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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A fresh take on Indian fare with author Ruta Kahate of “6 Spices, 60 Dishes”
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Popping the cork with Thelma Carol Wine Merchants
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A decade later: Enlightened Brewing Company
What's a shrub? A chat with the badass women behind Siren Shrub Co.
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Next level vegan fare with Chef Joya
Six grate years: A chat with Chef Aaron Patin of Iron Grate BBQ
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What you need to know about EVOO with Josh Saiia of Oro di Oliva
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From Texas to Wisconsin, a chat with Chef Ashley Turner
An intoxicating chat with "Bar Menu" author Andre Darlington
From hobby to pop-up: The story of Sweet Smoke BBQ
Chef Adam Siegel reflects on his career & inspiration for Lupi & Iris
Bringing Italy to the Table with the folks from Ca’Lucchenzo
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