The Tennessee Whiskey Burger at The Dump Bar & Grill in Cambria is the winner of the third annual Wisconsin’s Best Burger Contest. The Tennessee Whiskey Burger features a ½-pound ground chuck patty topped with cheddar cheese, sautéed onions, whiskey brown sugar candied bacon, and a bourbon glaze, all served on a lightly grilled Kaiser roll.
“I didn’t believe it at first,” says Owner Jack Jones. “It is very rewarding. I credit our success to small town,
Wisconsin values.”
The Wisconsin Beef Council designed the contest to seek out and promote 100% beef burgers prepared in Wisconsin restaurants. The Dump emerged as the champion, earning the highest ranking from a secret panel of three judges who traveled to the Elite Eight restaurants named in the contest. The Dump’s customers have nominated them for Wisconsin’s Best Burger Contest for three years in a row.
“We’ve met so many new customers from all over the state,” says Bar Manager Evelyn Leystra. “They bring
zest with them and eagerness to try new food and explore the venue here. For three years now, it’s been
new faces all the time with the contest.”
The team expressed gratitude to both local patrons and visitors who traveled from across Wisconsin to
support them. Leystra said the burgers on their menu stand out because they hand-patty them daily.
Office Manager Katie Meagher said the secret is consistency.
“We bring in fresh products every day from our buns to our beef. Our entire team has been a huge part of this. I couldn’t wait to call them and say, ‘we did it!’”
It was a bittersweet moment for the team who will no longer be eligible to compete in the contest after
taking home the title.
“I’m going to miss what’s turned into an annual event for us being in the Elite Eight,” Jones says. “We’ve
gained great notoriety. The Wisconsin Beef Council gives us great traction just being nominated.”
“We are thrilled with the continued excitement for our burger contest and the response from burger lovers across the state as they travel to those establishments that have made it into the Elite Eight,” says Tammy Vaassen, executive director of the Wisconsin Beef Council. “The Wisconsin Beef Council’s mission is to grow demand for beef, and the Best Burger contest has served as a perfect way to get Wisconsinite’s into local establishments enjoying delicious, 100% beef burgers. The feedback from our judges was incredibly positive for all the competitors, which is a testament to the large number of nominations received for each of them.”
Judges comments included: ‘the flavor of the burger was great, this burger was cooked perfectly, the presentation was extremely impressive.’
“As I travel to the restaurants and enjoy their burgers, I continue to be impressed by how much effort they are putting into a great eating experience,” Vaassen continues. “From how each is sourcing their beef, to the craft of grilling buns and assembling truly unique experiences, it is impressive what can be done.”
The announcement follows a nomination period of 30 days where consumers across the state could submit their favorite burger joint. The Elite Eight restaurants were those that received the most nominations.
Throughout April, a secret panel of judges visited each restaurant to evaluate a burger on the menu. They
rated taste, appearance and presentation, proper cooking temperature, overall eating enjoyment, and
bonus points could be awarded for the environment, atmosphere and experience in the restaurant.
See the Elite Eight restaurants: https://www.midwestfarmreport.com/2026/04/03/taste-wisconsins-elite-eight-burgers/
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