FrosTop Lot-a-Burger

IIRC, Hoppers was mine.

I do love a lot-a-burger and had one at the LaPlace location a while back. I miss the fries they used to have. They were obviously manufactured and had this perfect cylindrical shape with pointed ends. They were delicious to me in my younger days.

A&W on Grant Ave Winnipeg was my first store bought burger.

I still remember the tray on the car window of my Dad’s 1963 Plymouth Fury at Hoppers LSU when I was a kid. Sloppy, juicy delicious burger and those shakes....

FrosTop and Cabbage Ball are the 2 biggest memories I have of visiting my La Place cousins when I was a little kid. I thought the burgers and shakes at Frostop were awesome. I thought cabbage ball was the stupidest game ever invented.

There was a Frostop at Veterans and Severn, where Lager's is now. That's where I had my first one. These days I go to the one on Clearview, which moved there from Harahan.

BTW, the Lot-o Sauce is 3 parts mayo, 1 part yellow mustard.

I don't remember butter patties but I do remember the Lot-o Sauce quite well. I asked for some on the side and matched the taste by mixing my own side by side. It's a 3 to 1 ratio of mayo to mustard. The recipe in the linked article uses a 50/50 mix. That is not it in my experience, although I have had burgers from the country that were very mustardy.

Most of the Lot-0-burgers I've eaten were from the ones in NOLA owned by Ted Ganus. I had a client that told me that Ted himself taught her how to assemble the burger. She was instructed to mix the sauce into the lettuce before assembly. If you think about it, this makes sense, because you're basically putting salad (with dressing) on a sandwich.

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don't remember butter patties

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The small burger on the Frostop menu was called a “Butter Burger”. The Lotto-Burger was their large sandwich to compete with a whopper or big Mac.

I once toured the Thompson Meats packing facility in Slidell, which produced their patties for the Louisiana stores. They would put one lb of American Beauty Butter for every 10lbs of ground meat in a big Hobart mixer and then form the patties on their machine.

Is the one on Government still there? Last time I went there they were starting to drift away from the original Frostop concept. This is not unusual, since the direction from a franchiser is gone.

Did you know that the company still sells the root beer to the restaurants? You can even get it in bottled form - Zuppardo's had a couple of pallets of it not too long ago, but I don't think it sold well.They even had a diet version.

The website also has Frostop stories you might want to read. There's one about Ted Ganus, guy behind Ted's Frostops in New Orleans. Apparently, he created the first iconic giant root beer mug at the Jefferson Highway location. That Frostop moved to Destrehan and is still going strong.

Frostop.com

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I buy the Zatarain's Root Beer concentrate and make my own.

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That's not bad at all. The root beer extract was the very first product that Zatarain's made.Do you add yeast and let ferment or add carbonated water?