Grilled Seattle Dogs
Grilled Seattle Dogs
Makes 4
30 min.
active cooking time
45 min.
total cooking time
These grilled hot dogs, served in toasted buns, are slathered with cream cheese, then piled high with caramelized onions and whatever tangy toppings you dare to add.
Ingredients
A note about gluten: When a gluten-free bun and gluten-free mustard are used, this recipe is gluten free.
1
yellow onion, thinly sliced
1 tbsp.
canola oil
1 tsp.
kosher salt
4
Market Sausages Signature Gourmet Akaushi All Beef Hot Dogs
- Kowalski's Unsalted Butter, at room temperature, for toasting the buns
4
Kowalski's Hot Dog Buns, sliced ¾ of the way through
⅓ cup (approx.)
Kowalski's Signature Original Whipped Cream Cheese Spread
- garnishes, to taste (optional): Kowalski's BBQ Sauce, sliced jalapeño peppers and Dijon mustard
Directions
- In a large skillet, heat oil over medium-low heat. Add onions and salt; cook, stirring occasionally, until onions are caramelized (about 20 min.).
- Remove caramelized onions from heat; set aside and keep warm.
- Preheat grill to medium-high heat; clean grill grates.
- Slice hot dogs lengthwise ¾ of the way through; grill cut-side up for 3 min., pressing down to flatten. Flip hot dogs; grill for 3 min. more.
- Heat a second large skillet over medium heat. Spread cut sides of buns with butter; toast in skillet, buttered-side down, until lightly browned (1-2 min.).
- Spread 1-2 tbsp. cream cheese inside each bun. Place dogs in toasted buns; top with caramelized onions and desired garnishes.
Find It!
- Find Kowalski's Hot Dog Buns in the Bakery Department.
Tasty Tip:
- You can also toast the buns on the grill with the hot dogs. Place buttered buns over indirect heat for 2-3 min.
