Method
- 01
Cook the bacon in a cast iron skillet over medium-high heat until crispy, about 5-7 minutes. Remove to a paper towel and chop into bite-sized pieces.
- 02
Drain off most of the bacon fat from the skillet, leaving about 1 tablespoon. Add the butter and sliced onions, cooking over medium heat, stirring occasionally until the onions are soft and caramelized with golden edges, about 8-10 minutes. Season with a pinch of kosher salt and black pepper.
- 03
While the onions cook, add the hotdogs to the skillet with a bit of remaining bacon fat or neutral oil, cooking over medium heat until heated through and lightly browned on the surface, about 3-4 minutes, turning occasionally.
- 04
Toast the hotdog buns lightly in the skillet or on a separate griddle until warm and slightly golden, about 1-2 minutes per side.
- 05
Assemble the hotdogs: Place each hotdog in a bun. Layer in this order: yellow mustard, ketchup, relish, crispy bacon pieces, caramelized onions, shredded cheddar cheese, dill pickle slices, and top with chopped green onions.
- 06
Serve immediately while the hotdogs and toppings are still warm.
