One would hope for two things: 1) the name of the town also describes the upcoming burger one is planning on consuming, and 2) in Wisconsin, one had better find some pretty damned fine cheese, even if their cows are pissed off, instead of contented like in California.
We went in search of the “Gallybuster”, which, although they couldn’t spell it correctly, promised a solid pound of ground beef and three slices of (your choice) of real cheese. Diners in close proximity to us heard us talking over the proposed entrée, and upon hearing from them that we should try the “five pounder” at a place down the street, we thought, maybe we’ll save some capacity, and go for that tomorrow, instead of this paltry 16 ouncer!
So we ordered from the menu, which had some “different” combinations, like the Green Olive and Crème Cheese burger; the Sour Cream and Mushroom, the Cashew and Swiss.
I ordered a combo I have never seen anywhere, despite having traveled the globe and having consumed hamburger sandwiches for the past 116 years.
“The Reuben Burger” – a heaping mound of sauerkraut and gooey real swiss cheese atop a finely grilled burger on a fresh bakery roll, accompanied by perfectly fried hand-cut fries. The burger was served naked, and I ordered a nice chilled bottle of IBC RB to wash it down.
It was great. Better than great. This joy is easily in my top five for the week. Worthy of “Superior.”