The Seattle Dog is quirky, unexpected, and honestly, kind of genius. Cream cheese? Bold. Grilled onions? Classic. Add jalapeños, sauerkraut, or sriracha if you’re feeling spicy, and you’ve got a blend of flavors that are, somehow, just a bit, edgy. We’ve added a little local flavor and bacon to the classic recipe…just for fun.
Learn more about Seattle dogs in our The Union article.
Ingredients
- 4 hot dogs
- 4 buns, warmed/toasted
- 4 slices cooked bacon
- 2 Tbsp olive oil
- 2 medium yellow onions, halved/sliced
- 1 bay leaf
- 1 tsp Local Spicery Bayou BBQ seasoning
- ¼ tsp salt
- Splash of white wine
- 4 oz cream cheese, softened
- 2 jalapeños
- Optional ingredients: 3 slices bacon
- Toppings: Sriracha, stoneground mustard
Directions
- Heat olive oil in a large skillet over medium heat. Once warm, add bay leaf, onions and salt. Sauté until starting to soften, about 5 minutes.
- Lower heat and cook for 50-80 minutes, stirring occasionally, until onions are very soft, brown and caramelized. Add splash of white wine to deglaze pan slightly, and then BBQ seasoning. Allow wine to absorb/evaporate, remove from heat and remove bay leaf.
- If using bacon, roughly chop and fold into cream cheese.
- Cook hot dogs and toast buns. Cook jalapeños – about 8 minutes on a grill or 8-10 in a 350° oven, turning every few minutes. Let cool, slice into rings.
- Spread cream cheese on toasted bun, then add hot dog. Top with caramelized onions, jalapeños, sriracha and mustard.