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. There’s nothing plain or boring about these. They are why I never say “Oh, sigh, hot dogs again for dinner…. “. They’re something to get excited about!
You don’t really need any condiments to top these off. Dijon mustard would be great, if you have to. Or BBQ sauce. But really, they’re great just as they are.
Although you could cook your bacon in a skillet (you are using skillets to cook the onion and mushrooms), I recommend baking it in an oven. I like to line a baking pan with foil and add the bacon. I bake at 350 F for 20-4o minutes, flipping once. The cook time depends on how thick the bacon is and how crispy I want it to get.
Slicing your hot dogs before cooking helps ensure that the toppings don’t slide off. And that’s a good thing!
My German cowboy hots dogs aren’t anything to sneeze at either! You’ll also love my Tennessee Smoky hot dogs.
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.
Nutritional values are approximate.