A burger is a blank canvas. At Nicky’s of Beverly on Chicago’s Southside, we treat it like an art form. Angus, lamb, salmon, turkey, bison, wild boar, elk, Beyond Meat — if it grinds, we’ve probably grilled it. Here’s your guide to our expansive & delicious burger menu.
Basic Burgers? We Got ‘Em
Some days, you just want a burger to taste like a burger. Our Hamburger & Cheeseburger start simple: a quarter-pound flame-grilled Angus patty on a toasted brioche bun. Ketchup, mustard, pickles, lettuce, tomato, grilled onions. Classic, done right. Add bacon & melted cheddar & you’ve got our Bacon Cheeseburger. Simple. Flame-charred. Exactly what a burger should be.
The Elevated Blend
Our specialty “1946” burger series pays homage to the post-WWII era, when meat rationing ended & beef was abundant again. It features three cuts of ground beef—brisket, short rib, & chuck—blended into half-pound burgers that are in a class of their own. Chuck gives the burger an intense beef flavor. The rich marbling in the short rib bastes the patty. Brisket adds deep, smoky flavor & a heartier bite. Together, they make a burger that’s juicy, beefy, & impossible to replicate with a single cut. Start with the classic 1946 Burger, cooked to order & topped with cheddar, caramelized onions, lettuce, & pickles. Level up with 1946 Bacon Bleu Burger—crumbled blue cheese & thick-cut bacon add extra flavor & richness. Or step up to the 1946 Sunrise Burger, topped with cheddar, bacon & a sunny side egg.
A South Side Classic
Some burgers earn icon status. The Big Baby Burger is ours. Two flame-grilled Angus patties, stacked tall, loaded with cheese & all the fixings. It’s been a Chicago South Side favorite for generations. We’ve been making ours since we opened our doors in 1997.
For the Adventurous
Our Muddy Waters Burger is rich, bold & unforgettable — just like the man it’s named after. It starts with a massive half-pound of ground bison, wild boar, Wagyu beef, & elk. We blend it in house & sear it to perfection. It’s served on a toasted brioche bun with Pepper Jack, red onion, lettuce, tomatoes, jalapeños, creamy avocado, & our secret sauce. A love letter to Chicago blues you can enjoy one juicy bite at a time.
No beef for you? Try the Lamb Burger — a housemade half-pound patty with melted Swiss & Dijon mustard. Or go from land to sea with the Spinach Feta Salmon Burger, fresh-ground salmon blended with spinach & feta, finished with garlic aioli.
The Chicago Mashup
Only at Nicky’s of Beverly does a burger meet a gyro & become Chicago famous. The Double Gyros Angus Cheeseburger — featured on Chicago’s Best TV show— pairs two charbroiled Angus patties with lamb gyros meat, grilled onions, pickles, tomatoes, & cheddar. It’s a N.o.B. original, & it’s earned a following.
Lighter (But Still Loaded)
Skipping the beef doesn’t mean skipping the flavor. The N.o.B. Turkey Burger is a custom blend from County Fair Foods, packed with feta, jalapeño, & panko bread crumbs. Lighter, never boring.
Plant-Based, Full Flavor
Our vegan & vegetarian menu gets the same care as everything else. The Veggie Burger is a Beyond Meat patty grilled to order with all the classic toppings. Want the Big Baby treatment without the meat? The Veggie Big Baby stacks two Beyond Meat patties with your choice of vegan or dairy cheese. No compromise, all flavor.
Make It Yours
These burgers are just a starting point. Add a sunny fried egg, fresh avocado, or crisp applewood bacon to build your own perfect bite.
Write Your Own Burger Story
Simple or adventurous, there’s a burger here with your name on it. Swing by Nicky’s of Beverly on the South side of Chicago & find your new favorite.
