Hot dogs can be fun, inexpensive

Whoever first called the hot dog a “poor man’s steak’‘ probably hadn’t had the $7 chili cheese dog at a Mets game.

But in truth, the humble frankfurter can make an inexpensive and fun meal, especially when you aren’t paying ballpark prices.

A great hot dog relies as much on the toppings as it does the dog itself. And while the traditional standbys of ketchup, mustard and relish have their place, there are plenty of more flavorful and creative options.

All three of these topping ideas cost just over $1 per serving.

Shredded carrots, Dijon mustard and caraway seeds elevate simple sauerkraut. Diced avocado, tomato and bacon bits give a hot dog a fresh flavor. And sauteed red onion and hoisin sauce combine to make an out-of-the-box Asian-style topping.

For the best value, buy hot dogs in bulk. What you don’t use will freeze well for several months if well wrapped. Or consider buying hot dogs from the grocer’s deli. The quality often is better and you can purchase only what you need.

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SOUPED-UP SAUERKRAUT TOPPING

Start to finish: 5 minute

Servings: 4

1/2 cup prepared sauerkraut, well drained

1/2 cup finely shredded carrot

2 teaspoons coarse-grained Dijon mustard

1 teaspoon caraway seed

Salt and ground black pepper, to taste

In a small bowl, stir together the sauerkraut, carrots, mustard and caraway seeds. Season with salt and pepper.

Nutrition information per serving of topping (values are rounded to the nearest whole number): 15 calories; 1 calories from fat; 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohy-drate; 0 g protein; 2 g fiber; 395 mg sodium.

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GUACAMOLE, TOMATO AND BACON TOPPING

Start to finish: 5 minute

Servings: 4

1 avocado, diced

2 teaspoons lemon juice

1/2 tablespoon chili powder

Salt and ground black pepper, to taste

1/4 cup chopped fresh tomato

4 teaspoons crumbled cooked baco

In a small bowl, stir together the avocado, lemon juice and chili powder. Season with salt and pepper. Spoon about 1 tablespoon over each hot dog, then top with tomato and bacon crum-bles.

Nutrition information per serving of topping (values are rounded to the nearest whole number): 98 calories; 76 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 6 g carbohy-drate; 2 g protein; 4 g fiber; 206 mg sodium.

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RED ONION AND HOISIN TOPPING

Start to finish: 10 minute

Servings: 4

2 teaspoons canola oil

2 cups chopped red onio

1 teaspoon minced garlic

Pinch red pepper flakes, or to taste

2 tablespoons hoisin sauce

2 teaspoons Dijon mustard

In a large skillet over high, heat the oil. Add the onions and cook, stirring often, until well browned, about 5 to 8 minutes. Stir in the garlic and red pepper flakes and cook, stirring, for another minute.

Remove from the heat and stir in the hoisin sauce and mustard. Serve warm or at room temperature.

Nutrition information per serving of topping (values are rounded to the nearest whole number): 77 calories; 25 calories from fat; 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 12 g carbo-hydrate; 1 g protein; 2 g fiber; 192 mg sodium.