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.
Author:
Matt Lott
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
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.
