The Chicago Burger Recipes
CHICAGO DINER BURGER
Vegetarian burger just like the meat burger in the Windy City. Its great with Red Pepper Aioli (recipe included).
Provided by Skippy BW
Categories Grains
Time 50m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring 4 cups water, celery, onion, soy sauce, onion powder, garlic powder, and pepper to a boil in a pot over medium heat. Reduce heat to medium and simmer 5 minutes. Stir in oats, mushrooms and flour and cook 5 minutes more. Transfer to a bowl and chill.
- Preheat oven to 350°F; coat baking sheet with cooking spray. Shape mixture into patties and bake on prepared baking sheet for 15 minutes. Flip and bake 10 more minutes. Cool.
- Heat grill to medium-high. place foil on grill and coat with cooking spray. Grill burgers on foil for 7 minutes per side. Serve.
- Red Pepper Ailoi:.
- Puree all ingredients in blender until smooth. Season with salt and pepper.
Nutrition Facts : Calories 260.1, Fat 12, SaturatedFat 1.8, Cholesterol 3.6, Sodium 357.7, Carbohydrate 32.9, Fiber 5, Sugar 2.9, Protein 7.2
CHICAGO BEER BURGERS
This comes from a burger book that I bought for a friend of mine. A very easy and tasty burger. Top with cheese and my recipe #309199 #309199-yum!
Provided by Noo8820
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine beef, beer, Tabasco and Worcestershire sauce. Season to taste.
- Form into four 1" thick patties. Wrap in cling film and chill for a couple of hours.
- Grill patties; top with cheese and beer braised onions.
Nutrition Facts : Calories 557.3, Fat 39.4, SaturatedFat 18.7, Cholesterol 152, Sodium 668.4, Carbohydrate 5.1, Protein 42.8
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CHICAGO STYLE BURGER RECIPE - RECIPEZAZZ.COM
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- 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.
- 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.
- 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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- For the Italian Seasoning: combine all ingredients in a jar or small bowl then shake or stir to combine. NOTE: you will not use all of the blend for this recipe.
- Preheat grill on high heat for at least 10 minutes (I like to let my grill get to 400-450 degrees.) Meanwhile, add ground beef, prosciutto, giardiniera, and 3/4 Tablespoon Italian Seasoning to a large bowl then mix with your hands to combine and shape into 4 patties. Turn heat down to medium-high then add patties and cook for 3-4 minutes a side with the lid closed, or until burgers reach your preferred level of doneness. Place cheese slices on top then close grill lid until melted. Transfer cheeseburgers onto buns then top with more giardiniera and banana peppers, and then serve.
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