It all started with a hot dog and this is the most iconic of all our menu items. Over the years we’ve refined the toppings of the classic Chicago-inspired hot dog, and made it our own. But we still hold true to the original maxim: No ketchup! Ever!
• ON-DEMAND: Listen to Faith’s conversation with Shake Shack creator Danny Meyer about the Shake Shacks in our region. •
Splitting the sausage creates even more surface for yummy caramelization.
1. Slice the hot dog almost in half lengthwise and open it like a book.
2. Put the hot dog on a hot griddle or cast-iron pan, cut side down.
3. Press down with a large spatula until golden brown, about 2 minutes.
4. Flip the hot dog and cook the other side, about 2 minutes more.
5. Use the spatula to ensure even cooking.
6. Transfer the hot dog to the prepared bun and add your favorite topping.
Toasting the Bun
We know, we know. The traditional Chicago-style hot dog bun is covered with poppyseeds and steamed! For years we experimented with all kinds of other buns and cooking methods and we weren’t happy until we decided on a griddled potato bun as the proper home for our Shack-cago Dogs. Brushed inside with melted butter and toasted face down on a hot griddle, this bun adds another layer of culinary delight.
Reprinted from Shake Shack by Randy Garutti and Mark Rosati. Copyright © 2017 by Shake Shack Enterprises, LLC. Principal photographs copyright © 2017 by Christopher Hirsheimer. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
- 4 hot dog potato buns, buttered and toasted
- 4 tablespoons unsalted butter melted
- 4 all-beef, high-quality hot dogs
- yellow mustard
- 8 sport peppers
- 4 cucumber sprears, about 1/4-inch thick
- 4 pickle spears about ¼ inch thick
- 4 tablespoons pickle relish
- 4 tablespoons diced onions
- 4 1/4-inch slices plum tomato, halved
- 1 teaspoon celery salt
- Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hot dog buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate.
- Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes. Meanwhile, cut the hot dogs almost in half lengthwise and open them up like a book. Place them on the griddle cut side down. Cook the hot dogs, pressing down with a large spatula, until they are golden brown, about 2 minutes. Flip the hot dogs, press down again with the spatula, and cook about 2 minutes more.
- Transfer the hot dogs, cut side up, to the toasted buns. Spoon on the mustard, and add 2 peppers inside each hot dog. Tuck a cucumber spear on one side of the bun and a pickle spear on the other. Spoon relish on one side of the hot dog, and the onions on the other. Top with the tomatoes, sprinkle with celery salt, and enjoy.
Pro Tip form Shake Shack: We soak sliced or diced onions in ice cold water for 5 minutes to mellow their sharp flavor, then drain and pile them on dogs or burgers.
Also note: sport peppers are unique to Chicago and can be found online. The closest substitute is jarred Italian peppers.
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