Feed 4 for $20 Seattle Street Dogs
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Get a taste of the Pacific Northwest with this Seattle-style hot dog recipe. Start with a split hot dog and load it up with cream cheese, caramelized onions, and sautéed jalapeños. Top it off with mustard and barbecue sauce and enjoy a unique twist on the traditional hot dog.
Ingredients
- 8 large hot dogs, split down the middle
- 8 large hot dog buns
- 2 yellow onions, diced
- 2 jalapenos, diced
- 1 (14.5-ounce) can sauerkraut, drained
- 1 (8-ounce) package cream cheese, room temperature
- Spicy brown mustard, to serve
- Barbecue sauce, to serve
- Vegetable oil, for the griddle
- Salt and pepper, to taste
Directions
- Preheat Blackstone griddle to medium-high heat. Drizzle vegetable oil then add the diced onions and jalapenos. Season with salt and pepper. Cook for 10 minutes until tender and lightly charred.
- Place the hot dogs and buns directly on the griddle. Toast the buns until golden brown, and cook the hot dogs until seared on both side.
- Remove the buns from the griddle. Evenly spread the softened cream cheese over the 8 buns, then add the hot dogs. Top with the griddled onions, jalapenos, sauerkraut, barbecue sauce, and mustard. Serve immediately.