Burger Scholar George Motz teaches you how to cook a hyper-regional slugburger from Northern Mississippi. Borne out of the Great Depression, the slugburger patty combines beef and bread crumbs—a method that was used to extend the meat supply. As the bread crumbs toast on the griddle, they absorb the rendered beef fat, creating the ultimate crispy burger. Here is your master class on how to make a regional slugburger at home.
The double-dipped roast beef burger is an icon of Brooklyn, New York, and Burger Scholar George Motz is here to teach you how to make one at home. This regional one-off burger—known locally as the "Gargiulo"— hails from the historic roast-beef emporium Brennan & Carr. Here, the burger patty is topped with freshly sliced roast beef, sauteed onions, American cheese, and is eventually dunked in a vat of piping hot beef broth.
Burger Scholar George Motz says that if you're ever in Miami, you owe it to yourself to visit Little Havana—a neighborhood known for its iconic regional burger, the Cuban Frita. Served on a Cuban roll and topped with crispy potato sticks, the burger patty is seasoned with Chorizo spices and doused in a secret red sauce. The Cuban Frita is a culinary survivor of the exodus following the Cuban Revolution, and remains one of the great Cuban-American gastronomic expressions. Here is your master class on the Cuban Frita.
Burger Scholar George Motz has taught us about fried burgers and steamed burgers, but did you know about the smoked burger from Texas? In this episode, George teaches you how to apply the principles of barbecue to a burger. With a simple offset smoker set-up, you can achieve the perfect smoke ring on this burger right in your own backyard. Here is your master class on the Texas smoked burger.
Burger Scholar George Motz is here to set the record straight: A real homegrown Hawaiian burger is NOT a beef patty topped with pineapple and ham. When locals crave a burger, they order something called the loco moco. Technically a 'burger plate,' this regional icon is a burger patty placed on a bed of rice, drenched in gravy, and topped with a fried egg. A popular late-night order at diners, the loco moco is one of George's favorite burgers to eat. And now's your chance to make one at home. Here is your master class on how to make Hawaii's own loco moco burger.
In our season finale, Burger Scholar George Motz teaches you how to cook a regional specialty from Tennessee: The deep-fried burger! At a place called Dyer's in Memphis, burgers are smashed paper thin and dipped in a skillet filled with hot beef tallow—a method that harkens back to the dawn of the original hamburger. Grease is an heirloom at Dyer's. When you bite into a burger from there, you're biting into history. That's because the same grease has been used since 1912! Here is your master class for making a Tennessee deep-fried burger.
Burger Scholar George Motz teaches you how to cook one of the most important hamburgers in America—the original double cheeseburger from Southern California's iconic Bob's Big Boy Restaurant. This is the double burger that birthed all other double burgers (and even predates the invention of the Big Mac by almost 30 years!). Learn how to make a perfect double cheeseburger at home while soaking up some hamburger history.
Burger Scholar George Motz teaches you how to cook the ultimate chili cheeseburger. More specifically—the hyper-regional North Carolina slaw burger, which boasts a cheeseburger topped with beef chili and creamy cole-slaw. Tune in as George takes us back in time to learn about the origins of America's first chili burger. This, folks, is your burger masterclass.
Burger Scholar George Motz teaches you how to cook his favorite patty melt! Motz says this is the burger he dreams about all the time, and you'll quickly learn why it's so unique. Borrowing a method from Wisconsin burger shacks, Motz poaches the hamburger patty in beef stock and slides it in between a grilled cheese. This is truly regional hamburger nirvana.
Burger Scholar George Motz is here to teach us about another regional specialty from Hawaii—the Teriyaki Burger! This burger is a total flavor bomb and employs a very unique cooking method. Motz not only uses teriyaki as a condiment, but he also bathes the burger patties in a delicious marinade, amping up the sweet, stickiness that we all love. Add shredded iceberg lettuce and Japanese mayo and you've got yourself a classic regional burger! Here is your Teriyaki Burger master class.
