Seattle cream cheese dogs
Split, griddled franks in toasted buns with a warm smear of cream cheese, sweet grilled onions and a squiggle of sriracha or sliced jalapeños.
- Prep
- 4 min
- Cook
- 14 min
- Serves
- 4
- Per serve
- 780 kcal
Ingredients
Method
Melt the butter with the oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until soft and golden brown.
While the onions cook, split each frank lengthwise, not quite all the way through, so it opens like a book. Heat a second skillet or griddle pan over medium-high heat.
Lay the franks cut side down in the hot pan and sear until browned and charred in spots, then flip and cook 1 minute more.
Toast the buns cut side down in the same pan. Meanwhile, microwave the cream cheese for 15 to 20 seconds and stir until smooth and spreadable.
Spread a thick layer of warm cream cheese inside each bun, add a frank, pile on grilled onions and finish with a squiggle of sriracha or a few jalapeño slices.
Tips
- Splitting the franks gives you more crispy, charred surface and lets the dog sit flat in the bun.
- Whipped cream cheese from a tub spreads straight from the fridge if you skip the microwave.
- Make it extra Seattle by grilling a sliced jalapeño alongside the onions.
