Pioneer Woman Chicago Style Hot Dog

Pioneer Woman Chicago style hot dog turns snappy all-beef franks, poppy seed buns and seven classic toppings into a loaded, juicy dinner in 20 minutes. It's an easy Chicago hot dog recipe for Fourth of July cookouts, game day or summer tailgate parties, and it's steamed instead of grilled.

Steam the hot dogs and the buns together over simmering water, because that gives you juicy franks and soft, warm buns in one pot. Boil the franks or toast the buns instead and you lose that classic Chicago texture.

Brushing plain buns with egg and poppy seeds before baking gives you a real poppy seed bun without hunting for one at the store. Then stacking the buns on top of the hot dogs in the steamer warms them without letting them touch the basket and get soggy.

Pioneer Woman Chicago Style Hot Dog

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

308

kcal

Snappy natural-casing hot dogs and soft poppy seed buns steam together until hot and tender, then get piled with crunchy onion, juicy tomato and a briny pickle spear. The seven toppings give every bite a mix of tangy, sweet and spicy.

Ingredients

• 8 hot dog buns
  

• 1 large egg, lightly beaten
  

• 2 tsp. poppy seeds
  

• 1/3 c. sweet pickle relish
  

• 1 or 2 drops blue and yellow food coloring (optional)
  

• 8 natural casing all-beef hot dogs
  

• Yellow mustard
  

• 1/2 medium white onion, finely chopped
  

• 2 vine-ripened tomatoes, sliced 1/4-inch thick and cut in half
  

• 8 dill pickle spears
  

• 1/2 c. sport peppers
  

• Celery salt, for sprinkling
  

Directions

• Preheat and prep: Preheat the oven to 350°F and line a baking sheet with parchment paper. Then space the 8 hot dog buns out on the sheet.
• Egg wash the buns: Brush the tops of the buns evenly with 1 lightly beaten egg, and there will be some left over. Then sprinkle on 2 teaspoons poppy seeds.
• Bake the buns: Bake the buns for 5 to 7 minutes. They're done when they look shiny and the egg is set.
• Color the relish: Stir 1/3 cup sweet pickle relish with 1 or 2 drops of blue and yellow food coloring in a small bowl. This is optional, but it gives you that neon green Chicago look.
• Steam the hot dogs: Fit a large stock pot with a steamer basket over 2 cups of water and bring it to a simmer. Add the 8 natural casing all-beef hot dogs, cover, and steam for 5 to 7 minutes until hot.
• Warm the buns: Pile the buns on top of the hot dogs in batches, careful not to let them touch the steamer basket. Cover and steam about 2 minutes, until the buns are soft and warm.
• Assemble the hot dogs: Place each hot dog in a bun and top with yellow mustard, the green relish and 1/2 medium white onion, finely chopped. Then nestle 2 tomato halves on one side and 1 dill pickle spear on the other.
• Finish and serve: Top each hot dog with 2 or 3 sport peppers and a sprinkle of celery salt. Serve right away while the buns are still warm.

Tools for this recipe

• Sayfine stainless steel steamer basket, Lodge 6-quart enameled Dutch oven, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I grill the hot dogs instead of steaming them?

You can, and the franks will still taste good, but they'll lose some of that juicy, evenly heated texture steaming gives. If you grill, toast the buns lightly or warm them wrapped in foil so they stay soft.

Can I use pepperoncini instead of the pepper topping?

Pepperoncinis are the easiest swap, and pickled banana peppers work too. For more heat, go with pickled jalapeños or pickled serranos.

Can I make these ahead for a crowd?

Bake the buns and chop the onion, tomatoes and toppings a few hours ahead, then keep everything covered. Steam the hot dogs and buns right before serving, because that's what makes them hot, soft and juicy.

How do I store leftovers?

Store leftover hot dogs and toppings in separate airtight containers in the fridge. Reheat the franks by steaming them for a few minutes, since the buns and fresh toppings don't keep well once assembled.

What's the most common mistake with Chicago-style hot dogs?

Letting the buns touch the steamer basket or the water is the big one, because they turn soggy fast. Pile them on top of the hot dogs instead so they warm with steam only.