In this special episode of Burger Scholar Sessions, George Motz pulls back the curtain on an international street-food icon: the spicy Malaysian egg burger! This burger is so famous that it goes by several names—the Ramly Burger, the Sloppy Burger, and the "Sampah" Burger, which translates to "rubbish" in Malaysia. But this burger isn't rubbish at all; it's a total flavor bomb. Wrapped in an egg and covered with spices, it's one of the craziest burgers George has ever tried. And now he's giving you the tools to make one at home. Warning—it's spicy!
In the Season Finale of Burger Scholar Sessions, George Motz is teaching you how to cook four regional smashburgers: the Wisconsin butter burger, the New Mexico green chile burger, the Michigan olive burger, and the Montana nutburger. Sometimes regional burgers are defined by a singular topping—and as George shows us, that one topping can be incredible. Keep up with Motz as he guides us through a speed round of regional toppings!
Burger Scholar George Motz usually smashes his patties with childlike glee. But today, he has his eyes set on a different prize: the luxurious, thick, dry-aged steakhouse burger! The beauty of this style is its lack of adornments—a juicy patty, cheese, and a sturdy bun, which all help emphasize the beef. In the words of Motz: "Take the upgrade people!" Without further ado, learn how to cook a perfect steakhouse burger at home!
Burger Scholar George Motz is taking you on a ride through regional American fast-food burger history! A lot of the big, commercial fast-food places have given the hamburger a bad wrap. Which is why George wants to set the record straight and show you two family-owned, hyper-regional burger chains that still do it right—Swensons in Ohio, and Fat Mo's in Tennessee. These beloved burgers are highly unique, and take a few twists and turns to get to the finished product. Swenson's "Galley Boy" burger uses both barbecue and tartar sauce. Meanwhile, the "Double Mo" burger from Fat Mo's incorporates a secret 18-spice Persian marinade. In the words of George, "These places are proof that you don't have to sell out to be a success!"
A burger that tastes like a bowl of ramen!? George Motz is here to uncover the mysteries of the ramen burger. Invented by George's buddy, ramen master Keizo Shimamoto, the ramen burger is a simple concept—2 buns made from ramen noodles, and a beef patty topped with a secret shoyu sauce, arugula, and scallions. Chrissy Teigen famously once said, "All those burgers that are made for Instagram should die—except for the ramen burger." We're right there with ya, Chrissy! Without further ado, here are the keys to making a ramen burger in your very own home.
Here's a weird one for you—the Loose Meat Sandwich from the Midwest. Is it a hamburger? We're not entirely sure. Is it amazing? Hell yes! Think of a Sloppy Joe, minus the slop. If you close your eyes and bite into a loose meat sandwich, you taste all the elements of a hamburger: bun, beef, seasoning, mustard, onion, pickle. And now it's George's job to bring this Midwest icon into your home. Pull up a seat as the Motzman walks you through hamburger history—and make sure to stay for the milkshake tutorial!
Imagine this—a hamburger topped with bacon, wrapped in dough, and plunged in hot oil. That's what you get when you order the deep-fried Langos burger, a unique Eastern European riff on the classic American cheeseburger invented by the Brooklyn gastropub, Korzo. Using Hungarian langos dough to encapsulate the patty, George will attempt to make this highly technical burger for the first time ever on camera. Unquestionably we're about to go on a science adventure as George teaches you how to cook this deep-fried bacon burger at home.
Round two of regional smashburgers! Burger Scholar George Motz is back at it again to teach you about regional toppings that you can put on your smashburgers. Get ready to learn about the pimento cheeseburger from South Carolina; the bacon avocado burger from California; the goober burger from Missouri; and the hot-dog combo burger, also from California. It's a speed round, so keep up!
In the Season 4 premiere of Burger Scholar Sessions, George Motz celebrates two famous college-town burgers from the Midwest—the Theta Special near the OU campus, and the Duane Purvis near Purdue University. The first one features a special hickory sauce. While the second one is cooked like schnitzel and covered in peanut butter. George says if you want a great cheeseburger, always head to a college town. Why? "Duh, because students love burgers," says Motz. Get ready as George teaches you how to make two iconic Midwest burgers that are college-town favorites.
