#mustard#caramelized shallots#bacon#hot dog#Jamie Oliver
A juicy frankfurter served in a soft bun, topped with crispy caramelized shallots and bacon, and finished with a smoky, spicy mustard for an authentic New York twist.
Ingredients extracted via AI
200 g mustard1 ČL smoked paprika1 ČL chili flakes1 ČL olive oilcaramelized shallotsbacon2 PL oilbrown sugarclassic frankfurterketchuphot dog bun
Procedure generated via AI
Heat a frying pan over medium-high heat and add about two tablespoons of oil, swirling to coat the pan.
Add the shallots and bacon to the pan and cook over medium-high heat until they start to caramelize.
Reduce the heat to low, sprinkle a little brown sugar over them, and continue cooking slowly for about 5 to 6 minutes until the shallots and bacon are beautifully caramelized.
Remove the shallots and bacon from the pan and drain on paper towels to remove excess oil and keep them crispy.
Heat a grill pan over medium heat and lightly brush it with oil.
Lightly coat the frankfurters with oil and place them on the grill pan to warm through and cook evenly.
Prepare a spicy mustard by mixing 200 g of French mustard with one teaspoon each of smoked paprika, chili flakes, and olive oil.
Turn the frankfurters halfway through cooking and continue grilling until cooked through.
Slice the hot dog buns lengthwise and place a grilled frankfurter inside each.
Top each frankfurter with the caramelized shallots and bacon mixture.