Grilled Chicago-Style Hot Dog with Pickled Relish and Sport Peppers

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 favorite featuring an all-beef hot dog nestled in a poppy seed bun, topped with tangy yellow mustard, neon green relish, chopped onions, tomato wedges, pickled sport peppers, and celery salt. This American-inspired street-food recipe, ready in about 18 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 350 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: 8 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 all-beef hot dogs
4 poppy seed hot dog buns
1/4 cup yellow mustard
1/4 cup neon green sweet pickle relish
1 small, finely chopped onion
1 large, cut into 8 wedges tomato
8 pickled sport peppers
1 tsp celery salt
2 tbsp butter

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Butter 4 poppy seed hot dog buns with 2 tbsp softened butter, spreading evenly inside and out.
Step 2: Place 4 all-beef hot dogs on the grill and cook for 5-6 minutes, turning occasionally until grill marks appear and hot dogs are heated through.
Step 3: While hot dogs cook, prepare toppings: finely chop 1 small onion, cut 1 large tomato into 8 wedges, and set aside 8 pickled sport peppers.
Step 4: Remove hot dogs from grill and place each into a buttered bun. Spread about 1 tbsp yellow mustard and 1 tbsp neon green sweet pickle relish over each hot dog.
Step 5: Sprinkle 1/4 of the chopped onions over the relish, add 2 tomato wedges on one side, and 2 pickled sport peppers on top of each hot dog.
Step 6: Finish by sprinkling 1/4 tsp celery salt evenly over each assembled hot dog. Serve immediately with your favorite chips or fries.