RECIPES: Recipe Details

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CHICAGO STYLE BURGER-DOG WITH THE WORKS!

THIS SURPRISING BURGER COMBINES ALL THE BEST OF A GREAT BURGER AND THE WORLD-FAMOUS CHICAGO HOT DOG WITH ALL THE TRIMMINGS!

Ingredients 

FOR THE PATTIES:
1 1/2 POUNDS GROUND CHUCK (CONTAINING AT LEAST 24% FAT)
3 JUMBO VIENNA HOT DOGS, CHOPPED
 2/3 CUP SWEET ONIONS, CHOPPED
2/3 CUP SWEET PICKLE RELISH
4 TABLESPOONS DELI MUSTARD
4 CLOVES GARLIC, MINCES
1 1/2 TEASPOONS CELERY SALT
1/2 TEASPOON PEPPER
OLIVE OIL FOR MOISTENING HANDS AND BRUSHING GRILL FOR THE WORKS:
1 CAN VEGETARIAN CHILI, WARMED
8 OUNCES EXTRA SHARP CHEDDAR, SHREDDED
1 SWEET ONION CHOPPED
2 LARGE TOMATOES, SLICED IN 1/3" SLICES
2 KOSHER DILL PICKLES, THINLY SLICED
1 JAR  DELI MUSTARD
6 POPPY SEED ROLLS

Instructions 

TO PREPARE PATTIES, COMBINE GROUND CHUCK, HOT DOGS, ONIONS, RELISH, MUSTARD, GARLIC, CELERY SALT AND PEPPER BEING CAREFUL NOT TO OVERHANDLE THE MEAT TO AVOID COMPACTING. DIVIDE INTO 6 EQUAL PORTIONS. MOISTEN HANDS WITH OIL AND FORM 6 PATTIES. PATTIES SHOULD BE LARGE ENOUGH TO FIT POPPYSEED ROLLS AND AT LEAST 1" THICK. BRUSH OIL ON GRILL. PLACE PATTIES ON HOT GRILL AND GRILL FOR 5 MINUTES. GENTLY TURN PATTIES AND CONTINUE GRILLING FOR AN ADDITIONAL 6-8 MINUTES OR UNTIL INTERNAL TEMPERATURE READS 160 DEGREEES FOR MEDIUM. DURING LAST 2 MINUTES OF GRILLING, CUT POPPY SEED ROLLS AND PLACE, CUT SIDE DOWN ON GRILL TO TOAST, WATCHING CAREFULLY TO AVOID BURNING. REMOVE ROLLS AND PATTIES FROM GRILL. TO BUILD BURGER, SPREAD MUSTARD ON ALL CUT SIDES OF POPPYSEED ROLLS. PLACE PATTY ON CUT SIDE OF BOTTOM HALF OF ROLL. PLACE ENOUGH CHILI ATOP PATTIE TO COVER. PLACE ENOUGH SHREDDED CHEESE ATOP CHILI TO COVER. PLACE ONE TABLESPOON CHOPPED ONION ATOP CHEESE. PLACE 1-2 TOMATO SLICES ATOP ONIONS. PLACE 4 PICKLE SLICES ATOP TOMATO. PLACE TOP HALF OF POPPYSEED ROLL, CUT SIDE DOWN, ATOP PICKLE SLICES. SERVE AND ENJOY! MAKES 6 BURGERS
MARILYN