In this series, we’ll be hiking the burger trail to find the latest, greatest and most delicious burgers in Milwaukee. Click here for an explanation of the criteria used to rate each burger. Where have we been? Check out the complete catalog of burger reviews here.
Since carry-out is king, and there’s little better than frozen custard during the summer months, I’ll be focusing on "custard stand" burgers for the time being.
Kraverz Frozen Custard
N88 W15325 Main St, Menomonee Falls
Founded just over ten years ago by owners Dave and Amit Iljazi, Kraverz Frozen Custard has established itself as a mainstay for frozen custard, burgers and a diverse menu of specialty sandwiches that runs the gamut from hot dogs and gyros to chicken sandwiches, paninis and fish and chips.
Like most custard stands, Kraverz offers three flavors daily including vanilla, chocolate and a flavor of the day, which varies from staples like cookies and cream and drumstick to Georgia peach and blueberry nut.
Much like the flavor forecast, the stand’s burger menu is far from boring, featuring a variety of standards along with signature burgers like the Volcano Burger (topped with jalapeños, chipotle Mayo, pepper jack cheese and bacon) to the Quesadilla Burger featuring pico de gallo, cheddar, mozzarella and onions on a tortilla. The 5-ounce are cooked to order from fresh (never frozen) beef with a choice of toppings.
Despite myriad options, I stuck to a classic option on my latest trip, ordering up Kraverz double cheeseburger with the works. Turns out "the works" is definitely "xtra" in comparison to some spots, featuring lettuce, tomato, ketchup, mustard, mayonnaise, pickles and fried onions ($7.05). I added onion rings ($3.05) and a chocolate malt ($4.15).
The burger was a looker, showcasing both burger patties and layers of toppings neatly (and thoughtfully stacked within its uniquely toasted bun. The lettuce piled over the sides of the sandwich; but the other elements were neatly intact; even the fried onions were tucked nicely beneath a layer of beautifully melted cheese.
I’ve been fairly vocal in my preference for more eco-friendly containers. So, I was disappointed to see yet another spot choosing styrofoam for their carry-out. But I did appreciate the use of a container, as opposed to wrapper in terms of presentation.
What appeared to be a standard jumbo bakery bun stood out for two reasons. It was sweeter than most, with a flavor more like brioche. It was also toasted on its exterior (rather than inside, which sported only the vaguest crispness around the edges), offering a toasty, crunchy top and bottom that set it apart from a slew of others. It was also nicely sized for its contents, which – in this case – included two jumbo burger patties and a mountain of condiments.
The uniformly shaped burger patties were lightly browned on their exterior and cooked just about medium. Their texture was pleasantly loose and impressively juicy with a flavor that was beefy enough that I almost didn’t mind its overall lack of seasoning.
The toppings were applied thoughtfully in terms of build. The just-cooked onions were tucked neatly beneath beautifully melted cheese, keeping them conveniently in place. Meanwhile, the slew of condiments was deftly applied, offering a fairly balanced flavor profile showcasing a good amount of flavor in each bite.
The tomato slices were somewhat variable in size from one burger to the next (I always eat with a companion on these trips, in part to compare notes in an effort to determine consistency), with some cut thicker than others. Meanwhile, the lettuce was a mixed bag of very fresh and somewhat wilted.
You can’t balk at $7 and change for 10 ounces of beef that’s well presented and tasty.
The cheeseburgers at Kraverz fit the bill for kraveable custard-stand eats.
Kraverz is open daily from 10 a.m. to 10 p.m. Drive-thru service and outdoor seating are available.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.