This recipe is a fun, game-day twist on the classic Seattle hot dog, a beloved street-food staple from the Emerald City. It layers a grilled beef frank in a toasted bun with sweet grilled onions and a generous drizzle of cream cheese, creating a rich, savory-sweet bite that pairs perfectly with a cold drink. It’s simple to assemble, comes together in under 30 minutes, and is guaranteed to be a hit at any watch party or casual gathering.
Ingredients
- 4 beef or pork hot dogs (about 1.5 lb / 680 g total)
- 4 hot dog buns (preferably soft, top-sliced)
- 2 large yellow onions (about 1 lb / 450 g), thinly sliced
- 2 tablespoons (30 ml) vegetable oil, divided
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons (30 ml) milk (optional, for thinning)
- 1 teaspoon (5 ml) yellow mustard, or more to taste
- 1 teaspoon (5 g) kosher salt (for onions)
- 1/4 teaspoon (1 g) black pepper
- Optional toppings: pickled jalapeños, sauerkraut, or ketchup
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onions and salt. Cook, stirring occasionally, for 10–12 minutes, until the onions are soft and deeply golden brown. Reduce heat if they start to burn. Remove from heat and set aside.
- While the onions cook, prepare the cream cheese spread. In a small bowl, mix the softened cream cheese with the milk (if using) until smooth and spreadable. Set aside.
- Heat a grill, grill pan, or another skillet over medium-high heat. Add the remaining 1 tablespoon of oil. Cook the hot dogs, turning occasionally, for 5–7 minutes, until they are heated through and have nice grill marks. If using a grill, cook for about 5 minutes, turning to get char marks on all sides. The hot dogs are ready when they are steaming hot throughout; if you have a food thermometer, the internal temperature should reach 165°F (74°C) for safety.
- While the hot dogs cook, toast the buns on the grill or in a dry skillet for 1–2 minutes, until lightly golden.
- Spread a generous layer of the cream cheese mixture on the inside of each toasted bun.
- Place a cooked hot dog in each bun. Top with a pile of the caramelized onions and a drizzle of mustard. Add any optional toppings you like.
- Serve immediately, while the hot dogs are hot and the buns are crisp.
Tips
- Onion shortcut: To save time, use pre-sliced onions or a mandoline. For extra sweetness, add a pinch of sugar to the onions while cooking.
- Don’t skip the toast: Toasting the buns prevents them from getting soggy from the cream cheese and onions. Use a hot, dry pan for best results.
- Make ahead: You can caramelize the onions up to 3 days ahead and refrigerate them. Reheat gently before serving.
- Common mistake: Don’t overcook the hot dogs on high heat, or they will split and dry out. Medium-high heat with frequent turning gives the best texture.
Serving Suggestions
Serve these Seattle-style hot dogs with a side of crispy french fries, potato chips, or a simple green salad. They’re perfect for game day, backyard barbecues, or a quick weeknight dinner. Pair with a cold beer or a fizzy lemonade.
Variations
- Spicy version: Add sliced pickled jalapeños or a drizzle of sriracha on top.
- Veggie option: Use plant-based sausages and dairy-free cream cheese to make it vegetarian.
- Cheese lover’s: Sprinkle shredded cheddar or pepper jack over the hot dog before adding the onions, and let it melt.
- Onion upgrade: Use a mix of red and yellow onions for a milder, sweeter flavor.
Storage and Reheating
These hot dogs are best eaten fresh. If you have leftovers, store the components separately: the cooked hot dogs and onions in airtight containers in the refrigerator for up to 3 days. Reheat the hot dogs in a skillet or microwave until steaming hot (165°F / 74°C), and reheat the onions in a pan. Toast the buns fresh before assembling. The cream cheese spread can be refrigerated for up to 1 week.
Frequently Asked Questions
Can I use cream cheese spread instead of block cream cheese?
Yes, you can use a cream cheese spread, but it may be thinner. You can omit the milk if using a spread.
What if I don’t have a grill?
You can cook the hot dogs in a skillet or under the broiler. For the broiler, place them on a baking sheet and broil for 3–4 minutes per side.
Can I make this in a slow cooker?
Yes, you can cook the onions in a slow cooker on low for 4–6 hours, but the hot dogs are best cooked quickly on a stovetop or grill.
Is this the authentic Seattle style?
Yes, the classic Seattle hot dog includes cream cheese and grilled onions. Some versions add sauerkraut or jalapeños, but the cream cheese and onions are the essential toppings.
Can I use turkey or chicken hot dogs?
Absolutely. Adjust cooking time as needed, and ensure they reach 165°F (74°C) internally.
What can I use instead of cream cheese?
For a dairy-free option, use a plant-based cream cheese. For a tangy alternative, try Greek yogurt mixed with a little lemon juice, but note it will be thinner.
Related
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- Virginia French Fries: Crispy Salt-Vinegar Style
- Ji Rong Peking Duck Menu: Full Recipe Guide
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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