Grilled Beef Hot Dog with House-Made Pickled Onions and Jalapeños

Method

1. Prepare pickled onions by combining 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, and 1 tablespoon salt in a saucepan. Bring to a boil, then add 1 cup sliced onions. Simmer for 5 minutes, then let cool and store in an airtight container for at least 2 hours.
2. Prepare pickled jalapeños by combining 1 cup apple cider vinegar, 1/2 cup water, 1/4 cup sugar, and 1 tablespoon salt in a saucepan. Bring to a boil, then add 10 halved jalapeños. Simmer for 5 minutes, then let cool and store in an airtight container for at least 2 hours.
3. Grill the beef patty over medium-high heat until it reaches an internal temperature of 71°C (160°F), about 4-5 minutes per side.
4. Toast the hot dog bun slightly.
5. Spread mustard and ketchup on the bun.
6. Add the grilled beef patty, then top with pickled onions, pickled jalapeños, relish, and a few slices of pickle.
7. Serve immediately.
8. For ground meat, check a minimum internal temperature of 71°C (160°F), then rest for at least 3 minutes before serving.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.