Bacon Cheeseburger Dogs

Bacon Cheeseburger Dogs

ErinMason80 0

"'Bacon Cheeseburger Dog' is a great meal for a hungry man or if you just can't decide whether you want a burger or a hot dog! Now you can have both! It's a hot dog wrapped in hamburger wrapped in bacon topped with cheese."

Ingredients 1 h 10 m {{adjustedServings}} servings 1282 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1282 kcal
  • 64%
  • Fat:
  • 77 g
  • 118%
  • Carbs:
  • 73.7g
  • 24%
  • Protein:
  • 69.9 g
  • 140%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 2826 mg
  • 113%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Bring a pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 10 minutes. Drain hot dogs and allow to cool for 5 minutes.
  3. Meanwhile, melt 1 teaspoon butter in a skillet; saute mushrooms and onion in butter until softened, 5 to 10 minutes.
  4. Spread a sheet of plastic wrap on a work surface. Divide ground beef into 6 equal portions. Spread one portion of beef over plastic wrap to about 1/4-inch thick rectangle patty; season with hamburger seasoning. Lay one hot dog across the center of the beef and spoon about 1/6 the mushroom mixture over hot dog.
  5. Using the plastic wrap, roll ground beef around hot dog, pulling plastic wrap away from the meat as you wrap. Seal the ends of the beef completely around hot dog. Wrap 2 slices bacon around beef and arrange on the prepared baking sheet. Repeat with remaining beef, hot dogs, and bacon.
  6. Bake in the preheated oven until bacon is crisp and beef is slightly pink in the center, about 15 minutes. Top each burger-dog with 2 slices American cheese and continue baking until cheese is melted, about 5 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
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Reviews 2

  1. 2 Ratings

Baking Nana

These are for MEAT eaters! Mine were huge! Mind you my all beef dogs were big so the hamburger also had to be large. I 'lightened' them up by only using one slice of bacon and one slice of cheese per burger. All kidding aside - IF I were to make these again I would either place them on a rack over a lined sheet pan or do them on the grill, indirect. I used non-stick Reynolds foil on the sheet pan, they did not stick but I did not like them sitting in a pool of grease. (Yes, I used lean beef) The 'boys' got a kick out of these!


The idea is great, but in reality there were some issues- mainly that even in a roasting pan the bacon didn't crisp up. Kind of gross, soggy bacon wrapped around ground beef. I'm thinking that pan frying them might solve that issue? Other than that, neat idea!