Deep-Fried Turkey Bacon Cheeseburger Corn Dogs Recipe

Introduction

These Deep-Fried Turkey Bacon Cheeseburger Corn Dogs are the ultimate family-friendly treat, combining classic burger flavors with fun fair food. Ground turkey, crispy bacon, and melted cheese are coated in a sweet cornbread batter and fried to golden perfection. For more easy crowd-pleasers, try the Mini Tater Tot Cheeseburgers Recipe or the Ultimate Cheesy Ground Beef Melt Recipe.

Ingredients

These savory corn dogs combine the smoky richness of turkey bacon, juicy ground beef, and melted cheddar cheese, all wrapped in a crispy golden cornmeal batter that delivers the perfect crunch with every bite.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/2 pound ground beef
• 4 slices turkey bacon (or regular bacon)
• 4 slices cheddar cheese
• 4 hot dog buns or skewers
• Vegetable oil, for frying

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Deep-Fried Turkey Bacon Cheeseburger Corn Dogs recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Turkey Bacon Cheeseburger Filling

Cook 8 ounces of ground turkey in a skillet over medium heat until fully browned and crumbled. Drain any excess liquid, then stir in 4 slices of crumbled cooked bacon and 1/2 cup of shredded cheddar cheese until the cheese melts and the mixture is well combined. Season with a pinch of salt and black pepper to taste. Let the filling cool completely before handling—this prevents the cornbread batter from becoming greasy.

Step 2 — Shape the Filling into Logs

Divide the cooled turkey bacon cheeseburger mixture into 8 equal portions. Roll each portion into a compact log shape, about 4 inches long and 3/4 inch thick. Insert a wooden skewer into each log, leaving enough handle to hold. Chill the shaped logs in the refrigerator for at least 20 minutes—this helps them hold their shape during battering and frying.

Step 3 — Make the Cornbread Batter

In a large mixing bowl, whisk together 1 cup of yellow cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 1 tablespoon of sugar. In a separate bowl, combine 1 cup of buttermilk, 1 large egg, and 2 tablespoons of melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix; a few lumps are okay for a tender corn dog coating.

Step 4 — Heat the Oil for Frying

Pour 4–6 cups of vegetable or peanut oil into a heavy-bottomed pot or deep fryer, filling it no more than halfway. Heat the oil over medium-high heat until it reaches 375°F (190°C). Use a deep-fry or candy thermometer to monitor the temperature accurately. Maintaining this oil temperature is crucial for achieving a crispy, golden-brown exterior without absorbing excess oil.

Step 5 — Coat the Filling with Batter

Remove the chilled turkey bacon cheeseburger logs from the refrigerator. Working with one log at a time, dip it into the cornbread batter, rotating to coat evenly. Let any excess batter drip back into the bowl. For a thicker coating, you can spoon additional batter over the log. Handle the battered logs gently to keep the filling intact.

Step 6 — Fry the Corn Dogs to Perfection

Carefully lower each battered log into the hot oil, frying no more than 2–3 at a time to avoid overcrowding. Fry for 3–4 minutes, turning occasionally, until the coating is deep golden brown and crisp. The internal temperature of the turkey filling should reach 165°F (74°C) when checked with an instant-read thermometer. Adjust the heat as needed to keep the oil between 365–375°F.

Step 7 — Drain and Serve Immediately

Use tongs or a slotted spoon to transfer the cooked Deep-Fried Turkey Bacon Cheeseburger Corn Dogs to a wire rack or paper towel-lined plate to drain excess oil. Let them rest for 1–2 minutes before serving—this allows the filling to set slightly. Serve warm with your favorite condiments like ketchup, mustard, or a creamy dipping sauce for the ultimate treat.

Nutritional Information

Calories	485
Protein	28g
Carbohydrates	32g
Fat	26g
Fiber	2g
Sodium	1120mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Lean Ground Turkey — Use 93% lean ground turkey instead of standard ground beef for reduced saturated fat while maintaining protein content.
• Turkey Bacon — Opt for lower-sodium turkey bacon to cut down on sodium and fat compared to traditional pork bacon.
• Whole Wheat Batter — Substitute the cornmeal batter with whole wheat flour for added fiber and a nuttier flavor profile.
• Low-Fat Cheese — Choose part-skim mozzarella or reduced-fat cheddar to maintain creaminess with less saturated fat.
• Dairy-Free Cheese — Use plant-based cheese alternatives for a lactose-free version that still delivers melty texture.
• Air Frying — Cook your Deep-Fried Turkey Bacon Cheeseburger Corn Dogs in an air fryer with minimal oil for a crispy exterior with significantly less fat.
• Lettuce Wrap Style — Skip the batter entirely and serve the turkey bacon cheeseburger mixture in large lettuce cups for a low-carb option.
• Reduced-Sodium Seasonings — Flavor with herbs, garlic powder, and onion powder instead of salt-heavy seasoning blends to control sodium intake.

Serving Suggestions

• Pair with crispy french fries or sweet potato fries for a classic comfort food experience.
• Serve with a side of spicy sriracha mayo, tangy barbecue sauce, or creamy ranch for dipping.
• Offer alongside a fresh coleslaw or crisp garden salad to balance the richness.
• Perfect for game day gatherings, backyard barbecues, or fun family dinners.
• Arrange on a rustic wooden board with assorted pickles and onion rings for visual appeal.
• Skewer mini versions for easy handling at parties or as appetizers.
• Accompany with a cold craft beer or creamy milkshake for the ultimate indulgence.

