Jul 3, 2020

Bacon Wrapped Hot Dogs aka Danger Dogs

Prep Time: 5 mins
Cook Time: 30 mins
This recipe is inspired by LA’s famous street food – “danger dogs”. Bacon wrapped hot dogs are cooked on an aluminum tray over a small burner on carts, topped with sautéed onions and peppers, and finished off with a drizzle of ketchup, mustard and mayo.

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This recipe is inspired by LA’s famous street food – “danger dogs”. Bacon wrapped hot dogs are cooked on an aluminum tray over a small burner on carts, topped with sautéed onions and peppers, and finished off with a drizzle of ketchup, mustard and mayo.

These carts are most frequently found outside venues like the LA coliseum or Dodger stadium with vendors yelling “HOTDOGHOTDOGHOTDOG” to grab inebriated fans attention as they exit sports games and concerts.

You can often smell the smoky bacon and sweet peppers before you can see the cart. In that moment nothing tastes better than a fully-loaded bacon wrapped hot dog. It is pretty much the only reason I still carry around cash these days.

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These carts are often unlicensed but are iconic to LA’s street food scene with roots for this style of hot dog being traced back to the Sonoran hot dogs in Mexico. I opt to cook the hot dogs in a pan and oven rather than grilling to save on cleanup and transfer time. Always bring some cash to sporting events to snack a danger dog. 

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Bacon Wrapped Hot Dogs aka Danger Dogs

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Prep Time 5 mins
Cook Time 30 mins
Serves 6

Ingredients:

  • 1 pound thick-cut applewood bacon
  • 1 pound uncured beef hot dogs
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper, seeded, cored and sliced
  • 1 medium green bell pepper, seeded, cored and sliced
  • 1 medium yellow onion, thinly sliced
  • 1 large jalapeño, thinly sliced
  • 6 top-split hot dog buns
  • Mayonnaise, as needed
  • Yellow mustard, as needed
  • Ketchup, as needed

Instructions:

  • Heat oven to 400ºF. Arrange bacon on a parchment paper lined baking sheet and cook until the bacon has rendered slightly but is still pliable, about 10 minutes. Remove from the oven and let cool then wrap around the hot dogs and secure in place with toothpicks. Add to a baking sheet.
  • Heat a large cast iron skillet over medium heat, add the vegetable oil and heat through. Add the bell peppers, onions and jalapeños, stirring occasionally until the onions are slightly charred and translucent, about 8 minutes. Remove to a bowl and set aside.
  • Heat oven to broil on high. Broil the bacon-wrapped hot dogs until the bacon is crispy and the hot dogs are heated, turning occasionally, about 8 minutes total.
  • Place hot dogs in buns and top with a spoonful of the onion and pepper mixture. Drizzle mayo, mustard and ketchup over the top and serve immediately.

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