Hamburgers and hotdogs are the backbone of any backyard cookout, but the sides are what make the spread memorable. Pick the wrong sides and everything feels incomplete.
Pick the right ones and guests are still talking about it a week later.
The good news is you have plenty of options that are crowd-pleasing, easy to prep, and hold up well on a picnic table in the summer heat.
Most of these 12 sides can be made ahead, which means less stress on the day of the cookout.
If you want to round out your burger spread with something more substantial, check out these grilled burger pairings that work just as well for hotdogs.
Whether you are feeding 10 people or 50, the formula is the same: balance creamy sides with crunchy ones, and mix cold dishes with something warm off the grill.
The best sides for hamburgers and hotdogs are a mix of creamy, crunchy, and fresh. Crowd favorites include potato salad, baked beans, coleslaw, and corn on the cob. Most of these 12 sides can be made ahead, making them ideal for large cookouts and picnics.
12 Top Side Dishes for Hamburgers and Hotdogs
1. Potato Salad
A great potato salad comes down to balance between creamy and tangy, with enough texture to keep every bite interesting. The dressing does most of the work, so do not rush it.
Use Yukon Gold potatoes when you can. They have a naturally buttery flavor that holds up well in a mayonnaise dressing, and they do not fall apart the way russets sometimes do.
Cook the potatoes until a fork slides in easily, then pull them off the heat. You want them fully cooked but still firm enough to hold their shape when tossed.
For vegetables, red onion and celery are the standard combination. Red onion adds a pop of color and mild sweetness; celery adds crunch and a faintly salty bite.
If you want something unexpected, fold in a handful of seedless grapes or golden raisins. The sweetness plays well against a tangy mustard-mayo dressing.
Taste the salad before serving and adjust the seasoning. It almost always needs a pinch more salt or a splash of apple cider vinegar to bring everything into focus.
Dress potato salad while the potatoes are still warm. They absorb the dressing better at that stage, which means more flavor in every bite.
2. Macaroni Salad
Macaroni salad is one of the most reliable sides you can set out at a cookout. It is simple, filling, and works for guests of every age.
Cook the pasta to al dente, not past it. Overcooked elbow macaroni turns gummy once it sits in dressing, and no amount of seasoning fixes that.
For the dressing, mayonnaise is the classic base. Greek yogurt works if you want something lighter, and mixing the two gives you a dressing that is creamy without feeling heavy.
Add diced celery, red onion, and dill pickles for a traditional flavor profile. Shredded sharp cheddar or crumbled bacon are good additions if you want something richer.
If you have the time, make the dressing from scratch rather than using a bottled version. A homemade mayo-mustard dressing with a splash of white wine vinegar takes about five minutes and tastes noticeably better.
Make this side the morning of your cookout and refrigerate it for at least two hours. The pasta absorbs the dressing as it sits, and the flavors come together much more clearly after that rest.
3. Cole Slaw
Coleslaw gets skipped at a lot of cookouts, and that is a mistake. Its tangy crunch cuts right through the richness of a beef patty or a snappy grilled hotdog.
The cabbage needs to be crisp. Slice it thin and, if time allows, toss it with a pinch of salt and let it sit for 20 minutes to draw out excess moisture before dressing it.
Add shredded carrots for color and a touch of natural sweetness. A handful of thinly sliced green onions adds a mild savory note that rounds out the flavor.
For the dressing, a classic mayonnaise base with apple cider vinegar, a little sugar, and celery seed is hard to beat. A Sriracha mayo version works well if your crowd likes a bit of heat.
Fresh dill or cilantro stirred in just before serving gives the coleslaw a brightness that dried herbs simply cannot replicate. Grated apple is another addition worth trying for a slightly sweeter, fruit-forward version.
These crisp cabbage salad ideas use similar techniques and are worth looking at if you want to expand your slaw game beyond the classic recipe.
4. Baked Beans
Baked beans are the warm, smoky counterweight every cookout spread needs. They pair naturally with hamburgers and hotdogs because the sweet-savory sauce echoes the flavors of grilled meat.
