By Lori Fredrich Senior Writer & Dining Editor Published Apr 30, 2019 at 11:01 AM

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 David Magnasco of The Chef's Table, a private dining restaurant in Walker’s Point. Magnasco will be among nine featured chefs at the  fifth annual Moveable Feast event at the Milwaukee Public Museum.

Chef David Magnasco postulates that there really is no such thing as the "ultimate burger."

"When you go to a restaurant that has burgers on the menu, you almost always see at least four or five options. That epitomizes my feelings ... that the ultimate burger is arbitrary and subjective. It’s based on your mood, cravings, and if you’re feeling adventurous or more reserved that day. Honestly, I usually lean towards other beef options, like a rib-eye."

Favorite Burgers

Not surprisingly, Magnasco adds that he doesn’t have a favorite burger.

"Almost every restaurant that serves burgers is going to have one stand out option or signature style on their menu," Magnasco says. "When I go out for them, it’s not about venturing to a certain location to eat something specific. It’s about the action. To me, saying "Hey, let’s go out for a burger!" is about wanting to go out and spend some time with friends or family. My favorite is sharing that time with my daughter, Maddalena. She’s the real burger connoisseur!"

Among Maddalena’s favorites are the Red Robin American Cheeseburger, which Magnasco says she enjoys medium rare with ketchup and accompanied by French fries and a vanilla milkshake.

Another favorite of hers is the Shake Shack double cheeseburger with American cheese, fries and a vanilla shake (she has a particular affinity for the Shake Shack fries).

Magnasco adds that she also, "loves the sliders at Sobelman’s."

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.