The burger comes topped with a signature top-of-bun pickle, a small pile of fries and a couple of Kopp’s crispy onion rings. I visited the Greenfield location and ordered a KRK Burger, which features a toasted bun that’s layered with ketchup, mayo, fried onions, American cheese, a burger patty, bacon, more American cheese, tomatoes, raw onions, even MORE American cheese, pickles and spicy mayo ($7.25). And that, my friends, is as good a reason to try it out as any. In this case, the KRK Burger, named for frozen custard Karl Kopp, happens to be the first burger Kopp’s has released in as many as 67 years. But some circumstances require an exception. When I set out on the Burger Trail, it was never my intention to review two burgers from the same venue. Where have we been? Check out the complete catalog of burger reviews here.ħ631 W. Click here for an explanation of the criteria used to rate each burger. On the Kopp’s website, you can check out the Flavor Forecast for the month and you can even sign up for a flavor alert so you will receive notice when your favorite flavor is on the schedule.In this series, we’ll be hiking the burger trail to find the latest, greatest and most delicious burgers in Milwaukee. Kopp’s is credited with being the first to offer a flavor of the day, which they started in the 1960s. With our abundance of milk and cream, our statewide penchant for all things dairy made frozen custard a popular treat.”Īfter the World’s Fair brought wider exposure to frozen custard in the Midwest, the 1930s and ’40s saw the debut of many now-iconic frozen custard stands throughout Milwaukee - Gilles (1938), Leon’s (1942), Kopp’s (1950) and others, including late-comer Culver’s in 1984. But we’re the Dairy State, and this is key. Wisconsin’s ready supply of ice and the fact that many taverns switched to selling ice cream during Prohibition are likely contributing factors. “Although the 1933 World’s Fair in Chicago is often credited with being the catalyst that brought widespread interest in frozen custard to the Midwest, the importance of the ice cream and frozen custard industry in Wisconsin was already established by the early 1930s. I can verify, after many taste tests at these three places (in the interest of science of course), that they are all wonderful. The city easily supports a long-standing three-way competition between Kopp’s Frozen Custard, Gilles Frozen Custard and Leon’s Frozen Custard (shown above). In fact, Milwaukee is known as the “unofficial frozen custard capital of the world” because, per capita, Milwaukee has the highest concentration of frozen custard shops in the world. You can say a lot of things both good and bad about Milwaukee, but having the Best Frozen Custard in the Universe would have to fit into either category (i.e., bad if you happen to have high cholesterol, but heavenly if you do not). In addition, frozen custard can be kept at a warmer temperature compared to ice cream, which allows the taste of added flavors to come through more strongly. Thus frozen custard has a much denser consistency than ice cream. (Genuine frozen custard has at least 1.4% egg yolk solids.) The machines used to make it barely incorporate any air into the mix. Frozen custard is an enhanced form of ice cream, made with eggs in addition to cream and sugar.
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