George Motz's Hamburger America

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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 Burger Show

NEW SHOW ALERT 🚨 In "Burger Scholar Sessions" (premieres May 5th), Burger Scholar George Motz teaches you everything you need to know about cooking regional hamburgers. From the Texas smoked burger, to the Mississippi slugburger, to the Tennessee deep-fried burger, hamburger history is alive and well in George’s kitchen. See you next Tuesday! | The Burger Show

Season finale altert 🚨 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 c