Now THESE are hot dogs. You’ve got your smoky crispy bacon. There’s sauteed sweet onions and mushrooms. And cheese. Add grilled all-beef dogs (or your hot dog of choice) and you’ve got Cowboy hot dogs you can not only enjoy, but be proud of. This right here is why I love making hot dogs. They’re a blank canvas for great flavors and textures.
You don’t really need any condiments to top off your Cowboy hot dogs. Dijon mustard would be great, if you have to. Or BBQ sauce. But really, they’re great just as they are.
My German cowboy hots dogs aren’t anything to sneeze at either!
Cowboy Hot Dogs
- 2 tablespoons vegetable oil divided
- 2 tablespoon butter divided
- 1 large sweet onion sliced
- 8 ounces mushrooms sliced
- 4 hot dogs
- 4 hot dog buns
- Monterey Jack cheese shredded
- 6 slices bacon cooked, crumbled or chopped
- Heat the oil in two medium skillets over medium-high heat. Add the butter and melt.
- Add the onion to one skillet. Stir and saute until softened and golden in color.
- Meanwhile, add the mushrooms to the other skillet. Stir and saute until the mushrooms are softened.
- Remove onions and mushrooms from heat.
- Cook your hot dogs as desired. Toast the buns if desired.
- Place dogs in buns. Top with onion, mushrooms, cheese and crumbled bacon.