Cheesy "Hot" Dawg

SERVING SIZE: 1 hot dog

Now this is a hot dog. A toasted hot dog bun gets a creamy, decadent smear of Merkts Sharp Cheddar, then a griddled all-beef foot-long hot dog that's been sinfully doused in hot sauce—with a final topping of ale-griddled onions. Our advice: Have plenty of water available.

Cheesy 'Hot' Dawg Cheesy 'Hot' Dawg
Sharp Cheddar


  • 8 Tbsp – Merkts Sharp Cheddar
  • 2 tsp – Vegetable oil
  • 1/2 of 1 whole – Medium yellow onion, peeled & cut into thin strips
  • 1/4 bottle or can – Your favorite beer or ale
  • 4 – All-beef 12” hot dogs
  • 4 – Hot dog buns, toasted
  • As needed – Hot sauce, prepared


Heat oil in a nonstick sauté pan on med-high heat. Add onions. Cook about 2 min until onions are caramelized & translucent. Add beer, mix in & cook 1-2 min (all beer should be absorbed). Cook hot dogs; add hot sauce to pan & let soak. Microwave Merkts for 20 sec in a container to soften. Spread 2 Tbsp Merkts all down the center and up the sides of bun. Put dog on the cheese, on center of bun. Top each w/1 small tong-full of ale onions. Serve hot & stand back!

Scroll Down for Cooking Tips


Tasty Tips

  • Soaking the dogs in the hot sauce gets 'em hotter than just spritzing it. For a double zap of heat, add pickled jalapeños atop the Merkts before you lay in the hot dog.
  • This recipe doesn't work well with boiled hot dogs—best to grill or griddle 'em for crispy texture and maximum flavor.
  • You can go without the beer if you prefer, and just cook the onions by themselves. The onions can be cooked ahead of time, reserved in the refrigerator (1-2 days) and then warmed when you’re ready to prepare the hot dogs.
  • The heat from the pan and griddled hot dogs will also bring out the flavor of the hot sauce.
  • Seasoning the dogs with a touch of kosher salt (or sea salt) and ground black pepper, during cooking, gives an extra depth of flavor and appetizing appeal.