Goldman Triple Hot Dog Recipe

Make sauce

In a small bowl whisk together Dijon mustard, yellow mustard and grainy mustard until smooth. Add Sriracha, hot honey, apple cider vinegar, salt and black pepper. Taste and adjust heat or sweetness (add more Sriracha or honey) so the sauce is tangy, slightly sweet, and assertively spicy. Set aside at room temperature.

Thinly slice the red onion, banana peppers and chop the pickled hot cherry peppers if not already chopped. Drain any excess liquid from pickled jalapeños and relish to avoid soggy buns. Combine pickled jalapeños, banana peppers, chopped cherry peppers and relish in a small bowl for easy assembly. Keep shredded cheddar, crispy fried shallots and chopped cilantro ready.

Pan-sear (recommended)

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2 minutes. Add 1 tablespoon of butter and let it melt and foam. Place the hot dogs in the pan and sear, turning every 1–2 minutes, until well-charred and heated through, about 6–8 minutes total. If the dogs are thicker, cook until internal temperature reaches 160°F (71°C). Remove from pan and rest briefly.

Grill (alternate)

Preheat grill to medium-high. Grill hot dogs, turning occasionally, until charred in spots and warmed through, about 6–8 minutes.

Steam (optional)

For a softer dog, place hot dogs in a pot with 1/2 cup water, cover and steam on medium heat for 3–4 minutes after bringing to a simmer.

Melt remaining 1 tablespoon butter in a clean skillet over medium heat. Split buns and place cut-side down in skillet. Press gently and toast until golden brown and crisp, about 1–2 minutes. Alternatively, brush cut sides with butter and toast on the grill for 30–60 seconds.

If using, melt 2 tablespoons butter in a small skillet over medium heat. Stir in smoked paprika, cayenne and garlic and cook until fragrant, about 30 seconds. Remove from heat and brush the spiced butter lightly inside each toasted bun or drizzle over the cooked hot dogs for an extra layer of heat and flavor.

Spread about 1 tablespoon of the Triple-Spicy Mustard Sauce lengthwise along the bottom of each toasted bun and a light smear on the top if desired.

Place a hot dog in each bun. Spoon a generous 2 tablespoons of the mixed Triple-Heat Toppings (pickled jalapeños, banana peppers, cherry peppers and relish) over each dog so you have a complex, layered heat profile.

Scatter about 3 tablespoons (roughly 1/4 cup) shredded sharp cheddar over each hot dog so it melts slightly from the heat. Top with a tablespoon of thinly sliced red onion and a tablespoon of crispy fried shallots for crunch.

Finish with a light sprinkle of chopped cilantro and, if you like, an extra drizzle of the mustard sauce or the seared chili butter. Serve immediately with a lime wedge on the side to squeeze over for bright acidity.

Makes 4 Goldman Triple Hot Dogs. For larger batches, keep cooked hot dogs warm in a low oven (200°F / 95°C) on a baking sheet covered lightly with foil. Adjust heat levels by reducing Sriracha or jalapeños, or increase by adding more cayenne to the chili butter or more pickled peppers.