Go Back

Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored grilled hot dogs that char, split open, and stay juicy. Loaded with spicy jalapeño relish, bright yellow mustard, sriracha drizzle, and crispy fried onions for a bold 4th of July hot dog vibe.
Print Recipe Pin Recipe
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
  

Beef hot dogs
  • 8 beef hot dogs
Hot dog buns
  • 8 hot dog buns
Topping and condiments
  • 2 tbsp butter, softened Butter for toasting the buns.
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Use relish for easy topping or chop pickled jalapeños for more bite.
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions For crunch on top.
  • 1 ketchup for serving Serve on the side.

Equipment

  • 1 grill pan
  • 1 cast iron skillet

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.
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden.
Assemble and serve
  1. Place a hot dog in each toasted bun and top with jalapeño relish and a squeeze of yellow mustard.
  2. Drizzle sriracha over the hot dogs and finish with crispy fried onions, then serve immediately with ketchup on the side.

Notes

Pro tip: keep the grill at medium-high and turn often so the cuts char without burning the sausages. Store leftovers covered in the fridge up to 3 days; reheat in a skillet or grill pan for best texture (avoid microwaving if possible). Freezing is not recommended for fully assembled hot dogs. Dietary swap: for a lower-spice option, use mild jalapeño relish or reduce the sriracha while keeping the mustard and onions.