The Chicago Dog
5m prep 4m 0s cook 9m ready
A classic Chicago-style hot dog with an all-beef frank, yellow mustard, neon-green relish, tomato wedges, sport peppers, a dill pickle spear, and celery salt on a steamed poppy seed bun.
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 122 mg
- Iron: 2.44 mg
- Magnesium: 39.7 mg
- Phosphorus: 113 mg
- Potassium: 446 mg
- Zinc: 0.84 mg
Let's Cook
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Step 1.
Prepare a poppy seed bun and set up a steamer or a pot with a steamer basket to steam it.
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Step 2.
Panfry an all-beef hot dog on a flattop or in a skillet over medium heat, turning occasionally, until heated through and lightly charred, about 3-4 minutes.
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Step 3.
While the hot dog is cooking, steam the poppy seed bun by placing it in the steamer for about 30 seconds until warm and soft.
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Step 4.
Place the cooked hot dog in the steamed bun.
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Step 5.
Top the hot dog with a line of yellow mustard, 1-2 spoonfuls of neon-green relish, tomato wedges, whole sport peppers, and a dill pickle spear.
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Step 6.
Sprinkle a dash of celery salt over the assembled hot dog. Do not add ketchup.
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