Chicago Hot Dogs are a true classic, celebrated for their unique combination of fresh, tangy, and savory toppings. Built on a steamed poppy seed bun, the all-beef hot dog is topped with yellow mustard, neon green relish, diced onions, tomato wedges, a dill pickle spear, sport peppers, and a dash of celery salt. The result is a flavorful and satisfying hot dog that’s all about texture and balance—crunchy, juicy, sweet, and spicy. This “dragged through the garden” style of hot dog is a quintessential Chicago street food and a must-try for any hot dog lover!
Ingredients:
- 4 all-beef hot dogs
- 4 poppy seed hot dog buns
- Yellow mustard
- 1/4 cup neon green sweet pickle relish
- 1/4 cup diced white onions
- 8 tomato wedges
- 4 dill pickle spears
- 8 sport peppers
- Celery salt
- 4 Kosher dill pickle spears
- Hot dog buns with poppy seeds
Instructions:
- Prepare the hot dogs: Bring a pot of water to a boil. Reduce heat to a simmer and add the hot dogs. Simmer for 5-7 minutes until fully heated through. Alternatively, you can grill the hot dogs for added flavor.
- Steam the buns: While the hot dogs are cooking, lightly steam the poppy seed buns by placing them in a steamer or wrapping them in a damp paper towel and microwaving for 10-15 seconds until soft.
- Assemble the hot dogs: Place a hot dog in each steamed bun.
- Add the toppings: Add yellow mustard in a zig-zag pattern along the length of the hot dog. Then, add a spoonful of neon green relish, followed by diced onions. Place two tomato wedges on one side of the hot dog, and a dill pickle spear on the other side. Top with two sport peppers per hot dog.
- Finish with celery salt: Sprinkle a pinch of celery salt over the top of each hot dog for that signature Chicago flavor.
- Serve: Enjoy your Chicago-style hot dog with some kettle chips or fries on the side.
These Chicago Hot Dogs are an iconic, delicious taste of the Windy City, full of bold flavors and perfect for a summertime barbecue or casual lunch!
