Chicago Style Burger Recipe

"Just like the Chicago Dog ... but; it's a burger. Now, it is really best with a couple of special ingredients. The famous 'bright green sweet relish' (Chicago style); but, you can use any sweet pickle relish, if needed. Also, sport pickled peppers. They are not jalapenos, serranos, or any other pepper ... they are a 'sport' pepper. They are a medium heat, short green pepper; which is pickled. Now, many stores do carry a variety of the bright green relish (many different brands); and, also the sport peppers. I know Walmart. carry's both, and many places in Canada as well. I can't vouch for any other countries, sorry. Also, these ingredients can easily be ordered online as well. My friends love these burgers, and make them often; so, they bought a few jars of each online. They are really fun to make for parties, BBQ; or, game night too. And Chicagoans will love you!"

Step by Step Method

Step 1

Burgers ... I like to stick with a 1/4 lb or just a bit bigger size burger. This way, you can enjoy all the toppings too. Or, you can make sliders using this recipe too. Add the celery salt to the beef mix, along with the salt and pepper; and mix to combine. Do NOT over mix, it can make a tough burger. Use your hand and lightly make your patties. Season the patties on both sides with a bit more salt and pepper.

Step 2

Prep Your Toppings ... Just get all your toppings ready; nothing hard.

Step 3

Notes ... As for the sport peppers; they, are a variety of pepper. Milder than jalapeno; and, not like banana peppers. Similar to a pickled tabasco pepper. But, I suggest buying a jar of them; they are good in salads or other sandwiches as well. Also, the green relish; it is a sweet relish - and, it is bright green. Any sweet relish will work; but, the green relish just is what a Chicago Dog is all about. You can also buy this easily online; and, many stores do carry it.

Step 4

Burger ... I actually prefer thinner burgers like these, on a flat grill pan; or, in a cast iron pan. They don't take long; so, get everything ready. Add a little oil to the pan. and bring to medium high to high heat. You want to get a nice char on each side. When, you first add them, give them a little press; then, let them go. Once caramelized on the first side, flip. This literally takes, just a few minutes per side.

Step 5

Buns ... Make sure to get the poppy seed buns; it is the Chicago Way. And, if you are making sliders; you can usually find, or order - poppy seed rolls which are perfect to use for sliders. I don't like them dark toasted; just lightly toasted and warm. I usually do these right on the grill prior to making the burgers; but,you can also do this in the oven under the broiler.

Step 6

Finish ... I spread a little mustard on the top and bottom bun; then, a few onions on the bottom. Followed by the burger, relish, tomatoes, pickles, sport peppers; remaining onions, and, the top bun. Now, obviously, you can stack the burger however you want. Stick a skewer or toothpick in the burger to hold it together.