By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published May 07, 2019 at 12:01 PM

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."

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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.