Chicago Style Burger
Created by Kchurchill5 on September 30, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 5-10m
- Recipe #21143
Ingredients
- 1 1/2 pound ground beef (You can always make bigger burgers if you want or make sliders too)
- 2 teaspoons celery salt
- 6 ounces bread buns (4 poppy seed buns, split and lightly toasted)
- Kosher salt
- Pepper
- Olive oil, to cook the burgers
- TOPPING
- 6 to 8 tablespoons yellow onions, finely diced
- 4 to 6 teaspoons yellow mustard
- 4 tablespoons sweet relish (green, see note below)
- 6 to 8 peppers, (sport peppers, sliced in half, see note below)
- 2 dill pickles (thin sliced to fit the bun)
- 12 to 16 ounces tomatoes (3-4 small plum tomatoes, thin sliced lengthwise)
How to Make
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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.
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Step 2: Prep Your Toppings ... Just get all your toppings ready; nothing hard.
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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.
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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.
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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.
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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.
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Step 7: Serve and ENJOY! ... Fries, potato salad, or chips would be perfect. Chicago would be proud!
Nutritional Facts
- Serving Size: 1 (546.7 g)
- Calories 664.1
- Total Fat - 30.4 g
- Saturated Fat - 10.3 g
- Cholesterol - 151.4 mg
- Sodium - 1733.2 mg
- Total Carbohydrate - 43.7 g
- Dietary Fiber - 6.6 g
- Sugars - 18.1 g
- Protein - 51.7 g
- Calcium - 120.3 mg
- Iron - 8 mg
- Vitamin C - 242.1 mg
- Thiamin - 0.6 mg