This is the smell of 2 a.m. – at least if you’re on the streets of LA. Street dogs are the best dogs. Bacon wrapped hot dogs (so not kosher or organic, totally terrible for you…but who cares it’s 2 a.m.), griddled with onions, jalapeños, and the buns too. Everything sort of cooking together in this greasy, awesome mess. It’s just so delicious. Plus, bacon and jalapeños improve almost everything.
2 tablespoons oil
1 large yellow onion, sliced
1 to 2 jalapeños, sliced
4 hot dogs
4 slices of bacon (thinner cuts work best)
4 hot dog buns
1 tablespoon butter, softened for easy spreading
To make the onion and jalapeño topping, heat a griddle or sauté pan over medium heat, add the oil, then add the sliced onion and jalapeño. Cook, stirring a bit so it doesn’t burn, for about 20 minutes, or until the onion is golden brown. Wrap each hot dog with bacon and cook on a griddle over medium heat. Cook until the bacon is crisp on each side, about 6 to 7 minutes total. Toast the buns on the griddle and lightly butter. Add jalapeño and onions, and enjoy!