Deep-Fried Bacon Cheeseburger Corn Dogs

There is something over-the-top and unforgettable about these Deep Fried Bacon Cheeseburger Corn Dogs. Imagine juicy bacon cheeseburger meat molded around a hot dog, dunked in a thick, crackly cornmeal batter, and then fried to golden crisp perfection. If you enjoy fair food or are looking for a fun party snack everyone will talk about for years, this recipe is your ticket.

I first served this at a backyard cookout and it was the first thing to disappear from the table. Now my family insists I make an extra batch every time.

Ingredients

• Ground beef: A good quality beef gives you the juiciest and most flavorful center Look for beef with a bit of fat for best results
• Shredded cheddar cheese: This melts beautifully bringing rich creamy bites to every piece Go for sharp cheddar for a bolder flavor
• Cooked chopped bacon: The smoky crunch sets this apart Thicker cut bacon holds its structure better after frying
• All purpose flour and cornmeal: The base for your crispy batter Fresh cornmeal gives the batter real texture and corn flavor
• Baking powder: This helps your crust puff up light
• Buttermilk: Makes your batter tender with a subtle tang Whole buttermilk creates a thicker texture than low fat
• Egg: Adds structure and helps your batter stick
• Hot dogs or sausage links: A classic dog or smoky sausage both work well Be sure to choose meaty links with snap
• Vegetable oil: Neutral flavor and high smoke point perfect for frying
• Garlic powder and onion powder: Seasoning the meat mixture for that classic burger taste
• Salt and pepper: Balances out the flavors Adjust to your liking

Step-by-Step Instructions

Make the Cheeseburger Filling:

Combine ground beef shredded cheddar and chopped bacon in a mixing bowl Work the mixture gently with your hands until just combined Stir in garlic powder onion powder salt and pepper Make sure the bacon and cheese are evenly scattered through the beef

Prepare the Oil:

Fill a deep fryer or large heavy pot with vegetable oil enough so your corn dogs will float Heat to 350 F Use a thermometer for accuracy because the right temp makes that golden crust

Mix the Corn Dog Batter:

In a new bowl whisk the all purpose flour cornmeal baking powder buttermilk and egg together for about 1 to 2 minutes until completely smooth The batter should be dipable but thick enough to coat your hot dogs

Form and Skewer the Hot Dogs:

Push a wooden stick through the center of each hot dog or sausage Take handfuls of the cheeseburger mixture and wrap it evenly around each sausage pressing gently so it holds its shape Start at the top and work down so the meat covers the sausage

Dip and Fry:

Dip each meat covered hot dog into the cornmeal batter making sure it is fully coated Hold your stick and gently lower each coated corn dog into the hot oil in batches Fry for about four to five minutes turning once until the outsides are deep golden and crisp

Drain and Serve:

Remove the fried corn dogs using tongs Let them cool on a paper towel lined plate to drain off extra oil Serve hot with your favorite sauces like ketchup mustard or ranch

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The bacon is hands down my favorite part It crisps up inside and the flavor sneaks into every bite My kids love helping assemble the skewers and every time I serve these the table goes silent except for happy munching

Storage Tips

Leftovers keep in the refrigerator for up to three days Wrap them tightly or store in an airtight container To reheat bake in a hot oven for about eight minutes until sizzling again Avoid microwaving or they lose their crunch

Ingredient Substitutions

You can swap in turkey or chicken sausage for a lighter option Monterey jack or pepper jack cheese works beautifully for a twist If you need gluten free just use a gluten free flour blend in place of all purpose

Serving Suggestions

Pile these corn dogs high on a big serving platter with tiny bowls of dipping sauces around My go to trio is spicy mustard classic ketchup and homemade ranch They pair especially well with crispy fries or a bright cabbage slaw

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Cultural Connection

This recipe feels like a fusion of American backyard barbecue and state fair treats Corn dogs became popular at fairs in the early 20th century and adding the bacon cheeseburger twist makes this an absolutely American home cook creation

Recipe FAQs

→ How do I keep the coating from falling off during frying?

Ensure each hot dog is fully coated with the beef and bacon mixture, then dip thoroughly in the cornmeal batter. Fry immediately after coating to help the batter set and adhere properly.

→ What type of hot dogs or sausage links work best?

Use your favorite high-quality hot dogs or sausage links for best results. Traditional beef hot dogs hold up well during frying and offer a classic taste.

→ What oil temperature is recommended for frying?

Maintain the oil at 350°F (175°C) to achieve an evenly cooked, golden-brown exterior without burning the coating or leaving the inside undercooked.

→ Can I customize the cheese or seasonings?

Absolutely! Swap cheddar for pepper jack, mozzarella, or your preferred cheese. Adjust the garlic and onion powder to suit personal preference or add a spicy twist with cayenne pepper.

→ How should these be served for best taste?

For optimal texture and flavor, serve immediately after frying. Pair with dipping sauces like ketchup, mustard, ranch, or barbecue. Enjoy alongside fries or a fresh salad for a complete meal.

→ Can leftovers be reheated?

Reheat in an oven or air fryer at 350°F until warmed through and crisp. This helps preserve the crunchy texture and prevents sogginess.