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Classic Griddled Hot Dogs with Ketchup and Mustard

Counter 07 · Burgers & Sandwiches

Classic Griddled Hot Dogs with Ketchup and Mustard

Snappy all-beef franks rolled on a hot griddle until blistered, tucked into butter-toasted split-top buns and finished with zigzags of ketchup and yellow mustard.

4.1 203 cooks rated this
Prep
5 min
Cook
10 min
Serves
4
Level
Easy
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A great hot dog is mostly about two things: a natural-casing frank that snaps when you bite it, and a bun that has seen some butter and heat. Griddling beats boiling because the casing tightens and browns in stripes, concentrating flavor. Split-top buns have flat sides made for toasting, so they come off golden and crisp while the inside stays soft. Keep the heat at medium; too hot and the casings burst before the centers warm through. Condiments go on in thin lines.

Method

  1. Heat a griddle or large cast iron skillet over medium heat, about 350 F, and brush it with the oil.

  2. Add the hot dogs and cook 6 to 8 minutes, rolling a quarter turn every 90 seconds, until blistered and browned all over and 160 F inside.

  3. Spread butter on the flat outer sides of the buns and toast them on the griddle for 1 to 2 minutes per side until golden.

  4. Nestle a hot dog into each bun and sprinkle with a pinch of celery salt.

  5. Zigzag ketchup down the length of each dog, then run mustard over it in the opposite direction. Serve immediately.

Hand seasoning raw burger patties laid out on a grill grate
Seasoning raw patties right on the grill
Hand pressing burger patties on a wooden board outdoors before grilling
Pressing patties on a board before grilling

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