It looks like Milwaukee will be getting another international burger chain. Burgerim has announced on its website that it will be opening its first Wisconsin location in the former Cousins Subs at 1001 N. Old World Third St.
According to a spokesperson from the corporate headquarters of Burgerim in Encino, California, the Milwaukee location is currently in the planning stages, but could open as soon at late summer.
What’s Burgerim?
Burgerim is an international fast casual burger franchise based in California. They specializes in mini burgers, 2.8-ounce patties which fall squarely between a regular sized burger and a typical slider. The burgers are sold individually or in duos, trios or party boxes (16 burgers), allowing customers to eat the burgers in multiple combinations per sitting.
The core idea behind Burgerim is variety. Guests have a choice of 11 proteins for their burgers including beef, dry-aged beef, Wagyu beef, merguez, turkey, lamb, chicken, salmon, veggie, Spanish beef and falafel.
From there, optional toppings include a choice of condiments (house sauce, mustard, ketchup, mayo or barbecue sauce) cheese (Swiss, cheddar, blue or pepper jack), mixed greens, sauteed mushrooms, jalapenos, lettuce, grilled onions, bacon, avocado or a fried egg.
Sides include signature potato chip-shaped fries, sweet potato fries, onion rings and Home Fries (cubed potatoes tossed in chili sauce and topped with sesame seeds).
The restaurant also offers chicken tenders, wings and salads.
Origin
Burgerim – a name which means "many burgers" in Hebrew – was founded by Donna Tuchner, an Israeli native who attended culinary school in New York before establishing the first Burgerim restaurant in Tel Aviv, Israel.
Burgerim's current owner and president, Oren Loni, saw potential in the brand’s unique approach, purchased it and scaled it, creating an international franchise. There are currently close to 200 operating locations in the U.S., United Kingdom, Spain, Romania and Russia.
Watch OnMilwaukee for additional details as they become available.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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