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Loading...A classic Chicago Style Hot Dog is an all-beef frankfurter loaded onto a soft poppy seed bun and topped with a vivid palette of condiments: yellow mustard, neon-green sweet relish, chopped onion, a dill pickle spear, tomato wedges, pickled sport peppers, and a finishing shower of celery salt. Ketchup is famously forbidden on a true Chicago dog. The result is tangy, salty, crunchy, and unmistakably Midwestern.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 hot dogs
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 8 gSugar
- 14 gProtein
- 1180 mgSodium
- 360 mgPotassium
- 100 mgCalcium
- 2.5 mgIron
- 9 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the Hot Dogs
- 4 all-beef hot dogs (about 1.5 oz each)
- 4 poppy seed hot dog buns
- 1 tablespoon unsalted butter, softened
For the Toppings
- 1/3 cup yellow mustard
- 1/3 cup neon-green sweet pickle relish
- 1/2 small white onion, finely chopped
- 4 dill pickle spears
- 1 large ripe tomato, cut into 8 wedges
- 8 to 12 pickled sport peppers
- 1 teaspoon celery salt
Directions
- Bring a large pot of water to a gentle simmer (do not boil). Add the hot dogs and simmer 6 to 8 minutes until plump and heated through; alternatively, steam them over simmering water for a snappier texture.
- While the dogs cook, prep all toppings: chop the onion, slice the tomato into wedges, and arrange the relish, mustard, pickles, and sport peppers in small bowls or on a platter for assembly.
- Butter the cut sides of each poppy seed bun lightly and warm them on a dry skillet over medium heat for about 30 seconds per side, just until soft and lightly toasted.
- Place one hot dog in each warmed bun, then stripe the top with a generous squeeze of yellow mustard.
- Spoon about 1 tablespoon of neon relish along the length of the dog, then sprinkle 2 teaspoons of chopped white onion over the relish.
- Tuck a dill pickle spear between the dog and the side of the bun, and nestle 2 tomato wedges on the opposite side.
- Top each dog with 2 to 3 pickled sport peppers for a vinegary kick.
- Finish by dusting each hot dog generously with celery salt, tapping it through your fingers so it falls like a light snow. Serve immediately with extra sport peppers on the side.
- Remember the cardinal rule of a Chicago dog: never, ever add ketchup.
Cook’s Notes
- Always use an all-beef frankfurter; Vienna Beef is the traditional choice and gives the signature snap and savory flavor.
- Steaming rather than boiling keeps the dogs plump and juicy without watering down their flavor.
- Toast the buns just until warm and soft; a hard, browned bun will overpower the delicate toppings.
- Celery salt is non-negotiable; do not substitute plain salt, as the herbal note is essential to the flavor profile.
- Prep all toppings before assembling so the hot dog can be built quickly while the bun is still warm and the dog is hot.
