Classic Smoky Style Chicago Frankfurters
Serves 2 | Crafted with Classic Smoked Plant-Based Frankfurters
- Make it Smoky
- Make it Spicy
ABOUT THE FLAVOUR ORIGIN
Whether its steamed, pan-fried or char-grilled, these plant-based franks are perfect with the classics. Dress up with ballpark mustard, sweet relish and onion, just like from your favorite cart. Add spicy pepperoncini, smoky grilled tomatoes and the perfect crunch of dill pickle to make it your own. And on this one, no ketchup, please!
4 Campari tomatoes
2 tsp. olive oil
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. celery salt
2 Field Roast Classic Smoked Plant-Based Frankfurters
2 poppy-seed buns
2 tbsp. sweet green relish
1 tbsp. classic yellow ballpark mustard
1 tbsp. sweet onion, finely diced
2 pickled pepperoncini, sliced
2 dill pickle spears
2 portions Kettle chips (optional)
Heat a charcoal or gas BBQ grill to medium-high.
For the char-grilled tomatoes, cut each tomato in half and place cut side up on a small baking sheet. In a small bowl, stir together the olive oil, smoked paprika, garlic powder and celery salt. Brush the cut sides of the tomato with the seasoned oil.
Lightly oil the grill and place the tomatoes cut side down on the hot grill. Let sizzle and roast for about 3 to 4 or minutes until lightly charred. While the tomatoes are roasting, brush their tops with the remaining seasoned oil. Turn the tomatoes over and grill for another 2 minutes. Remove to a cutting board to cool slightly before cutting each in half to make quarters.
Lightly oil the Field Roast Classic Smoked Plant-Based Frankfurters and grill for about 6 to 7 minutes, occasionally turning, until evenly browned and heated through.
To serve, nestle each grilled frankfurter into a poppy seed bun and dress up with relish, classic yellow mustard, some sweet onions and sliced pepperoncini. Top with some of the smoky tomatoes and nestle a dill pickle spear down one side of the bun. Serve hot with kettle chips and a frosty beer if desired. It’s almost like you’re at the game!