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. 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. 

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.

Bacon Wrapped Hot Dogs aka Danger Dogs

Bacon Wrapped Hot Dogs aka Danger Dogs-8.jpg

Key ingredients in this recipe

  • Bacon – I like using thick cut bacon to add more bacon flavor to the hot dogs. I recommend partly cooking the bacon before wrapping it around the hot dogs. This way the bacon doesn’t undercook while the hot dog overcooks, the bacon will crisp to perfection.
  • Hot dogs – Hot dogs are a summer favorite for grilling and cookouts. Here they get an upgrade wrapped in bacon! Hot dogs are actually already fully cooked but reheating them and cooking them in the pan adds flavor to the outside and gives them that snap when you bite into them.
  • Bell pepper – Bell peppers are sweet with mild flavor. They don’t have any heat but add a sweet flavor, especially when sautéed. The colors of bell pepper differ based on maturity – it comes down to the time of harvesting. Red bell peppers are fully ripe. They can be substituted with another color of bell pepper in this recipe as the difference is subtle.
  • Onion – The onions, peppers and jalapeños are cooked together for a flavorful topping on the hot dogs. The onions are cooked until they’re slightly caramelized.
  • Jalapeño – Jalapeños add a nice spice to this recipe. Even if you don’t serve them with your hot dogs, cooking them in the pan with the bell peppers and onions will flavor the toppings. Jalapeño’s have a Scoville rating of 3,500 to 8,000 SHU.
  • Hot dog buns – While any split hot dog buns will do, try to find Brioche hot dog buns to take this recipe to the next level.
  • Condiments – Bacon-wrapped hot dogs are typically finished off with any combination of mayonnaise, yellow mustard and ketchup. I typically go with all three.

Bacon wrapped hot dogs topped with sautéed peppers, onions and jalapeño for an at home version of an LA street food favorite danger dogs

How to make this recipe

  1. Partially cook the bacon. 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.
  2. Wrap the bacon around the hot dogs. Remove from the oven and let cool then wrap around the hot dogs and secure in place with toothpicks. Add to a baking sheet.
  3. Cook the toppings. 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. Remove to a bowl and set aside.
  4. Broil the hot dogs to finish. 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.
  5. Serve. 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.

Bacon wrapped hot dogs topped with sautéed peppers, onions and jalapeño for an at home version of an LA street food favorite danger dogs
Bacon wrapped hot dogs topped with sautéed peppers, onions and jalapeño for an at home version of an LA street food favorite danger dogs

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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