You’re going to want to sit down for this one.

Melted cheese. Bacon. Beef. It’s got all of the main food groups. And because you can make these Bacon Wrapped Cheeseburger Dogs ahead of time, they’re kind of a must for the 4th of July.

The burger patties are pretty simple– and the cheese is perfect for ooey gooey melty goodness. You’ll start with a pound of ground beef, and add to that one large egg, half of an onion, minced really finely, a quarter cup of Italian seasoned breadcrumbs, a tablespoon of Worcestershire sauce, up to a teaspoon of your favorite burger seasoning (I used McCormick Grill Mates Montreal Steak for this one), and half a cup of cheddar cheese (this is a 4 state blend of cheddar).

Carefully mix the meat with your hands– but don’t overmix it! You want it all to be well-blended and shape-able, but not too smushed together. Yes, that’s the technical term.

From there, you’ll shape your burger patty into a hot dog shape, making these perfect for hot dog buns. You’ll get 8 cheeseburger dogs out of each pound-of-beef mixture, so double and triple your recipe accordingly for the number of guests you have! Once shaped, wrap your cheeseburger dog in saran wrap tightly, to help the dog hold it’s shape.

Once you have a plate of cheeseburger dogs prepared, pop them in the freezer and freeze them for just about 2-3 hours… you don’t want them frozen solid, but you want them to have a chance to firm up. If you plan to do the patties more in advance than 2-3 hours, refrigerate them for no more than a day, and then pop them in the freezer to get that almost-solid place.

Once you’ve gotten your patties not-quite-frozen, you’ll want to go ahead and bacon wrap them! Carefully wrap them, securing the end with a toothpick (don’t forget to remove the toothpicks before serving and remind your guests that a toothpick was used so they don’t injure themselves!) You can, of course, leave some not-wrapped (but they’ll be a little bit more delicate when turning, so be sure to turn gently).

Place the bacon wrapped cheeseburger dogs on a nice warm grill.

Look at that juicy, drippy, delicious meat… during this time, your cheddar will melt, your bacon with infuse it’s flavor into your dogs, and you’ll have burger dogs perfectly ready. Turn them once while cooking, of course.

Once the meat is done, remove it from the grill and let it rest. You’ll want the meat to reach an internal temp of 160, to ensure doneness and meat safety (but of course, cook it to your liking, just know that I told you what’s safe!)

You’re going to serve these burgers topped, not how you like hot dogs, but how you like burgers! That’s right, these are burgers… in hot dog form– bacon or no bacon! (The one pictured above has no bacon).

To keep a crowd happy, you’ll want plenty of different topping options on hand– some of our favorites included shredded lettuce, diced tomatoes, a variety of cheese slices, diced onions, chopped up sweet peppers, pickles, sauteed mushrooms and of course, our favorite condiments– ketchup, mustard, spicy ketchup, relish, mayonnaise, and fry sauce!

The lovely thing about these dogs is that they taste JUST like your favorite cheeseburger, but they’re easy to make ahead and enjoy– plus, they’re perfect for feeding a crowd. Think about it– on the fourth, you may be making hot dogs and burgers, but now, you only have to buy ONE type of bun.

Looking for some great condiments to top your bacon wrapped cheeseburger dogs with? You’ll love this Fry Sauce that isn’t just for fries, and you’ll also want to give this homemade spicy ketchup a try! Don’t forget to make some sides– Oriental Ramen Slaw, Mississippi Mud Potatoes, or Texas-Style Potatoes are always a hit.

What are your plans for the Fourth of July? Let me know in the comments below!