Chicago-Style Hot Dog
An all-beef hot dog on a poppy seed bun 'dragged through the garden' with a specific, unchanging set of toppings and never ketchup.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Pot
- •Steamer basket
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 28
- carbs
- 40
- protein
- 18
- calories
- 480
Instructions
- 1
Bring a pot of water to a gentle simmer. Cook the hot dogs gently in the water for 5-6 minutes.
- 2
Steam the poppy seed buns briefly until they are soft and warm.
- 3
Place a hot dog into each bun.
- 4
Squeeze a line of yellow mustard down the hot dog. Never add ketchup.
- 5
Add the neon green relish, chopped onion, and tomato wedges on top.
- 6
Tuck a pickle spear alongside the hot dog and add the sport peppers.
- 7
Sprinkle lightly with celery salt and serve right away.
Chef's tips
Cooking the hot dogs gently in hot water instead of grilling keeps their snappy skin. Put toppings on in order so the tomato wedges stay tucked into the bun.
Storage
Cooked hot dogs can be refrigerated up to 3 days; assemble fresh.
Reheating
Reheat the hot dog in simmering water for 2-3 minutes before rebuilding the toppings.
Common mistakes to avoid
- •Adding ketchup to the hot dog
- •Cooking the hot dogs too long until their skins split
Serving suggestions
Cooked Chicago-Style Hot Dog?
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