Hot Dog Recipe

Prep toppings and buns

Finely dice the white onion until you have about 1/2 cup. Lay out buns on a plate. Measure mustard, ketchup, and relish into small ramekins for easy assembly. If toasting buns, soften 2 tablespoons of butter to spreading consistency.

Simmer (gentle, classic method)

Place 4 cups of water in a medium saucepan and bring just to a simmer over medium heat (do not boil vigorously). Add the 4 hot dogs and simmer gently for 4–6 minutes until heated through. Use tongs to remove and drain on paper towels.

Pan-sear (crisp skin option)

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add hot dogs and cook, turning occasionally, until browned on all sides and heated through, about 5–7 minutes. Transfer to a plate lined with paper towel.

Grill (optional)

Preheat grill to medium-high. Place hot dogs on the grill and cook, turning every 1–2 minutes, about 5–6 minutes total, until nicely charred and heated through.

If toasting buns, heat a skillet or griddle over medium heat. Spread butter inside each bun (about 1/2 tablespoon per bun). Place buns butter-side down and toast until golden brown, about 1–2 minutes. Alternatively, wrap buns in foil and warm on the grill for 2–3 minutes.

Place one hot dog into each bun. Add toppings: 1 teaspoon yellow mustard, 1 teaspoon ketchup, 1 teaspoon sweet pickle relish per hot dog, and a generous sprinkle of diced onion (about 2 tablespoons each). If desired, add pickled jalapeños and a light pinch of coarse sea salt over the bun.

Serve immediately while hot. Offer extra condiments at the table.