MONROE — Hungry judges have spoken all over Green County and the verdict is in: Cactus Co. Booze N’ Bites in Monroe took first in the 2026 Green County Best Burger Contest, with their signature burger, “The Sun-Kissed Tuscan.”
The restaurant’s staff received the coveted giant spatula last Thursday for winning the 13th annual contest, in which thousands of burgers are tried and voted on from April 1 through July 31.
Second place in the summer event that keeps growing with new restaurants added nearly every year — was Minhas Kitchen & Wine Garden, Monroe, with its “Huber Bock Bacon Beer Cheese Burger.”
And the third-place award went to Monroe’s Leisure Lanes’ “PB&J Pretzel Burger.”
The event is hosted by Green County Beef Producers and is intended to promote the sale of beef; and to boost traffic at participating restaurants during a season that can be challenging for some. The winner is named each year at the ag group’s annual Great Steak Out, steak- fry fundraiser at Green County Fairgrounds.
“This year’s contest went really well, I’m glad to be a part of it,” said Briana Katzenberger, who took over leadership of the event from the Beef Producers’ Nellie McDermott.
More than 6,000 burgers were sold, and over 100 diners went to all 24 restaurants, she said. Roughly $2,000 in prizes also were distributed as part of the event.
According to the Beef Producers’ online page about the contest: “Burgers should be judged first and foremost, on flavor. Secondly, on presentation. Third, on value.”
The giant spatula winning burger is described by the restaurant thusly: “Seasoned 1/3-pound patty, crisp lettuce, sun-dried tomatoes, pickled red onions, garlic aioli on an herb-brushed Focaccia.”
The second-place burger is a “fresh beef blend, double smash patty, Texas cold-smoked Bacon, Monroe Wisco cheddar cheese; and Huber Bock beer cheese sauce.”
And the third-place entry — from Leisure Lanes — is described by the restaurant as “sweet, savory and smoky” is made up of a 1/3-pound char-broiled hamburger patty, cheddar cheese, bacon, bacon jam, peanut-butter spread; and served on a pretzel bun.
Katzenberger said she is looking forward to growing and expanding the contest for future years and attributes its popularity to the event being a wholesome and fun way to support local farms and restaurants.
“It’s something you can do with a few friends and it’s just really becoming a big part of summer,” she said. “…And the best part is you get support local people and local families.”
For those who didn’t get to try the signature lineup of burgers, some restaurants make their contest burgers a permanent part of the menu while others remove them after the contest, so diners are urged to phone ahead for availability.