American · Lunch
Seattle dog
Grilled all-beef hot dog tucked into a toasted bun spread with cream cheese, topped with sautéed onions caramelized on a flat griddle, finished with tangy sauerkraut. A Pacific Northwest late-night street food staple, built for a quick handheld eat with no ketchup or mustard required.
$4
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
522Calories
18.2gProtein
35.8gFat
33.6gCarbs
6.9gSugar
3.1gFiber
1518mgSodium
81mgChol
13.9gSat Fat
345mgPotassium
98mgCalcium
2.6mgIron
1.2mcgVitamin B12
7mgVitamin C
rich-umami
all-time-classics
quick-lunch
Instructions
1
Prep
Drain the sauerkraut in a small sieve, pressing out excess liquid with a spoon.
2
Sauté
Heat the vegetable oil in a skillet over medium heat. Add the onion and cook 8 to 10 minutes, stirring occasionally, until soft and deep golden at the edges.
3
Grill
Push the onions to one side. Add the hot dog and grill over medium heat 5 to 6 minutes, turning occasionally, until the skin is blistered and lightly charred. Toast the bun cut-side down 1 to 2 minutes until golden.
4
Plate
Spread cream cheese inside the warm toasted bun, nestle in the grilled hot dog, then top with caramelized onions and drained sauerkraut. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 all-beef hot dog (420g)
- 22 hot dog bun (110g)
- 3 tbsp46g cream cheese, softened
- 22 onion (170g)
- 1/2 cup70g sauerkraut, drained
- 2 tsp10g vegetable oil
