Step 1: In a large bowl, gently mix the ground beef with salt, black pepper, and any other desired seasonings. Form the seasoned beef into 12 small, elongated patties, roughly 1/2-inch thick and about 3-4 inches long, resembling thick hot dogs. Set aside.
Step 2: Partially cook the bacon. In a skillet over medium heat, cook the bacon strips just until they are rendered but still flexible, about 3-4 minutes per side. They should not be crispy. Drain on paper towels.
Step 3: Place one slice of cheese on each beef patty. Carefully wrap one strip of partially cooked bacon around each cheese-topped patty, ensuring it's snug. Secure the bacon if necessary with a toothpick, which will be removed later. Insert a corn dog stick or skewer into one end of each bacon-wrapped patty. Place the prepared patties on a plate and freeze for at least 30 minutes. This helps them hold their shape during frying.
Step 4: Prepare the corn dog batter. In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. In a separate bowl, whisk together the egg, buttermilk (or milk with a teaspoon of vinegar), and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are fine. The batter should be thick enough to coat the patties without dripping excessively. Transfer the batter to a tall glass or a deep container for easier dipping.
Step 5: Heat the oil. In a large, heavy-bottomed pot or Dutch oven, pour enough vegetable oil to reach a depth of at least 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
Step 6: Dip and fry. Take the chilled patties from the freezer. Dip each bacon-cheeseburger patty into the cornmeal batter, swirling to ensure it's completely and evenly coated. Allow any excess batter to drip off. Carefully lower the coated patty into the hot oil. Fry 2-3 corn dogs at a time, depending on the size of your pot, to avoid overcrowding and dropping the oil temperature. Fry for 4-6 minutes, turning occasionally, until the batter is golden brown and crispy, and the burger is cooked through. The internal temperature of the beef should reach 160°F (71°C).
Step 7: Remove from oil and drain. Using tongs, carefully remove the deep fried bacon cheeseburger corn dogs from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauces.