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."
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."
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.