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.)
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 sent us this 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.
Ride along with Jane and Michael Stern of Roadfood as they visit Louis' Lunch in New Haven, Connecticut. This quirky lunch counter stakes its claim as home to America's first hamburger. Buckle up!
The world of hamburgers: If you're an omnivore, you can't help but end up there at least once a week. When pairing a wine with this iconic dish, it's all about the toppings and condiments. Inside, our Sommelier to Go, Joshua Wesson, throws out some surefire picks to go with a variety of burger styles.
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.
Travel with George Motz's Hamburger America to the Meers Store in Oklahoma, where you're likely to have one of the freshest burgers of your life. Proprietor Joe Maranto makes half-pound burgers from Texas longhorn cattle he raises himself. Just don't ask for ketchup.
Burger documentarian George Motz visits Dyer's Burgers in Memphis to investigate the joint's unique deep-fried hamburgers. "Back then, they didn't have the flat tops and all this, so they cook in a cast-iron skillet," Dyer's owner Tom Robertson says. "As...
In Wisconsin, is there any burger topping more appropriate than a liberal dollop of butter? Travel with Hamburger America to Glendale institution Solly's Grille, located just next to the Milwaukee Heart Hospital.
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