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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored hot dogs charred on the grill, split open, and piled into toasted buns. Loaded with jalapeño relish, yellow mustard, crispy fried onions, and a sriracha drizzle for big BBQ hot dog heat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs and buns
  • 8 beef hot dogs Use 8 hot dogs so each bun gets one.
  • 8 hot dog buns Split and prepare for grilling and toasting.
  • 2 tbsp butter Softened butter for browning the bun interiors.
Spicy toppings
  • 0.5 cup jalapeño relish or pickled jalapeños Chopped for even distribution.
  • 0.25 cup yellow mustard For a squeeze-smooth layer under sriracha.
  • 2 tbsp sriracha Drizzle in thin lines.
  • 0.25 cup crispy fried onions Add at the end for crunch.
  • ketchup Serve on the side; add to taste.

Equipment

  • 1 grill pan

Method
 

Score and grill the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
  2. Preheat grill or grill pan to medium-high heat and cook hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly (visual cue: dark grill marks and a widened slit).
Toast buns
  1. Butter the inside of each hot dog bun and toast on the grill for 1–2 minutes until golden (visual cue: warm color and light grill toasting lines).
Load and serve
  1. Place a hot dog in each toasted bun and top with jalapeño relish (use enough to mound slightly over the slit).
  2. Add a squeeze of yellow mustard and a drizzle of sriracha (visual cue: bright red sriracha lines over the mustard).
  3. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

Pro tip: score deeper enough to widen as they grill, but don’t cut all the way through—this helps them char and split open for maximum topping hold. Refrigerate leftovers in a sealed container for up to 3 days; reheat hot dogs gently and re-toast buns if possible. Freezing: yes for hot dogs alone (no toppings), up to 2 months; thaw and reheat, then add fresh relish and onions. For a lower-sodium swap, use no-sugar-added jalapeño relish and low-sodium mustard.