Photo of Chicago-Style Hot Dogs by WW

Chicago-Style Hot Dogs

Total Time
19 min
12 min
7 min
Build your own better-for-you dogs at home and drag them through the garden Chicago-style. Start with turkey franks and buns on the grill. Once the franks are cooked and the buns are nice and toasted, serve the hot dogs piled high with tomatoes, onions, and bold-flavored pickled vegetables like pickle spears, relish and pepperoncini peppers. To stick with tradition, sprinkle with celery seeds and drizzle with mustard. Put down the ketchup, though, since Chicagoans adhere strictly to a no ketchup policy. While the grill is hot, add some veggies like corn on the cobb and zucchini cut into planks to serve on the side.


Turkey hot dog

4 item(s)

Reduced calorie hot dog bun

4 item(s)

Kosher dill pickle sandwich slices

4 slice(s), blotted dry with paper towel

Plum tomato

½ medium, cut into 4 thin slices, each slice halved


2 tsp, or to taste

Sweet pickle relish

4 tsp, or to taste

Uncooked onion

8 tsp, chopped, or to taste


4 item(s), whole, chopped

Celery seed

1 pinch(es), optional


  1. Heat outdoor grill to medium-high (or grill pan over medium-high heat).
  2. Grill hot dogs, turning as needed until lightly charred, about 7 minutes. Add buns to grill during last minute of cook time and grill until lightly toasted.
  3. Place hot dogs in toasted buns. Arrange 1 pickle slice on one side and 2 pieces tomato on other side of each hot dog. Spread each hot dog with 1/2 tsp mustard; top each with 1 tsp relish and 2 tsp onion. Top each with a chopped pepperoncini pepper; sprinkle with celery seeds (optional)
  4. Serving size: 1 hot dog