George Motz isn’t just a hamburger lover (and a past judge at Rach’s yearly burger bash in NYC), he’s also the guy behind a documentary and a series of books called Hamburger America. We thought we knew burgers, but then George came on the scene!
Here are some burger crimes you might be committing—and what to do about it:
#1: Skipping the Ring
Even though hand-forming is thought to be the best method for creating burgers, George is a big fan of another technique: the ring method. He pats the ground beef (he and Rach both like to use the freshest possible 80/20 chuck ground beef—meaning 80% lean and 20% fat) down into a ring mold which creates patties that are perfectly round, evenly-sized, and flat on the bottom, making for a great sear once they hit the pan. See him do it above!
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#2: Building Directly on the Patty
According to George, it’s better to put the toppings right on the bun before you add the burger instead of building it right on the patty. He likes to start with onions to “create a barrier on the very bottom,” then spoons over his very own special sauce—a combo of mayonnaise and barbecue sauce—before adding lettuce and a slice of tomato. He finishes the presentation with the juicy burger and, of course, a little more sauce on top for good measure.
George also took us on a behind-the-scenes tour of his favorite New York City burgers, checking out Emily for their double-stacked Emmy burger, then revisiting the classic pub burger at staple J.G. Melon, and rounding it all out with a smash burger at food truck Hard Times Sundaes. That’s just business as usual for a guy who, he told us, eats around 700 burgers a year—”do you have a cardiologist?!” Rach joked.
Follow along with his NYC burger adventure in the video above!