Seattle Hot Dogs with Cream Cheese (Print Version)

Grilled hot dogs with creamy cheese topping, caramelized onions, and classic condiments for a unique Pacific Northwest flavor experience.

# What You'll Need:

→ Meats

01 - 4 high-quality beef hot dog sausages

→ Buns

02 - 4 large hot dog buns (preferably brioche or bakery-style)

→ Dairy

03 - 4 oz cream cheese, softened

→ Vegetables

04 - 1 large yellow onion, thinly sliced
05 - 1 green bell pepper, thinly sliced (optional)
06 - 1 jalapeño, thinly sliced (optional)

→ Oils & Condiments

07 - 1 tbsp vegetable oil
08 - Ketchup, to taste
09 - Yellow mustard, to taste
10 - Sriracha or hot sauce, to taste (optional)
11 - Pickle relish or sauerkraut, to taste (optional)

→ Seasonings

12 - Salt and black pepper, to taste

# How-To Steps:

01 - Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions (and green bell pepper and jalapeño if using) and sauté for 8 to 10 minutes until soft and golden. Season with salt and pepper. Keep warm.
02 - Preheat a grill or grill pan to medium-high. Grill the hot dog sausages, turning occasionally, until evenly browned and heated through, about 6 to 8 minutes.
03 - Warm the hot dog buns on the grill for 1 to 2 minutes, or until lightly toasted.
04 - Spread a generous layer of softened cream cheese inside each bun.
05 - Place the grilled hot dog sausage into each bun, on top of the cream cheese.
06 - Top generously with the sautéed onions (and peppers and jalapeños if using).
07 - Add ketchup, mustard, sriracha, relish, or sauerkraut as desired. Serve hot.

# Expert Tips:

01 -
  • The tangy cream cheese cuts through the savory grilled sausage in ways mustard never could
  • Caramelized onions add sweetness that balances the rich dairy layer
  • Each bite feels like discovering a secret the Pacific Northwest has been keeping for decades
02 -
  • Cold cream cheese will tear your bun and refuse to spread smoothly
  • The onions need to cook slowly to develop sweetness instead of burning
  • Toasting the buns prevents them from turning into a soggy mess beneath all those toppings
03 -
  • Let the sausages rest for a minute after grilling so they do not burn your mouth
  • Prep all your toppings before you start cooking so assembly happens fast

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