Cook the bacon in a pan until crisp, flipping once. Or preheat the oven to 375 degrees F., and place the bacon on a baking sheet lined with tin foil, and bake for 12 minutes until crisp. Remove the bacon from the pan/baking sheet and let drain on a paper towel. Chop the bacon and place off to the side.

Bring a covered pan filled a fourth of the way up with water or beer to a simmer over medium heat. Add the hotdogs, cover with lid and steam for 7-10 minutes until hot.

While the hot dogs are steaming, make the dressing for the BLT salad topping. In a small bowl, mix together lemon juice, Greek yogurt, Sriracha, salt, and pepper.

When hot dogs are hot and cooked through, remove them and place each on to a bun. Mix the lettuce and tomato with a few spoonfuls of dressing in a small bowl until evenly coated. Top each hot dog with a few pinches of the lettuce and tomato topping. Add a pinch of bacon on top of the salad so it stays crispy. Serve right away!