The Seattle Hot Dog

Ingredients

4 beef franks butterflied (1/4 pound each)
1 whole white onion thinly sliced
2 whole jalapeños thinly sliced
2/3 pound bacon crisped and diced
4 hotdog buns
Cream cheese about 1 tablespoon per bun
Salt to taste
Garlic pepper to taste
Instructions

Heat a griddle over medium heat. Cook bacon until crispy, then crumble. In the bacon fat, cook sliced onions and jalapeños with a pinch of salt and garlic pepper for 8-10 minutes, until onions are translucent. Set aside.
Place butterflied beef franks on the griddle, cut side down. Cook for 90-120 seconds until crispy. Flip and cook another 2-3 minutes. Remove from griddle.
Toast hotdog buns on the griddle for 1-2 minutes until golden brown.
Spread cream cheese on both sides of each toasted bun. Add a hotdog, sprinkle with crumbled bacon, and top with the caramelized onion and jalapeño mixture.
Serve hot and enjoy!