Triple Bypasses

Triple Bypasses


"Awesome for a barbeque. Can't decide whether to have hotdogs or hamburgers? Well, try the ultimate grilled concoction. Great for Super Bowl parties."

Ingredients 35 m {{adjustedServings}} servings 998 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 998 kcal
  • 50%
  • Fat:
  • 44.8 g
  • 69%
  • Carbs:
  • 101.1g
  • 33%
  • Protein:
  • 44.2 g
  • 88%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 2792 mg
  • 112%

Based on a 2,000 calorie diet

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  1. Preheat an outdoor grill for medium heat. Pour barbeque sauce into a square baking dish, and set aside.
  2. In a medium bowl, stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes using your hands. Pack enough meat around each hot dog to completely cover it, but not too thick. Wrap 2 slices of bacon around each beef covered hot dog, and secure with toothpicks.
  3. Lightly oil the grilling surface, and place the bacon-wrapped hamburger covered hot dogs on the grill. Cook for about 10 minutes, turning occasionally - but carefully, until the beef is cooked through and bacon is nicely browned. Remove from the grill, and roll in the dish of barbeque sauce to coat. Remove toothpicks, and serve on hoagie rolls.
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Reviews 38

  1. 48 Ratings


GREAT! I've cooked these for friends and family. When people see what I'm preparing, they generally give me an odd look, but love them when they are served. But, hey...whay stop at a triple bypass? I sprinkle lightly crushed pork rinds on top for the full coronary!


I really enjoyed this recipes. It is certainly an artery clogger. I didn't grill these because it is too cold to grill them outside this time of year. So I cooked them up in a skillet on the stove. They turned out great! Also make sure to use regular cut bacon not the thick cut because the burger meat will cook up faster then the thick cut bacon. I made that mistake the first time I made them.


These were so good but hard to get your mouth around. The second time we made them we split the hot dogs in half length-wise and used half for each one. We pre cooked the bacon and laid a strip on each hot dog half and covered that with the meat. We also used regular hot dog buns. It was much easier to take a bite of the second ones.