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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored, charred grilled hot dogs loaded with jalapeño relish, bright yellow mustard, crispy fried onions, and a sriracha drizzle. Built for an easy summer cookout with a bold spicy-sweet bite and split-open grill marks.
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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
  • 8 beef hot dogs Spiral-score for more char and even heat.
Buns and toppings
  • 8 hot dog buns Butter and grill just until golden.
  • 2 tbsp butter Softened for easy spreading.
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Use relish for quicker topping or chop pickled jalapeños for extra bite.
  • 0.25 cup yellow mustard For the bright, creamy tang.
  • 2 tbsp sriracha Drizzle in thin lines for heat.
  • 0.25 cup crispy fried onions Add at the end so they stay crunchy.
  • ketchup for serving Serve on the side for dipping.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Score and grill the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
  2. Preheat the 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 hot dogs
  1. Place a hot dog in each toasted bun and top with jalapeño relish and a squeeze of mustard.
  2. Drizzle sriracha over each hot dog, then finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the crispiest jalapeño topping, use relish straight from the jar (or chop pickled jalapeños finely) and assemble right after toasting. Store leftover hot dogs covered in the fridge up to 3 days, but buns and crispy onions are best fresh. Freeze cooked hot dogs up to 2 months; thaw and reheat on a grill pan until hot. For a lighter option, swap to turkey or chicken hot dogs while keeping the same jalapeño relish and mustard drizzle.