Spicy Firecracker Hot Dogs (Printable Version)
Grilled hot dogs slathered in Sriracha-mayo, topped with cabbage, jalapeño, and crispy shallots.
# Ingredient List:
→ Sausages & Buns
01 - 4 beef or pork hot dog sausages
02 - 4 hot dog buns
→ Spicy Firecracker Sauce
03 - 2 tablespoons Sriracha sauce
04 - 1 tablespoon mayonnaise
05 - 1 tablespoon ketchup
06 - 1 teaspoon honey
07 - 1/2 teaspoon garlic powder
→ Toppings
08 - 1/2 cup shredded cabbage or coleslaw mix
09 - 1 medium jalapeño, thinly sliced
10 - 1/4 cup fried onions or crispy shallots
11 - 1 green onion, thinly sliced
12 - 1 tablespoon chopped fresh cilantro (optional)
→ Extras
13 - Cooking oil or nonstick spray (for grilling)
14 - Salt and black pepper, to taste
# How to Make:
01 - Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
02 - Place the hot dog sausages on the grill. Cook for 5 to 7 minutes, turning occasionally, until heated through and lightly charred on all sides.
03 - While the sausages cook, place the buns cut side down on the grill. Toast for 1 to 2 minutes until lightly crisp and golden.
04 - In a small mixing bowl, whisk together the Sriracha, mayonnaise, ketchup, honey, and garlic powder until smooth and well combined.
05 - Spread a generous layer of the firecracker sauce inside each toasted bun. Place a grilled sausage into each bun, then top with shredded cabbage, jalapeño slices, fried onions, green onions, and cilantro.
06 - Serve immediately while hot. Offer extra firecracker sauce on the side for dipping.
# Expert Tips:
01 -
- The sauce alone is worth making this recipe because it hits sweet, spicy, creamy, and tangy all at once.
- Crispy toppings piled high give every single bite a satisfying crunch that regular hot dogs never achieve.
02 -
- If you dress the buns too early the sauce soaks through and everything falls apart in your hands within seconds.
- Letting the sauce sit for ten minutes in the fridge before serving makes the flavors meld noticeably better.
03 -
- Pat the sausages dry with a paper towel before grilling to get a much better char on the outside.
- Double the sauce recipe because people will absolutely want extra for dipping.