Nothing says summer like a good hamburger. Continuing my coverage of rural Wisconsin (and in honor of Milwaukee Record‘s semi-official summer celebration week), I wanted to spotlight a central Wisconsin classic: Chip’s Hamburgers.

Now, sure, burgers aren’t just for summer. But an old-school, personality filled drive-in beats a soulless corporate burger chain any day of the week. Pair that with my favorite summer activity—riding my bike—and you’ve got a recipe for a “Chip-errific” summer day.

I recently came up with a challenge: bike to the last three remaining Chip’s Hamburgers in Wisconsin, all in one day. That’s 91 miles of biking fueled by beef, crinkle cut fries, and hubris. Consider it a dumb guy’s Ironman. The forecast? A perfect 73 degrees, partly cloudy and sunny.

Before I set off, I consulted failed middle school trumpet player and co-best man at my wedding, Dr. Kyle Geurink, an interventional cardiologist. His official medical opinion?

“While I can’t recommend biking 100 miles and eating six hamburgers, it is certainly a feat of cardiovascular fitness and intestinal fortitude.”

Translation: “People shouldn’t do this. But if you do, take pictures.”

About Chip’s Hamburgers

Chip’s started as a North Carolina-based chain and once had 15 Wisconsin locations. Most closed in 1979 after Hardee’s bought out their southern stores, leaving only Wisconsin locations to carry the brand forward. Today, three remain: Merrill, Marshfield, and Wisconsin Rapids.

Chip’s A-frame buildings were their answer to McDonald’s golden arches. Their menu offers plenty, but they’re best known for charbroiled burgers and crinkle cut fries. Customers can size up from a regular to the 1/4-pound Champ, or go all in with a 1/2-pound Double Champ with the works. Every burger is 100% beef and comes with pickle, onion, and special sauce. Other options include fish fillets and hot beef or ham sandwiches.

Fun fact: Before the Gilbert Brown Burger with Burger King, Chip’s partnered with Packers legend Ray Nitschke.

My History with Chip’s Hamburgers

My earliest Chip’s memory is probably from the Merrill location, likely with my dad on a trip home from Michigan’s Upper Peninsula. But my love for Chip’s took root during my junior year of high school—the one year I skipped football to become our school mascot out of spite. (We were the Evergreen Trees.) Anytime we played Merrill, I’d make a detour for a Chip’s burger.

Back then, a “Have a Chip-errific Day!” bumper sticker was a badge of honor—Central Wisconsin’s version of “I Closed Wolski’s.” To this day, spotting one in Milwaukee sends me into a small, happy freakout.

Stop 1: Merrill

The day began with my mom (still my MVP) giving me a ride up to Merrill. We arrived at 9:45 a.m.—15 minutes before opening. This was breakfast. Burger breakfast.

I recently splurged on a new Trek road bike (thanks, Sheridan at Wheel & Sprocket!) and in doing so, joined the cult I once swore I’d never join. Spandex shorts and jersey? Check. Dignity? Gone. Comfort? Through the roof.

The Merrill location has been drive-thru only since COVID, so I rode through on my bike, much to the cashier’s amusement. I ordered the 1/4-pound Champ Burger—a first for me after years of sticking to the classic cheeseburger. It delivered. The 1,000 Island-style dressing hit perfectly. The fries, though, were far too salty for my taste.

Meal done, it was time for the real challenge: 58.5 miles to Marshfield.

The Ride to Marshfield

What’s between Merrill and Marshfield? Some would say nothing. From a bike, though: endless cornfields, ginseng farms, and dairy country. Beautiful—except when you miss a turn and find yourself trudging down a gravel road.

The first 25 miles were rough. Heavy legs, full belly, low energy. I doubted myself. But somewhere along the way, it clicked—I found my rhythm and the miles started to melt away.

Stop 2: Marshfield

This was my first visit to the Marshfield location—a full dine-in and drive-thru. After 58 miles, you’d think I’d crush another Champ. Nope. My stomach politely declined, so I settled for a classic 1/8-pound cheeseburger, onion rings, and a cherry Pepsi.

Those onion rings? Perfection. Crisp, golden, and—unlike their limp fast-food cousins—structurally sound.

Here’s where the journey got company: my dad, Dave, and his buddy Clark—two retired EMT/firefighters—joined me for the last leg. Not because I collapsed under the Chipperiffic sign, but because they thought this adventure sounded fun. Though honestly, having former EMTs around after two rounds of fried food is a good backup plan.

The Ride to Rapids

With 32.5 miles to go, we set off as a trio. At one point, I got too far ahead; with no former EMTs in sight, I stopped at Jo Jo’s tavern in Vesper, Wisconsin. Cash-only. Of course, I only had a card. So, there I was, what looked like an Italian sausage ready to burst from the heat in my bike wear, waiting for my dad to bail me out with cash.

I didn’t have to wait too long and we stayed for a round of PBRs (don’t worry, just one), and thanks to the shake-of-the-day, I won a six-pack. We shared a few with locals, pocketed the drink chips for possible use later, and hit the road again.

Stop 3: Wisconsin Rapids

We rolled in right at Golden Hour, about 30 minutes before the dine-in option closed and Chip’s switched to drive-thru only—under the wire! Unlike the midpoint of this journey, I was starving by now and went all-in with a double bacon cheeseburger and crinkle cut fries. (I briefly considered the fried cheese curds, but decided that might be too much for ye olde stomach.)

Maybe it was the fatigue from a long day—one that often felt like a test of dietary survival—but I found the classic gimmicky quarter machine near the door oddly ironic and a little scary, given the day’s indulgence.

Consensus

The day overall felt like a championship win. I love all three locations and wish them a long future, but if I had to rank things… the double bacon cheeseburger and the Champ Burger are tied. I think I enjoyed the double bacon more, but that might just be the glow of finishing a 91-mile bike ride talking. (Normally, I steer clear of doubles and bacon-on-cheese combos.) The crinkle-cut fries in Rapids beat out Merrill’s, but the onion rings in Marshfield easily take the crown for best side of the day.

As the sun set on this adventure, I was grateful to my wife, Shelby, who scooped up all three of us—by then, we felt like a loose plastic Target bag full of bricks—along with our bikes, and drove us back to Jo Jo’s tavern.

At Jo Jo’s, we cashed in our winnings with a final round of PBRs and toasted the end of a truly Chip-errific Day.

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