Kopp’s has launched its first new burger in … perhaps as many as 67 years. And it promises to be quite the cheese- and onion-laden masterpiece.
Named for frozen custard mogul Karl Kopp, the new KRK Burger sells for $7.25, and it features 12 very specific layers of toppings.
It begins with 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.
A postcard being handed out at Kopp’s locations has a note about the new burger.
"Presenting the KRK Burger: Took 67 years to create, definitely worth the wait."
On the flipside, it also showcases a poem of sorts, written in what appears to be Mr. Kopp’s script.
The KRK Burger
Maybe you’ll label it it’s "ok"?
Or maybe it’s for you, but not
"Today." Just what I want, just
Never "new" it. But it’s "mine"
Today… and again on my birthday or yours
Or with a beer or when I’m listening
To "Sitting on the Dock of the Bay." And those memories.
Kopp’s Custard locations in Brookfield, Glendale and Greenfield are open daily from 10:30 a.m. to 11 p.m.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.