Mushroom Free Chicago-Style Hot Dog

Total time20 min

Prep time10 min

Cook time10 min

4.9

(29)

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Ingredients

4 servings

4 all-beef hot dogs (vienna beef style, about 2 oz each)
Chef's tip
Use 1:1 and cook per package directions.
4 poppy seed hot dog buns

For topping

4 tsp yellow mustard
4 tsp neon green sweet relish
¼ cup white onion, finely chopped
2 medium roma tomatoes, each cut into 4 wedges
4 dill pickle spears
8 sport peppers (2 per dog)
½ tsp celery salt

Instructions

1
Fill a large saucepan with about 1 inch of water and bring to a boil over medium-high heat. Set a steamer basket or colander over the water, making sure the basket sits above the waterline.
2
Add the hot dogs to the steamer basket, cover with the lid, and steam for 4–5 minutes, until the skins are taut and the dogs are heated through.

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