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 Jonathan Manyo of Morel and Raw Bar. Manyo will be among nine featured chefs at the fifth annual Moveable Feast event at the Milwaukee Public Museum.
Chef Jonathan Manyo says it’s tough to define exactly what makes up the ultimate burger.
"The ultimate burger is kind of a mystery to me," he says. "Because every ingredient needs to be perfectly balanced with the others. If you change the fat ratio of your beef, you have to change the bun. If you change the type of tomato you have to adjust the seasoning.
"I guess for that reason I like burgers without too much going on. Cheese and fried onions is fine by me. I like when people have been doing it the same way for a real long time. Repetition leads to perfection, as they say in our industry."
Favorite burgers: Kopp’s, Solly’s and Oscars
Incidentally, he has a tough time picking just one favorite.
"Kopp's was a hang out for me when I was growing up, so that is my sentimental favorite," he says. "I love the new KRK burger."
As for Solly’s, he says: "My mother only let me eat there once a year growing up, so that became my birthday meal. You have to get a double burger to get the butter/beef ratio right, a single burger there is more butter than beef."
"If I was going to get a burger right now I would probably go to Oscars for the Big O burger. It’s so good."
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.