Firecracker Hot Dogs

Firecracker hot dogs are grilled until spiral-scored edges char and split open, then loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. The finished hot dogs get a crunch boost from crispy fried onions and are served on buttery toasted buns for an easy summer cookout.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 servings

Course: Main Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Hot dogs

8 beef hot dogs

Buns and toppings

8 hot dog buns
2 tbsp butter Use softened butter for spreading inside the buns.
0.5 cup jalapeño relish or pickled jalapeños, chopped Choose relish for convenience or chop pickled jalapeños for a sharper bite.
0.25 cup yellow mustard
2 tbsp sriracha
0.25 cup crispy fried onions For crunch; add right before serving.
ketchup for serving Serve on the side.

Equipment

1 grill pan

Method

Score and grill the hot dogs

Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
Preheat the grill pan to medium-high heat and cook the hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly.

Toast buns

Butter the inside of each hot dog bun and toast on the grill for 1–2 minutes until golden.

Assemble

Place a hot dog in each toasted bun and top with jalapeño relish.
Add a squeeze of yellow mustard to each hot dog.
Drizzle sriracha over the hot dogs.
Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

Pro tip: score deeper than you think you need so the edges open up more on the grill, creating those charred “firecracker” splits. Store leftovers in the fridge up to 3 days; reheat hot dogs gently and re-toast buns if possible, but add crispy fried onions fresh for best crunch. Freezing isn’t recommended because toppings soften. If you want a milder version, use less jalapeño relish and reduce sriracha.