Bacon Cheeseburger Hot Dogs: Your New Favorite Game Day Indulgence!
By Jason Griffith
Imagine the best parts of a juicy cheeseburger and a crispy corn dog, all wrapped around a classic hot dog, with the added irresistible crunch of bacon. These Bacon Cheeseburger Hot Dogs are a savory, crispy delight that are nothing short of an ultimate indulgence! Perfect for game days, parties, or any time you want to truly treat yourself, they’re a fun, creative twist on classic comfort food that’s guaranteed to be a hit.
Why I Love This Recipe
I’m all about creating fun, memorable food that brings people together, and these Bacon Cheeseburger Hot Dogs absolutely nail it. What I adore most is the incredible fusion of flavors and textures: the crispy, savory outer shell, the juicy beef mixture infused with cheddar and bacon, and then the familiar bite of the hot dog inside. The slice of melted American cheese adds that extra layer of gooey goodness. It’s a nostalgic nod to fairground food, elevated with fantastic flavors, and perfect for surprising your taste buds. Plus, they’re surprisingly manageable to make, making them a fantastic party centerpiece!
Ingredients
- 1 lb ground beef (lean or medium fat content)
- ½ cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ¼ cup plain bread crumbs
- 1 tsp garlic powder
- Salt and black pepper, to taste
- 6 hot dogs (all-beef or your favorite kind)
- 6 slices American cheese
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ tsp baking powder
- 1 cup milk (any fat percentage)
- Vegetable oil (for frying, about 2-3 inches deep in your pot)
- Wooden skewers (optional, for serving)
Swaps and Notes
- Ground Beef: Use a leaner ground beef to prevent excessive greasiness. Ground turkey or pork could be experimented with, but the classic “cheeseburger” flavor is best with beef.
- Cheddar Cheese: Sharp or mild cheddar works. You can also use a mix of cheddar and Monterey Jack.
- Bacon: Cook the bacon until crispy before crumbling. This ensures a nice texture within the beef mixture.
- Bread Crumbs: Plain bread crumbs act as a binder. Panko bread crumbs can be used, but might make the beef mixture slightly looser.
- Hot Dogs: Choose your favorite type of hot dog – all-beef hot dogs generally provide the best flavor here.
- American Cheese: American cheese slices are chosen for their excellent melting properties, creating that gooey layer. Provolone or cheddar slices could also be used.
- Frying Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
- Seasoning: Adjust the salt and pepper to your taste. A pinch of onion powder or a dash of smoked paprika can add extra depth to the beef mixture.
- Batter Consistency: The batter should be thick enough to coat the hot dog evenly without dripping excessively. Add a tablespoon more flour or milk as needed to adjust.
Instructions
1. Prepare the Beef Mixture: In a large mixing bowl, combine the 1 lb ground beef, ½ cup shredded cheddar cheese, 6 slices cooked and crumbled bacon, ¼ cup plain bread crumbs, 1 teaspoon garlic powder, and a generous pinch of salt and black pepper (about ½ tsp each, or to taste). Using your hands, mix thoroughly until all ingredients are well incorporated into the ground beef.
2. Form the Corn Dogs: Divide the beef mixture into 6 equal portions. Take one portion and carefully shape it evenly around a hot dog, pressing gently to fully encase the hot dog and form a corn dog shape. Ensure the beef mixture adheres well and is sealed around the entire hot dog. Repeat for all 6 hot dogs. Place a slice of American cheese on top of each beef-wrapped hot dog, gently pressing to help it stick to the beef. This will melt beautifully as it fries.
3. Prepare the Batter: In a shallow dish (wide enough to dip a corn dog), whisk together the 1 cup all-purpose flour, 1 cup cornmeal, and ½ teaspoon baking powder. Gradually whisk in the 1 cup milk until a smooth batter forms. Whisk until there are no lumps. The batter should be thick enough to coat the hot dogs evenly.
4. Heat Frying Oil: In a deep fryer or a large, heavy-bottomed pot (like a Dutch oven), add enough vegetable oil to reach about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy, or test by dropping a tiny piece of batter into the oil; it should sizzle immediately.
5. Batter and Fry: Carefully dip each beef-wrapped hot dog into the prepared batter, ensuring it is fully and evenly coated. Let any excess batter drip off. Carefully place the battered corn dogs into the hot oil. Fry in batches of 2-3, making sure not to overcrowd the pot, which would lower the oil temperature. Fry for about 3–5 minutes, turning occasionally, until they are golden brown and wonderfully crispy all over. The beef should be cooked through, and the cheese melted.
6. Drain and Serve: Remove the fried corn dogs from the hot oil using a slotted spoon or tongs. Transfer them to a paper towel-lined plate to drain any excess oil. For serving, you can insert wooden skewers into each corn dog (if not already done). Serve hot with your favorite dipping sauces, such as ketchup, mustard, BBQ sauce, or even a creamy ranch or chipotle mayo.
Tips for Success
- Firm Beef Mixture: Ensure your beef mixture is well-combined and pressed firmly around the hot dogs to prevent it from falling apart.
- Cold Hot Dogs: Chilled hot dogs are easier to work with when shaping the beef mixture around them.
- Oil Temperature is Key: Maintaining the correct oil temperature is crucial for crispy, non-greasy results. Use a thermometer.
- Don’t Overcrowd: Fry in small batches to keep the oil temperature consistent.
- Drain Well: Draining on paper towels removes excess oil for a crisper product.
- Serve Hot: These are definitely best served immediately, when they are hot and crispy.
Serving Suggestions and Pairings
These Bacon Cheeseburger Hot Dogs are a fantastic main event, perfect for a casual meal or party setting.
- Dipping Sauces: Offer a variety of sauces like ketchup, mustard (Dijon or yellow), BBQ sauce, ranch dressing, or a spicy aioli.
- Classic Sides: Pair with crispy French fries, onion rings, tater tots, or a refreshing coleslaw.
- Party Food: They’d be a showstopper alongside other crowd-pleasing cheesy dips like This Crockpot Nacho Dip Is the Reason I Never Have Leftovers or How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
- Beverages: A cold soda, beer, or iced tea would complement these perfectly.
- For other comforting and cheesy casserole or slider ideas, check out these https://www.google.com/search?q=Chefmanmaniac.com favorites:
Storage and Leftover Tips
These Bacon Cheeseburger Hot Dogs are definitely best enjoyed fresh from the fryer.
- Best Served Fresh: The crispy exterior and melted cheese are at their peak right after frying.
- Refrigeration (if necessary): If you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. The coating will soften considerably.
- Reheating: To attempt to regain some crispness, reheat in an air fryer at 350°F (175°C) for 5-8 minutes, or in a preheated oven until warmed through and the coating crisps up again. Microwaving is not recommended as it will make them soggy.
- Freezing (Unfried): You could potentially prepare the beef-wrapped hot dogs (without the batter) and freeze them. Freeze until solid on a baking sheet, then transfer to a freezer bag. Thaw in the refrigerator, then proceed with the battering and frying steps.
Final Thoughts
These Bacon Cheeseburger Hot Dogs are a fantastic testament to fun, indulgent comfort food. They bring together beloved flavors in a creative, crispy package that’s sure to be a conversation starter and a total crowd-pleaser. Get ready to experience a new level of deliciousness that’s perfect for any occasion that calls for something exciting and savory!
What are your favorite creative twists on classic comfort foods, or do you have a go-to dish that’s always a hit at parties? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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