George Motz is on a quest to recreate one of the very first burgers in the world—the 121-year-old hamburger sandwich from the historic Louis' Lunch restaurant, a.k.a., the longest continually-operating hamburger restaurant in America. Using custom-built equipment and accurate cooking techniques, George will attempt to do what no Burger Scholar has done before and faithfully make one at home, for his fans. It's a crazy science experiment involving welding, engineering, and a bit of madness—all in the name of hamburger history!
Hot Ones host Sean Evans taste-tests classic regional burgers in George Motz's kitchen. It's the FWF crossover event we've all been waiting for! First up—the horseshoe burger from Sean's home state of Illinois. It's an open-faced hamburger sandwich topped with fries and drizzled with cheese sauce. To top it off, George makes a super-spicy green chile cheeseburger from New Mexico, with a bit of Last Dab for good measure. Can the Burger Scholar handle the heat from Spice Lord Sean Evans? It's a circus act you don't wanna miss. #PrayForGeorge
Get your passports ready, it's time for another international burger episode of Burger Scholar Sessions! George Motz is here to teach you about two icons from aborad—the Islak from Turkey (a.k.a. the 'wet burger') and the Bøfsandwich from Denmark (a.k.a. the 'gravy burger'). One is steamed in a tomato sauce, while the other is doused in rich pork gravy. What do they have in common? They're both a hot, wet mess. So wish George luck as he takes you on this international burger expedition!
Have you ever heard of the Gom Cheese Brr-Grr? This unusual cheesy Sloppy Joe is a hyper-regional icon of Indiana, made famous by a place called Zaharakos. It also happens to be one of George's favorite things in the world. Are you ready to go back in time, 120 years? Get ready for the perfect marriage of beef and cheese.
In the season 5 premiere of Burger Scholar Sessions, George Motz and chef Matty Matheson combine forces to cook two regional Canadian burger icons! Have you ever heard of the Winnipeg Fatboy? Or the Dic Ann's burger from Montreal, a childhood favorite of Matty's that he calls "the coolest looking burger in Canada"? Tune in for a wild ride with Motz and Matty as they dive deep into international hamburger history.
Fire up that grill! Burger Scholar George Motz is here to teach you how to cook the perfect backyard burger. In this special outdoor grilling episode, we're taking a deep dive into the Brat Burger—a hyper-regional oddity from Sheboygan, Wisconsin, a.k.a. America's Bratwurst epicenter! Cooked over charcoal and topped with a brat, onions, pickles, and a generous smear of fresh Wisconsin butter, this burger is a favorite of the Motzman. But how do you know when to flip the patty? When is the burger actually ready? George is here to share his secrets and set you up for grilling success! Tune in!
It's the fourth installment of the Toppings Speed Round! That's right, more strange and unusual things to put on your smashburgers. In this episode, Burger Scholar George Motz shows you some very special burgers: the off-menu Bearnaise burger from PJ Clarke's in NYC; the decadent Gyro Burger from Western Steakburger in CA; and the enormous Thurman Burger from Thurman Cafe in Ohio. To wash it all down, he's even got a regional drink called the Witchdoctor, topped with pickles! Tune in!
Get ready for another chapter in international hamburger history with Australia's iconic "Burger with the Lot"! Loaded with unusual toppings like beetroot and pineapple, this burger is a huge point of pride for Australians. In today's episode, George Motz links up with local burger expert Jimmy Hurlston to dig into its strange history and learn the proper way to make one. Tune in!
According to Burger Scholar George Motz, the Steamed Cheeseburger from Central Connecticut is one of the strangest regional burgers he's ever seen. That's because instead of being cooked on a flattop or over an open flame, the burger and cheese are literally steamed in tiny tin boxes, causing the patty to look like a grey, wet sock... But whatever you do—DON'T JUDGE THIS BURGER! This regional oddity is a true expression of American ingenuity. And now, for the very first time, Motz is going to show you how to make an authentic one at home. Long Live Steamed Hams!
