Seattle Hot Dogs with Cream Cheese (Printable)

Grilled hot dogs featuring cream cheese, sautéed onions, and your favorite toppings for authentic Seattle-style street food.

# What You'll Need:

→ Meats

01 - 4 high-quality beef hot dog sausages

→ Buns

02 - 4 large hot dog buns (preferably brioche or bakery-style)

→ Dairy

03 - 4 oz cream cheese, softened

→ Vegetables

04 - 1 large yellow onion, thinly sliced
05 - 1 green bell pepper, thinly sliced (optional)
06 - 1 jalapeño, thinly sliced (optional)

→ Oils & Condiments

07 - 1 tbsp vegetable oil
08 - Ketchup, to taste
09 - Yellow mustard, to taste
10 - Sriracha or hot sauce, to taste (optional)
11 - Pickle relish or sauerkraut, to taste (optional)

→ Seasonings

12 - Salt and black pepper, to taste

# Directions:

01 - Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions (and green bell pepper/jalapeño if using) and sauté for 8–10 minutes until soft and golden. Season with salt and pepper. Keep warm.
02 - While the onions cook, preheat a grill or grill pan to medium-high. Grill the hot dog sausages, turning occasionally, until evenly browned and heated through, about 6–8 minutes.
03 - Warm the hot dog buns on the grill for 1–2 minutes, or until lightly toasted.
04 - Spread a generous layer of softened cream cheese inside each bun.
05 - Place the grilled hot dog sausage into each bun, on top of the cream cheese. Top generously with sautéed onions (and peppers/jalapeños if using).
06 - Add ketchup, mustard, sriracha, relish, or sauerkraut as desired. Serve hot.

# Expert Tips:

01 -
  • The cream cheese creates an incredibly rich base that balances the tangy condiments and savory sausage in ways mustard alone never could
  • These come together in under 30 minutes but taste like they came from a street vendor who has been perfecting them for decades
  • The combination of textures—crispy bun, juicy dog, soft onions, and creamy cheese—makes every bite satisfyingly complex
02 -
  • Cold cream cheese will tear your bun and create unpleasant clumps, so never skip the softening step
  • Grilling the buns creates a protective barrier that keeps them from getting soggy under the creamy toppings
  • The onions should be cooked until they're completely soft and starting to caramelize—crunchy raw onions will ruin the texture
03 -
  • Use an offset spatula or butter knife to spread the cream cheese evenly into the crevices of the bun for maximum coverage
  • If you are making these for a party, keep the grilled sausages warm in a 200°F oven while finishing the vegetables

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