Grilled Chicago-Style Hot Dog with Pickled Relish

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic Chicago street food with a char-grilled all-beef hot dog nestled in a poppy seed bun and topped with tangy pickled relish and fresh toppings. This American-inspired street-food recipe, ready in about 16 minutes, pairs all-beef hot dogs, poppy seed hot dog buns, yellow mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 4 American cuisine 320 cal/serving

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Ingredients

4 all-beef hot dogs
4 poppy seed hot dog buns
4 tsp yellow mustard
1/4 cup bright green sweet pickle relish
1/4 cup white onion, finely chopped
1 medium tomato, sliced into 4 wedges
4 pickle spear
8 sport peppers, sliced
1/2 tsp celery salt
1 tbsp vegetable oil

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Instructions

Step 1: Preheat grill or grill pan to medium-high heat and lightly brush 1 tbsp vegetable oil on grill grates.
Step 2: Grill 4 all-beef hot dogs for 5-6 minutes, turning regularly until the outside is charred and heated through.
Step 3: While hot dogs grill, lightly toast 4 poppy seed buns on the grill for 1-2 minutes until warm and slightly crisp.
Step 4: Place each grilled hot dog into a toasted bun. Squeeze 1 tsp yellow mustard down the center of each hot dog.
Step 5: Spoon 1 tbsp bright green sweet pickle relish evenly over the mustard on each hot dog.
Step 6: Sprinkle 1 tbsp finely chopped white onion over each dog, then add 2 tomato wedges along the side inside the bun.
Step 7: Lay 1 pickle spear on each bun’s side, add 2 sliced sport peppers on top of the dog, and sprinkle 1/8 tsp celery salt evenly over each.
Step 8: Serve immediately for an iconic Chicago street food experience.