Chicago-Style Grass-Fed Beef Frankfurters with Roasted Potato Wedges & Homemade Pickles

Chicago-Style Grass-Fed Beef Frankfurters

with Roasted Potato Wedges & Homemade Pickles

30 MIN
6 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

BN Ranch, founded by Bill and Nicolette Niman, is one of the finest producers of sustainable, grass-fed beef in America. Prized by many of the country’s best chefs, BN Ranch’s animals are raised with the highest standards of care, and its products are only made available at certain times of the year, for unique richness and flavor. Here, to celebrate July 4th, we’re proud to be featuring hand-made, small-batch frankfurters from BN, prepared Chicago-style with a beautiful array of toppings, including homemade pickles. The result is a comfort food classic reimagined to showcase the best available ingredients. Our thanks to BN Ranch, and enjoy, chefs!

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
fresh
ingredients
Chicago-Style Grass-Fed Beef Frankfurters with Roasted Potato Wedges & Homemade Pickles
Title
  • 8 Frankfurters
  • 8 Hot Dog Buns
  • 1 lb Russet Potatoes
  • 1 Tomato
  • 1 Teaspoon Italian Seasoning
  • ½ tsp Celery Salt
  • ⅓ cup Chicago-Style Sweet Pickle Relish
  • ½ cup Pickled Sport Peppers
  • ¼ cup Yellow Mustard
  • 1 Kirby Cucumber
  • ¼ cup White Wine Vinegar
  • 2 cloves Garlic
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Very thinly slice the cucumber into rounds; place in a heatproof bowl. Peel the garlic; smash each clove once with the side of your knife to flatten. Halve and thinly slice the tomato. Halve the buns lengthwise, keeping them intact.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and the Italian seasoning; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until tender when pierced with a fork. Transfer to a serving dish.

Pickle the cucumber:
3 Pickle the cucumber:

While the potatoes roast, in a small pot, combine the smashed garlic cloves, vinegar, ¼ of the celery salt and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, remove from heat and pour into the bowl of cucumber. Set aside to pickle, stirring occasionally, for at least 10 minutes.

Cook the frankfurters:
4 Cook the frankfurters:

Once the potatoes have roasted for about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the frankfurters in a single, even layer. Cook, turning occasionally, 3 to 5 minutes, or until evenly browned and heated through. Remove from heat and set aside in a warm place.

Toast the buns:
5 Toast the buns:

While the potatoes continue to roast, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until warmed through. Transfer to a serving dish.

Assemble the frankfurters & serve your dish:
6 Assemble the frankfurters & serve your dish:

Thoroughly drain the pickled cucumber; remove and discard the smashed garlic cloves. Fill each toasted bun with a cooked frankfurter, a couple of tomato slices, a few pickled cucumber slices, some of the sweet pickle relish and mustard and as many of the pickled sport peppers as you’d like, depending on how spicy you’d like the dish to be. Garnish with the remaining celery salt. Serve with the roasted potatoes on the side. Enjoy!

Tips from Home Chefs

Chicago-Style Grass-Fed Beef Frankfurters

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Very thinly slice the cucumber into rounds; place in a heatproof bowl. Peel the garlic; smash each clove once with the side of your knife to flatten. Halve and thinly slice the tomato. Halve the buns lengthwise, keeping them intact.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and the Italian seasoning; toss to thoroughly coat. Arrange the seasoned potatoes, skin sides down, in a single, even layer and roast 26 to 28 minutes, or until tender when pierced with a fork. Transfer to a serving dish.

Roast the potatoes:
Pickle the cucumber:
3 Pickle the cucumber:

While the potatoes roast, in a small pot, combine the smashed garlic cloves, vinegar, ¼ of the celery salt and ¼ cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, remove from heat and pour into the bowl of cucumber. Set aside to pickle, stirring occasionally, for at least 10 minutes.

4 Cook the frankfurters:

Once the potatoes have roasted for about 15 minutes, in a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the frankfurters in a single, even layer. Cook, turning occasionally, 3 to 5 minutes, or until evenly browned and heated through. Remove from heat and set aside in a warm place.

Cook the frankfurters:
Toast the buns:
5 Toast the buns:

While the potatoes continue to roast, place the buns on a sheet pan. Toast in the oven 2 to 3 minutes, or until warmed through. Transfer to a serving dish.

6 Assemble the frankfurters & serve your dish:

Thoroughly drain the pickled cucumber; remove and discard the smashed garlic cloves. Fill each toasted bun with a cooked frankfurter, a couple of tomato slices, a few pickled cucumber slices, some of the sweet pickle relish and mustard and as many of the pickled sport peppers as you’d like, depending on how spicy you’d like the dish to be. Garnish with the remaining celery salt. Serve with the roasted potatoes on the side. Enjoy!

Assemble the frankfurters & serve your dish:
Browse Steps
1 of 6