Hamburgers. They come thick and thin. Fresh and frozen. Steamed and charbroiled. With and without cheese. But what is it about a classic old school flat-top burger that keeps us all coming back for more?
That’s among the myriad questions Kurt Fogle and Joe McCormick asked themselves while forming the foundations for the Dairyland Old Fashioned Frozen Custard & Hamburgers concept, which aims to perfect and steward classic Wisconsin flavors, keeping them alive for future generations.
And this week on FoodCrush, we’re tapping their brains to find out more about burgers, the science behind a great one and the folks behind one of the tiniest-but-mightiest burger and custard brands in the state of Wisconsin.
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Got an idea for a topic we should consider for FoodCrush? Want to offer feedback on our latest episode? Email me at lori@staff.onmilwaukee.com. You can also give @FoodCrushPod a follow on Facebook, Twitter and Instagram for future episodes, special features, live tastings and more.
Coming up this week, tune in Thursday on Facebook for our FoodCrush Live on location during Downtown Dining Week.
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.
