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How to Make 4 Regional Smashburgers (Round 3)
Burger Scholar Sessions - S4 - E6
George Motz is back for the third installment of our Regional Toppings Speed Round! Get ready to learn about 4 hyper-regional smashburgers and their highly unusual toppings: The Cashew Burger (Wisconsin), Goop Sauce (Pacific Northwest), the Fluff-Screamer (Pennsylvania), and the Deep-Fried Bacon Burger (Texas).
Burger Scholar Sessions: Season 4 - 6 Episode s
4x1 - How to Make 2 Famous College-Town Burgers
August 23, 2021
In the Season 4 premiere of Burger Scholar Sessions, George Motz celebrates two famous college-town burgers from the Midwest—the Theta Special near the OU campus, and the Duane Purvis near Purdue University. The first one features a special hickory sauce. While the second one is cooked like schnitzel and covered in peanut butter. George says if you want a great cheeseburger, always head to a college town. Why? "Duh, because students love burgers," says Motz. Get ready as George teaches you how to make two iconic Midwest burgers that are college-town favorites.
4x2 - A Burger Scholar's Quest to Recreate a 121-Year-Old Burger
August 30, 2021
George Motz is on a quest to recreate one of the very first burgers in the world—the 121-year-old hamburger sandwich from the historic Louis' Lunch restaurant, a.k.a., the longest continually-operating hamburger restaurant in America. Using custom-built equipment and accurate cooking techniques, George will attempt to do what no Burger Scholar has done before and faithfully make one at home, for his fans. It's a crazy science experiment involving welding, engineering, and a bit of madness—all in the name of hamburger history!
4x3 - Sean Evans Taste-Tests Classic Regional Burgers
September 6, 2021
Hot Ones host Sean Evans taste-tests classic regional burgers in George Motz's kitchen. It's the FWF crossover event we've all been waiting for! First up—the horseshoe burger from Sean's home state of Illinois. It's an open-faced hamburger sandwich topped with fries and drizzled with cheese sauce. To top it off, George makes a super-spicy green chile cheeseburger from New Mexico, with a bit of Last Dab for good measure. Can the Burger Scholar handle the heat from Spice Lord Sean Evans? It's a circus act you don't wanna miss. #PrayForGeorge
4x4 - How to Make a "Gravy Burger" and a "Wet Burger"
September 13, 2021
Get your passports ready, it's time for another international burger episode of Burger Scholar Sessions! George Motz is here to teach you about two icons from aborad—the Islak from Turkey (a.k.a. the 'wet burger') and the Bøfsandwich from Denmark (a.k.a. the 'gravy burger'). One is steamed in a tomato sauce, while the other is doused in rich pork gravy. What do they have in common? They're both a hot, wet mess. So wish George luck as he takes you on this international burger expedition!
4x5 - How to Make a Sloppy Joe Cheeseburger
September 20, 2021
Have you ever heard of the Gom Cheese Brr-Grr? This unusual cheesy Sloppy Joe is a hyper-regional icon of Indiana, made famous by a place called Zaharakos. It also happens to be one of George's favorite things in the world. Are you ready to go back in time, 120 years? Get ready for the perfect marriage of beef and cheese.
4x6 - How to Make 4 Regional Smashburgers (Round 3)
September 27, 2021
George Motz is back for the third installment of our Regional Toppings Speed Round! Get ready to learn about 4 hyper-regional smashburgers and their highly unusual toppings: The Cashew Burger (Wisconsin), Goop Sauce (Pacific Northwest), the Fluff-Screamer (Pennsylvania), and the Deep-Fried Bacon Burger (Texas).