Seattle Hot Dogs (Printable)
Grilled hot dogs with cream cheese and caramelized onions.
# What You'll Need:
→ Meats
01 - 4 high-quality beef hot dog sausages
→ Buns
02 - 4 large hot dog buns (preferably brioche or bakery-style)
→ Dairy
03 - 4 oz cream cheese, softened
→ Vegetables
04 - 1 large yellow onion, thinly sliced
05 - 1 green bell pepper, thinly sliced (optional)
06 - 1 jalapeño, thinly sliced (optional)
→ Oils & Condiments
07 - 1 tbsp vegetable oil
08 - Ketchup, to taste
09 - Yellow mustard, to taste
10 - Sriracha or hot sauce, to taste (optional)
11 - Pickle relish or sauerkraut, to taste (optional)
→ Seasonings
12 - Salt and black pepper, to taste
# How To Make It:
01 - Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions (and green bell pepper and jalapeño if using) and sauté for 8-10 minutes until soft and golden. Season with salt and pepper. Keep warm.
02 - While the onions cook, preheat a grill or grill pan to medium-high. Grill the hot dog sausages, turning occasionally, until evenly browned and heated through, about 6-8 minutes.
03 - Warm the hot dog buns on the grill for 1-2 minutes, or until lightly toasted.
04 - Spread a generous layer of softened cream cheese inside each bun.
05 - Place the grilled hot dog sausage into each bun, on top of the cream cheese.
06 - Top generously with sautéed onions (and peppers and jalapeños if using).
07 - Add ketchup, mustard, sriracha, relish, or sauerkraut as desired. Serve hot.
# Expert Hints:
01 -
- The creamy tang against smoky grilled meat creates flavor layers you never knew you needed
- Ready in under thirty minutes but tastes like a gourmet street food find
02 -
- Cold cream cheese will tear warm buns, so soften it while the onions cook
- The onions need time to caramelize properly so do not rush this step
03 -
- Use local sausages from a butcher shop for the best flavor and texture
- Pair with a cold pale ale or citrusy soda to cut through the richness