Seattle Dog
A grilled hot dog piled with a smear of cream cheese and grilled onions, a distinctly Seattle late-night creation.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Equipment
- •Grill or skillet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 30
- carbs
- 32
- protein
- 16
- calories
- 460
Instructions
- 1
Heat the oil in a skillet over medium heat. Add the sliced onions.
- 2
Cook the onions slowly for 15 minutes, stirring occasionally. Cook until deeply caramelized and rich brown.
- 3
Grill or pan-sear the hot dogs for about 6 minutes. Cook until browned and heated through.
- 4
Toast the buns lightly.
- 5
Spread a generous layer of softened cream cheese inside each toasted bun.
- 6
Place the grilled hot dog into the bun over the cream cheese.
- 7
Top with the caramelized onions. Add the jalapeños if using.
- 8
Drizzle with sriracha and serve hot.
Chef's tips
Let the cream cheese warm to room temperature so it spreads easily into the warm buns. Cooking the onions low and slow brings out their sweet flavor.
Storage
Best eaten fresh; components can be prepped ahead but assemble just before serving.
Reheating
Reheat the hot dog and onions separately, then reassemble.
Common mistakes to avoid
- •Cooking the onions over high heat, which burns them instead of making them sweet.
- •Using cold cream cheese that tears the soft bun.
Serving suggestions
Cooked Seattle Dog?
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