Navy beans are the traditional choice, though kidney beans or pinto beans work just as well. The sauce is typically tomato-based with brown sugar, mustard, and a splash of apple cider vinegar for acidity.
Adding chopped bacon or diced smoked sausage to the pot before baking gives the beans a deeper, meatier flavor. Stir in smoked paprika or a chipotle pepper in adobo if you want a smoky edge.
Bake them covered at 325°F for about 90 minutes, then uncover for the last 20 minutes to let the sauce thicken and caramelize on top. That final uncovered bake is what creates the glossy, sticky texture everyone loves.
If you are curious about the many variations this side dish has, there is a full breakdown of what goes with baked beans that covers serving ideas beyond just cookouts.
5. Corn On The Cob
Corn on the cob is one of those sides that needs almost no effort to be genuinely good. Sweet summer corn grilled over direct heat for 10 to 12 minutes develops a lightly charred exterior that no boiling can replicate.
The simplest preparation is also the best: brush the corn with butter, sprinkle with flaky salt, and serve it hot off the grill. That is it.
If you want to take it further, try chili-lime butter. Mix softened butter with lime zest, chili powder, and a pinch of salt, then slather it over the corn right after it comes off the grill.
Oven-roasting is a solid alternative if the grill is full. Roast at 400°F for 25 minutes, turning once halfway through, until the kernels are golden in spots.
For creative ways to use corn when you have extra, this collection of corn side dish ideas includes both fresh and pantry-friendly options worth bookmarking.
6. Watermelon Slices
Watermelon is the easiest side dish you can put on a cookout table. It requires no cooking, kids love it, and a single large watermelon feeds a crowd without breaking the budget.
For the best texture, slice and refrigerate the watermelon for at least two hours before serving. Cold watermelon is far more refreshing than room temperature, especially on a hot day.
Store leftover slices in an airtight container in the fridge. They stay crisp for about two days, though the flesh softens slightly after the first 24 hours.
A drizzle of balsamic glaze and fresh mint turns plain watermelon into something guests will actually comment on. Crumbled feta cheese on top adds a salty, savory contrast that sounds strange and tastes excellent.
For a cookout cooler, pack the watermelon slices flat with ice packs underneath rather than on top. They stay cold without getting waterlogged.
7. Pasta Salad
Pasta salad is one of the most flexible make-ahead sides you can bring to a cookout. It holds well in the fridge for up to 24 hours and actually tastes better after the pasta absorbs the dressing overnight.
Use a short pasta with ridges or grooves, like rotini, fusilli, or shells. The dressing clings to those shapes much better than it does to smooth elbow noodles.
A vinaigrette-based dressing holds up better at room temperature than a mayo-based one, which makes it a safer choice for outdoor events where the salad might sit out for a while.
Add olives, roasted red peppers, pepperoncini, and fresh mozzarella for an Italian-style version. For something heartier, toss in grilled chicken or salami alongside freshly grated Parmesan.
Finish with a handful of chopped fresh parsley and cracked black pepper right before serving. Those two finishing touches add color and a clean flavor that brightens the whole dish.
If you want a lighter, vegetable-forward version, the Mediterranean veggie sides with garlic and herbs offer several pasta-adjacent ideas that work equally well at a cookout spread.
8. Fruit Salad
Fruit salad is the refreshing counterpoint that balances out a plate loaded with grilled meat and creamy sides. It is also one of the few dishes that every guest will eat, regardless of dietary preference.
The key is mixing fruit with different textures. Combine soft berries and peaches with firmer grapes and apple chunks so every spoonful has contrast rather than the same mushy consistency.
A simple dressing of fresh lime juice and a little honey keeps everything bright and prevents cut fruit from browning. Add a handful of fresh mint leaves for an extra layer of freshness.
For a savory twist, crumbled feta or a drizzle of balsamic glaze adds depth that plain fruit salad lacks. It sounds unconventional, and it works every time.
