READ MORE OF OUR “BEST BURGERS” FEATURE HERE.

For this, the one-stop guide to the best patties in town, we’ve rounded up more than two dozen that hit the highest marks. You won’t blame us for being a little, well, obsessive.

Call it dogged determination, an investigative exploration of an iconic American sandwich, a quest not just for the unparalleled but an answer to the empirical question: What differentiates a good burger from a great one? It isn’t just the tenderness of the meat or smushyness (consider that a virtue) of the bun – the best burgers stitch it all together, the essential parts adding up to the transcendent whole. 

Whether you like yours smashed, with lacy, caramelized edges, or chubby, its middle pink and juicy, that be-all burger is out there. It’s attainable. I know because I’ve found greatness in many different iterations – as well as some damn good burgers that deserve a shout-out – at walk-up windows, dive bars and fancy restaurants all across Milwaukee. The messier, sometimes, the better. Pass the napkins and dig in.  

Secret/special/fancy sauce: This almost ubiquitous smashburger condiment typically has either a mayo-ketchup base (a la Thousand Island dressing), or a mayo-mustard-pickle mix suggestive of classic Big Mac sauce.  

Squishy or smushy: These adjectives describe a quality of bun deliciousness particularly desirable with a smash patty.

Thick Burgers 

The Crave Burger 

CRAVE CAFE | 3592 N. OAKLAND AVE., SHOREWOOD | $11 | ANN’S #3 FAVE!

I have a Top 3 favorite burger list spinning in my head, and this fatty is No. 3 on it. Elevated but not froufy, the juicy inch-thick patty is topped with Swiss cheese, caramelized onions, arugula and white truffle aioli, which I was initially skeptical about (thinking it would have a synthetic taste) but now adore (ask for a side of it for dipping fries!).

The bun doesn’t disappoint, either – fluffy, shiny-topped brioche, well-buttered and toasted. It’s hard to find anything wrong with this burger, as long as purity isn’t your burger philosophy. If it is, I would send you over to the cheeseburger lane, which has the same foundation of a great patty and bun. 

Duck Fat Burger 

WILD ROOTS | 6807 W. BECHER ST., WEST ALLIS | $15 | ANN’S #2 FAVE!

Call me a charter member of the duck fat burger fan club. The technique of searing the patty – of house-ground brisket – in duck fat adds an element of richness and tenderness that sets the Wild Roots burger apart. The duck fat builds a golden, beefy crust, and it adds to the delicate tenderness of the patty (which to me, is best ordered medium-rare).

It’s rich and flavorful enough that I think I could eat this burger au naturel. But they don’t overdo the toppings – just enough tangy, salty melted American, Thousand Island dressing and sweet caramelized onions to enhance it. The bun does it justice – soft, lightly toasted and sprinkled with crispy white and black sesame seeds. All of that lands this decadent bad boy in the No. 2 spot in my Top 3. 

Cheeseburger 

NITE OWL | 830 E. LAYTON AVE. | $8 

Sent down from heaven by the gods of American cheese and fluffy buns, this dreamboat of house-ground beef is the kind of experience that travels through life with you. It’s modest but impressive, a patty made by the same hands for more decades than a lot of people have been alive. And the cheese is applied with a liberal hand; three to four slices is the standard.  

Heirloom Burger

HEIRLOOM MKE | 2378 S. HOWELL AVE. | $20

This is the kind of burger I get if I’m thinking hefty (an 8-ounce patty) and I want to know where my beef is coming from (Niman Ranch, certified humane). The hormone-free meat is comparatively lean but juicy, with a seared crust. Between that, the good firm, toasted bun and the toppings (this American lover is won over by the Carr Valley sharp cheddar), the pieces of this burger puzzle just simply fit. This is a burger I’ve been eating since Heirloom’s food truck days, and it hasn’t let me down.

