Seattle Hot Dogs
This iconic Seattle-style hot dog features a grilled butterfly-cut all-beef hot dog nestled in a toasted brioche bun with a thick layer of cream cheese, sweet caramelized onions, and spicy jalapeños. Finished with a drizzle of Sriracha and mustard, it delivers the perfect combination of creamy, smoky, and bold street-food flavor.
Equipment
- grill or cast iron skillet
- Offset spatula
- Tongs
- Chef’s Knife
Ingredients
- 4 all-beef hot dogs
- 4 brioche buns
- 4 oz cream cheese, softened
- 1 large sweet onion, sliced
- 1 jalapeño, sliced
- 1 tbsp butter
- 1 tsp oil
- Sriracha to taste
- mustard to taste
Instructions
- Heat butter and oil in a skillet over medium heat. Add the sliced onions and cook slowly until soft and golden brown, about 12–15 minutes. Set aside.
- Use a sharp knife to butterfly each hot dog lengthwise, cutting almost but not all the way through.
- Grill the hot dogs over high heat for 2–3 minutes per side until nicely charred and heated through.
- Lightly toast the buns on the grill until golden.
- Spread a thick layer of cream cheese inside each warm bun.
- Place the grilled hot dog into the bun and top with caramelized onions and sliced jalapeños.
- Drizzle with Sriracha and mustard. Serve immediately.
Notes
Do not skip the cream cheese. A thick, silky layer creates the signature Seattle flavor and balances the smoky grilled hot dog and spicy toppings.