Make fruit salad no more than two hours before serving. Cut fruit releases liquid as it sits, and a salad that has been in the fridge since morning will be swimming in juice by the time guests arrive.
Toss cut apples and pears in lemon juice immediately after slicing. They will stay white and fresh-looking for up to two hours without any browning.
9. Potato Chips
Potato chips are the no-fuss side that belongs on every cookout table. Their salty crunch pairs directly with the savory char on a grilled hamburger patty or hotdog.
The contrast of textures is what makes chips work here. The softness of the bun and the juiciness of the meat call for something crispy alongside them, and chips deliver that without any prep time.
Set out a few flavors rather than just one. Classic salted, barbecue, and a kettle-cooked variety give guests options and keep snacking interesting before the burgers hit the table.
For a step up from the bag, try serving chips with a homemade French onion dip made from caramelized onions and sour cream. It takes about 30 minutes and is significantly better than any store-bought version.
Top a pile of chips with shredded cheese and diced jalapeños, then slide them under the broiler for three minutes for a quick nacho-style side that disappears fast.
These air fryer veggie sides use a similar high-heat crisping method if you want to add a vegetable component to the snack spread.
10. Pinto Beans
Pinto beans are a hearty, protein-rich alternative to baked beans that holds up well in a cookout spread. They have a mild, earthy flavor and a creamy texture that soaks up seasonings beautifully.
Their speckled brown and white appearance fades during cooking, but the flavor only deepens. Simmer them with diced onion, garlic, a dried chile, and a ham hock for a Southern-style version that pairs naturally with grilled meats.
Pinto beans are versatile in texture. Leave them whole for a chunky, rustic side, or mash roughly half of them into the pot liquid for a creamier consistency that clings to everything on the plate.
Season at the end of cooking, not the beginning. Salt added too early can cause the bean skins to tighten before the interior softens, which leads to an unevenly cooked texture.
For a crispy variation, drain cooked pinto beans and pan-fry them in a thin layer of oil over medium-high heat until the exterior is golden and snappy. They make a great topping for a cookout salad or a crunchy garnish on hotdogs.
For extra fiber-rich sides that complement this bean-forward approach, browse these high-fiber sides that actually taste good at any backyard gathering.
11. Green Salad
A green salad is the lightest thing on the cookout table, and that is exactly the point. It gives guests something fresh and crisp to balance out plates that are otherwise heavy with grilled meat and starchy sides.
Build flavor into the greens themselves. A mix of arugula for peppery bitterness, spinach for a mild savory base, and radicchio for color and a slightly bitter edge creates a far more interesting salad than romaine alone.
Add croutons or toasted pine nuts for crunch. Either one gives the salad enough substance to sit alongside a burger without feeling like an afterthought.
For the dressing, a simple vinaigrette of olive oil, red wine vinegar, Dijon mustard, salt, and pepper takes two minutes to whisk together and stays fresh in the fridge for up to a week.
If you want something richer, check out how cheese elevates a Caesar salad for ideas on building a more substantial dressing.
Dress the salad right before serving, never in advance. Tossing greens in dressing more than 10 minutes early turns them limp and watery.
12. Cornbread
Cornbread brings a warm, slightly sweet component to the cookout that no other side replicates. The coarsely ground cornmeal gives it a satisfyingly gritty texture that contrasts well with soft buns and creamy sides.
Bake cornbread in a cast iron skillet for the best results. The skillet retains heat evenly and produces a golden, crispy crust on the bottom and sides that a standard baking pan simply cannot match.
Stir shredded sharp cheddar and diced jalapeños into the batter before baking for a version that pairs particularly well with baked beans and grilled hotdogs. Bake at 400°F for 20 to 22 minutes until a toothpick comes out clean.
Serve it warm with softened butter on the side. Cornbread dries out quickly once it cools, so wrap any leftovers tightly in foil and reheat in a 300°F oven for 10 minutes before serving.
For a dinner-table version that doubles as a cookout staple, the classic baked potato sides guide pairs well with cornbread when you are planning a full spread and need both starch options covered.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