The Big Kahuna 

HARRY’S BAR & GRILL | 3549 N. OAKLAND AVE. | $14 

I don’t know when Harry’s added a smashburger to the menu, but it doesn’t hold a candle to the thick style they’ve pretty much mastered. The Big Kahuna features a classic combination – cheddar, caramelized onions and applewood smoked bacon. It also has sour cream, which you don’t see coming but love all the same. The patty is on the denser side but tender, and it gets a helping hand from the rich, fluffy, nicely toasted bun. 

The Big Gringo

OSCAR’S PUB & GRILL | 1712 W. PIERCE ST.; 3800 W. BURNHAM ST. | $15

This is not the burger from Oscar’s that people normally tout (that’s the Big O with chorizo, bacon and guac). But don’t sleep on this simpler guy, an 8-ounce angus beef patty with two cheeses (American and white cheddar) and smoky bacon. It’s a burger of near-ideal proportions and excellent flavor. 

Smash Burgers

Smashburger 

LAYMAN BREWING | 6001 W. MADISON ST., WEST ALLIS | $13 

A no-frills bar (like me, you may have passed it a thousand times and not noticed) that knows its way around a smash patty. Described on the menu as, “Messy. Greasy. Perfect.” Mine was neither messy nor greasy, and I can’t say it was perfect, either, but I keep thinking about it. It’s the kind of burger – juicy, with a border of crispy bits, and nestled inside a good, fresh split-top bun – I wouldn’t have to think hard about having again and again.  

Big McAllister

UNCLE WOLFIE’S | 234 E. VINE ST.; 600 N. BROADWAY | $20

You’re going to read words analogous to “messy” – in a good way – a lot in this story. The individual parts in this Uncle Wolfie’s creation add up to sloppy ecstasy – two pressed, lacy-edged patties; a coverlet of melted American cheese; the crisp, cool crunch of shredded lettuce; piquant dance of pickle and onion; tangy “fancy” sauce; tender, toasted house-made sesame seed bun. So good, it could stop traffic, this Big Mac, er, McAllister. 

The Bestseller

MERRIMENT SOCIAL |  240 E. PITTSBURGH AVE. | $19

This baby is beefed up with two crackly-edged Wagyu patties between a nice dense, albeit soft house-made seeded milk bun. From there, it just gets better – the cheese (American, just enough) and crunchy minced pickle and raw onion melt into the house tangy-sweet Big Cat Sauce, making an oozy pickle relish.

Bibiana Burger

SAINT BIBIANA | 1327 E. BRADY ST. |  $14

Whoever coined the phrase “a hot, juicy stack of meat” was talking about this burger, which combines two 3-ounce patties and the holy quaternity of American cheese, grilled onions, pickles and tangy special sauce on one of the better toasted, chewy sesame seed buns I’ve eaten in my Tour de Burgers. This gets me close to my dream double smashburger. 

In-Between Burgers

Bridgewater Burger

THE BRIDGEWATER MODERN GRILL | 2011 S. FIRST ST. | $20 

It looks fancy-pants (double Wagyu patties, Gruyère cheese, arugula, roasted garlic aioli), but it doesn’t have a stuffy attitude. I ordinarily want American on a burger, but a slightly funky cheese like Gruyère is the right complement to the peppery, earthy, umami flavors presented here. And the bun is another level – shiny, buttery and brioche-like but with the chewiness of a pretzel bun.

Have you noticed what a burger costs these days? Yeah, it seems nuts – often around $15, but $20, too. One burger I love (Bavette’s, in the “Fancy-ish” category) is $25, with beef-fat fries. Many factors contribute to this – the price of beef has been rising for at least four years, and macroeconomic issues come into play, too. The gist is, don’t expect prices to come down, so relish the $8 (Crave Cafe!) burgers – and weeknight deals – while we have them!

