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Firecracker Hot Dogs

Firecracker hot dogs with spiral-scored hot dogs charred and split open on the grill, loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. A fast party hot dog recipe with toasted buns and crispy fried onions—perfect for easy summer cookouts.
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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
  • 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 a grill pan to medium-high heat and cook the 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 firecracker topping
  1. Place a hot dog in each toasted bun and top with jalapeño relish, squeeze on yellow mustard, and a drizzle of sriracha.
  2. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

Pro tip: score the hot dogs deeply enough that the charred edges can spread open, so the jalapeño relish clings as they heat. Refrigerate leftovers in a covered container up to 3 days; reheat hot dogs on a grill pan until hot, then toast buns briefly. Freezing isn’t recommended because the buns and relish texture can soften. For a lower-fat option, use turkey or chicken hot dogs and reduce the butter to 1 tbsp per 8 buns.