These Deep-Fried Turkey Bacon Cheeseburger Corn Dogs are a crowd-pleasing twist on classic favorites, ideal for casual get-togethers where bold flavors and fun presentation take center stage.

Common Mistakes to Avoid

• Mistake: Using cold batter straight from the fridge, which results in uneven cooking and poor adhesion. Fix: Let the corn dog batter rest at room temperature for 20 minutes to ensure a crisp, even coating.
• Mistake: Overstuffing the turkey patty with cheese and bacon, causing the filling to burst during frying. Fix: Use a moderate amount of finely shredded cheese and crumbled bacon, and seal the patty edges tightly.
• Mistake: Frying at the wrong oil temperature, leading to a greasy exterior or undercooked interior. Fix: Maintain a consistent oil temperature of 375°F (190°C) using a deep-fry thermometer for perfect results.
• Mistake: Skipping the skewer insertion step, which can cause the corn dog to fall apart in the oil. Fix: Insert wooden skewers at least two-thirds into the patty before coating to provide structural stability.
• Mistake: Not drying the turkey bacon cheeseburger patties before coating, resulting in a soggy batter. Fix: Pat the formed patties completely dry with paper towels to help the batter stick and fry up crisp.
• Mistake: Crowding the fryer with too many corn dogs at once, which causes the oil temperature to plummet. Fix: Fry in small batches, giving each Deep-Fried Turkey Bacon Cheeseburger Corn Dog enough space to cook evenly.
• Mistake: Using lean ground turkey exclusively, which can produce a dry and crumbly texture. Fix: Opt for ground turkey with a higher fat content or mix in a small amount of olive oil to keep the patty moist.
• Mistake: Applying a thin batter coating that fails to encapsulate the burger properly. Fix: Dip the skewered patty thoroughly and allow excess batter to drip off for a thick, protective layer.
• Mistake: Failing to let the cooked corn dogs drain, leading to an overly greasy finish. Fix: Drain each Deep-Fried Turkey Bacon Cheeseburger Corn Dog on a wire rack over a baking sheet for a minute before serving.
• Mistake: Underseasoning the turkey patty, resulting in a bland flavor profile. Fix: Generously season the ground turkey with salt, pepper, and your favorite burger spices before forming the patties.

Storing Tips

• Fridge: Store leftover Deep-Fried Turkey Bacon Cheeseburger Corn Dogs in an airtight container for up to 3 days.
• Freezer: Wrap individually in foil, place in a freezer bag, and freeze for up to 2 months.
• Reheat: Bake frozen corn dogs at 375°F for 15-20 minutes or until internal temperature reaches 165°F.

Always use a food thermometer to ensure your Deep-Fried Turkey Bacon Cheeseburger Corn Dogs reach a safe internal temperature of 165°F before serving.

Conclusion

These Deep-Fried Turkey Bacon Cheeseburger Corn Dogs are the ultimate handheld comfort food. Give this creative recipe a try and let us know what you think in the comments! For another delicious twist, check out our Crispy Bacon Chicken Ranch Wraps Recipe. Don’t forget to subscribe for more unique recipes!

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Deep-Fried Turkey Bacon Cheeseburger Corn Dogs

Print Recipe

A creative twist on classic corn dogs combining turkey bacon, cheeseburger flavors, and a crispy deep-fried cornmeal batter for a savory, indulgent snack or meal.

• Author: Sophie Lane
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Method: Snack/Appetizer
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/2 pound ground beef
• 4 slices turkey bacon
• 4 slices cheddar cheese
• 4 hot dog buns or skewers
• Vegetable oil, for frying

Instructions

1. Preheat vegetable oil in a deep fryer or large pot to 350°F (175°C).
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine milk and egg, then stir into dry ingredients until smooth.
4. Cook ground beef in a skillet over medium heat until browned; drain excess fat.
5. Wrap each cooked beef portion with a slice of turkey bacon and a slice of cheddar cheese, then skewer or place on a stick.
6. Dip each bacon-wrapped cheeseburger skewer into the batter, coating completely.
7. Carefully place coated skewers into hot oil and fry until golden brown, about 3-5 minutes, turning as needed.
8. Remove from oil and drain on paper towels before serving.

Notes

Use a candy thermometer to maintain oil temperature for even frying. For best results, drain excess oil on paper towels to keep corn dogs crispy. You can substitute turkey bacon with regular bacon if preferred.

Nutrition

• Calories: 550
• Sugar: 5g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 90mg

FAQs

Can I use regular beef instead of turkey for this recipe?

Yes, you can substitute ground beef for the turkey. However, using ground turkey keeps these Deep-Fried Turkey Bacon Cheeseburger Corn Dogs slightly lighter while still delivering great flavor.

What is the best oil temperature for frying these corn dogs?

Maintain your oil at 375°F for the best results. This temperature ensures your Deep-Fried Turkey Bacon Cheeseburger Corn Dogs cook through evenly and develop a crispy, golden-brown cornmeal coating without absorbing excess oil.

How do I prevent the cheese from leaking out during frying?

Make sure your cheese is fully enclosed by the turkey and bacon mixture before coating with the cornmeal batter. Chill the assembled Deep-Fried Turkey Bacon Cheeseburger Corn Dogs for 15-20 minutes before frying to help the exterior set quickly in the hot oil.