Field Goal Franks Recipe

Preheat and prepare

Preheat a grill or large skillet to medium-high heat (about 400°F / 200°C). While it heats, lightly butter the inside of each hot dog bun with the softened butter and set them on a tray ready to toast.

Grill the franks

Place the beef franks on the hot grill or skillet. Cook 6–8 minutes, turning every 1–2 minutes so they brown evenly and the skins blister lightly. Internal temperature should reach 160°F (71°C) for beef franks.

Toast buns

During the last 1–2 minutes of cooking, place the buttered buns cut-side down on the grill or skillet just until golden and crisped (watch closely to avoid burning). Remove buns and franks from heat and let rest 1 minute.

Arrange franks in toasted buns. For each frank, add a base of about 1 tablespoon mustard and 1 tablespoon ketchup (use more or less to taste). Sprinkle about 1 tablespoon sweet pickle relish and 1–2 teaspoons diced white onion over each frank. If using jalapeños, scatter 1–2 teaspoons per frank for a spicy kick.

Top each frank with shredded cheddar cheese (about 2 tablespoons per hot dog). If you prefer melted cheese, return the topped franks to the grill or under a broiler for 30–60 seconds until the cheese just melts — watch carefully.

Serve Ranch and Bleu Cheese dressings in small bowls or ramekins alongside the franks so guests can dip or spoon on dressing as they like. Offer both chilled; if prepared ahead, keep refrigerated until serving.

Sprinkle a pinch of coarse black pepper and a light dusting of chopped fresh parsley over the assembled franks for visual brightness. Serve immediately while hot.