Seattle Hot Dogs (Printable)

Grilled hot dogs with cream cheese spread and golden 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 vegetable oil in a large skillet over medium heat. Add sliced onions (and green bell pepper or jalapeño if using) and sauté for 8–10 minutes until soft and golden. Season with salt and pepper. Keep warm.
02 - Preheat grill or grill pan to medium-high. Grill hot dog sausages, turning occasionally, until evenly browned and heated through, approximately 6–8 minutes.
03 - Warm hot dog buns on the grill for 1–2 minutes until lightly toasted.
04 - Spread a generous layer of softened cream cheese inside each toasted bun.
05 - Place grilled sausage into each bun atop the cream cheese. Top generously with sautéed vegetables (and peppers or jalapeños if using).
06 - Finish with ketchup, mustard, sriracha, relish, or sauerkraut as desired. Serve immediately.

# Expert Advice:

01 -
  • The cream cheese creates this incredible velvety base that somehow makes everything else taste brighter and more alive
  • These come together in under 30 minutes but taste like something from a specialty street vendor
  • You can customize the toppings endlessly while keeping that signature Seattle soul intact
02 -
  • Letting the cream cheese come to room temperature is non-negotiable. Cold cream cheese will tear your toasted buns and make everything messy.
  • Warm the buns before adding the cream cheese. The slight melt helps it adhere better and creates this luxurious texture.
  • Dont rush the onions. Those 10 minutes of caramelization are what transform this from weird to wonderful.
03 -
  • Use a small offset spatula to spread the cream cheese evenly without tearing the bun
  • Make a double batch of the onions and keep them in your fridge. Theyre incredible on burgers the next day.

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