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Firecracker Hot Dogs

Firecracker hot dogs are grilled until spiral-scored charred and split, then loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. This easy summer cookout party hot dog recipe gets extra crunch from crispy fried onions and finishes with ketchup on the side for bold, BBQ-style flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Firecracker hot dogs
  • 8 beef hot dogs
  • 8 hot dog buns
  • 2 tbsp butter, softened
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 0.1 ketchup for serving

Equipment

  • 1 grill 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 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 hot dog bun and toast on the grill for 1–2 minutes until golden.
Assemble the loaded dogs
  1. Place a hot dog in each toasted bun and top with jalapeño relish.
  2. Add a squeeze of yellow mustard over the hot dogs.
  3. Drizzle sriracha over the top.
  4. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

For the most grill char and easy “split open” look, score all hot dogs consistently before they hit the heat. Store leftovers covered in the refrigerator up to 3 days; reheat hot dogs gently and re-toast buns if possible. Freezing isn’t recommended for best bun texture, but you can freeze grilled hot dogs and reheat. For a lighter option, use turkey or chicken hot dogs and choose a reduced-sugar jalapeño relish while keeping the same toppings.