‘Chicago’ Burger Recipe

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