The San Francisco Stack Dog Recipe

A sizzling Ball Park® Beef Hot Dog wrapped in crispy Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon is nestled inside a soft split-top bun and layered with griddled onions, shredded lettuce, Roma tomatoes, spicy serrano peppers and creamy avocado slices. A final drizzle of rich mayonnaise ties it all together, delivering bold, fresh flavor in every bite.

Step 1: Cook bacon-wrapped Ball Park® Beef Hot Dog to preferred method.

Step 2: Place split top hot dog bun onto a clean work surface.

Step 3: Place prepared bacon-wrapped hot dog into split top bun.

Step 4: Top bacon wrapped hot dog with prepared griddled onions.

Step 5: Top the griddled onions with shredded lettuce, tomato, serrano peppers and avocado slices.

Step 6: Drizzle the entire hot dog with mayonnaise.

Step 7: Serve as needed.

Sub-Recipe Directions

Bacon-Wrapped Hot Dog

Step 1: Thaw frozen hot dog in the refrigerator for 72 hours or until the internal temperature reaches 35-40°F. 

Step 2: Bacon Wrap: Take one strip of bacon and start wrapping it around the hot dog from one end to the other. Ensure the bacon overlaps slightly to cover the entire hot dog.

Step 3: If necessary, use toothpicks to secure the bacon at each end of the hot dog.

Step 4: Grill: Preheat your grill to medium-high heat. Place the bacon-wrapped hot dog on the grill. Cook for about 10-15 minutes, turning occasionally to ensure even cooking. Cook until the bacon is crispy and the hot dog is heated through.

Bake: Preheat oven to 400°F (200°C). Place the bacon-wrapped hot dog on a baking sheet lined with parchment paper or aluminum foil. Bake for about 15-20 minutes, turning halfway through, until the bacon is crispy and the hot dog is heated through.

Pan Frying: Heat a skillet or frying pan over medium heat. Place the bacon-wrapped hot dog in the pan. Cook for about 10-15 minutes, turning occasionally, until the bacon is crispy and the hot dog is heated through.