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Firecracker Hot Dogs

Firecracker hot dogs are grilled until charred and split open, then loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. It’s an easy summer cookout party hot dog recipe with toasted buns and crispy fried onion topping.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Firecracker hot dog toppings
  • 8 beef hot dogs Choose hot dogs that grill well and hold their shape.
  • 8 hot dog buns Buns should be sturdy enough to toast and hold toppings.
  • 2 tbsp butter, softened Used to toast and lightly crisp the bun insides on the grill.
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Use chopped jalapeños if you want a sharper, more chunky heat.
  • 0.25 cup yellow mustard Bright yellow mustard adds classic tang and color.
  • 2 tbsp sriracha Drizzle on hot dogs for smoky-spicy firecracker flavor.
  • 0.25 cup crispy fried onions Finish with crunchy texture.
  • ketchup for serving Serve on the side for guests who want extra sweetness and tang.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Score the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
Grill until charred and split open
  1. Preheat a 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 the firecracker toppings
  1. Place a hot dog in each toasted bun and top with jalapeño relish, a squeeze of mustard, and a drizzle of sriracha.
Finish and serve
  1. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the best char, keep the grill medium-high and turn the hot dogs often so the scored edges blister without burning. Store leftovers covered in the refrigerator up to 2 days; reheat hot dogs in a skillet until warmed through and toast buns briefly. Freeze hot dogs only if needed (buns and toppings don’t freeze well). For a lower-spice option, swap the jalapeño relish for mild relish or use half as much jalapeño topping.