Cleaver’s Organic Meat Chicago Burger

Name: Cleaver’s Organic Meat Chicago Burger
Prep time: PTM
Total time: PTM
Yield: 4
Ingredients: 4 brioche burger buns; 1 pack Cleaver’s Organic Beef Chuck and Brisket Burgers; 8 slices of American Cheddar; 3 tsp celery salt; 2 brown onion, peeled & chopped into wedges; 2 tbsp olive oil; 4 tbsp American Mustard; 4 tbsp ketchup; 1/4 cup pickles; 1/2 cup roasted capsicum strips; 2 tomatoes, thinly sliced; 

This burger is All That Jazz, inspired by 2002 Best Picture Winner, Chicago, with the elements of a classic Chicago Hotdog – celery salt, capsicum, pickles, ketchup and mustard – complete with premium quality Cleaver’s Organic Chuck and Brisket Burger patties, available at selected Coles stores as well as leading independent retailers Australia wide.

INGREDIENTS

4 brioche burger buns

1 pack Cleaver’s Organic Beef Chuck and Brisket Burgers

8 slices of American Cheddar

3 tsp celery salt

2 brown onion, peeled & chopped into wedges

2 tbsp olive oil

4 tbsp American Mustard

4 tbsp ketchup

1/4 cup pickles

1/2 cup roasted capsicum strips

2 tomatoes, thinly sliced

Method

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!

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Cleaver’s Organic Meat Chicago Burger

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