Nathan’s-Style Griddled Beef Franks with Mustard and Sauerkraut

Why You’ll Love This Recipe

• That classic boardwalk snap: natural casings griddled for light blisters and a juicy bite.
• True New York accents: spicy brown deli mustard, tangy kraut, and an optional pushcart-style onion sauce.
• Fast and foolproof: 20 minutes start to finish, with easy options for steaming buns at home.
• Scales up for a crowd: a flat-top or large skillet turns out perfect dogs batch after batch.

Grocery List

• Produce: 1 medium yellow onion (for optional onion sauce)
• Dairy: None
• Pantry: Natural-casing all-beef franks; hot dog buns; sauerkraut; spicy brown deli mustard; neutral oil; tomato paste; ketchup; apple cider vinegar; brown sugar; paprika; chili powder; ground cinnamon; kosher salt

Full Ingredients

Hot Dogs & Buns

• 4 natural-casing all-beef franks (2 to 3 oz each)
• 4 hot dog buns (New England split-top or standard)

For the Griddle & Steam

• 1 tablespoon neutral oil (canola, avocado, or peanut)
• 2 tablespoons water, plus more for steaming buns

Classic Toppings

• 4 teaspoons spicy brown deli mustard (about 1 teaspoon per dog)
• 1 cup sauerkraut, drained and warmed

Optional NYC-Style Onion Sauce (makes about 1 cup)

• 1 tablespoon neutral oil
• 1 medium yellow onion (about 10 oz), thinly sliced
• 1 tablespoon tomato paste
• 1/3 cup ketchup
• 1 cup water
• 1 tablespoon apple cider vinegar
• 1 teaspoon brown sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt, or to taste

Step-by-Step Instructions

Step 1: Preheat the griddle and prep toppings

Set a cast-iron skillet or flat-top griddle over medium-high heat; target a surface temperature of about 375°F (use an infrared thermometer if you have one). Drain the sauerkraut well. If it tastes very salty, briefly rinse and squeeze dry. Keep buns at room temperature, still in the bag, so they stay soft until steaming.

Step 2: Make the optional NYC-style onion sauce

In a small saucepan, heat 1 tablespoon oil over medium heat. Add sliced onions and a pinch of salt. Cook, stirring occasionally, until very soft and translucent with light golden edges, 6 to 8 minutes. Stir in tomato paste and cook 1 minute to caramelize it. Add ketchup, water, apple cider vinegar, brown sugar, paprika, chili powder, cinnamon, and salt. Simmer briskly, uncovered, 6 to 8 minutes until thickened but spoonable. Reduce heat to low to keep warm. You should have about 1 cup.

Step 3: Warm the sauerkraut

Place the drained sauerkraut in a small saucepan with 2 tablespoons water. Warm over low heat for 3 to 5 minutes, stirring once or twice, just until steamy. Keep warm on low; do not boil or it can become mushy.

Step 4: Steam the buns

Bring 1 inch of water to a gentle simmer (about 200°F) in a pot fitted with a steamer basket, or use a mesh strainer that sits above the water. Add buns, cover, and steam 30 to 60 seconds, just until soft and warm. Alternatively, place buns cut-side up on one side of the hot griddle, splash 1 tablespoon water next to them, and cover with an inverted metal bowl for 30 to 45 seconds. Keep covered and off heat until ready to serve.

Step 5: Griddle the franks for boardwalk snap

Add 1 tablespoon oil to the hot griddle. Place the franks on the griddle and roll them frequently with tongs so all sides brown evenly. Cook 6 to 8 minutes, until the casings are taut and lightly blistered. For extra plumpness, splash 2 tablespoons water onto the griddle and immediately cover the franks with a lid or bowl for 30 to 45 seconds to create steam. The franks should be hot throughout (140°F+), juicy, and snappy.

Step 6: Build and serve

Swipe each steamed bun with 1 teaspoon spicy brown deli mustard. Nestle in a hot frank, then top with about 1/4 cup warm sauerkraut or 2 to 3 tablespoons onion sauce. Serve immediately while the casing is still crisp and the bun is steamy-soft.

Pro Tips

• Use natural-casing franks for that essential snap. Do not score or pierce—juices will escape.
• Keep the dogs moving. Frequent rolling prevents scorched spots and encourages even blistering.
• Steam lightly, not soggy. Buns only need 30 to 60 seconds; over-steaming makes them gummy.
• Drain (or lightly rinse) sauerkraut so the bun does not get wet. Warm gently for best texture.
• A quick water splash on the griddle plus a cover gives you that plump, boardwalk finish.

Variations

• Charcoal-Kissed: Grill franks over medium-high direct heat (450°F) for 5 to 7 minutes, turning often, then steam buns and serve as directed.
• Pushcart Hybrid: Simmer franks in 170°F salted water for 5 minutes, then finish on the griddle 1 to 2 minutes to add light blistering.
• Spicy Kraut: Stir 1 teaspoon prepared horseradish into the warmed sauerkraut for extra bite.

Storage & Make-Ahead

The hot dogs are best cooked and eaten immediately. The onion sauce can be made up to 5 days ahead; store covered in the refrigerator and rewarm gently with a splash of water. It also freezes well for up to 2 months. Sauerkraut keeps in its brine for weeks; once warmed, refrigerate leftovers up to 5 days. Buns freeze nicely; steam from frozen for 60 to 90 seconds until hot and soft.

Nutrition (per serving)

Approximate for 1 hot dog with bun, mustard, and sauerkraut: 330 calories; 19 g fat; 26 g carbohydrates; 13 g protein; 1,450 mg sodium. Onion sauce adds about 35 calories and 150 mg sodium per dog. Nutrition will vary by brand and bun size.