large hot dog from Chile. The best-known version, the completo italiano, is topped with chopped tomato, mashed avocado and mayonnaise, the colours of the Italian flag.

12. Indian-style hot dog

Indian cafés and street stalls often use chicken or vegetarian sausages in a butter-toasted bun, with toppings like spicy mayo, mint chutney, sliced onion, cheese and a pinch of chaat masala. It is an easy way to add local flavour to a global snack.

Types of hot dogs at a glance

16 types of burgers

1. Classic hamburger

A seasoned beef patty in a soft bun with lettuce, tomato, onion, pickles and sauce. Despite the name, a hamburger contains no ham. The name comes from the city of Hamburg in Germany.

2. Cheeseburger

A hamburger with a slice of cheese melted over the hot patty. American cheese melts the smoothest, while cheddar, Swiss and pepper jack add more flavour.

3. Smash burger

A ball of minced beef is pressed thin onto a very hot griddle. The high heat gives crispy, lacy, deeply browned edges. Smash burgers are usually served as doubles with cheese between the patties.

4. Bacon cheeseburger

A cheeseburger topped with crispy bacon for extra salt, smoke and crunch.

5. Double or stacked burger

Two or more patties in one bun. Thinner patties stacked together give more browned surface, and more flavour, than one thick patty.

6. Sliders

Small burgers served two or three at a time. They are perfect for parties because guests can try different fillings.

7. Oklahoma onion burger

Thinly sliced onions are smashed into the patty on the griddle, so they caramelise and cook into the meat. The style comes from El Reno, Oklahoma.

8. Juicy Lucy

A Minneapolis burger with the cheese sealed inside the patty. When you bite in, the melted cheese flows out, so let it rest a minute first.

9. Patty melt

Half burger, half grilled cheese sandwich. A beef patty with Swiss cheese and caramelised onions, pressed between slices of rye bread and griddled in butter.

10. Mushroom Swiss burger

Topped with buttery sautéed mushrooms and melted Swiss cheese. It has a rich, savoury flavour without any heavy sauces.

11. Chicken burger

Made with a grilled chicken breast, a minced chicken patty or a crispy fried fillet. Crispy chicken burgers with spicy mayo and slaw are one of the most popular fast-food styles today.

12. Fish burger

A breaded or battered fish fillet with tartar sauce and lettuce. Firm white fish works best because it stays in one piece.

13. Lamb burger

Minced lamb seasoned with garlic, cumin and herbs, often served with yoghurt sauce or mint. It is a good choice for people who do not eat beef.

14. Veggie and plant-based burger

Made from beans, chickpeas, lentils, vegetables or plant-based mince. A good veggie patty needs a binder (like breadcrumbs or mashed beans) and a crisp outside, so it does not feel mushy.

15. Aloo tikki burger

An Indian favourite. A spiced potato and pea patty is shallow fried until crisp, then served with tomato, onion and a creamy or tangy sauce.

16. Paneer burger

A thick slab of paneer, marinated in tikka spices and grilled or crumbed and fried. It gives vegetarians a filling burger with a satisfying bite.

Types of burgers at a glance

11 hot dog and burger recipes you can learn with APCA

Reading about styles is fun. Cooking them is better. These are the 11 recipes in the APCA Chef Online Hot Dogs & Burgers course, each taught step by step on video by professional chefs, so you can recreate them in your own kitchen at your own pace.

Chef tips for better burgers and hot dogs at home

• Use 80/20 minced beef. About 20% fat keeps the patty juicy. Very lean mince turns dry.
• Handle the meat gently. Overmixing makes patties tough and dense.
• Press a dimple in the centre. A small dent stops thick patties from puffing up into a ball.
• Salt just before cooking. Salting too early can make the texture springy, like sausage.
• Cook to a safe temperature. Minced beef should reach 71°C (160°F) in the centre and chicken 74°C (165°F). A probe thermometer takes out the guesswork.
• Toast the bun. A buttered, toasted bun stays crisp and does not go soggy from the juices.
• Score your hot dogs. Small cuts along the sausage help it char evenly on the grill and hold more sauce.

Choosing the right bun

• Brioche bun. Rich, soft and slightly sweet. Great with smash burgers and crispy chicken.
• Potato bun. Soft and squishy but strong enough to hold juicy patties.
• Sesame seed bun. The classic burger bun, with a light toasty crunch.
• Poppy seed bun. The traditional choice for Chicago-style hot dogs.
• Pretzel bun. Chewy and salty. Works well with bratwurst and mustard.

Quick recipe: classic double smash burger (serves 2)

Ingredients

• 300 g minced beef (80/20), made into 4 loose balls
• 4 slices of cheese
• 2 soft burger buns
• 1 tablespoon butter
• Salt and black pepper
• Sliced onion and pickles
• Sauce: 2 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon mustard and 1 tablespoon chopped pickles, mixed

Method

1. Butter the cut sides of the buns and toast them in a pan until golden. Set aside.
2. Heat a heavy cast-iron pan or griddle on high heat until it is smoking hot. Do not add oil.
3. Place two beef balls in the pan and press them flat with a sturdy spatula, about 1 cm thick. Season with salt and pepper.
4. Cook for about 2 minutes, until the edges are dark brown and crispy.
5. Scrape under each patty, flip, and add a slice of cheese. Cook for 1 more minute, until the meat reaches 71°C inside.
6. Stack two patties on each bun with sauce, onion and pickles. Serve straight away.

Frequently asked questions

What are the main types of hot dogs?

The best-known types are the classic American, Chicago-style, New York, Coney dog, chilli cheese dog, Sonoran, Seattle dog, corn dog, bratwurst, Danish pølse and the Chilean completo. Each is defined by its sausage, bun and toppings.

What are the most common types of burgers?

The hamburger, cheeseburger, bacon cheeseburger, smash burger, chicken burger and veggie burger are found on most menus. Regional styles include the Juicy Lucy, Oklahoma onion burger, patty melt and, in India, the aloo tikki burger.

What is the difference between a smash burger and a regular burger?

A regular burger is shaped into a thick patty before cooking. A smash burger starts as a ball of meat that is pressed thin on a very hot griddle, which gives it crispy browned edges and a stronger savoury flavour.

Why is there no ketchup on a Chicago hot dog?

It is a local tradition. Chicago-style toppings like mustard, relish, onion and sport peppers already bring sweetness, sourness and heat, so ketchup is seen as unnecessary.

Is a hot dog the same as a sausage?

A hot dog frank is a type of sausage. It is finely ground, smooth and already cooked. Other sausages, like bratwurst, are coarser and may be sold raw, so they must be cooked all the way through.

What is the best vegetarian burger?

Popular choices include the aloo tikki burger, paneer burger, bean or chickpea burger and plant-based patties. The key is a well-seasoned patty with a crispy outside.

Where can I learn to make hot dogs and burgers like a chef?

APCA Chef Online offers a Hot Dogs & Burgers course with 11 recipes, including Vegetable Burger, Pizza Hot Dog, Mac & Cheese, Crispy Chicken, Lamb and Beef Bacon, taught step by step on video.

What temperature should a burger be cooked to?

Food safety guidelines recommend cooking minced beef to 71°C (160°F) and chicken burgers to 74°C (165°F) in the centre.

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