While there tends to be a bit of variation from location to location, you can nearly always count on a nice crisp char around the irregular edges of the patty. However, there’s redemption in both the flavor and texture of the Kopp’s burger that shouldn’t be overlooked. Like most fast-food burgers, the Kopp’s patty is going to come well-done. Let’s get the ugly side of things out of the way right off the bat. In fact, changing out the bun would remove a central element of what makes the Kopp’s burger work.
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They’re well-sized for the burger patty, and somehow – despite their ultra-pillowy texture – they always hold up to the toppings. Kopp’s soft bakery buns are a necessary part of the picture. In the end, when judging a burger’s looks, I’m really asking: Does this burger make me hungry? And yes, yes it did. As you can see from the photo, the patty sported its crisp, charred edges, and there’s also some nice visible melted cheese and oozing condiments. On this particular day, the bun was a bit crushed, but – call it nostalgia or otherwise – it was still a pretty darn good looking burger. For this reason, it’s doubtful that a Kopp’s burger (on any day) would get a perfect score on presentation. Depending on the journey a burger makes, it often gets a bit smashed inside its paper sheath. Kopp’s is often a mixed bag when it comes to presentation. because I can’t go to Kopp’s and not order the ultra-crunchy well-executed onion rings. And, although I ordered fries, mostly so that I’d have a consistent "burger and fries" photo, I also ordered onion rings. That includes toppings of American cheese, fried onions, pickle relish, ketchup and mustard ($3.90). On this trip, I visited the Greenfield location and ordered a cheeseburger with the works. After all, eating a burger just for fun is exceedingly different than eating a burger and writing about it. And that, in and of itself, made the prospect of taking a thorough, critical view of the burger a bit intimidating. I can’t count the number of Kopp’s cheeseburgers I’ve eaten over the course of my lifetime. It was, of course, typically the precursor to a scoop of custard, a fact which likely made the burger all the more special. In my case, I distinctly recall the excitement of feasting on half of a cheese burger (I always split mine with my sister) in the back seat of my parents' car. And undoubtedly those memories also include the occasional jumbo burger. The memory of enjoying custard at Kopp’s is one shared by countless Milwaukeeans. Appleton Ave., and it wasn’t long before the stand developed a reputation that resonated throughout Milwaukee and beyond.
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The original Kopp’s was located at 6005 W. The popular custard stand was founded in 1950 by Elsa (Moll) Kopp, who with the support of another local custard pioneer, Leon Schneider, began slinging butter burgers and custard to support her family when her husband's Parkinson's disease left him unable to work. In some ways, the Kopp’s story is an empowering one. To mark the beginning of the second stretch of my journey, it only seemed right to feature one of Milwaukee’s most renowned burgers. In just over a year on the burger trail, I’ve eaten exactly 50 burgers. Where have we been? Check out the complete catalog of burger reviews here.ħ631 W Layton Ave, Greenfield, (414) 282-4312ĥ373 N Port Washington Rd, Glendale, (414) 961-3288ġ8880 W Bluemound Rd, Brookfield, (262) 789-9490 Click here for an explanation of the criteria used to rate each burger. In this series, we’ll be hiking the burger trail to find the latest, greatest and most delicious burgers in Milwaukee.