By Lori Fredrich Senior Writer Published Apr 20, 2019 at 11:01 AM Photography: Lori Fredrich

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 Gregory León of Amilinda. León will be among nine featured chefs at the fifth annual Moveable Feast event at the Milwaukee Public Museum.

When Chef Gregory León talks about burgers, he puts an emphasis on balance.

"For me the ultimate burger is not about the costliness of the ingredients, but about their quality and their ratio in relation to one other," he says. "It should have a good sturdy bun; not hard, but something that is going to hold everything in place and be easy to bite into. It should also include a nice portion of meat, simply seasoned with salt and pepper; you want to be able to taste the meat."

As for toppings, he prefers to skip the tomato, which can make the bun soggy. Instead, his ideal burger capitalizes on flavor with a combination of condiments and vegetables.

"An equal amount of ketchup, mustard and mayonnaise … lettuce, pickles and onion … all topped with a slice of melted American cheese and preferably grilled by my grandfather in his backyard grill."

Favorite burger: The Tuesday night burger at Goodkind

"By far my favorite burger in Milwaukee is any burger that comes out of the Goodkind kitchen on a Tuesday," León says. "I’m always looking forward to [Chef] Paul Zerkel’s weekly creations. The meat is cooked perfectly. The bread holds everything in place and the different combinations of textures and flavors never disappoint."

Lori Fredrich Senior Writer

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.