The crazy burger craze

A burger between two grilled cheeses is just the beginning.
Photograph: Martha Williams

RECOMMENDED: Best burgers in Chicago

Last spring, KFC put bacon and Monterey Jack between two pieces of fried chicken and called it a Double Down. Big deal. Has the Colonel heard of Joe’s Hot Dog Burger? It’s DMK Burger Bar’s (2954 N Sheffield Ave, 773-360-8686) signature grass-fed beef patty…topped with all the fixings of a Chicago-style hot dog (grilled hot dog, yellow mustard, onion, celery salt, tomato, sport peppers and pickle relish). Perhaps this sounds unbelievable. Wait until you learn that Timothy O’Toole’s(622 N Fairbanks Ct, 312-642-0700) introduced the Ultimate Chicago Burger—a half-pound of Angus beef topped with two Chicago-style dogs—during Burger Month in May, and it was so popular, the bar is keeping it on the menu. Speaking of Burger Month, the 6th Annual Burger Fest begins Monday 6 at Rockit Bar & Grill(22 W Hubbard St, 312-645-6000). Tuesday’s special offering is the Big Cheese: a Black Angus beef patty topped with shaved pastrami, caramelized onions and Gruyère cheese between two grilled-cheese sandwiches. If you can put pastrami and grilled-cheese sandwiches on a burger, why not a bowl of French onion soup? And so it is at the recently revamped Beckett’s—now Beckett’s Gourmet Burgers & Craft Beers(3210 N Lincoln Ave, 773-880-9620). The Oui Oui Burger takes a beef patty “infused” with French onion soup and tops it with truffled mushrooms, cognac-sautéed onions and melted Brie on a crunchy French baguette. Which very well may be what Samuel Beckett was talking about when he said, “We are all born mad. Some remain so.”

This page was migrated to our new look automatically. Let us know if anything looks off at