Keep Burgers Simple, Keep Burgers Great, says Oak Creek Burger Expert

Mike Toman, Oak Creek alderman and owner of the Butcher Block, 9340 S. Chicago, took a few minutes to answer some questions from Patch about what he thinks makes a great burger. Here’s what Toman had to say:

We have premade patties in three different sizes, a quarter-, third- and half-pound. If you’re grilling my biggest advice would be to start with a ground beef that’s extra lean. That’s something that we sell on the counter every day. We make ground round, too. You need a little bit of fat in there.

The trick to grilling to limit your flare-ups is to start with something lean, in the 85-90 percent area. Most people, they look for the cheapest meat, and when they make the patty and put it on the grill it shrinks to nothing or there’s so much fat on it the fire’s going nuts.

Me, personally, I don’t care for a lot of extras in the burger. I put my onions, cheese, you name it on as toppings. Fresh tomato, lettuce, but as far as stuffing, we don’t get in to that. As for seasoning itself, I’ve tried many and Lawry’s is tough to beat. Lawry’s has a mix of peppers and things in it. I know professional cooks who use it and use it on everything. 

More tips from local burger experts

Lizz Fabel, The Traveling Chef, Caledonia

Matt Flintrop, Marx Pioneer Inn, W180 S7808 Pioneer Dr., Muskego

Justin Furhman, Weissgerber’s Gasthaus, 2720 N. Grandview Blvd., Waukesha

Dennis Weber, Wendt’s, 6031 W. Layton Ave., Greenfield