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Smoked Seattle Dog

Smoked Seattle Dog

By Traeger Kitchen

Smoky franks served Seattle style. These dogs are smoked and topped with cream cheese, jalapeños and onions, then drizzled with mustard.

Prep Time

5 Minutes

Cook Time

10 Minutes




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Units of Measurement:
1 Medium yellow onion, sliced 3/4-inch-thick
2 Whole jalapeños
4 Whole frankfurters, such as Olympia Provisions
1 Teaspoon kosher salt
8 Ounce cream cheese, room temperature
4 hot dog buns
yellow mustard, for serving


  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. For optimal results, set to 500˚F if available.

    500 ˚F / 260 ˚C

  • 2

    Place the onion slices, jalapeños, and franks directly on the grill grates. Close the lid and cook the jalapeños and onions for 4 minutes or until lightly browned and tender. Cook the franks for 8-10 minutes, flipping once until lightly browned and warmed through.

    500 ˚F / 260 ˚C

    • 1 Medium yellow onion, sliced 3/4-inch-thick

    • 2 Whole jalapeños

    • 4 Whole frankfurters, such as Olympia Provisions

  • 3

    Remove the onions and jalapeños from the grill. Coarsely chop the onions and jalapeños, removing the seeds from he jalapeños depending on desired spice level. Toss with kosher salt.

    • 1 Teaspoon kosher salt

  • 4

    Remove the franks from the grill. Smear cream cheese on each hot dog bun. Top with frank, then the onion-jalapeño mixture, and yellow mustard. Enjoy!

    • 8 Ounce cream cheese, room temperature

    • 4  hot dog buns

    •  yellow mustard, for serving

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