By Lori Fredrich Senior Writer & Dining Editor Published Feb 26, 2019 at 4:01 PM

It’s been just about a week since Burgerim opened the doors to its first Milwaukee location in the former Cousins Subs at 1001 N. Old World Third St.

The restaurant, which is operated by franchisees Mohammed H. Mohammed, Mohamed A. Omballi and Mohammed S. Elhassan, is currently in its soft-open stage with a grand opening scheduled for sometime in early to mid-March.

The restaurant, which seats about 40, is bright, clean and modern with seating options at two- and four-top tables as well as window-side counters.

Many burgers, many ways

The name Burgerim (pronounced burger-EEM) means "many burgers" in Hebrew, the native language of founder and chef Donna Tuchner, an Israeli native who attended culinary school in New York before establishing the first Burgerim restaurant in Tel Aviv, Israel.

And many (or at least two) burgers is likely what you’ll order at the restaurant, which specializes in mini burgers (not sliders) made with 3-ounce patties which are sold in duos ($6.99) trios ($9.99) or party boxes of 16 for $44.99. Customers can add fries and a drink for and additional $3.

The core idea behind Burgerim is variety. In fact, the brand claims there are over 40 billion ways to serve their signature mini burgers, which can be made with a choice of 11 proteins including beef, 28-day dry-aged beef, Merguez beef (seasoned with cumin, chili pepper, garlic, paprika and roasted red pepper) Wagyu beef, turkey, lamb, chicken breast (grilled or crispy), veggie, and falafel.

Each of those proteins can be served on your choice of bun (white, wheat or a lettuce wrap) and topped with your choice of condiments: classic (American cheese, lettuce, tomato, pickles, onions, house sauce); California (Swiss cheese, mixed greens, tomato, avocado, chipotle mayo); cowboy (cheddar, bacon, onion ring, barbecue sauce); or caliente (pepper jack, jalapenos, lettuce, cajun spices, habanero mayo).

For those who would prefer it, Burgerim also recently introduced a new one-third pound burger, which is available for $6.99.

Order up a burger and the first thing you’ll likely note is that the meat options are packed more tightly than traditional American-style burgers. The distinct patties are also more well-seasoned.

The same goes for the flavorful vegetarian options, which include falafel and a veggie burger made with green lentils, carrots, onion, tofu and breadcrumbs.

Order fries and you’ll get Burgerim’s signature fries, which resemble soft-fried potato chips in both shape and texture. There are also breaded onion rings and sweet potato fries. Want to try more than one? Opt for a half & half portion to sample two of the three.

Burger alternatives include both bone-in chicken wings and healthily breaded crispy chicken strips, both served with a choice of sauces (buffalo, bbq or sweet crunchy chili garlic sauce).

All meats at Burgerim are halal, with the exception of the chicken wings, turkey and turkey bacon.

On the beverage side, Burgerim offers soft drinks ($2.99) as well as milkshakes, available in vanilla, chocolate, strawberry and Oreo crumble ($3.99).

Burgerim is open Monday through Thursday from 10:30 a.m. to 10:30 p.m. and Friday and Saturday from 10:30 a.m. to midnight.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.