George Motz probably knows more about hamburgers than anyone ever. He has probably eaten at more hamburger joints than anyone ever too. In 2005 his documentary film Buy Hamburger America premiered on Sundance Channel and from then on he was pegged a hamburger expert. While on his website he may deny being the authority, he sure seems to know whats what in the world of the burger.
This weekend I sat down (OK, laid down) and watched Hamburger America hoping to get some inspiration. What you eat when travelling is as important as anything else you do, and I always try to stay away from the chains and what I dub as “food you can eat at home.” Motz shows in his documentary that he does too.
Hamburger America focuses on eight hamburger places sprinkled throughout the country. Each one produces a unique yet traditional burger that defines the owner and area.
While the eight burgers featured in the film are prepared and topped differently there are certain things that seem to make that road side hamburger the perfect specimen.
It seems that the common thread between each burger was tradition. Every burger they showcased is touted as being never changed. In fact, the steamed cheesburg from Ted’s Restaurant seems to be made in an archaic contraption that surely was original, and Dyer’s Burger’s in Tennessee which claims to be using the same oil it used when it opened.
While the film does it’s job to make you crave every fresh, delicious burger imaginable, there was a few that would raise eyebrows. Namely the “Guberburger” slathered in peanut butter and the Wisconsin creation of a butter burger topped with a heaping mound of actual butter.
Every great burger seems to have a great story, and every great burger is made with pride. In Hamburger America we get a glimpse into eight of these great burgers.
Now I’m ready to hit the road and try them all!
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