Easy Does It, says Greenfield Burger Expert

Wendt's Pub and Grill, 6031 W. Layton Ave., is known for its burgers, and head cook Dennis Weber was kind enough to share some of his tips for making them great. 

I use angus beef burgers, it's a better grade of meat. We cook them to order, to the right temperature, and with fresh ingredients. We have toasted buns, they're toasted golden-brown.

When Weber makes a burger for himself, this is how he does it:

I make it medium well with fried onions and ketchup.

And some tips, for any home cooks wanting to give their burgers a professional finish.

Do not squish down with your spatula to hurry it up, you're robbing it of juices and flavor.

Flip it a few times, not a lot.

When you cook it, your surface should be extremely hot, to sear it so the juices stay in. That’s your flavor.

When the blood rises to the top, it's time to flip it. It's more like after you do something a hundred times, you know when to flip it. There's a little finesse involved.

If you come in for Weber's touch at Wendt's, here's his suggested order:

A burger with the works: lettuce, tomato, onion.

See what other local burger experts had to say.

Lizz Fabel, The Traveling Chef, Caledonia

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

Mike Toman, Butcher Block, 9340 S. Chicago Road, Oak Creek

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