Split hot dog grilled with mustard, chopped raw onion and a meaty house chili sauce; not a Detroit-style coney but a northern New England regional variant.

The Michigan dog made its way to Burlington in the 1940s via Plattsburgh, NY, where Greek-American hot-dog stand owners adapted the Greek-influenced coney sauce to a northern audience. Beansie's Bus has served Michigan dogs at Battery Park since 1944 and Handy's Lunch on Maple Street since 1945; both are still doing it.

Where to eat Michigan hot dog in Burlington

2 editor picks for Michigan hot dog in Burlington, ranked by editorial score. All Burlington signature dishes · Michigan hot dog across every city.

More places near Beansie's Bus and Handy's Lunch

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 61 hr 30 minEasy

Ingredients

  • Chili sauce: 450g ground beef (80/20)
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground allspice (the New England signature)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fine sea salt
  • 300ml beef stock
  • To serve (per dog): 1 all-beef natural-casing frankfurter
  • 1 split-top New England hot-dog bun, buttered and griddled
  • 1 tablespoon yellow mustard
  • 1 tablespoon finely chopped raw white onion

Method

  1. Brown the ground beef in a heavy saucepan over medium-high heat, breaking it into very fine crumbles with the back of a spoon (this fine texture is signature).
  2. When the beef is no longer pink, add diced onion and garlic; cook 5 minutes until soft.
  3. Stir in tomato paste, mustard, Worcestershire, paprika, cumin, oregano, allspice, cinnamon and salt; cook 1 minute to bloom the spices.
  4. Pour in the beef stock, scrape the pan, and bring to a simmer; lower heat and cook uncovered 60-75 minutes until thick, glossy and spoonable (not soupy).
  5. Cook the frankfurter on a flat-top or grill until lightly blistered.
  6. Lay the dog in a toasted buttered bun, smear with mustard, top with 3 tablespoons of the chili sauce, and finish with a generous tablespoon of finely chopped raw onion.

Editor tip. Allspice is the distinguishing flavour vs Detroit-style Coney sauce; do not skip. Sauce keeps 5 days fridged and freezes well.

Common allergens: Gluten.