Make A Burger With These Local Ingredients - Chicago

Chicago is home to dozens of superlative burgers.

But we maintain that the best burger in town is the one you cook and customize at home.

The Burger: Publican Quality Meats sells its burger blend in preformed, frozen patties ($8 per pound). Coarsely ground local beef is flavored with porcini mushroom powder for extra savor. These half-inch-thick specimens need only minutes on the grill or in a hot cast-iron pan to reach an ideal temperature of medium.

The Bun: PQM's soft pretzel rolls ($4 for 4) are sturdy and flavorful burger vehicles. Or head to the French Market for potato or ciabatta-like Squish Squash buns from Little Goat Bread ($2 each).

The Condiments: Snag piquant pickled red onions or pickled green chiles from Little Goat Bread ($5 each), available at its Randolph Street. and French Market locations.

The Cheese: Torn between the merits of a cheddar or a blue? Hit Pastoral's French Market counter for Red Rock, a Wisconsin cave-aged cheddar with blue veins ($24 per pound).

The Rest: Source lettuce and tomatoes from the farmers' market nearest you, keeping an eye out for City Farm's gorgeous red butter lettuce and multicolored heirloom tomatoes.