½ pineapple, cut in half then sliced into ¼ inch thick rounds

1 teaspoon grape seed oil

Optional: ½ teaspoon cayenne pepper

8 hot dogs 

8 hot dog buns 

For the teriyaki mayo:

¼ cup real mayonnaise (NOT Miracle Whip!)

3 tablespoons teriyaki sauce

½ tablespoon lime juice

Pinch of sea salt


Thinly sliced red onions, jalapeño peppers, cilantro


Preheat your grill to high and oil the grate.

Combine all the teriyaki mayo ingredients together in a small bowl and mix well.

Toss the pineapple slices with the grape seed oil then grill until grill marks appear, about 2 minutes. Flip the pineapple slices over, sprinkle with cayenne pepper (if you like it spicy), then remove the pineapple from the grill.

Turn the grill down to medium-high and grill the hot dogs until they are cooked through, 7-10 minutes, turning a few times. Lightly toast the buns on the grill for about 1 minute.

Serve the hot dogs with slices of grilled pineapple, teriyaki mayo and some or all of the toppings.

Recipe and Image from The Endless Meal



2 Tbsp butter

2 onions, sliced into strips

6 hot dogs

2 jalapeños, seeded and sliced

6-12 slices of bacon

6 hot dog buns

Cheddar cheese, shredded



Line a baking sheet with aluminum foil and place a wire rack on top. Set aside. Preheat oven to 400 degrees.

Melt butter in a skillet over low heat, then add onions. Cook, stirring often, until onions are soft and browned, about 30 minutes.

To wrap the hot dogs: place a line of sliced jalapeños along one side of a wiener and carefully wrap with bacon. Use toothpicks to secure in place.

Place hot dogs on the wire rack and bake until bacon is cooked, 15-20 minutes. For crispier bacon, broil on high for the last 2-3 minutes.

Remove toothpicks and serve with caramelized onions, shredded cheese and guacamole.


If you use jumbo hot dogs you will need two strips of bacon per hot dog to cover the whole thing. If you're using regular, smaller dogs, you may only need one strip (but come on, more bacon = better).

Recipe and Image from Port and Fin



4 grilled hot dogs

4 toasted hot dog buns

1 heirloom tomato sliced

2 avocados diced

Cojita Cheese, crumbled

1/2 cup mole sauce

1/2 cup cilantro, minced

4 slices bacon, chopped

Limes for drizzle


Grill hot dogs over until cooked through. Toast buns. Top prepared and bunned hot dogs with crumbled bacon, prepared mole sauce, cilantro, crumbled cojita cheese, chopped tomato, diced avocado, and drizzle with squeezed lime.

Recipe and Image Country Cleaver




Cheeseburger Mixture

6 strips of bacon, diced

1 pound ground beef

1 14 ounce can diced tomatoes, drained

2 tablespoons ketchup

1 tablespoon yellow mustard

1 1/2 cups grated sharp cheddar cheese, divided

salt and black pepper

White Cheddar Cheese Sauce

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 1/2 cups whole milk

1 1/2 cup grated white cheddar cheese

pinch of cayenne

salt and black pepper

Bacon Cheeseburger Hot Dogs

8 all-beef hot dogs

8 hot dog rolls

Garnishes: drizzle of ketchup, drizzle of mustard, chopped fresh parsley


Prepare your cheeseburger mixture. In a large, nonstick skillet, add the bacon. Fry over medium-low heat until crispy. Transfer the bacon to a plate that has been lined with a paper towel and pour out most of the bacon grease from the skillet. Place it back on the stove, and increase the heat to medium. Add the beef to the pan and cook until brown and cooked through, about 8 minutes. Decrease the heat to low, and add most of the bacon (reserving about 2 tablespoons for garnish) diced tomatoes, ketchup, yellow mustard, cheddar cheese, and salt and black pepper. Stir until the cheese has melted. Cover and keep warm.

In a small saucepan, melt the butter for the white cheddar cheese sauce over medium heat. Whisk in the flour and cook for about 1 minute or until golden. Continuing to whisk, add the milk. Cook for about 3-4 minutes or until just slightly thickened. Remove from heat and stir in the white cheddar cheese until melted. Season with a pinch of cayenne pepper and salt and black pepper to taste. Cover and keep warm until you are ready to serve.

Grill your hot dogs. 

Assemble your bacon cheeseburger hot dogs, by placing each hot dog on bun. Top with the cheeseburger mixture and spoon the cheese sauce on top. Drizzle with ketchup and yellow mustard. Sprinkle with fresh parsley and the reserved bacon. Enjoy immediately!

Recipe and Image from Cooking and Beer