Chicago Hot Dog
A classic all-beef hot dog steamed to perfection, nestled in a poppy seed bun and piled high with a unique combination of yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices, sport peppers, and a dash of celery salt.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Toppings
- b.Finely chop the white onion and cut the tomato into 8 wedges.
- c.Arrange all your toppings—mustard, relish, onion, tomato, pickle spears, and sport peppers—for easy assembly.
- 2
Step 2
- a.Steam the Hot Dogs
- b.Pour about an inch of water into a pot and bring it to a boil. Place a steamer basket inside, ensuring the water level is below the basket.
- c.Place the all-beef hot dogs in the steamer basket, cover the pot, and steam for 5-7 minutes until plump and heated through to an internal temperature of 160°F (71°C).
- 3
Step 3
- a.Warm the Buns
- b.During the final 2 minutes of steaming, carefully place the poppy seed buns directly on top of the hot dogs in the steamer.
- c.Cover and steam for 60-90 seconds until they are warm and soft. Be careful not to over-steam, as they can become soggy.
- 4
Step 4
- a.Assemble the Chicago Dog
- b.Carefully remove a warm bun and place a steamed hot dog inside.
- c.Apply the toppings in this specific order for the authentic experience: Squiggle yellow mustard from end to end. Add a generous line of bright green relish. Sprinkle with chopped onions.
- d.Tuck two tomato wedges between the hot dog and the bun on one side.
- e.Nestle the dill pickle spear in the opposite side.
- f.Place two sport peppers on top of the hot dog.
- g.Finish with a light dash of celery salt over the entire creation.
- 5
Step 5
- a.Serve Immediately
- b.Serve the Chicago hot dogs immediately while they are hot and the buns are soft. Traditionally served with a side of french fries.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The order of toppings is a time-honored tradition. Follow the steps for the most authentic experience.
- 2Steaming the buns is crucial for the classic soft texture. Don't skip this step!
- 3The number one rule of Chicago hot dogs: absolutely no ketchup.
- 4If you can't find sport peppers, pickled serrano peppers or small pickled jalapeños are the closest substitutes.
- 5For the signature neon green relish, you may need to find a specialty brand like Vienna Beef or Bright Green.
- 6If you don't have a steamer basket, you can place the hot dogs directly in a small amount of simmering water (a 'water dog') or grill them for a 'char-dog' variation.
Adapt it for your goals.
Char-Dog
Instead of steaming, grill the hot dogs over medium heat until they have light char marks. Assemble with the same classic toppings.
Depression DogDepression Dog
A simpler, historical version. Use a plain hot dog (not all-beef) in a plain bun, and top only with yellow mustard, chopped onions, sweet relish, and sport peppers. Often served with fries piled right on top.
Veggie DogVeggie Dog
Substitute the all-beef hot dog with your favorite plant-based sausage. Steam or grill according to package directions and assemble with all the classic Chicago toppings.
Why this is on our healthy list.
Source of Lycopene
The fresh tomato wedges are a good source of lycopene, a powerful antioxidant linked to reducing the risk of certain diseases and promoting heart health.
Contains Probiotics
The pickled components—dill pickle, relish, and sport peppers—are fermented foods that can contain beneficial probiotics, which support gut health and digestion.
Rich in Allium Compounds
The raw white onions provide allium compounds, which have been studied for their anti-inflammatory and antioxidant properties, potentially benefiting cardiovascular health.
Frequently asked questions
A true Chicago-style hot dog is defined by its seven specific toppings, served in a specific order: yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt, all on a steamed poppy seed bun with an all-beef frank.