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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored, charred hot dogs that split open on the grill, then get loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. Toasted buns, crunchy fried onions, and a quick finish with ketchup make this an easy summer cookout party hot dog recipe.
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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
  

Firecracker hot dogs
  • 8 beef hot dogs
  • 8 hot dog buns
  • 2 tbsp butter softened
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 0.25 cup ketchup for serving

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 the grill pan to medium-high heat, then cook the hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly.
Toast the buns and assemble
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden.
  2. Place a hot dog in each toasted bun and top with jalapeño relish.
  3. Add a squeeze of yellow mustard over each hot dog.
  4. Drizzle sriracha over the toppings.
  5. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the most charred, split-open look, keep the grill pan at steady medium-high and turn often so the scored edges get direct heat. Store leftover hot dogs and toppings separately in the fridge up to 3 days; reheat hot dogs on a hot grill pan or skillet. Freezing isn’t ideal for the buns and relish, but you can freeze plain cooked hot dogs for up to 2 months and assemble fresh. If you want a milder version, use mild jalapeño relish and swap sriracha for less or omit it.