Seattle Dog

Directions

1. Preheat your Blackstone to high heat, leaving one section on low for the onions.

2. Add the vegetable oil and cook the bacon until crispy. Transfer the bacon to the cooler side of the griddle to keep warm, leaving the rendered bacon fat behind.

3. Add the butter to the griddle, then stir in the sliced red onion. Cook over medium-low heat, stirring frequently, until the onions are soft, golden, and caramelized. Add a little more butter if needed and avoid rushing the process.

4. Lightly score the hot dogs if desired, then place them on the hot side of the griddle. Cook, turning occasionally, until heated through and lightly charred on all sides.

5. Place the buns cut-side down on a cooler section of the griddle and toast lightly until warm.

6. Spread a generous layer of cream cheese inside each warm bun.

7. Place a hot dog into each bun, then top with two slices of crispy bacon and a generous spoonful of the caramelized onions.

8. Add sliced jalapeños, if desired, for a little extra heat.

9. Serve immediately while everything is hot and the cream cheese is soft and creamy.