Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 quarter-pound (4 oz / 113 g each) all-beef frankfurters
- 4 soft hot dog buns (top-split if possible)
- 4 tbsp yellow mustard
- 4 tbsp sweet pickle relish
- 1/2 cup finely diced white onion (about 75 g)
- 1/4 cup water (for steaming)
- 1 tsp neutral oil (only if griddling)
Do This
- 1) Dice onion very small; set aside (optional: soak in ice water 5 minutes, then drain well).
- 2) Choose method: steam franks (most authentic) or griddle for light browning.
- 3) Steam franks: simmer 1/4 cup water in covered skillet; steam 6–8 minutes until 160°F.
- 4) Griddle franks: heat pan to medium; add 1 tsp oil; cook 6–8 minutes, turning, to 160°F.
- 5) Steam buns 60–90 seconds until warm and pillow-soft (steamer basket or covered skillet).
- 6) Tuck each hot frank into a warm bun.
- 7) Top each with 1 tbsp mustard, 1 tbsp sweet relish, and 2 tbsp diced onion; serve immediately.
Why You’ll Love This Recipe
- True food-court vibe at home: Steamed, juicy quarter-pound franks and soft, warm buns.
- Fast and beginner-friendly: Simple tools, simple steps, reliable results.
- Customizable but classic: Yellow mustard, sweet relish, and onions hit the signature balance.
- Great for crowds: Easy to scale up without extra fuss.
Grocery List
- Produce: 1 white onion
- Dairy: (Optional) unsalted butter, for lightly buttering buns
- Pantry: all-beef quarter-pound frankfurters, hot dog buns, yellow mustard, sweet pickle relish, neutral oil (optional, for griddling)
Full Ingredients
Hot Dogs & Buns
- 4 quarter-pound (4 oz / 113 g each) all-beef frankfurters
- 4 soft hot dog buns (top-split if possible; about 6 inches long)
- 1/4 cup water (for steaming method)
- 1 tsp neutral oil such as canola or avocado oil (only if griddling)
- Optional: 1 tbsp unsalted butter, softened (for a lightly buttered bun; skip for a more classic steamed bun feel)
Classic Toppings (Costco-Style)
- 4 tbsp yellow mustard (1 tbsp per hot dog)
- 4 tbsp sweet pickle relish (1 tbsp per hot dog)
- 1/2 cup finely diced white onion (about 75 g; 2 tbsp per hot dog)
Optional Onion “Food Court” Prep (Milder Bite)
- 2 cups ice water
- 1/4 tsp kosher salt
Step-by-Step Instructions
Step 1: Dice the onions small
Peel and finely dice 1/2 cup white onion. For the most authentic “topping dispenser” feel, aim for very small, even pieces (about 1/8-inch).
Optional (milder onion): Stir 2 cups ice water with 1/4 tsp kosher salt. Add the diced onion and soak for 5 minutes, then drain very well and pat dry with paper towels. This keeps the onion crisp but takes the sharp edge off.
Step 2: Set up your cooking method (steam or griddle)
Steaming most closely matches the juicy, plump food court texture. Griddling adds light browning and a slightly snappier bite. Both are great; choose based on what you love.
Have an instant-read thermometer ready; you’re aiming for an internal temperature of 160°F (71°C) for the franks.
Step 3: Steam the frankfurters (most authentic option)
Add 1/4 cup water to a large skillet and bring it to a simmer over medium heat. Add the frankfurters in a single layer, cover with a lid, and steam for 6 to 8 minutes.
Halfway through, rotate the franks for even heating. Check the internal temperature; when they reach 160°F (71°C), they’re ready. If the pan dries out before they’re done, add 1–2 tbsp more water and keep covered.
Step 4: Griddle the frankfurters (light browning option)
Heat a cast-iron skillet or griddle over medium heat for 2 minutes. Add 1 tsp neutral oil and swirl to coat.
Add the frankfurters and cook for 6 to 8 minutes, turning every 1–2 minutes, until they’re evenly heated with light browning in spots and reach 160°F (71°C) internally. Reduce heat to medium-low if they’re browning too quickly.
Step 5: Steam the buns until pillow-soft
While the franks cook (or right after), steam the buns to get that warm, soft food court texture.
Skillet method: In a clean skillet, add 2 tbsp water and bring to a simmer over medium heat. Place buns in the skillet, cover, and steam for 60 to 90 seconds until warm and very soft. Remove promptly so they don’t get soggy.
Steamer basket method: Steam buns over simmering water for 60 seconds.
Optional: For a richer bun, lightly spread about 3/4 tsp butter per bun inside after steaming. (Skip butter if you want the most classic steamed-bun feel.)
Step 6: Assemble like the food court
Place one steamed bun on each plate. Nestle a hot frank into the bun.
Top each hot dog with:
- 1 tbsp yellow mustard
- 1 tbsp sweet relish
- 2 tbsp finely diced onion
If you want it to look especially authentic, run the mustard in a single line down the length of the frank, spoon relish beside it, then sprinkle onion over the top.
Step 7: Serve immediately
These are best right away while the bun is warm and steamy and the frank is juicy. If you’re serving a group, keep cooked franks warm (covered, off heat) for up to 10 minutes and steam buns in batches right before serving.
Pro Tips
- Use a thermometer: Pull franks at 160°F (71°C) so they’re hot and juicy, not overcooked.
- Don’t boil aggressively: A gentle steam/simmer prevents split casings and keeps the texture plump.
- Steam buns briefly: 60–90 seconds is the sweet spot. Too long and they can turn gummy.
- Finely diced onions matter: Smaller dice distributes flavor like the classic dispenser-style topping.
- Relish placement helps: Adding relish beside (not under) the frank keeps the bun softer for longer.
Variations
- Extra-snap version: Griddle the franks for browning, then splash 1 tbsp water into the pan and cover for 30 seconds to re-plump.
- Spicy twist: Swap half the yellow mustard for spicy brown mustard (keep relish and onions the same).
- “Combo” feel: Add 2 tbsp drained, sliced pickled jalapeños or 2 tbsp sauerkraut (not traditional, but great).
Storage & Make-Ahead
Best fresh: Hot dogs are at their peak right after cooking and bun steaming.
Make-ahead: Dice the onions up to 24 hours ahead and refrigerate in an airtight container. If you soaked them, drain and dry well before storing.
Leftovers: Store cooked franks in an airtight container in the refrigerator for up to 3 days. Reheat by steaming in a covered skillet with 2 tbsp water over medium heat for 3–4 minutes or until 160°F (71°C). Steam buns fresh right before serving.
Nutrition (per serving)
Approximate, for 1 hot dog with bun, mustard, relish, and onions: 560 calories; 32 g protein; 34 g fat; 38 g carbohydrates; 3 g fiber; 9 g sugar; 1,650 mg sodium.
