Hot Dog
The American icon done right: a snappy, all-beef frank in a toasted bun, with the regional topping map from New York onions to a full Chicago garden, and the rules for each.
The whole recipe in 60 seconds
Hot Dog, in 5 ideas
- The dog itself matters. An all-beef frank in a natural casing gives the snap that defines a great hot dog.
- Grill for char, steam for snap, simmer for the ballpark taste. Pick your tradition and commit.
- A toasted, buttered bun is the difference between a hot dog and a great one. The bun is structure, not packaging.
- Chicago style is an exact build. Mustard, relish, onion, tomato, pickle spear, sport peppers, celery salt, and never, ever ketchup.
- New York keeps it lean. Mustard and sweet onions in tomato sauce, or sauerkraut, and always from a cart if you can manage it.
What you need
Ingredients
- 8 all-beef hot dogs, natural casing if possible
- 8 hot dog buns
- 2 tbsp butter, softened
- Yellow mustard
- 1/2 cup sweet relish
- 1 white onion, finely diced
- 1 tomato, cut in wedges
- 8 pickle spears
- Sport peppers or pepperoncini
- Celery salt
How to make it
Method
Cook the hot dogs: grill over medium heat, turning, for 6 to 8 minutes until blistered and snappy, or simmer gently in water for 5 minutes for the classic cart style.
Brush the buns inside with butter and toast cut side down in a pan or on the grill until golden at the edges. For steamed buns, wrap them in a damp towel over the dog water for 2 minutes.
Set a hot dog in each warm bun.
For Chicago style: stripe with mustard, spoon on relish, scatter onion, add two tomato wedges and a pickle spear, two sport peppers, and a shake of celery salt. No ketchup.
For New York style: mustard first, then a spoonful of warm onion sauce or sauerkraut.
Serve immediately, with napkins in quantity.
Warm your condiments' company: cold toppings on a hot dog chill it fast, so keep onions and relish at room temperature.