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Seattle Dog
Seattle's late-night street dog: a split, grilled all-beef frank on a toasted bun with cream cheese and sweet grilled onions. Add jalapeños and Sriracha if you like heat.
Notes
Starter recipe; adjust to taste. Use a piping bag for the cream cheese, Seattle-cart style.
RECIPE CARD
Seattle Dog
Yield: 4 hot dogs | Time: 20 minutes
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Ingredients
- 4 All-beef franks or Polish sausages
- 4 Hot dog buns
- 4 oz Cream cheese, softened
- 1 Large yellow onion, thinly sliced
- 1 Tbsp Butter
- 1 tsp Soy sauce or Worcestershire
- Pickled jalapeños (optional)
- Sriracha or yellow mustard (optional)
Instructions
- Cook the onions in butter over medium heat 12–15 minutes until soft and golden; splash in the soy sauce.
- Split the franks lengthwise and grill until charred.
- Toast the buns on the grill.
- Spread cream cheese thickly inside each bun, add the dog, pile on onions and top with jalapeños and Sriracha.
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Schossow Kitchen · schossowkitchen.com
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