There’s nothing more all-American than a burger. In this series, we ask chefs to divulge the mouthwatering details behind their favorite restaurant burgers. Today, we chat with Chef Dave Swanson of Braise Restaurant & Culinary School. Swanson will be among nine featured chefs at the fifth annual Moveable Feast event at the Milwaukee Public Museum.
When we asked Chef Dave Swanson for the must-have ingredients on his ultimate burger, his response was immediate.
"The ultimate burger has to have an egg on top! Everything else is inconsequential," he says with a grin.
Of course, we wanted to dig a bit deeper, so we asked what he felt it was about a fried egg that makes a burger really shine.
"I guess in the end, I’m an egg aficionado. I really love an egg on top of just about anything, whether it’s a pizza or a burger. Part of it is that the extra richness that the yolk brings is really amazing. Some people love the idea of butter on a burger for that component; but I’d much rather prefer a runny yolk … plus you get all the extra that runs out onto the plate that you can dip your fries into."
Favorite burger
Of course, when it comes to choosing a favorite, Swanson doesn’t even hesitate with his answer.
"There are so many great options," he says. "I don’t really eat many burgers during the winter. But burgers equate to summertime and nothing beats the first Kopp’s burger of the season with fries and a chocolate malt! The idea of sitting outside on the cement wall eating a burger ... that just says summer to me."
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
