Chicago Style Burger Dog

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


6 tablespoons yellow mustard
9 tablespoons dill relish
1 medium onion diced
1 large tomato
6 dill pickle spears
12 sport peppers (opptional)
3 teaspoons celery
2 lbs.ground chuck
1 small onion minced
1 1/2 tablespoons celery salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Vegetable oil for brushing on grill rack
6 large poppy seed sausage buns



Preheat gas grill or charcoal grill to medium-high heat. To prepair toppings, cut medium onion into fine dice and cut tomato in half and each half into sixths. Set aside with other toppings. To prepair patties, combine chuck, minced onion, celery salt, garlic powder, and pepper in large bowl trying not to handle the meat too much. Divide meat into six equal portions rolling each one into the shape of a large hot dog. When grill is ready, brush rack with vegetable oil. Place meat on grill, cover, and cook, rolling meat only 1/3 of the way each time about 5 to 7 minutes for medium and a few minutes longer if you prefer well. When finished cooking, place one burger dog in each poppy seed bun, and in order as follows: One tablespoon mustard, 1 1/2 tablespoon relish, 1 1/2 tablespoons diced onion, 2 tomato wedges, 1 pickel spear, 2 sport peppers (opptional), and 1/2 teaspoon of celery salt on each burger. Serve and enjoy. Serves: 6