Go Back

Firecracker Hot Dogs

Firecracker hot dogs are grilled until spiral-scored hot dogs char and split open, then piled into toasted buns with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. It’s an easy summer cookout party hot dog recipe with crispy fried onions and ketchup on the side.
Print Recipe Pin Recipe
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
  

Firecracker Hot Dogs
  • 8 beef hot dogs
  • 8 hot dog buns
  • 2 tbsp butter softened
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 1 ketchup for serving

Equipment

  • 1 cast iron skillet

Method
 

Score and grill the hot dogs
  1. Score each beef hot dog with diagonal cuts or a spiral cut to help it char and open on the grill. Keep the cuts shallow so the hot dog still holds together as it cooks.
  2. Preheat your 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. Aim for dark grill marks on most sides.
Toast buns and assemble
  1. Butter the inside of each hot dog bun and toast on the grill for 1–2 minutes until golden. Pull them as soon as the color looks even and crisp.
  2. Place 1 hot dog in each toasted bun and top with jalapeño relish, a squeeze of yellow mustard, and a drizzle of sriracha. Spread the relish lightly so every bite gets heat and tang.
  3. Finish each hot dog with crispy fried onions and serve immediately with ketchup on the side. The hot dogs should look charred and glossy before the onions land on top.

Notes

For best charring, use a hot grill and don’t move the hot dogs for the first couple of minutes after placing them. Store leftovers covered in the fridge up to 3 days; reheat in a skillet over medium heat until warmed through, and add crispy fried onions fresh if possible. Freezing isn’t recommended for the buns, but the cooked hot dogs can be frozen up to 2 months and reheated. For a lower-sodium option, choose reduced-sodium relish and ketchup while keeping the sriracha for the firecracker heat.