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Burger Scholar Sessions - Season 3

Burger Scholar Sessions: Season 3 - 6 Episode s

3x1 - How to Cook a Perfect Steakhouse Burger with George Motz
February 22, 2021
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!
3x2 - How to Cook 2 Regional Fast-Food Burgers with George Motz
March 1, 2021
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!"
3x3 - How to Cook a Ramen Burger with George Motz
March 8, 2021
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.
3x4 - How to Cook a Loose Meat Sandwich with George Motz
March 15, 2021
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!
3x5 - How to Cook a Deep-Fried Bacon Burger with George Motz
March 22, 2021
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.
3x6 - How to Cook 4 More Regional Smashburgers with George Motz
March 29, 2021
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!

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