It's the Fan Appreciation Episode! George Motz loves nothing more than passing on his knowledge to hungry Burger Scholar Sessions fans around the world. This series wouldn't be what it is without YOU. So to show our appreciation, we selected one lucky winner to fly out to Burger Scholar HQ and cook burgers with Motz in his own home! Tune in as Motz tests his surprise guest with Burger Scholar Trivia and gives the ultimate master class on how to make his famous Oklahoma fried-onion burger.
In First We Feast's new series "Burger Scholar Sessions" (premieres May 5th), Burger Scholar George Motz teaches you everything you need to know about cooking regional hamburgers. George has eaten thousands of burgers in the last 18 years of research, and now he's on a mission to share his knowledge of method. From the Texas smoked burger, to the Mississippi slugburger, to the Tennessee deep-fried burger, hamburger history is alive and well in George Motz's kitchen. Here is your ultimate master class on regional hamburgers.
The Motzman returns for Season 2 of Burger Scholar Sessions! George Motz is on a mission to explore every single regional hamburger out there—no matter how bizarre. Now, he's taking you on the hamburger journey of a lifetime. Learn the fascinating backstory behind the original double cheeseburger; get messy with a hyper-regional chili burger; and race through the regional toppings speed round—featuring the butter burger, green chili burger, and olive burger! This is your burger masterclass. This is Burger Scholar Sessions. Catch the Season 2 premiere Monday, Sept 28th 11am ET!
Our national treasure George Motz is back for another season of Burger Scholar Sessions! And guess what people? There's still more work to be done! More hamburger history to uncover! More regional specialties to cook at home! From the juicy steakhouse burger, to the viral ramen burger, to the hyper-regional fast-food icon Swensons of Ohio, Motz is giving you the keys to unlock hamburger perfection. In the words of George, "We must protect the hamburger at all costs!" Catch the Season 3 premiere Monday 2/15 at 11am EST.
In this very special bonus episode, Burger Scholar George Motz is passing on his burger skills to his 13-year-old son, Mac! That's right. While Mac has had the good fortune of eating his dad's burgers his entire life, he's never actually made one himself. In an effort to raise $50,000 for Common Threads—a non-profit that provides cooking instruction for kids—George will teach his son how to cook his favorite lacy-edge smashburger. Will Mac live up to his dad's expectations? Will he pass the hamburger IQ test!? Tune in to find out.
urger Scholar George Motz won't stop until everyone appreciates the American hamburger. That's right, your favorite burger scholar is back for Season 4! And there's TONS of ground to cover. We've got college-town classics from the Midwest. More weird, one-of-a-kind toppings for your smashburgers (cashews and Fluff!). International icons like the 'wet burger' from Turkey and the 'gravy burger' from Denmark. And a crazy science experiment where George gets to live out one of his ultimate fantasies. To top it all off, we have a special guest this season too: Hot Ones host Sean Evans! Get ready for some heat. Tune in Monday 8/23 @ 11am ET for the Season 4 premiere. LET'S DO THIS!
You asked for it, Internet, so here it is: A comprehensive guide of every single time Burger Scholar George Motz burns himself in the kitchen. Are you ready for this s**t storm? Get this man some Neosporin, stat!
On this Valentine's Day, it's only fitting that we give you the gift of burgers. Get ready for another season of Burger Scholar Sessions, a.k.a., George Motz's love letter to the American hamburger! Strange toppings for your smashburgers, like Bearnaise sauce and gyro meat? Check! Steamed hamburger history? Oh yeah! Secrets for grilling the perfect backyard burger? Yup! We've even got international burger icons like the Aussie Burger With the Lot and Canada's 'Fat Boy.' Oh, and did we mention special guests too? That's right! Matty Matheson is joining George for a deep dive into Canadian burgers. And to top it all off, we've even got a special Fan Appreciation episode. Just you wait! Burger Scholar Sessions Season 5 premieres Monday 2/21. Tune in at 11am ET.
