Even if you lube your appetite up with a few pints of beer, there's no way you're going to be able to choke down these burgers.
'new berlin' on Serious Eats
Why is it that so many potentially great burgers succumb to bad preparation? Either the majority of restaurant goers prefer well-done burgers, or very few cooks actually know how to cook a burger to any temperature but "dry." It's especially disappointing when the components of the burger have so much potential, as in the case of Matty's in New Berlin.
I was enamored by the memory of the bison burgers I used to eat at Charcoal Grill with my father when I was a kid and teen. At the time they seemed exotic, and they were delicious, as were the beef burgers. Now, all these years later, I wonder how the restaurant is still in business.