George Motz

George Motz, hamburger historian and filmmaker, and Kenji Lopez-Alt, chef and science-driven recipe developer, trade burger lore and technique. They compare smash and thicker patties. They debate fat ratios, cuts and custom grinds. They share tools, pans, bun and cheese choices, and tricks for fast service and better backyard burgers.

Kim Severson, New York Times food correspondent, reflects on 250 years of American food history. Ben Chapman, food safety expert, breaks down pathogen behavior and practical home-kitchen safety tips. George Motz, burger historian and author, takes a road-trip through regional burger traditions. Genevieve Taylor, live-fire cooking author, answers grilling questions and shares hands-on barbecue techniques.

George Motz, hamburger scholar and filmmaker who runs Hamburger America, and Kenji Lopez-Alt, chef and technique-driven food writer, dive into burger history and cooking methods. They trace smash burger origins, compare big-burger styles like Shake Shack and Five Guys, and talk shop operations, specials, and staff training in short, lively conversations.

George Motz, America's first bona fide burger scholar, discusses his transition from filmmaker to burger joint owner, his passion for cheeseburgers, and the qualities of a great burger. They also talk about becoming a burger scholar, cooking techniques for hamburgers, and flavor enhancements.

George Motz, a renowned burger historian and author, delves into the rich tapestry of America’s regional burgers. He reveals the history of the hamburger from its German roots to unique creations like the Mississippi Slug Burger. Motz discusses the blending of flavors in the innovative graffiti burger, combining portobello mushrooms with Angus beef. Plus, the heated debate on whether potato salad qualifies as a salad adds a fun twist, showcasing culinary preferences and humor at gatherings.