The "spicy" mayo wasn’t particularly spicy but it did add a bit of tang to the burger, which I found to be quite delicious. First and foremost, the toppings offered a variety of textures, from the crisp bacon and raw onion to the soft cheese and fried onions. Here's a close-up so you can see them for yourself.įor the sake of expediency, I’ll highlight the things I thought made the burger stand out. These are really what make the difference on the KRK burger, which sports a very long list of ingredients. The burger isn’t revelatory but it’s a fine example of what happens when fast-food meets attention to detail. If you taste it on its own (as I did), you’ll also find it to be well-seasoned with a decently beefy flavor. And, while "juicy" is not a word I’d use to describe the patty, you won’t find it to be dry (that’s likely thanks to both their unfrozen beef as well as the butter with which its grilled). 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 comes well-done. And that was the case, even with the KRK burger, which is significantly messier than most Kopp’s burgers. 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. Say what you will, but I did deduct a point for the Styrofoam box, since there are now plenty of options for packaging that don’t contribute to killing the earth. It looked messy, but also pretty delicious. There was also a nice view of that classic burger patty with its crisp, charred edges, some melted cheese and oozing condiments. In my burger's case, I found a nicely striated presentation that showcased a good number of the toppings, including deep red tomato slices, bright white raw onion and a peek of crisp bacon. Not only is it tucked into an oversized paper sheath, it's then placed in a paper-lined Styrofoam take-out container with its accompanying fries and onion rings. What that ensures is that the burger remains quite impressively intact, even with its many layers of toppings. Turns out the new KRK Burger comes in its own special packaging. 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. In this series, we’ll be hiking the burger trail to find the latest, greatest and most delicious burgers in Milwaukee.
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