Seattle Style Hot Dogs
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When summer hits its stride, we lean into every golden evening with good food, great company, and the steady rhythm of the grill. One of our favorite warm-weather go-tos? Hot dogs. They’re fast, budget-friendly, and always a crowd-pleaser—especially when we find a fresh twist to keep things interesting. Whether we’re piling on classic toppings or exploring regional spins, hot dog night has officially earned its spot in the summer dinner rotation. Our latest obsession: Seattle-Style Hot Dogs.
This Pacific Northwest take layers a lightly toasted bun with whipped cream cheese, sweet grilled onions, and a tangy kick that brings major flavor with minimal effort. It’s the kind of fun, no-fuss meal that turns an everyday cookout into something memorable—perfect for laid-back weeknights or impromptu get-togethers under the string lights.
What surprised me most about these Seattle-style dogs was just how much I loved the creamy element. The slather of whipped cream cheese was unexpectedly indulgent, especially when paired with the sweet, deeply caramelized onion. I let the onions cook down low and slow with a bit of brown sugar for extra richness and depth.
While classic versions of this regional favorite usually call for mustard, I’ve never been the biggest fan. So after a little digging, I found that sriracha or barbecue sauce are also popular alternatives. I opted for a generous drizzle of barbecue sauce, which added a smoky-sweet kick that tied everything together beautifully.
There are plenty of optional toppings you can pile on—like sliced jalapenos, sauerkraut, or cabbage—if you want to go all out. But this time around, I kept things simple to let the cream cheese, onions, and sauce really shine. The result? A hot dog that’s bold, satisfying, and just different enough to feel like something special.
Ingredients for Seattle Style Hot Dogs
- BUTTER
- YELLOW OR WHITE ONION
- ALL BEEF HOT DOGS (Pick a good quality one)
- HOT DOG BUNS
- CREAM CHEESE
- BARBECUE SAUCE
INSTRUCTIONS for Seattle Style Hot Dogs
In a skillet set over medium-low heat, melt 1 tablespoon of butter until it begins to bubble slightly. Add the sliced onion and stir to coat it evenly with the butter. Sprinkle in ½ teaspoon of brown sugar to encourage caramelization and deepen the flavor.
Let the onions cook slowly, stirring every few minutes and allowing them to sit undisturbed between stirs. This gives them time to develop that rich golden color. Keep the heat steady on medium-low to prevent burning. Cook for 25–30 minutes, until the onions are soft, sweet, and beautifully amber. If the pan starts to dry out or the onions brown too quickly, add a splash of water and reduce the heat slightly. Once caramelized, set the onions aside.
While the onions are working their magic, butter the cut sides of your hot dog buns with the remaining butter. Arrange them on a baking sheet and broil until they’re perfectly toasted and golden—just a minute or two under the broiler will do the trick. Set aside to cool slightly.
Next, prepare the hot dogs by scoring shallow diagonal slits on opposite sides. This helps them cook evenly, prevents curling, and gives them delicious seared edges. Grill the hot dogs over medium heat for 5–7 minutes, turning occasionally until they’re plump and nicely caramelized.
To assemble, generously spread cream cheese on both sides of each toasted bun. Nestle a hot dog into each one, then top with a scoop of caramelized onions and a drizzle of your favorite barbecue sauce.
Frequently Asked Questions
Can I use a different type of sausage or hot dog?
Absolutely. All-beef franks are traditional, but turkey, veggie, polish sausage, or even bratwurst work great—just choose something that grills well and holds up to bold toppings.
What kind of cream cheese should I use?
Whipped cream cheese spreads easily and melts beautifully, but regular cream cheese works too—just let it soften first. You can also try flavored varieties like chive, jalapeño, or even bacon for a fun twist.
Can I make the onions ahead of time?
Yes! Caramelized onions can be made up to 3 days in advance and stored in the fridge. Just reheat gently before assembling your hot dogs.
What toppings or condiments go well with Seattle dogs?
Besides cream cheese, onions, and barbecue sauce try jalapeños, sauerkraut, cabbage, mustard, sriracha, ketchup, or even crushed kettle chips for crunch. It’s a great recipe to make your own.
Can I make this indoors without a grill?
Definitely! Use a skillet, grill pan, or air fryer for the hot dogs.
FOR MORE RECIPES LIKE THIS, TRY:
Seattle Style Hot Dogs
Real Mom Kitchen
Equipment
Ingredients
- 5 Tbsp butter divided
- 1 large yellow or white onion cut in half and then thinly sliced
- 4 all beef hot dogs
- 4 hot dog buns
- 4 oz whipped cream cheese
- barbecue sauce
Instructions
- Heat a skillet over medium-low heat and melt 1 tablespoon of butter until it begins to bubble slightly. Add the sliced onion, spreading it out into an even layer. Stir to coat with the butter.
- Sprinkle in ½ teaspoon of brown sugar to encourage caramelization and enhance sweetness. Cook slowly, stirring every few minutes. Let the onions sit between stirs so they develop that deep golden color. Keep the heat on medium-low to prevent burning.
- Continue for about 25–30 minutes, or until the onions are soft, sweet, and a rich amber color. If they start to dry out or brown too quickly, add a splash of water and lower the heat slightly. Set aside.
- While the onions caramelize, spread the remaining butter over the cut sides of the buns. Place on a baking sheet and broil until buns are toasted and golden brown. Set aside.
- Cut shallow slits diagonally accross opposite sides of the hot dog. This prevents it from curling up or bursting. They also allow heat to penetrate deeper, which can shorten cooking time and give it a nice caramelized edge where the cuts open up. Cook on a grill for 5-7 minutes.
- Spread each bun generously with cream cheese on both sides. Place the hot dogs directly from the grill in the center of the buns and top with grilled onions and a drizzle of barbecue sauce. Serves 4.
