All-beef Hotdog Recipe

Preheat grill/skillet

Preheat an outdoor grill or heavy skillet/grill pan over medium-high heat (about 400°F / 200°C surface). If using a grill, oil the grates lightly to prevent sticking.

Prepare buns

Split each brioche bun lengthwise without cutting all the way through. Spread about 1/2 tablespoon of softened butter on the cut interior of each bun (approximately 3 tablespoons total for 6 buns).

Grill buns

Place buttered sides down on the hot grill or skillet and toast until golden brown and slightly crisp, 30–60 seconds. Remove and keep warm.

Grill hotdogs

Place the all-beef hotdogs on the grill or in the skillet. Cook, turning every 1–2 minutes, until browned and heated through with light char marks, about 6–8 minutes total depending on thickness. Internal temperature should reach 165°F (74°C).

Rest & Assemble

Remove hotdogs and let rest 1 minute. Place one hotdog into each toasted brioche bun and proceed to topping choices below.

Add mustard and ketchup: Use yellow mustard and ketchup to lightly dress each hotdog to taste. A typical baseline is about 1 teaspoon mustard and 1 teaspoon ketchup per hotdog (adjust from the provided quarter-cup amounts).

Add relish and onion: Spoon sweet pickle relish (~1 teaspoon per dog) and a pinch of diced white onion (~1 tablespoon per dog) on top for crunch and sweetness.

Add sauerkraut or cheese (optional): For a tangy option, top with warmed sauerkraut (~2 tablespoons per dog). For a cheesy option, sprinkle shredded cheddar (~2 tablespoons per dog) over the hotdog; if you'd like the cheese melted, return assembled dogs to the grill for 20–30 seconds.

Chili or jalapeños: For a chili dog, spoon about 1/4 cup of warm prepared beef chili over each hotdog. For heat, add pickled jalapeños to taste (about 1–2 teaspoons per dog).

Serve immediately: Serve each assembled All-Beef Hotdog on the grilled brioche bun while hot. Provide extra condiments on the side for guests to customize.