Bacon-Wrapped Griddled Hot Dogs

Hot dog! It’s time for a mouthwatering summertime hot dog feast. For Fourth of July or anytime, Bacon-Wrapped Griddled Hot Dogs with black beans and spicy mayo give you even more to celebrate!

I started zhuzhing up hot dogs as a preteen. Mom rotated hot dogs into our family meal plan when money was tight, or perhaps she was simply exhausted from cooking seven days a week for our family of seven.

I happily took on the hot dog dinners. She gave me free rein to use whatever ingredients were on hand. Bacon-wrapped dogs became a family favorite. I often added wedges of cheddar, freshly chopped onions, and tomatoes in season. Bowls of our homemade pickles cut the richness.

Years later, my first encounter with a Sonoran hot dog brought back memories of my bacon-wrapped special. However, at El Guero Canelo in Tucson, Arizona, their bacon-wrapped dog also features toppings of pinto beans, grilled onions, and tomato. The extensive condiment bar allows patrons to customize the dogs as they wish. Favorites include jalapeno salsa, roasted peppers, along with spicy mayo. Their steamed bun has a slight sweetness, while the dog delivers a delicious snap.

This year, for our Fourth of July celebrations, I’m making Bacon-Wrapped Griddled Hot Dogs with black beans and spicy mayo, sure to please even Chicago hot dog diehards. I’ll wrap a variety of hot dogs, including a turkey dog, in bacon strips. For the vegetarians in the crowd, I’ll offer plant-based sausages and forgo the bacon. A griddle, set over the heat source on my grill, will crisp the bacon beautifully. A packet of soaked wood chips will complement the smoky bacon.

In my version, a skillet full of black beans, sauteed onion and poblanos takes the place of the bland pinto beans. Shredded Chihuahua or Oaxacan cheese adds a creamy note to counter a homemade spicy mayonnaise.

Seek out the best hot dogs you can afford. Uncured beef hot dogs, five to a 12-ounce package, get my vote for flavor and all-around feel-goodness. Avoid preservatives and additives whenever possible. Also, select buns that fit the dog’s size nicely. I like a traditional hot dog bun that is not too sweet for this hearty presentation. Toasting the bun on the grill adds a pleasant taste and texture.

To keep the party stress-free, wrap the hot dogs with bacon several hours in advance and keep them in the refrigerator. Cook the bean and poblano mixture up to a day in advance, but warm it before serving. Arrange all the toppings in bowls and put the spicy mayo in a squeeze bottle.

Make any side dishes in advance, too, and set up the grill for cooking.

This recipe doubles easily for a crowd. The bacon-wrapped, cooked hot dogs can be made in advance. Simply set them on a rimmed baking sheet and reheat for about 10 minutes in a 350-degree oven.

Serve your Bacon-Wrapped Griddled Hot Dogs with a creamy side salad, such as macaroni salad or creamy potato salad. Offer a simple crispy green salad, wedges of watermelon and a variety of pickles to cut the richness and refresh the palate. Happy Fourth of July!

Bacon-Wrapped Griddled Hot Dogs tips:

1. Have all toppings and condiments made in advance and set out before cooking the hot dogs
2. No griddle or grill? No worries, bake the bacon-wrapped dogs on a baking sheet in a 375-degree oven
3. Don’t walk away from the grill, but at the same time, don’t keep opening and closing the grill either, lest too much heat escape or flare-ups begin
4. Use caution with any bacon drippings when moving the griddle to prevent grill flare-ups
5. Toast the buns on the cooler portion of the grill near the end of the cooking
6. Assemble the hot dogs on the buns just before serving to prevent soggy buns

Bacon-Wrapped Griddled Hot Dogs with Black Beans and Spicy Mayo

Makes 5

Note: I prefer the larger size of five hot dogs per 12-ounce package over the same size package containing six sausages.

Ingredients

• 1 large sweet onion
• 1/4 cup thinly sliced fresh cilantro leaves
• 2 tablespoons vegetable oil
• 1 large or 2 small poblano peppers, cored, seeded, diced
• 1 can (15 ounces) black beans, drained, rinsed
• 1/4 teaspoon ground cumin
• Salt, freshly ground black pepper to taste
• 1/2 cup mayonnaise
• 1 to 2 tablespoons red or green hot sauce to taste
• About 3/4 cup shredded Chihuahua or pulled Oaxacan cheese
• 5 all-beef hot dogs, about 12 ounces total
• 5 thin slices center-cut bacon, about 6 ounces total
• 5 best-quality hot dog buns, split
• Yellow mustard

Directions

1. Finely chop about 1/4 of the onion. Rinse it well in a colander and pat dry. Stir in cilantro. Refrigerate covered to use as a raw garnish.
2. Dice the remaining onion. Heat oil in a medium-sized nonstick skillet over medium heat. Add diced onion and poblano. Saute until onion is deeply golden, about 13 minutes. Stir in black beans and cumin; heat through. Season to taste with salt and pepper. Use warm or at room temperature.
3. Mix mayonnaise and hot sauce in a small bowl. Scrape into a squeeze bottle if desired. Shred the cheese and set it in a small bowl.
4. Wrap each hot dog in a slice of bacon by twisting it around the hot dog on an angle. If desired, secure bacon ends with a wooden pick. Refrigerate covered up to several hours.
5. Preheat a gas grill to medium hot. Or, prepare a charcoal grill and let coals burn until covered with gray ash. Set a rimmed cast-iron griddle or other heatproof griddle directly over the heat source. Close grill and let griddle heat until a drop of water sizzles on contact.
6. Add bacon-wrapped hot dogs to griddle. Close grill and cook until bacon starts to turn golden, about 3 minutes. Rotate hot dogs. Continue to grill, turning dogs occasionally, until golden on all sides, 10 to 12 minutes total. Remove any wooden picks if used.
7. Meanwhile, if desired, lay buns on grill over heat to toast insides lightly, 1 or 2 minutes. Transfer to a plate.
8. To serve, spoon some of the black bean mixture into each bun. Top with a hot dog. Then shreds of cheese. Drizzle with spicy mayonnaise and yellow mustard. Serve sprinkled with onion and cilantro mixture.

JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel, and dining for more than four decades.

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.

Also from JeanMarie Brownson, this recipe for a satisfying meatless burger. Really!

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