In First We Feast's new series "Burger Scholar Sessions", 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.
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.
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!
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!
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!
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!
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.
In First We Feast's new series "Burger Scholar Sessions", 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.
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