Ketchup fans, we feel you. There’s indeed a time and a place for that classic condiments. But this isn’t it — at least not right now. On Saturday's episode of The Kitchen, the cast shared a duo of hot-dog makeovers just in time for summer, which is (hopefully) on its way.

While Jeff Mauro opted for a tried-and-true hot-dog base and dressed-up toppings, Geoffrey Zakarian went so far as to swap out the traditional dog in favor of a hearty Polish kielbasa. Read on below to see how they do it.

Jeff’s Sonoran-Style Hot Dogs, inspired by those popular in Mexico, starts with a traditional dog, which is wrapped in bacon for extra smoky flavor and grilled until the bacon turns crispy. For the most flavor in each bite, he nestles the hot dog atop a refried-bean-slathered bun, then adds fixing after fresh fixing — think herb-laced mayo, creamy avocado and tangy pickled jalapeno — for bold results. “It’s like Mexico in a hot dog,” Marcela Valladolid told Jeff.

In honor of GZ’s Polish heritage, he showcased his Spicy Kielbasa Dog with Stout Onions, which can be on the table in a hurry. The key to his dogs is slicing them down the middle to create two flat sides; that will allow for the most coverage on the grill. He creates a sweet-savory mash-up by serving the sausages on a toasted bun with beer-simmered onions, bright peppers and plenty of spicy whole-grain mustard for subtle texture.

Tune in to The Kitchen on Saturdays at 11a|10c.