Sonoran Hot Dog


Preparation info

  • Difficulty


  • Serves

    4 to 8

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This deep-fried bacon-wrapped hotdog represents a fusion of flavors and cultures from the United States and Mexico. Grilled perfectly, atop a buttered bun and slathered with mayonnaise and a spicy relish, this hot dog may convince you to never use mustard or ketchup again!


  • 8 thin slices bacon (I use pecan-smoked at BarBacon)
  • 8 best-quality all-beef hot dogs
  • 4 cups (960 ml) canola oil
  • ½ cup (115 g) soft unsalted butter
  • 8 potato roll hot dog buns, split
  • ½ cup (120 ml) mayonnaise
  • 2 teaspoons rice vinegar
  • Spicy Relish
  • Chopped fresh cilantro leaves


Wrap a piece of the bacon around each hotdog and hold it in place with toothpicks. Refrigerate while the oil comes to temperature.

Heat the oil in a medium Dutch oven or deep-fryer until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.

Fry the hot dogs, in batches, making sure to keep them totally submerged in the oil (using tongs or a spider), until the bacon is golden brown and crispy, about 3 minutes. Remove the hot dogs and let drain on the prepared baking sheet.

Heat a nonstick pan or griddle over medium heat. Butter the cut sides of the buns, place in the pan, butter-side down, and toast until light golden brown, about 30 seconds.

Combine the mayonnaise and vinegar. Spread the bottom of each bun with some of the mixture, then top with a hot dog. Add a dollop of the relish and the cilantro leaves. Serve immediately.