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Firecracker Hot Dogs

Firecracker hot dogs are spicy jalapeño hot dogs with spiral-scored charred hot dogs split open on the grill, then piled into toasted buns with jalapeño relish, bright yellow mustard, and sriracha drizzle. Finished with crispy fried onions for extra crunch—an easy summer cookout party hot dog recipe.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs and buns
  • 8 beef hot dogs Prefer 8 count hot dogs for easy assembly.
  • 8 hot dog buns Use sturdy buns so they toast without collapsing.
  • 2 tbsp butter, softened Soft butter spreads easily for grilling the buns.
Toppings
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped Choose relish for quick texture or chopped pickled jalapeños for extra bite.
  • 0.25 cup yellow mustard Use bright yellow mustard for the classic hot dog look.
  • 2 tbsp sriracha Drizzle lightly, then add more to taste.
  • 0.25 cup crispy fried onions Adds crunch right at serving.
  • 1 ketchup for serving Serve on the side for dipping or extra tang.

Equipment

  • 1 cast iron skillet

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 bun and toast on the grill for 1–2 minutes until golden.
Assemble the firecracker toppings
  1. Place a hot dog in each toasted bun and top with jalapeño relish, a squeeze of 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 to encourage splitting, but avoid cutting all the way through. Refrigerate leftovers in an airtight container for up to 3 days; reheat hot dogs gently in a skillet or microwave and toast buns again. Freezing is not recommended for best bun and relish texture. For a lighter option, use turkey or chicken hot dogs while keeping the same jalapeño relish and mustard topping.