In this series, we’ll be hiking the burger trail to find the latest, greatest and most delicious burgers in Milwaukee. Click here for an explanation of the criteria used to rate each burger. Where have we been? Check out the complete catalog of burger reviews here.
Burger Moto
Patio at Rogues Gallery
134 E. Juneau Ave.
(414) 763-1102
roguesgallerymke.com
instagram.com/burgermotomke
The trend of food trucks taking up residence at area bars has become increasingly common in Milwaukee, thanks to trucks like Taco Moto and Burger Moto, sister concepts launched by Chef Mitch Ciohon.
In the case of Burger Moto, you’ll find the truck serving both happy hour and late-night burgers year-round on the well-appointed four-seasons patio at Rogues Gallery. It's a particular treat during the summer months, when you can grab something refreshing from the bar and soak in the sunshine while chowing down on one of the best burgers in the city.
Ordering is simple. You pick your protein (1/3-pound burger, chicken thigh, veggie burger, Impossible Burger). Then you choose from seven topping variations:
- Aioli, pickled cabbage, cucumber, cilantro, jalapeno, radish
- Aioli, feta, pickled pepper, scallion
- Whipped goat, arugula, kimchi, radish
- Whipped goat, arugula, radish, seeds, cotija cheese
- Tzatziki, feta, banana peppers, black olives, tomato, onion, queso
- Aioli, ketchup, lettuce, tomato, onion, queso
- Queso, cheese and more cheese
All burgers are $6, with the exception of the Impossible Burger, which is $10.
On my latest trip, I ordered The Original Weezy Burger (No. 6), featuring a one-third pound beef patty, lettuce, tomato, onions, bacon, queso, ketchup and aioli ($6). You can pair that with a side of kettle chips and queso for an extra $1 or add a full order of cheese curds ($5), onion rings ($3), or chips and queso ($4).
Presentation: 9
Here’s yet another burger that doesn’t need a ton of primping to make it look good. You’ve got a nice, glossy brioche bun straddling a well-charred burger that’s sitting atop a nice pile of crispy lettuce. You can see a peek of red tomato and a glimpse of aioli. Meanwhile the queso is just starting to ooze out the sides. Even better, this burger gives off that classic aroma that makes it tough to resist taking the first bite.
Bread/bun: 9
The brioche bun is well-toasted. In fact, even the very top of the bun has been given a moment on the griddle, giving the bun a truly toasted flavor. It’s pleasantly sweet and soft, with a nice heft that’s not too much for the burger or toppings.
Burger: 9
The burger is delicious. Like any good smash burger, it has a nice char on its exterior and plenty of crispy edges. The meat is well-seasoned, with the perfect amount of deliciously greasy goodness. And there’s something about the Weezy Burger – despite its non-traditional queso – that takes me back to some of the best burgers of my youth.
Toppings: 9
The toppings begin with fresh crisp iceberg lettuce that’s layered on the bottom of the bun. It’s chopped, so it doesn’t exactly stay put while you’re eating, but enough stays in place to offer the burger a fresh crunch.
Exactly the opposite is the extremely thinly sliced tomato, which offers a burst of acidity and freshness alongside the crisp slices of red onion. It’s a nice foil for all the creamy queso and aioli, which somehow bleed together in a flavorful saucy mess that’s just perfect for a burger.
Value: 10
The best burgers of the bunch offer balanced flavor profiles featuring fresh, high-quality ingredients. And that’s exactly what you’ll get at Burger Moto. In fact, it’s a really darn good burger for $6.
Total: 46/50
If you want a great classic smash burger with fresh, imaginative toppings, look no further than Burger Moto.
Burger Moto keeps pretty consistent hours at Rogues; however, you might want to check their Instagram feed first, just to be on the safe side. Hours are Wednesday and Thursday from 5 p.m. to 11 p.m., Friday from 5 p.m. to 1 a.m., Saturday from 7 p.m. to 1a.m. and Monday evenings from 9 p.m. to 1:30 a.m.
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.
