It was built in 1887 by real estate developer, George W. They were deep and dark and very sweet with the tinge of umami that marks a good, long caramelization.The Hale House was designed by Joseph Cather Newsom, a leading architect throughout the era. And yes, folks, these were caramelized onions. Although subtle, its flavor was sweet and nutty and complemented the earthiness of the sauteed mushrooms, which were mixed in with a hefty pile of beautifully caramelized onions. It was melted perfectly over the top of the burger – just as it should be. The meat was only lightly seasoned, with salt and pepper if I were to guess but it was juicy and meaty – a hallmark of ground sirloin – with a nice loose texture.
Nonetheless, the patty was juicy with visible grill marks on its exterior.
I’d ordered my burger mid-rare but based on appearance it came out closer to medium. The juices flowed as I cut my burger in half to inspect the level of doneness. There was a bit of brown at the edges, but none of the crisp butteriness that (for me) comprises the ideal. In fact, its only failing was that it wasn’t fully toasted. It was nicely sized for the hefty burger and did its job while adding a nice flavor. The brioche was lovely and fresh with a nicely browned exterior and a soft, sweet crumb. I was happy to see that the red wine demi was served alongside it’s perfect for dipping. It’s little brioche hat is tipped to one side, revealing a nicely browned patty cloaked thoroughly with melted Swiss cheese and piled high with a beautiful mess of deeply browned onions and sauteed mushrooms. Ironically, the "opera house" was used as a location for parties, movies and dances … but never an opera. Choice of sides includes handcut fries, haystack onions, Hale House chips, side salad, soup, coleslaw or fresh vegetable of the day ($12).įun fact: Located along what was once known as the Janesville Plank Road, The Hale House is the site for an historical marker which indicates that the property was home to an opera house built by Adam Conrad in the late 1800s. The Steakhouse Burger features a half-pound grilled sirloin patty topped with caramelized onions, sautéed mushrooms and Swiss cheese with a red wine demi sauce on a toasted brioche bun. But we opted for a more classic preparation. On the day we visited, there was also an intriguing-sounding special: a bourbon pear burger. On the menu you’ll find a variety of signature burgers from the Hale to the Bleu, the Cajun Cheese Curd Burger and the Sunrise Burger topped with a house made potato pancake, bacon, aged cheddar cheese and an egg. So, we made it a point to travel south this past week to check it out.
We’ve also heard that it serves up a pretty good burger. Since opening in 2015, The Hale House has forged a reputation for itself thanks to a locally focused craft beer list and from-scratch pub-style menu featuring everything from wings and "cheese curds" (made with lightly battered fried queso blanco) to salads, macaroni and cheese and a popular Friday night fish fry. Where have we been? Check out the complete catalog of burger reviews here.
Click here for an explanation of the criteria used to rate each burger. In this series, we’ll be hiking the burger trail to find the latest, greatest and most delicious burgers in Milwaukee.
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