Level up your tailgate with these Seattle-style hot dogs! The surprising combination of cream cheese, caramelized onions, and sliced jalapenos on a toasted bun with a beef frank is the perfect game day food for a Seahawks fan!
It feels like an oxymoron to describe these as gourmet hot dogs, but it’s the best explanation I can think of for something that transforms your basic hot dog in a bun with ketchup and mustard into something so much more. My husband was home when I was making these and we both agreed they are some of the best hot dogs we have ever had.
This iconic Seattle street food is weirdly creamy, savory, messy, and surprisingly delicious. I’m not sure I ever want hot dogs any other way.
The most essential elements involve grilled or caramelized onions, sliced jalapenos, and a smear of cream cheese, but you can also add sauerkraut and mustard if you like.
What You’ll Need
- Beef Hot Dogs: I like the Kirkland ones from Costco but you can really use any hot dogs you like.
- Brioche Buns: Quality buns really do make a difference.
- Whipped Cream Cheese: Not the brick kind which doesn’t spread as easily and will tear up your bun.
- Onion: A sweet onion or a yellow onion both work well for this Seattle favorite.
- Salted Butter: For sauteing the onion.
- Jalapeno: If you remove the seeds from the insides these really aren’t that spicy!
How to Make Seattle Hot Dogs
- Caramelize the onion. Start by thinly slicing the onion into strips. Melt the butter in a large skillet and add the sliced onions. Cook over medium-low heat, stirring frequently, for about 10-15 minutes until softened and a light golden brown color. If they start sticking to the pan or burning, turn the heat down or add a splash of water or a little extra butter and keep stirring.
- Toast the buns. Place the buns cut side down in the pan to toast over medium-high heat until golden brown, then set aside.
- Cook the hot dogs. In the same pan, heat another tablespoon of butter. While that melts, use a sharp knife to cut an “X” pattern into one side of the hot dogs. Add the hot dogs to the pan and heat, turning occasionally, until heated through and slightly charred.
- Assemble. Spread the cut side of the toasted buns with the whipped cream cheese. Then add your cooked hot dog, some of the caramelized onions, and 3-4 of the thinly sliced jalapenos before devouring!
Some people like to slice their hot dogs in half and fry them that way. Or you can heat them whole. I like to make “X”-shaped cuts about halfway through each hot dog to increase the surface area exposed to the heat. It just makes them taste better!
The Story Behind The Street Food
Seattle dogs started in the late 1980s during the city’s booming music scene (think grunge bands like Nirvana, Pearl Jam, Sound Garden and more), when a Seattle bagel vendor began selling hot dogs tucked into bialy-style buns and slathered with the cream cheese he already had on hand to hungry late-night crowds.
The unusual combo caught on, and soon vendors across the city were piling their dogs with cream cheese, grilled onions, and other toppings. What started as quirky street food tied to the music scene became a beloved Seattle tradition!
More Game Day Recipes
Seattle-Style Hot Dogs
Ingredients
- 3 Tablespoons salted butter
- 1 large sweet onion sliced
- 1/4 teaspoon kosher salt
- 4 hot dog buns
- 4 all-beef hot dogs
- 4 ounces whipped cream cheese
- Cold sauerkraut for serving (optional)
- Yellow mustard for serving (optional)
- Sliced jalapenos for serving (optional)
Instructions
- Heat a large pan or cast iron skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan, then add the sliced onions. Season with salt, then cook for 10 to 15 minutes, reducing the heat if necessary to prevent burning and stirring occasionally until lightly caramelized. Transfer the cooked onions to a plate and set aside.2 Tablespoons salted butter, 1 large sweet onion, ¼ teaspoon kosher salt
- Return the pan to medium-high heat and lay the buns, cut sides down, into the pan to toast for 2 minutes until lightly browned. Remove the buns to a plate and set aside.4 hot dog buns
- Add the remaining 1 tablespoon of butter to the pan and let it melt. Add the hot dogs and cook for 2-3 minutes on both sides until lightly charred and heated through.1 Tablespoons salted butter, 4 all-beef hot dogs
- To assemble, spread 1-2 tablespoons of the whipped cream cheese onto each of the toasted buns. Add the hot dogs and onions along with your favorite toppings. Serve immediately.4 ounces whipped cream cheese, Cold sauerkraut, Yellow mustard, Sliced jalapenos
Notes
- Storage: You can make extra caramelized onions ahead of time and store them in the fridge. I would warm them to at least room temperature before assembling and serving.
