Posted by The Serious Eats Team, April 5, 2007 at 7:15 AM
A couple months ago, we commissioned filmmaker George Motz to go filmmakin' for us. Today, he sends us this piece, which details a trip to the butcher to get some freshly ground beef for—what else?—hamburgers. (He is George "Hamburger America" Motz, after all.)
The Takeaway
- The best hamburgers come from fresh meat.
- A good hamburger needs a little bit of fat. You need at least 10 or 15 percent of fat.
- It's important to grind at least twice—to mix the fat and meat evenly.
- The difference between going to a good butcher and the supermarket is that you get fresh beef—not the boxed prebutchered meat.
United Meat
Address: 219 Prospect Park West, Brooklyn NY 11215 [map]
Phone: 718-768-7227
About the filmmaker: George Motz is the burger-mad genius behind our favorite burger movie, Hamburger America. For more from George, visit his website, HamburgerAmerica.com
Posted by Adam Kuban, March 15, 2007 at 10:30 AM
A couple months ago, we commissioned filmmaker George Motz to go a filmmakin' for us. We gave him relative carte blanche on this assignment, and, knowing we love great burgers, he just sent us over his first piece—a short take on the Apple Pan. This venerable Los Angeles burger joint opened in 1947, and for 50 of those 60 years, Charles Collins has worked there. Motz catches up with Mr. Collins as the latter celebrates his golden anniversary at the Apple Pan.
THE APPLE PAN
Location: 10801 West Pico Blvd. (at Westwood Blvd.), Los Angeles 90064
Phone: 310-475-3585
Price: $5.75
Short Order: Two classic burgers dating to the '40s still amaze tastebuds with individuality and kick-ass quality in old-school diner digs.
About the filmmaker: George Motz is the burger-mad genius behind our favorite burger movie, Hamburger America. For more from George, visit his website, HamburgerAmerica.com
Posted by Adam Kuban, January 17, 2007 at 6:00 AM
A cloud of steam billows from a small metal chamber as Paul Duberek removes one of many tiny pans from its interior. He scoops a meaty leaf of ground beef from it onto a waiting kaiser roll. A second tiny pan cradles the gooey white cheddar that tops the famed steamed cheeseburger at Ted's Restaurant in Meriden, Connecticut. Travel with Hamburger America for a visit.
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Posted by Adam Kuban, January 8, 2007 at 6:30 AM
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Posted by Ed Levine, June 5, 2006 at 11:03 PM
George Motz produced and directed the definitive hamburger documentary, Hamburger America, that was shown at the just completed Cannes Film Festival.
George's movie is just swell, and this clip will give you a little taste of the weird and wacky world of hamburgers across the USA.
