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Firecracker Hot Dogs

Firecracker hot dogs are spiral-scored and grilled until charred and split open, then loaded with spicy jalapeño relish, mustard, and a sriracha drizzle. Toasted buns with buttery grill flavor make every bite extra messy-in-a-good-way for 4th of July hot dogs and BBQ hot dogs alike.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs and buns
  • 8 beef hot dogs Choose spiral-cut or regular hot dogs you can score yourself.
  • 8 hot dog buns Use sturdy buns so they toast without falling apart.
  • 2 tbsp butter Softened so it spreads easily on the inside of the buns.
Spicy topping mix
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Use chopped jalapeños if you prefer a chunkier heat.
  • 0.25 cup yellow mustard Classic tang that balances the sriracha heat.
  • 2 tbsp sriracha Add as a drizzle, not a sauce coat.
  • 0.25 cup crispy fried onions For crunch right on top before serving.
  • ketchup for serving Serve on the side for dipping or extra squeeze.

Equipment

  • 1 cast iron skillet

Method
 

Score and grill the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
  2. Preheat grill or grill pan to medium-high heat and cook hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly.
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden.
Assemble the firecracker toppings
  1. Place a hot dog in each toasted bun and top with jalapeño relish.
  2. Add a squeeze of yellow mustard over the relish.
  3. Drizzle sriracha on top for the signature firecracker heat.
  4. Finish each hot dog with crispy fried onions and serve immediately with ketchup on the side.

Notes

Pro tip: score the hot dogs deeper so the spiral cuts open wider on the grill—less scoring can limit char and “split” edges. Store leftovers covered in the fridge up to 3 days; reheat on a hot grill pan until warmed through (crispy onions will soften). Freezing is not recommended for best texture. For a dietary swap, use turkey or plant-based hot dogs and keep the same jalapeño relish, mustard, and sriracha for a lighter option.