Classic Spicy Style Chicago Frankfurters
Serves 2 | Crafted with Classic Smoked Plant-Based Frankfurters
- Make it Smoky
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
Whether its steamed, pan-fried or char-grilled, these plant-based franks are perfect with the classics. Make it spicy by dressing it up with hot mustard, sweet relish and onion. Turn up the heat even more with pepperoncini, smoky grilled tomatoes and the perfect crunch of spicy kosher garlic 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!
Taking the frankfurter from smoky to bold is just a quick change up of toppings. Choose hot English mustard over classic yellow, amp up the pickles with kosher spicy garlic dills and top with hot pickled pepper rings. Don’t forget icy cold beers to quench the heat.