Double Dog Recipe

Inspired by Beef Villa

Time12m

Serves1

You guessed it - 2 dogs-1 bun.

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Ingredients

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Hot Dogs & Buns

2 count All-beef hot dogs (regular size)1 count Hot dog bun (split-top or traditional)

Toppings (classic)

1 tbs Yellow mustard1 tbs Ketchup2 tbs Diced onion1 tsp Sweet pickle relish

Optional finishing

1 tsp Butter (for toasting bun)0 to taste Coarse salt and cracked black pepper

Method

Prepare Dogs & Bun

Heat the hot dogs

Choose your cooking method: stovetop, grill, or simmer. For stovetop: fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add the 2 hot dogs and simmer for 4–5 minutes until heated through. For grill: preheat grill to medium-high, grill hot dogs 4–6 minutes turning occasionally until char marks appear. For pan-sear: lightly oil a skillet over medium heat and cook hot dogs, rolling to brown evenly, about 4–6 minutes.

Toast the bun (optional)

Heat a skillet over medium heat and add 1 tsp butter. Place the single split bun butter-side down and toast 30–60 seconds until golden and slightly crisp. Alternatively, wrap the bun in foil and warm briefly on the grill.

Assemble Double Dog

Place the toasted bun on a plate. Lay both hot dogs side by side inside the bun so the bun comfortably holds two dogs (you may angle them slightly if needed).

Apply toppings: drizzle 1 tbs yellow mustard and 1 tbs ketchup evenly over the two hot dogs. Sprinkle 2 tbs diced onion and 1 tsp sweet pickle relish across the top so each hot dog gets some.

Finish and season: if desired, lightly season with coarse salt and cracked black pepper to taste. Serve immediately while hot.