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Firecracker Hot Dogs

Firecracker hot dogs feature spiral-scored, grill-charred hot dogs split open and loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. Toasted buns and crispy fried onions make every bite bold and party-ready 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs and buns
  • 8 beef hot dogs
  • 8 hot dog buns
  • 2 tbsp butter, softened Softened for spreading on the bun interiors.
Spicy toppings
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Use chopped for even distribution.
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 1 ketchup for serving Serve on the side.

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. Leave gaps so the heat can reach inside as they cook.
  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. Watch for dark grill marks and visible opening at the score line.
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden. Keep an eye on the edges so they toast without burning.
Assemble and serve
  1. Place a hot dog in each toasted bun and top with jalapeño relish, a squeeze of mustard, and a drizzle of sriracha. Spread toppings so the hot dog stays centered in the bun.
  2. Finish with crispy fried onions and serve immediately with ketchup on the side. Add onions last so they stay crisp.

Notes

Pro tip: score deeply enough to encourage the hot dog to split, which helps charred flavor reach the center. Store leftovers in the refrigerator up to 3 days; reheat hot dogs in a skillet over medium heat until warmed through and toast buns briefly. Freezing isn’t recommended because the relish and bun texture change after thawing. For a lower-heat option, use mild jalapeño relish (or chopped pickled jalapeños without seeds) and reduce sriracha to 1 tbsp.