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No. 0359 American Free recipe

Ballpark Franks with Ketchup and Mustard Zigzags

Sometimes simple wins. Snappy all-beef franks are griddled until lightly blistered, nestled into toasted split-top buns and finished with a classic ribbon of tomato ketchup under a tangy yellow mustard zigzag. Ready in fifteen minutes, they are ideal for summer cookouts, movie nights or a quick kid-friendly lunch.

4.4 from 1,369 cooks

Two hot dogs in soft buns with ketchup and yellow mustard zigzags on a white plate
Photo: alleksana on Pexels
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Level
Easy
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Method 4 steps

  1. Score each hot dog with a few shallow diagonal cuts so it does not split unevenly.

  2. Heat the oil in a skillet over medium heat and cook the hot dogs for 6 to 8 minutes, rolling often, until evenly browned and plump.

  3. Butter the outside of the buns lightly and toast them in the same pan for 1 minute per side until golden.

  4. Tuck the hot dogs into the buns, squeeze a wavy line of ketchup down each and finish with a zigzag of mustard on top.

Tap a step to mark it done.

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