100% Beef Hot Dog Recipe

Prepare toppings

Dice the white onion finely and place in a small bowl. Measure out mustard, ketchup, and relish into individual small ramekins so toppings are ready when hot dogs are cooked.

If using pickle chips, set them on a small plate. If toasting buns, soften butter or have oil ready.

Pan-sear or grill (recommended)

Preheat a skillet over medium-high heat or preheat grill to medium-high. Lightly score each hot dog lengthwise with a shallow slit (optional, prevents splitting). Place 100% beef hot dogs in the hot skillet or on the grill. Cook for 3–4 minutes per side, turning occasionally, until nicely browned with some blistering and internal temperature reaches 165°F (74°C). Total cook time ~6–8 minutes.

Alternative — simmer

Bring a pot of water to a gentle simmer (do not boil vigorously). Add hot dogs and simmer 4–6 minutes until heated through. Remove with tongs.

Alternative — microwave

Wrap each hot dog in a damp paper towel and microwave on high for 30–45 seconds per hot dog (time varies by microwave) until hot throughout.

Heat a separate skillet over medium. Spread the butter or brush oil inside each split bun. Place buns, cut-side down, and press lightly for 30–60 seconds until golden and toasted. Remove and keep warm.

Place one cooked beef hot dog into each toasted bun.

Add 1 tsp yellow mustard and 1 tsp ketchup along the length of each hot dog (or to taste). Spoon 1 tsp sweet relish over each hot dog and sprinkle about 2 tablespoons diced onion across the four hot dogs (adjust to preference).

Optional: Top with 2 pickle chips per hot dog if using. Season very lightly with salt and a pinch of black pepper to taste if desired.

Serve immediately while hot.