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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...

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 favourite things in the world.

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...

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.

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.

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.

In this very special bonus episode, Burger Scholar George Motz is passing on his burger skills to his 13-year-old son, Mac! That's right.

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 avoca

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

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.

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...

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

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,

Our national treasure George Motz is back for another season of Burger Scholar Sessions! And guess what people? There's still more work to be done! More hamburger history to uncover! More regional specialties to cook at home! From the juicy stea

In the Season Finale of Burger Scholar Sessions, George Motz is teaching you how to cook four regional smashburgers: the Wisconsin butter burger, the New Mexico green chile burger, the Michigan olive burger, and the Montana nutburger.

In this special episode of Burger Scholar Sessions, George Motz pulls back the curtain on an international street-food icon: the spicy Malaysian egg burger! This burger is so famous that it goes by several names: the Ramly Burger, the Sloppy Burg

Burger Scholar George Motz is here to teach us about another regional specialty from Hawaii - the Teriyaki Burger! This burger is a total flavour bomb and employs a very unique cooking method. Motz not only uses teriyaki as a condiment, but he also

Burger Scholar George Motz teaches you how to cook his favorite patty melt! Motz says this is the burger he dreams about all the time, and you'll quickly learn why it's so unique. Borrowing a method from Wisconsin burger shacks, Motz poaches the

Burger Scholar George Motz teaches you how to cook the ultimate chilli cheeseburger. More specifically, the hyper-regional North Carolina slaw burger, which boasts a cheeseburger topped with beef chilli and creamy coleslaw.

Burger Scholar George Motz teaches you how to cook one of the most important hamburgers in America, the original double cheeseburger from Southern California's iconic Bob's Big Boy Restaurant.

In our season finale, Burger Scholar George Motz teaches you how to cook a regional specialty from Tennessee: The deep-fried burger! At a place called Dyer's in Memphis, burgers are smashed paper thin and dipped in a skillet filled

Burger Scholar George Motz is here to set the record straight: A real homegrown Hawaiian burger is NOT a beef patty topped with pineapple and ham. When locals crave a burger, they order something called the loco moco.

Burger Scholar George Motz has taught us about fried burgers and steamed burgers, but did you know about the smoked burger from Texas? In this episode, George teaches you how to apply the principles of barbecue to a burger.

Burger Scholar George Motz says that if you're ever in Miami, you owe it to yourself to visit Little Havana: a neighborhood known for its iconic regional burger, the Cuban Frita.

The double-dipped roast beef burger is an icon of Brooklyn, New York, and Burger Scholar George Motz is here to teach you how to make one at home. This regional one-off burger known locally as the "Gargiulo" hails from the historic roast-beef e

Burger Scholar George Motz teaches you how to cook a hyper-regional slugburger from Northern Mississippi. Borne out of the Great Depression, the slugburger patty combines beef and bread crumbs: a method that was used to extend the meat supply.