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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored, charred grilled hot dogs split open and loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle in toasted buns. A fast party hot dog recipe with crispy fried onions and ketchup on the side.
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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
  • 8 hot dog buns
  • 2 tbsp butter Softened for spreading.
Toppings
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 1 ketchup for serving Serve on the side.

Equipment

  • 1 grill pan

Method
 

Score the hot dogs
  1. Score each beef hot dog with diagonal cuts or a spiral cut to help them char and open on the grill. Keep the cuts shallow enough to avoid separating the dog completely.
Grill the hot dogs
  1. 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. The surface should show dark grill marks and the center should open along your cuts.
Toast the buns
  1. Butter the inside of each hot dog bun and toast on the grill for 1–2 minutes until golden. Flip as needed so both sides develop color without burning.
Assemble
  1. Place a hot dog in each toasted bun and top with jalapeño relish, a squeeze of yellow mustard, and a drizzle of sriracha. Aim for a layered look with relish at the core and sauce running over the top.
Finish and serve
  1. Finish each firecracker hot dog with crispy fried onions and serve immediately with ketchup on the side. Add the ketchup last so the buns stay crisp.

Notes

For best grill marks and an easy open-up, keep the hot dogs intact during scoring and cook on medium-high without overcrowding the grill pan. Store leftover assembled toppings separately from buns and refrigerate for up to 3 days; reheat hot dogs and toast buns fresh—freeze hot dogs only for up to 2 months. For a lower-spice option, use mild jalapeños or reduce relish to 2 tbsp per dog while keeping the mustard and sriracha drizzle light.