After eating Walter's Hot Dogs (in Mamaroneck, New York), I've realized I've been cooking them wrong my whole like. Griddling them adds so much more flavor and texture.
- 8 hot dogs
- butter, softened
- 4 split-top hot dog buns, lightly toasted
- sauerkraut, relish and spicy mustard, for serving
Preheat a griddle over high heat. Brush the grill with a thin coating of butter.2.
Split the hot dogs about 3/4 of the way, lengthwise.3.
Place the hot dogs split-side down onto the grill, weighing it down with a press. Cook until caramelized, about 2 minutes, flip and cook 2 minutes more.4.
Add 2 griddled dogs to each bun and top with sauerkraut, relish and spicy mustard.