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Firecracker Hot Dogs

Firecracker hot dogs are grilled until charred and split open, then loaded with jalapeño relish, yellow mustard, and a sriracha drizzle. The spiral-scored hot dogs get extra caramelized edges and open up for maximum topping coverage.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Firecracker hot dogs toppings
  • 8 beef hot dogs Use standard hot dogs for best grilling results.
  • 8 hot dog buns Choose soft buns that toast quickly on the grill.
  • 2 tbsp butter Softened so it spreads easily inside the buns.
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Use relish for convenience or chop pickled jalapeños for more bite.
  • 0.25 cup yellow mustard Bright, classic topping base.
  • 2 tbsp sriracha Drizzle for heat and tang.
  • 0.25 cup crispy fried onions Adds crunch right before serving.
  • ketchup for serving Serve on the side for optional extra tang.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

For the best char and split-open effect, score deep enough to reach the outer casing but not so deep the hot dogs fall apart. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet or microwave and add fresh crispy fried onions afterward. Freezing: not recommended for best bun texture, but the hot dogs can be frozen and reheated. For a lighter option, use turkey hot dogs and reduce the butter to 1 tablespoon while keeping the relish and mustard.