Hot Dog
America's most democratic food — a perfectly charred beef frankfurter in a steamed, pillowy bun topped with yellow mustard, Chicago-style relish, diced onion, sport peppers and celery salt. Chicago says no ketchup.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Steam the buns: place buns in a colander over boiling water, cover and steam 2 minutes until warm and soft. Alternatively, place in a damp paper towel and microwave 20 seconds.
About 5 min
Grill or pan-fry the hot dogs over medium-high heat for 3–4 minutes, turning frequently, until charred in spots with the skin blistered and the sausage plump.
About 14 min
Chicago style: starting from the bottom, apply toppings in the "dragged through the garden" order: yellow mustard on one side, then bright green relish, then diced onion.
About 14 min
Place two tomato wedges on one side of the dog, a dill pickle spear on the other. Tuck the sport peppers in.
About 14 min
Finish with a shake of celery salt. Do NOT add ketchup. Wrap in a paper towel and eat immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 280
- Protein
- 12 g
- Carbs
- 26 g
- Fat
- 14 g
- Fibre
- 1 g
- Sugar
- 6 g
- Sodium
- 760 mg
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Recipe by Boon Tools.