Build Your Own 

SWINGIN’ DOOR EXCHANGE | 219 E. MICHIGAN ST. | $15

Here, “Build Your Own” is code for “put whatever you want on it” – and that includes nothing. I wouldn’t vote for that, but you don’t need much – cheese, onion, some condiments. That’s because the char-grilling gives the patty such a good sear and an irresistibly smoky flavor. This husky half-pounder comes on a seeded Sciortino’s roll with a thick, strong crust meant to withstand the juices that dribble freely from the patty. 

Fancy-Ish Burgers

The Birch Burger

BIRCH | 459 E. PLEASANT ST. | $19 

You don’t need a reservation to get this burger. It’s served exclusively in Birch’s barroom, where seats are first-come, first-served. It’s a good burger, not my favorite in the fancy-ish family, but it’s neatly sized for one (even with the two patties, it’s not enormous), with a nice chewy toasted bun, quality ground beef and, in lieu of fries, there’s a creamy, very good dill-seasoned potato salad.  

The Diplomac  

THE DIPLOMAT | 815 E. BRADY ST. | $18 | ANN’S #1 FAVE!

This is it: My No. 1 burger in Milwaukee. Inspired by McD’s famous double-decker, this paragon has been on The Diplomat’s menu for so long that it’s part of the scenery. They make everything that matters in-house – the bun, the pickle, even the sauce. And they pay attention to all the details: the grind of the beef (in-house), the American cheese (not some ritzy substitution). The burger tastes low- and high-brow at the same time. And it’s rich – great for splitting with a friend. 

Burger 

BAVETTE | 217 N. BROADWAY | $25 

If your taste leans thick, and you haven’t conquered the Bavette burger, tut tut. Grass-fed beef and raclette cheese give it a subtle but discernible funk, and that doesn’t even take into consideration the oyster mushrooms, pickled shallots, smoky bacon and arugula. The hearty, dense bun is exactly what is needed to hold the whole package together.  

Wagyu Cheeseburger 

BACCHUS | 925 E. WELLS ST. | $24 

Like at Birch, this is a bar-only burger, but more decadent – a fancy burger with fancy cheese. What makes it worth the grueling Peloton workout the following day: the half-pound of well-marbled Wagyu (which takes tenderness to another level), the rich, eggy brioche bun, and the cheese. You might as well go big here and choose Butterkäse, which is like butter in cheese form. Alternatively, blue or three-year cheddar shine as well. 

Plant Patties

Mushroom Barley Burger 

BEERLINE CAFÉ | 2076 N. COMMERCE ST. | $11 

This is a vegetarian restaurant, so you might think, duh, of course they’d have a good veggie burger. But that’s not always the case. This place puts true effort into it. The patty – a mash of barley, mushrooms and potato – is about an inch thick, very flavorful (thyme!) and filling. It comes between two pieces of toasted herb focaccia. I’ve ordered it with just the standard rosemary aioli and caramelized onions, and with cheese and avocado – two ingredients that rarely disappoint.  

Double Smashed Veggie Beet Burger 

CAFÉ HOLLANDER | FOUR LOCATIONS | $15 

The beet-quinoa patties almost fool me into thinking this isn’t meatless. They look like dark-pink discs, smooth but for the subtly crisp exterior. Just like a beef burger, this thing is better with toppings: cheddar, avocado, red onion and basil aioli. Someday I’ll write an essay on the joys of pretzel buns. This burger takes full advantage of that joy.

Honorable Mentions

Riley’s Bar + Burger

100 E. MONTANA ST. 

Just opened in June, Riley’s serves a Wagyu smash that deserves a nod. Love the crispy meat fringe, the sauce (nicely balanced tang) and the doughy bread cushion this tasty mass is wrapped in. 

Erv’s Mug 

130 W. RYAN RD., OAK CREEK

The char-grilled, half-pound patty – cooked to a pink medium middle – has many topping choices, but the only essential one is cheese. A good, semi-thick “pub burger” that stands on its own in a warm, crusty, seeded bun.

