Chicago Buger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

My families love of hotdogs and my dislike of hotdogs.In the beginning it was a compromise, now it’s a preference.


3 pounds ground beef
1 tablespoons cracked sea salt
1 tablespoon cracked black pepper
1 tablespoon celery salt
6 fresh Poppy Seed Kaiser Rolls
½ Cup sweet pickle relish
1 bottle of yellow mustard
½ cup diced white onion
18 ¼ inch slices of roma tomato ( cut the end off and squeeze to get some of the juice and seeds out before slicing)
18 sport peppers
6 kosher pickle spears (sliced length wise and then in half 2 ½ inches long)
2 tablespoons celery salt
Vegetable Oil to oil grill


To make the patties, combine all of the ingredients together in a large bowl, mixing together well to make sure all ingredients are evenly distributed. Divide mixture into 6 equal portions and form into patties. Set aside to continue marinating until grilling time.
Prep all veggies as specified, keep cool until assembling the burgers.
Heat the grill to medium about 325 degrees. When the grill is ready, with a cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and close grill lid. After cooking for 5 minutes, the top of the patty should look like it has cooked a little. Flip patties, close the lid and continue cooking another 5. Do not push down on the patty because this will release the juices. Remove the patties from the grill and place the sliced buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, put 2 tablespoons of pickle relish on the top half of the bun and 2 tablespoon yellow on the bottom of half and spread evenly. Then add 2 tablespoons of white onion to the mustard, next 4 pieces of the sliced pickle, then add the burger, then 3 slices of tomato, 3 sport peppers, and then ¼ teaspoon sprinkle of celery salt. Add the top of the Bun and enjoy!