Seattle Dog
A grilled hot dog with cream cheese and sautéed onions in a toasted bun. Seattle’s late-night street classic.
- prep
- 10 min
- cook
- 15 min
- total
- 25 min
- serves
- 4
- level
- easy
The Seattle dog is a late-night food, sold from carts parked outside bars and music venues long after the kitchens in the neighborhood have closed. It swaps the usual tomato and relish for something closer to a bagel topping.
A layer of cream cheese goes inside the warm bun first, melting slightly against the bread, before the hot dog and a pile of well-charred sautéed onions go on top. Jalapeños or a hot sauce are common additions for anyone who wants more heat.
Seattle Dog is one of the best hot dogs from around the world.
method
Sauté the sliced onion in the oil over medium heat for 10 to 12 minutes until soft and lightly golden. Season with a pinch of salt.
Grill or pan-sear the hot dogs, turning, for about 8 minutes until charred in spots and hot through.
Toast the buns, cut side down, on the grill or a dry skillet.
Spread a generous layer of softened cream cheese inside each warm bun.
Add the hot dog, then top with the sautéed onions and jalapeños or hot sauce, if using.
chef's tips
- Spread the cream cheese while the bun is still warm so it softens slightly into the bread.
- Char the onions well; that sweetness is most of the flavor here.
- This is a street-cart classic after last call in Seattle, so do not be shy with the toppings.