In a large skillet, fry bacon over medium-low heat until crispy. Transfer to a paper towel-lined plate to drain. Return skillet to stove with a bit of bacon grease remaining.
Increase heat to medium. Add beef to pan and cook until browned and cooked through, about 8 minutes. Drain grease and return to pan.
Decrease heat to low. Add most of the cooked bacon (reserving 2 tablespoons for serving) and the diced tomatoes, ketchup, yellow mustard, cheddar cheese, salt and black pepper. Stir until cheese is melted. Cover and keep warm.
Preheat grill to 425 degrees F. Split hot dogs lengthwise, most of the way through, keeping the halves connected. Grill for about 2 minutes on each side or until charred and warmed through.
Assemble hot dogs by placing each hot dog on a Martin’s Long Potato Roll topped with cheeseburger mixture, diced red onion, and additional shredded cheddar cheese. Drizzle with ketchup and mustard. Sprinkle with fresh parsley and the reserved bacon. Enjoy!
Recipe adapted from: www.cookingandbeer.com