Seattle-Style Hot Dogs
By Jessica RudolphPublished on May 2, 2023
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Top these dogs with ketchup, mustard, sriracha, barbecue sauce, and/or sliced fresh or jarred jalapeños.
Instructions
- Split each hot dog lengthwise, stopping short of cutting completely in half, so dogs are hinged on 1 side.
- Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add onion and salt and cook until onion is well browned but still has some texture, 7 to 10 minutes. Transfer onion to bowl; cover to keep warm.
- Place hot dogs cut side down in now-empty skillet and cook over medium heat until well browned, about 3 minutes per side. Transfer to plate.
- Place buns in now-empty skillet and cook over medium heat until warmed and lightly toasted, about 1 minute per side. Transfer to platter.
- Spread cream cheese evenly over interiors of buns, add hot dogs, and top with onions. Serve.
Time
30 minutesYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To craft hot dogs just like they do at Seattle street carts, we started by sautéing onions until they just began to caramelize. We then seared all-beef hot dogs (butterflied for even more surface area for flavorful browning) and added them to buns with a swipe of softened cream cheese. We topped the hot dogs with the sautéed onions and then set out lots of condiments for guests to customize their own dogs, in true street-cart fashion.
Before You Begin
Top these dogs with ketchup, mustard, sriracha, barbecue sauce, and/or sliced fresh or jarred jalapeños.
Instructions
- Split each hot dog lengthwise, stopping short of cutting completely in half, so dogs are hinged on 1 side.
- Heat oil in 10-inch nonstick skillet over medium-high heat until just smoking. Add onion and salt and cook until onion is well browned but still has some texture, 7 to 10 minutes. Transfer onion to bowl; cover to keep warm.
- Place hot dogs cut side down in now-empty skillet and cook over medium heat until well browned, about 3 minutes per side. Transfer to plate.
- Place buns in now-empty skillet and cook over medium heat until warmed and lightly toasted, about 1 minute per side. Transfer to platter.
- Spread cream cheese evenly over interiors of buns, add hot dogs, and top with onions. Serve.
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