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‘Chicago’ Burger Recipe

20 mins
10 mins


  1. 1 pack Cleaver’s Organic Beef Chuck and Brisket Burgers
  2. 4 brioche burger buns
  3. 8 slices of American Cheddar
  4. 3 tsp celery salt
  5. 2 brown onion, peeled & chopped into wedges
  6. 2 tbsp olive oil
  7. 4 tbsp American Mustard
  8. 4 tbsp ketchup
  9. 1/4 cup pickles
  10. 1/2 cup roasted capsicum strips
  11. 2 tomatoes, thinly sliced


  • Preheat barbecue.
  • Grill burger buns on the barbecue.
  • Place the onion wedges into a bowl, drizzle with 1 tbsp of olive oil and 1 tsp of celery salt. Toss to combine, separating the onion layers. Cook on the barbecue, tossing occasionally until it starts to char. Remove.
  • Place the burger patties onto a plate. Season both sides with 1 tsp of celery salt and 1 tbsp of olive oil. Cook on the barbecue for 3-4 minutes on one side. Flip and top each patty with 2 slices of the American Cheddar. Cook until the cheese has melted. Remove and set aside.
  • To build the burgers, place a patty onto each bottom bun and top with pickles, tomato, remaining tsp of celery salt, roasted capsicum strips, onion, ketchup and mustard.
  • Pop on the lid and serve!

Recipe and image by Tim Bone

Organic Beef Sliders

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Cleaver's Organic Beef Sliders

Organic Beef Chuck & Brisket Burger

For delicious burgers that will be voted better than any takeaway joint, try our organic and paleo-friendly Chuck & Beef Brisket Burger patties.

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Cleaver's Organic Beef Chuck & Brisket Burgers