Signature All-American Ball Park Dog
Serves 2 | Crafted with Classic Smoked Plant-Based Frankfurters
ABOUT THE FLAVOR ORIGIN
This smoky ballpark dog is flame-grilled and topped with bold and spicy mustard, ketchup, and a tangy sweet and sour crunchy quick pickle that takes minutes to put together. A side of onions rings and a cold beer and you’re all set.
Chunky Quick Pickle
½ cup red onions, finely diced
1½ cups mini cucumbers, diced (about 2)
Sprig fresh thyme
½ cup water
½ cup rice vinegar
2 Tbsp. white sugar
1 tsp. kosher salt
1 tsp. whole peppercorns
½ tsp. chili flakes
1 Tbsp.mustard seeds
1/8 tsp.ground turmeric
2 Field Roast Signature All-American Plant-Based Hot Dogs
2 artisanal hot dog buns, lightly toasted
2 Tbsp. ketchup
2 Tbsp. bold and spicy mustard
2 servings quinoa battered onion rings, cooked crispy (optional)
To prepare the Chunky Quick Pickle, in a large glass jar, stir together the red onions and cucumbers. In a measuring cup, stir together the water, rice vinegar, sugar, salt, peppercorns, chili flakes, mustard seeds and ground turmeric. Stir until the salt and sugar dissolve and then pour over the onions and cucumber, stirring to combine. Stick the sprig of thyme in the center of the jar and then refrigerate until ready to use (for at least 1 hour or overnight to let the flavors blend). The recipe makes 2 cups, which can be refrigerated for 3 weeks.
To flame-grill the Field Roast All-American Plant-Based Hot Dogs, fire up the BBQ to medium-heat. Lightly brush the hot dogs with a small amount of vegetable oil and place on the hot grill. Cook for 5 to 6 minutes, turning frequently until evenly browned with nice grill marks. Toast the buns on the grill for about 1 minute.
To serve, place each grilled hot dog in its own toasted bun and pile on your favorite condiments — ketchup and mustard with a last-minute heaping spoonful of chunky quick pickle (leave the brine behind — no soggy buns!). Serve with crispy quinoa battered onion.