Chicago Hot Dog Burger

If you’ve ever been to Chicago, you’ll know they’re serious about their hot dogs, and with good reason. It’s the perfect balance of salty, sweet, sour, and spicy.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

for the patties

10beef frankfurters

1egg, beaten

50gpanko

Vegetable oil

for the burger

4poppy seed buns

8cheese slices

2 tbspAmerican mustard

1/2white onion, finely diced

2 tbsppickle relish

2tomatoes, sliced and seasoned

8pickle slices

2 tbsppepperoncinis, sliced

Pinchcelery salt

Everything that makes a Chicago dog delicious, but in burger form!

Method

Start by making the patties. Add your hot dogs to a food processor, and pulse until the size of breadcrumbs. You may need to add a splash of water to help it break down. Add the egg and panko.

Shape into patties, and season with salt and pepper on both sides.

Fry in a pan with a splash of vegetable oil, until golden brown on both sides. Brush with mustard, and finish with a slice of cheese on each patty and allow to melt. Remove from the pan and toast the buns in the same pan.

Build your burger. Mustard on the bottom, then raw onion, tomato slices, burger patties, pickles, relish, and pepperoncinis, followed by the top bun. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.