Chicago-Style Hot Dogs
Published July 27, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 4split poppy seed hot dog buns
- 4all-beef hot dogs, preferably bun-length
- Yellow mustard
- ¼cup sweet pickle relish
- 1small white onion, small-diced
- 1small tomato, halved and thickly sliced lengthwise
- 4dill pickle spears
- 4 to 8sport peppers
- Celery salt
Nutritional analysis per serving (4 servings)
432 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 11 grams protein; 912 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
- Step 2
Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
- Step 3
Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.
- If you’re grilling, just cook the hot dogs over direct medium heat until charred and blistered in spots, 8 to 10 minutes, and meanwhile toast the buns over the open flame as well, about 30 seconds.
Private Notes
Comments
Actually, remove step one and boil the dogs is the “normal” Chicago hot dog stand style. This grilled style is from one hot dog stand in Chicago called gold coast dog’s. It’s good, but unique to them. Also, it is critical to get good all beef hot dogs. Vienna Beef is optimal.
I’m from Chicago. Steam or microwave the buns til they’re soft, 30 seconds or so. Butter! Ridiculous! Microwave the buns with a damp paper towel. Works for tortillas/tacos too. We use Ball Park Beef franks here in the Bay Area. Hebrew Nationals are good too. Warm the dogs in water. Use any condiments you like. I do think the celery salt puts the “Chicago” spin on them.
My time has finally come! Vienna Beef hot dogs are essential. Sahlen's hot dogs are a decent replacement (Wegmans if outside NY), but at least a hot dog with a natural casing. The snap to the casing is one of the best parts! Steam the hot dogs in a pan with enough water to cover the bottom of the pan (no need to cover the hot dogs!). Steam or wrap the buns in a wet paper towel and microwave. World Market typically sells sport peppers, and sometimes the neon green relish!
Rolling hotdogs in butter is unnecessary and greasy. New York Times recipes conjure up something new to throw out there, but it's not delicious or Chicago. I'll stick to Boiling them, grilling, broiling, or frying them in a dry pan, but rolling in butter, yuck! Mustard and coleslaw or the classic NY sauerkraut.
Add sliced cucumber along with the pickle.
I can't wait to try these! I'm from Chicago and have instilled in my San Diego children that you NEVER put ketchup on a hotdog! Was in SF last Monday and attended the Cubs v. Giants game with my sister. We took a risk and bought the hot dogs at Oracle Park - just not the same. Ok, which gets me to the bottom line - I'm still craving a real Chicago-style hotdog!
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