Chicago Char Dog

The char dog is the grilled variant of the Chicago hot dog: the frankfurter is split lengthwise and laid cut-side down on a flat-top griddle or charcoal grill until it chars and curls at the edges. The split surface browns and crisps while the inside stays juicy. Toppings follow the same Chicago rules, but the sausage has smoke and char instead of the clean snap of a steamed dog.

Prep Time

10 min

Cook Time

8 min

Servings

Difficulty

Easy

Ingredients

2 all-beef frankfurters (Vienna Beef preferred), natural casing
2 poppy seed hot dog buns
2 tsp yellow mustard
2 tbsp neon green Chicago-style sweet pickle relish
2 tbsp white onion, chopped fine
4 tomato slices
2 dill pickle spears
4 sport peppers
Celery salt, for finishing
Vegetable oil or cooking spray

Steps

Score the frankfurters with a sharp knife: one cut straight down the length, going about halfway through. Do not cut all the way through. The sausage should open like a book when it hits the heat.

Heat a cast-iron griddle or heavy flat pan over medium-high heat. Lightly oil the surface. Place the frankfurters cut-side down and press them flat with a spatula.

Cook for 3 to 4 minutes without moving them. The cut face should char and darken. Flip onto the casing side and cook for another 2 to 3 minutes until the skin blisters.

Toast the poppy seed buns lightly on the griddle, cut-side down, for 30 to 45 seconds. The bun picks up some of the fat from the pan and a light colour.

Place the char dog cut-side up in the bun. Add mustard, relish, and onion first. Tuck the tomato slices in one side, the pickle spear in the other. Top with sport peppers and a shake of celery salt.

Tips

The char is the point. Do not rush the first side: the caramelised cut face has more flavour than the rest of the dog. A charcoal grill gives more smoke than a griddle, but both are correct.