Chefs at Burgerhaus give the American hamburger an international twist by decorating their quarter-pound patties with toppings from around the globe. The Rhinelund's beer-braised onions and whole-grain mustard evoke the flavors of Germany, and The Yucatán stamps taste buds' passports with a fiery combination of spicy mayonnaise, pepper jack cheese, and roasted green chilies. At the same time, the chefs dole out some all-American staples such as Angus three-bean chili and thick, cold shakes made with Valpo Velvet ice cream.

The worn wooden floorboards, exposed-brick wall, and deep earth tones of Burgerhaus's dining room complement the menu's relatively humble inspiration. Low light from wall sconces and pendants lend an air of refinement to the diner-like collection of dark wooden tables and straight-backed booths. Behind the bar, bartenders pour drafts of Miller as well as Bell's Two-Hearted Ale and other popular craft brews.