Hot Dog Recipe
Bun and classic ball park franks.
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Ingredients
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Hot Dogs
Buns & Toppings
Optional Add-ins
Method
Hot Dogs
- 1
Simmer franks (preferred classic method)
Pour 8 cups of water into a medium saucepan and bring to a gentle simmer over medium heat. Reduce heat so the water is at a low simmer (not a rolling boil) to prevent splitting. Add the 4 hot dog franks to the simmering water and heat for 5–6 minutes until warmed through. Use tongs to remove and place on a plate lined with a paper towel to drain briefly.
- 2
Alternative: Grill or Pan-Sear
To grill: preheat grill to medium-high and oil grates; grill franks 4–6 minutes turning occasionally until warmed and slightly charred. To pan-sear: heat a nonstick or cast-iron skillet over medium-high, add 1 tsp oil, and sear franks 2–3 minutes per side until browned and heated through.
Buns & Toppings
- 3
Prepare onions
Finely chop the 1/4 cup yellow onion. Toss chopped onion with 1/4 tsp salt and 1 tsp coarse ground black pepper in a small bowl; set aside to slightly mellow the bite while you warm the buns and franks.
- 4
Toast buns
Heat a skillet over medium heat. Spread about 2 tablespoons butter evenly across the cut sides of the 4 buns (about 1/2 tablespoon per bun). Place buns buttered-side down in the skillet and toast 1–2 minutes until golden and crisp. Alternatively, wrap buns in foil and warm on the grill for 2–3 minutes.
- 5
Assemble hot dogs
Place one warmed frank into each toasted bun. Add 1 teaspoon yellow mustard and 1 teaspoon ketchup per hot dog, spreading evenly. Spoon 1 teaspoon sweet dill pickle relish over each frank. Sprinkle a portion of the prepared chopped onion on top (divide the 1/4 cup across the 4 hot dogs). If using, add optional sauerkraut, grated cheddar, or sport peppers/jalapeño to taste.
- 6
Final seasoning and serve
Finish with an extra pinch of coarse ground black pepper across all hot dogs if desired. Serve immediately while hot with additional condiments on the side.