Seattle Dog
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
A Seattle classic loaded with cream cheese, crispy bacon, buttery caramelized onions, and a perfectly grilled hot dog. Simple ingredients come together for a rich, savory hot dog that's packed with flavor.
Ingredients
- 4 hot dogs
- 4 hot dog buns
- 8 rashers streaky bacon
- 1 red onion, thinly sliced
- 30 g butter
- 150 g cream cheese
- 1 tbsp vegetable oil
- Sliced jalapeños, optional
Directions
- Preheat your Blackstone to high heat, leaving one section on low for the onions.
- Add the vegetable oil and cook the bacon until crispy. Transfer the bacon to the cooler side of the griddle to keep warm, leaving the rendered bacon fat behind.
- Add the butter to the griddle, then stir in the sliced red onion. Cook over medium-low heat, stirring frequently, until the onions are soft, golden, and caramelized. Add a little more butter if needed and avoid rushing the process.
- Lightly score the hot dogs if desired, then place them on the hot side of the griddle. Cook, turning occasionally, until heated through and lightly charred on all sides.
- Place the buns cut-side down on a cooler section of the griddle and toast lightly until warm.
- Spread a generous layer of cream cheese inside each warm bun.
- Place a hot dog into each bun, then top with two slices of crispy bacon and a generous spoonful of the caramelized onions.
- Add sliced jalapeños, if desired, for a little extra heat.
- Serve immediately while everything is hot and the cream cheese is soft and creamy.