📝 About This Recipe
This quintessential American classic captures the nostalgic essence of summer ballgames and roadside diners. Featuring a premium all-beef frankfurter nestled in a buttery, toasted brioche bun, this recipe prioritizes the perfect 'snap' and a balance of savory, tangy, and sweet toppings. It is a celebration of simple ingredients elevated through proper technique and high-quality condiments.
🥗 Ingredients
The Foundation
- 4 pieces All-beef frankfurters (natural casing preferred for the best snap)
- 4 pieces Brioche hot dog buns (top-split New England style)
- 2 tablespoons Unsalted butter (softened to room temperature)
The Classic Toppings
- 4 tablespoons Yellow mustard (classic tangy variety)
- 4 tablespoons Sweet pickle relish (well-drained)
- 1/2 cup White onion (finely diced)
- 4 tablespoons Tomato ketchup (optional, for those who prefer sweetness)
The Flavor Enhancers
- 1/2 cup Sauerkraut (rinsed and squeezed dry)
- 4 pieces Pickle spears (kosher dill)
- 1 pinch Celery salt (for dusting over the top)
- 12 slices Pickled jalapeños (optional for a spicy kick)
👨🍳 Instructions
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1
Preheat a heavy cast-iron griddle or large skillet over medium heat for about 3-5 minutes until evenly hot.
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2
Prepare the buns by spreading a thin, even layer of softened butter on the flat exterior sides of the brioche buns.
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3
Using a sharp knife, score the hot dogs with 3 or 4 shallow diagonal cuts on each side; this prevents bursting and creates more surface area for caramelization.
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4
Place the hot dogs on the hot griddle. Cook for 5-7 minutes, turning occasionally with tongs until they are browned and slightly charred on all sides.
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5
While the hot dogs cook, place the buttered buns on a cooler section of the griddle. Toast for 1-2 minutes per side until golden brown and fragrant.
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6
If using sauerkraut, place it in a small corner of the griddle for 60 seconds just to warm it through and evaporate excess moisture.
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7
Remove the buns from the heat and place them on a serving platter. Immediately place one hot dog into each toasted bun.
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8
Apply a generous ribbon of yellow mustard directly onto the meat in a zigzag pattern.
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9
Tuck a dill pickle spear along one side of the hot dog, wedging it between the meat and the bun.
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10
Spoon a tablespoon of sweet relish and a tablespoon of diced onions over the top of each hot dog.
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11
Top with warmed sauerkraut if desired, and finish with a light dusting of celery salt across the entire assembly.
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12
Serve immediately while the bun is crisp and the frankfurter is steaming hot.
💡 Chef's Tips
Always look for hot dogs with natural casings; they provide that signature 'snap' when you bite into them. Don't skip buttering the buns; the fat creates a barrier that prevents the condiments from making the bread soggy. If you prefer a softer bun, you can briefly steam them over the boiling hot dogs before griddling for a 'best of both worlds' texture. Keep your onions finely diced; large chunks can be overwhelming and fall out of the bun easily. For an authentic diner flavor, use a press or a second heavy skillet to weigh down the buns while toasting to ensure edge-to-edge browning.
🍽️ Serving Suggestions
Serve alongside a pile of crispy, kettle-cooked potato chips for a satisfying crunch. A side of creamy coleslaw helps cut through the saltiness of the beef. Pair with a cold, craft lager or a classic glass-bottle root beer. Fresh corn on the cob with lime and chili powder makes for a perfect summer side dish. Include a side of baked beans for the ultimate comfort food experience.