By Protein
Ultimate Hot Dog Tower Recipe
Ingredients
- 3 ea. Big Game Dumpster Dog (Sub-Recipe)
- 3 ea. The San Francisco Stack Dog (Sub-Recipe)
- 3 ea. The Patty Melt Dog (Sub-Recipe)
- 2 ea. Plain Hot Dog
- 32 oz. French Fries, Fried
- 4 oz. Fresh Parmesan, Shredded
- 4 oz. Hillshire Farm® Bakin' Bacon™ Heat-N-Serve Pizza Topping, 1/2 Inch x 1/2 Inch Diced
- 2 oz. Heavy Mayonnaise, Prepared
- 2 oz. Ketchup, Prepared
- 2 oz. Mustard Grain, Prepared
- 2 oz. Thousand Island Dressing, Prepared
- 2 oz. Sweet Pickle Relish, Prepared
- 4 oz. Dill Pickles Slices, Prepared
- 3 oz. Gherkins Pickles, Prepared
Indulge in a decadent three-tiered celebration of flavor and fun. The base tier holds a savory mix of gourmet hot dogs - Big Game Dumpster Dog, San Francisco Stack Dog, Patty Melt Dog, and the classic plain dog — all featuring Ball Park® Beef Hot Dogs . The second tier holds crispy fries with parmesan and Hillshire Farm® Bakin' Bacon™ Pieces creating a rich, crave-worthy layer. At the top, a crown of sauces and pickles.
Directions
- Using a three tier tower, starting with the bottom tier, place the Big Game Dumpster Dogs, the San Francisco Stack Dogs, the Patty Melt Dogs and the plain hot dogs around the entire tier.
- On the second tier, place the French fries around the entire tier and top with shredded parmesan cheese and Hillshire Farm® Bakin' Bacon™ pieces .
- On the third tier, place ramekins of mayo, ketchup, mustard, Thousand Island dressing and pickle relish.
- Place the dill pickle slices and gherkins in between sauce ramekins.
- Serve as needed.
Big Game Dumpster Dog
Ingredients
- 1 ea. Hot Dog Bun, Split Top
- 1 ea. Ball Park® Beef Hot Dogs, 4:1
- 1 oz. Beef Chili (Sub-Recipe)
- 1 oz. Cheese Sauce, Easy Melt (Commercially Available)
- 1 tbsp. Roasted Jalapeños, Diced (Commercially Available)
- 1 tbsp. Fresh Yellow Onions, Minced
- 1 tbsp. Creamy Cabbage Slaw (Commercially Available)
- 1 tbsp. Dill Pickle Relish, Prepared (Commercially Available)
- 2 tbsp. Hillshire Farm® Bakin' Bacon™ Heat-N-Serve Pizza Topping, 1/2 Inch x 1/2 Inch Diced
Directions
- Cook Ball Park® Beef Hot Dog to preferred method.
- Place split top hot dog bun onto a clean work surface.
- Place hot dog into split top bun.
- Top hot dog with prepared beef chili.
- Top chili with cheese sauce.
- Top the cheese sauce with roasted jalapeños and yellow onion.
- To one side of the bun, place the prepared slaw.
- On the other side of the bun, spread the pickle relish.
- Top the entire hot dog with bacon pieces.
- Serve as needed.
Beef Chili
Ingredients
- 1 tbsp. Canola Oil
- 2 lbs. Ground Beef
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Black Ground Pepper
- 8 oz. Yellow Onion, Diced Fine
- 1 tbsp. Fresh Garlic Clove, Minced
- 2 oz. Tomato Paste, Prepared
- 1 tsp. Ground Cumin
- 1 tbsp. Chili Powder, Ground
- 2 tbsp. Worcestershire Sauce, Prepared
- 2 oz. All-Purpose Flour
- 8 oz. Beef Broth, Prepared
Directions
- Add the canola oil to a heavy bottomed pot over medium heat, then add the ground beef, salt and pepper.
- Brown the ground beef, breaking up into small crumbles as it cooks.
- Drain the beef, leaving a small amount of grease in the pot and transfer the beef to a bowl to reserve.
- Turn the heat down to low, then add the onions. Cook the onions for 7-8 minutes, stirring frequently.
- Next add the garlic, tomato paste, cumin, chili powder, and worcestershire sauce into the onions and stir. Add the flour and cook for 1 minute.
- Add the beef back to the pot then pour in the broth and stir. Bring to a boil, then turn the heat down to a simmer for approximately 1 hour.
- Remove chili from pot and use as needed.
The San Francisco Stack Dog Recipe
Ingredients
- 1 ea. Hot Dog Bun, Split Top
- 1 ea. Ball Park® Beef Hot Dog , Bacon Wrapped (Sub-Recipe)
- 1 oz. Yellow Onions, Sliced, Griddled
- 1 oz. Fresh Iceburg Lettuce, Shredded
- 1 tbsp. Fresh Roma Tomato, Diced, Small
- 5 ea. Fresh Serrano Peppers, Thin Sliced
- 2 ea. Fresh Avocado Wedge, Sliced
- 1 oz. Heavy Mayonnaise, Prepared
Directions
- Cook bacon-wrapped Ball Park® Beef Hot Dog to preferred method.
- Place split top hot dog bun onto a clean work surface.
- Place prepared bacon-wrapped hot dog into split top bun.
- Top bacon-wrapped hot dog with prepared griddled onions.
- Top the griddled onions with shredded lettuce, tomato, serrano peppers and avocado slices.
- Drizzle the entire hot dog with mayonnaise.
- Serve as needed.
Bacon-Wrapped Hot Dog
Ingredients
- 1 ea. Ball Park® Beef Hot Dogs, 4:1
- 1 ea. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, 10-14 Slices, Gas Flushed, Bulk
- 1 ea. Ball Park® Beef Hot Dogs, 4:1
- 1 ea. Wright® Brand Naturally Hickory Smoked Thick Sliced Bacon, 10-14 Slices, Gas Flushed, Bulk
Directions
- Thaw frozen hot dog in the refrigerator for 72 hours or until the internal temperature reaches 35-40°F.
- 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.
- If necessary, use toothpicks to secure the bacon at each end of the hot dog.
- 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.
- Thaw frozen hot dog in the refrigerator for 72 hours or until the internal temperature reaches 35-40°F.
- 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.
- If necessary, use toothpicks to secure the bacon at each end of the hot dog.
- 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.
The Patty Melt Dog Recipe
Ingredients
- 1 ea. Hot Dog Pretzel Bun, Split Top, Salted
- 1 ea. Ball Park® Beef Hot Dog , Bacon-Wrapped (Sub-Recipe)
- 2 oz. Shoestring French Fries
- 1 oz. Cheese Sauce, Prepared (Commercially Available)
- 1 oz. Caramelized Onions, Prepared (Commercially Available)
- 1 oz. Thousand Island Dressing, Prepared (Commercially Available)
Directions
- Cook bacon-wrapped Ball Park® Beef Hot Dog to preferred method.
- Place split top pretzel bun onto a clean work surface.
- Place prepared bacon-wrapped hot dog into split top bun.
- Top hot dog with prepared shoestring French fries.
- Top the fries with cheese sauce and caramelized onions.
- Drizzle the entire bacon-wrapped hot dog with prepared Thousand Island dressing.
- Serve as needed.
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