Grilled Frankfurters with Charred Pepper Avocado Salsa & Chipotle Drizzle

Take your summer BBQ up a notch with these loaded plant-based frankfurters. Smoky grilled frankfurters are tucked into toasted buns and topped with a vibrant charred pepper and avocado salsa, creamy chipotle drizzle, and fresh herbs. The combination of smoky, creamy, tangy, and spicy makes every bite irresistible.

Ingredients

• 1 package Field Roast Frankfurters
• 4 hot dog buns or gluten-free buns
• 1 tbsp olive oil or avocado oil

Charred Pepper Avocado Salsa

• 1 red bell pepper
• 1 orange or yellow bell pepper
• 1 avocado, diced
• 2 green onions, thinly sliced
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• ¼ tsp sea salt
• Fresh cracked black pepper
• 2 tbsp Hemp seed hearts

Chipotle Drizzle

• 3 tbsp mayo or vegan mayo
• 1–2 tsp chipotle powder or chipotle in adobo
• 1 tsp lime juice
• 1 tsp maple syrup (optional, for balance)

Optional Toppings

• Pickled jalapeños
• Crumbled Feta or vegan feta
• Sliced radish
• Extra cilantro

Instructions

1. Char the peppers
Place whole peppers directly on the grill over medium-high heat. Grill for 8–10 minutes, turning occasionally, until softened and charred on all sides. Remove and let cool slightly.

2. Make the salsa
Dice the peppers and combine with avocado, green onions, cilantro, lime juice, olive oil, salt, pepper, and hemp hearts.

3. Grill the frankfurters
Brush lightly with oil and grill for 5–7 minutes, turning occasionally, until browned with grill marks.

4. Make the drizzle
Whisk together mayo, chipotle, lime juice, and maple syrup until smooth.

5. Assemble
Toast buns on the grill for 1–2 minutes. Add grilled frankfurters, spoon generous amounts of salsa on top, and finish with chipotle drizzle.

Recipe Description

These loaded grilled frankfurters are anything but ordinary. Topped with a fresh charred pepper and avocado salsa, smoky chipotle drizzle, and nourishing hemp hearts, they’re a bold and flavour-packed twist on classic hot dogs. Perfect for summer cookouts, this plant-based recipe delivers big BBQ flavour with a fresh, vibrant finish.

Other corn-free topping ideas if you want to explore a different vibe:

• Mediterranean: cucumber, tomato, olives, feta + tzatziki
• Banh Mi: quick-pickled carrot/daikon + cucumber + spicy mayo
• BBQ Onion Jam: caramelized onions + mushrooms + BBQ sauce
• Greek: roasted red pepper + dill yogurt + cucumber relish