Fatty Patty 

5908 N. 76TH ST. | 1119 S. 108TH ST., WEST ALLIS

FP’s use of halal meat (which involves a specific animal slaughtering process) is one attentive detail; the deeper flavor notes than a typical fast-casual burger is another. That the burger comes inside a good tender, squishy bun earns bonus points. 

Fox Den

616 W. VIRGINIA ST.

The double smashburgers at Fox Den, a walk-up inside Great Lakes Distillery, are wider than their buns, so the crispy, ragged edges glop over your fingers when you pick them up – that’s become a classic smashburger trait. If that’s your jam – plus untraditional toppings, to boot – try the Umami Bomb. 

Natty Oaks

11505 W. NATIONAL AVE. 

What they call a SmashCan burger is really two 3-ounce patties (whose flavor brings to mind hickory wood), plopped on a golden, seeded bun, and presented just as it is – a tasty, no-BS West Allis pub burger. 

Burger Hub

6231 S. 27TH ST., GREENFIELD

To those who love Fatty Patty (also an honorable mention), you may not want to hear what I’m about to say. This place has the edge over FP. Both use halal beef, which to me tastes cleaner – the beefy flavor shines through. But Burger Hub uses a better bun, and that’s always a plus. 

Elsa’s On The Park

833 N. JEFFERSON ST. 

It doesn’t impress like it used to, but the rebranded Cathedral Square institution still has skin in the game with its rich double smash creation. 

Wonderland

732 E. BURLEIGH ST. 

The single smash Dream Burger is nostalgia on a flat, squishy bun. Its simplicity gives me childhood vibes, plus the fusion of seasoned butter, sweet onion and salty American cheese makes it better than my memories. 

Sans Sizzle

Sobelman’s and AJ Bombers  

Fifteen years ago, these two duked it out on the Travel Channel’s “Food Wars.” AJ Bombers won, but Sobelman’s parlayed its loss into a popular burger called The Loser. I was never much of a Bombers fan, but Sobelman’s burgers were really good. Now they’ve both lost their shine – and soon, there will no longer be a Bombers, as the owner plans to close it in late 2025.

Solly’s Grille 

Founded in 1936 and credited as one of the first to serve a butter burger (cooked in butter and doused in it after coming off the grill), this place is old-school cool. You could never accuse Solly’s of being stingy with the butter. But these burgers would benefit from some restraint – soggy messes, sadly overpriced ($8 for a small, single butter burger).  

Archie’s Flat Top

Just two years old, the ’50s-themed West Allis diner is popular with smash aficionados. Early on, it delivered on that great crispy-greasy smash promise, but not so much recently. And the bun is so soft and weak that it just falls apart. But I will give it another try – with an open mind and palate. 

In Memoriam

Mazos 

The burgers were midway between skinny and thick, and so tender – the kind of tenderness that comes from a gentle hand forming the patties. You got two sides; the best were homemade soups like beef barley. Mazos, aged 90, left this earth in September 2024.

Ultimately, proprietor Jackie Mazos’ decision to pull the plug on this well-loved old-timer on South 27th Street, its home since 1948, came down to her parents, Nick and June Mazos. Nick is 93, and Jackie – who has worked for over five decades at the restaurant her grandfather founded – says it was time for her to switch gears and care for her parents. The day she closed the restaurant for the final time, she went to see her dad.

“I looked at him, and he had tears in his eyes. I said, ‘Dad, we accomplished what we wanted to do. We went out with our heads held high.’” Mazos didn’t start or end the burger conversation here; it gave it context. And it will be missed.  

Dairyland 

This goodbye is hopefully not for good. In June, when 3rd St. Market Hall announced the replacement for Dairyland, the hall’s first tenant, it left out a key detail: Why was Dairyland leaving? For co-owner Kurt Fogle, it was painful to talk about. “I think they found someone who they believe is a better fit” for the food hall, he said. Dairyland and sister bakery Mid-Way’s plans moving forward are hazy. I’ll say this: A Milwaukee without a Dairyland burger is not a future I want to see.