Wisconsin Beef Council Reveals Top 8 in Sizzling 'Best Burger Contest'

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VERONA, Wis. (WBAY) -- The Wisconsin Beef Council has announced the Elite Eight finalists for their 2nd Annual Wisconsin’s Best Burger Contest.

Two teams among the Elite Eight come from northeast Wisconsin.

Created to honor and encourage 100% beef burgers made in Wisconsin’s eateries, taverns, and barbecue spots, this competition has garnered attention from burger lovers across the state.

The top eight eateries, which garnered the highest number of nominations on the Wisconsin Beef Council’s website during the last month, are as follows:

  • 11:11 Burgers and Beignets at 718 W. Johnson, Fond du Lac
  • Brazen Head Pub, 147 North Main Street, West Bend
  • Brothers on Oak, located at 412 Oak Street, Baraboo
  • The Dump Bar & Grill, 105 West Edgewater Street, Cambria
  • Iron Horse Saloon, 322 Silver Street, Hurley
  • Local Press Burger Bar, 143 Main Street, Kewaskum
  • Mihm’s Charcoal Grill, located at 342 Chute Street, in Menasha,
  • Straight Home Bar & Grill, 184060 WI-153, Eland


"These eight top-tier restaurants will soon host a covert team of judges tasked with assessing their burgers," stated Tammy Vaassen, the Executive Director at the Wisconsin Beef Council. "These leading eateries will witness an influx of new patrons eager to sample these delectable burgers as well." She added excitedly, "We’re looking forward to revealing the ultimate winner on May 1st to celebrate the start of Beef Month."
Each burger’s scorecard includes five categories: flavor (worth up to 50 points), presentation (valued at 30 points), correct cooking level (accounting for 10 points), and total satisfaction derived from consuming the burger (another 10 points). Additional bonuses might apply based on ambiance, dining area quality, and customer experience, adding up to a maximum extra credit value of 5 points.

In order to qualify for the competition, the burgers listed on the restaurant menus need to adhere to these criteria:

  • The burger has to be made of 100% beef (additional components like spices, vegetables, and so on can be included in the patty).
  • Each burger should consist of a shaped ground beef patty(s) served on a bun or another type of bread item like biscuits, focaccia, or tortillas. These burgers can incorporate various combinations of condiments such as ketchup, mayonnaise, and mustard; sauces including barbecue or hot sauce; cheese varieties; and additional toppings like bacon, onions, tomatoes, and lettuce. It’s essential for all components of the burger to either fit within the confines of the bun or individual slices of bread, or alternatively, they might be presented open-faced atop a piece of bread.

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