Products used in this recipe
Seattle Dog
If you’re going to call it a Seattle Dog, it’s gotta have cream cheese, caramelized onions, and a scattering of fresh sliced jalapeños. It’s unique, a flash to make, and so delicious.
Preparation Instructions:
Step 1
In a large pan or medium cast-iron skillet, melt 2 Tbsp. of butter over medium-high heat. Add the onions and salt. Cook the onions, stirring occasionally, for about 15 minutes, until caramelized and brown in spots. Reduce the temperature to medium, if needed, to ensure the onions don’t darken too much.
Step 2
When the onions are done, transfer them to a plate. In the same skillet, toast the insides of the buns over medium-high heat until they are light brown, about 2 minutes. Set the buns aside on a plate.
Step 3
Add the remaining Tbsp. of butter and the hot dogs to the skillet and cook on both sides until slightly charred, 2 to 3 minutes. While the hot dogs cook, slather the cut sides of each bun with 1 to 2 Tbsp. of cream cheese, or as much as you’d prefer.
Step 4
Prepare fries according to package instructions.
Step 5
Place hot dogs in buns, cut sides up, and top with your choice of onions, sauerkraut, mustard and jalapeños and serve with fries. Enjoy immediately.
