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Burgers By the Numbers: DMK Burger Bar

Have you ever wondered how much work goes into having a successful burger joint? During Burger Week, we are talking with some of the busier burger-focused spots to find out how much food they go through in a single day.

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DMK Burger Bar [Photo: Burger Club Chicago]

Yesterday we talked to Epic Burger. Today: DMK Burger Bar.

The Lakeview spot, co-owned by Michael Kornick and David Morton, made a huge splash when it opened last year. Since then, DMK has really become part of the community, with its 365 Days of Giving campaign, not to mention having a constant flow of hungry diners eager to get their hands on one of the many DMK Burgers. Just how many? Let's find out.

On an average day, DMK Burger Bar goes through:

· 5 gallons of ketchup
· half-quart of mustard
· 112 pounds of beef
· 120 pounds of potatoes fried up
· 35 pounds of Spanish onions for the onion strings
· 1.5 gallons of milk for milkshakes
· 2.5 heads of cabbage for cole slaw
· 3 pounds of mayo for cole slaw
· 10 types of cheese used for burgers
· 5 pounds of smoked Swiss cheese
· 15-20 pounds of cheddar
· 3-4 pounds of blue brie
· 2 pounds gruyere
· 4 pounds of blue cheese
· 4-6 pounds of Sonoma Jack
· Beef burgers vs all else: average of 45 more per week

· All Burger Week Coverage on Eater Chicago [~EChi~]

DMK Burger Bar

2954 North Sheffield Avenue, Chicago, IL 60657

DMK Burger Bar

2956 N. Sheffield, Chicago, IL

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