Salsiccia pretzel croissants with BBQ onions, beetroot crunch and lemon mayo
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
Kettle grill, grill baskets , oak charcoal
Ingredients
• 800 g sausage
• 3 pretzel croissants (from the bakery)
• 150 g pickled red jalapeños
• 300 g Cheddar cheese
• 3 tbsp chimichurri seasoning
• 1 tbsp OPG rub
• 6 fresh green jalapeños
• Olive oil
• Salt and pepper to taste
• Herb cream cheese
For the Wildfire Chimichurri Seasoning:
• 1 tsp chili flakes (according to
Taste mild or spicy)
• 1 tbsp garlic granules
• 1 tsp oregano
• 1 tsp thyme
• 3 tbsp sun-dried tomatoes
• 4 tbsp shredded parsley
• 1 tsp shredded basil
• 1 tsp Tellichery pepper, fresh
ground
• 1 tsp smoked paprika powder
• 1 tbsp garlic powder
• 1 tsp salt
• 1 teaspoon sugar
For the OPG rub
(Onion, Pepper, Garlic):
• 2 tbsp onion powder
• 1 tbsp black pepper,
coarsely ground
• 1 tbsp garlic granules
• 1 tsp salt
For the BBQ onions:
• 3 medium red onions
• some clarified butter for frying
• 100 ml BBQ sauce of your choice
(e.g. Sweet Baby Ray's)
• 1 tbsp BBQ rub of your choice
(e.g. Magic Dust)
• Juice of ½ organic lemon
• Sugar and salt to taste
For the lemon mayo:
• 6 tbsp mayonnaise
• Zest of ½ organic lemon
• 1 pinch of turmeric
• 1 pinch of salt
• 1 pinch of sugar
For the crunch:
• 3 tbsp beetroot chips
• 3 tbsp popped quinoa
Accessories are available in the FIRE&FOOD shop!
preparation
➊ Set up the kettle grill for indirect grilling and fill the charcoal baskets with oak charcoal. Light the coals across the entire surface and, with the lid closed, set the grill to 165–170°C. For the lemon mayo, combine the ingredients listed and set aside.
➋ For the crunch, roughly crush the beetroot chips in a mortar, mix with the quinoa and set aside.
➌ For the BBQ onions, fry the onions in a little clarified butter, add the BBQ sauce and rub, and simmer in a pan on the grill until the desired consistency is reached. Season with salt, sugar, and lemon juice.
➍ Brush the jalapeños with olive oil, season with salt and pepper, and grill indirectly on all sides until they are nicely colored and cooked through.
➎ Press the sausage mixture out of the casing, mix it with the seasonings, and form it into oval patties. Place the patties on the oiled grill in the center of the indirect grill area and grill to an internal temperature of 65°C. Turn once if necessary. Then place directly over the charcoal and grill for 1 minute per side.
➏ Add the cheddar cheese and pickled jalapeños to the patties and finish grilling in the indirect grill area until an internal temperature of over 70°C is reached and the cheese begins to melt.
➐ Briefly grill the pretzel croissants and slice them open. Spread with herb cream cheese, top the bottom halves with BBQ onions, and place the patties on top. Garnish with BBQ sauce, lemon mayo, grilled jalapeños, and a little crunch, and serve.
Recipe by Thomas Eriksson-Fröhlich
Thomas Eriksson-Fröhlich lives and breathes BBQ – and has done so professionally since 1993. His portfolio includes BBQ seminars, competition BBQ classes, and much more. His passion is Kamado grilling and authentic American BBQ – fused with cuisines from around the world. He successfully competes in international competitions with his team "Wildfire BBQ." www.instagram.com/wildfire_bbq
Recipe from FIRE&FOOD issue 01/2025
