Shake Shack’s Shack-cago Dog
Servings
4hot dogs
Servings
4hot dogs
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

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.