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Firecracker Hot Dogs

Firecracker hot dogs are grilled until charred and split open, then piled into toasted buns with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. Spiral-scored hot dogs with crisp fried onions make 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: 380
Ingredients Equipment Method Notes

Ingredients
  

Hot dogs and buns
  • 8 beef hot dogs
  • 8 hot dog buns
  • 2 tbsp butter Softened for spreading.
Spicy topping mix
  • 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 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 grill marks and widened openings).
Toast the buns
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden, with toasted edges and a light crisp surface.
Build the firecracker dogs
  1. Place a hot dog in each toasted bun and top with jalapeño relish, aiming for an even layer over the split area.
  2. Squeeze yellow mustard over each hot dog so it streaks bright and visible against the relish.
  3. Drizzle sriracha over the top for a red spicy finish, keeping the sauce concentrated where the relish sits.
  4. Finish with crispy fried onions, letting them fall over the sides so they stay crunchy.
  5. Serve immediately with ketchup on the side.

Notes

For the best char and “split” effect, keep the grill at medium-high and turn often so the scored cuts get direct heat. Store leftovers in the refrigerator up to 3 days; reheat hot dogs only (avoid reheating fried onions). Freezing is not recommended for the assembled hot dogs, but you can freeze plain grilled hot dogs and buns separately for up to 2 months and reheat to restore texture. For a lighter option, use turkey hot dogs and swap in reduced-sugar relish if desired—everything else stays the same.