Webb's cooks up three new burgers
Though it's already a Milwaukee go-to burger places for many, George Webb Restaurants isn't content to sit on its laurels.
Nope, today, Webb's announced that its adding three new burgers to its menu. All are made from locally sourced beef. The patties, says Webb, are a "proprietary blend," and the burgers are the work of corporate executive chef Mikael Correa, whose work you might remember from the Iron Horse Hotel.
"George Webb started out as a hamburger parlor," says Correa. "Today our hamburgers are primarily associated with home runs in baseball. I wanted to create a family of delicious burgers that would be a home run itself and would get people talking about the George Webb hamburgers all year round."
So, Correa created The 1948, the Pub Burger and the Wisconsin Egg Burger.
The 1948 – which nods to the year Webb's opened – is a classic with tomato and lettuce. The Pub Burger, an upgraded take on an existing menu option, has bacon and cheese and barbecue sauce – along with that new patty blend and a new bun – for some zing. The one I'm most interested in trying is the Wisconsin Egg Burger, which is topped with a fried egg.
All the burgers come with skin-on potato wedges and pickles.
I think I'll take credit for the egg burger at Webbs, I was ordeing those for 20 years at the Webb's on 43rd and Loomis and the Webbs on 47th & forest home.
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