The Journey of a Hamburger Aficionado: George Motz and His Culinary Dream
George Motz, a dedicated hamburger scholar, has spent over two decades immersed in the world of burgers, captivating audiences with his love and knowledge of one of America’s most beloved foods. In 2004, he released the documentary Hamburger America, which served as a heartfelt homage to this culinary staple, sparking a lifelong obsession that would lead him to author five books, host three television shows, and ultimately, open his own restaurant.
Motz's passion for hamburgers is not merely about indulgence; it is deeply rooted in history and tradition. He curates a menu that pays homage to classic preparations, intending to familiarize his patrons with the origins of the hamburger. The restaurant's offerings include what he calls "primary source burgers," recipes derived from the very beginning of hamburger history. For a man who routinely handles between 1,200 to 1,400 pounds of beef each week, every detail matters.
The establishment of his dream restaurant is not just an ambition but rather a manifestation of years of dedicated work and enthusiastic preparation. Motz expresses a clear intention to blend nostalgia and authenticity; he aims to create a dining experience reminiscent of old-school diners without losing sight of comfort and practicality. The design of the restaurant—complete with an 11-stool counter facing towards customers—is one that Motz dreamed of for decades, emphasizing interaction and experience.
In the restaurant, Motz finds himself in a world where something seems to break every five minutes—an unavoidable reality for any restaurant owner. But he relishes in the chaos of it all, drawing on his history and expertise. As he preps for service each day, he employs specific tools crafted to create the perfect burger, including a custom spatula he affectionately names "smashula" for creating the iconic smash burger, and specialized equipment for slicing onions to perfection.
George Motz considers onions and beef to be the two most essential ingredients in his burger-making process. His dedication to authenticity shows through careful methods of preparation. For example, he insists on slicing onions thinly to ensure they cook evenly and quickly, reminiscent of traditional practices. With a proprietary machine for slicing, the process becomes immensely efficient—eliminating the tears experienced from chopping onions by hand.
During a typical day in the kitchen, Motz dives deep into the heart of his dishes, meticulously scrutinizing every aspect of the cooking process. One of his signature items includes the Oklahoma fried onion burger, a recipe that harks back to historical practices of using onions to stretch beef supplies during tough times. He emphasizes cooking techniques that enhance flavor while retaining the juiciness of the meat, carefully flipping patties at just the right moment to preserve their essence.
Motz's journey into self-ownership was also marked by challenges, particularly during the pandemic when he lost 14 scheduled events worldwide. In an innovative attempt to stay afloat, he repurposed his kitchen space to create a makeshift burger stand, aptly dubbed The Burger Slide. This pivot allowed him to maintain connection with customers, serving burgers through a window that became pivotal for community engagement while navigating the difficult waters of the public health crisis.
The emotional connection Motz has with hamburgers runs deep. Even as he prepares to navigate the complexities of restaurant ownership, he remains grounded in his love for the food. One of his fondest memories revolves around a simple burger he enjoyed during his teenage years as a lifeguard. For him, each burger serves not just as a meal, but as a canvas of nostalgia—every bite resurfaces memories that speak to his roots.
Today, standing behind the griddle in his own restaurant, George Motz realizes his dreams were always intertwined with his passion for burgers. What began as a desire to elevate the burger's status within American culture has blossomed into a tangible legacy. He remains unwavering in his mission to provide patrons with not just a taste of burger history, but a confirmation that the hamburger is deserving of the reverence often not bestowed upon it.
As he reflects on his journey, George Motz stands as a testament to the idea that pursuing one's passion can lead to extraordinary fulfillment—especially when that passion is as quintessentially American as the hamburger itself.
Part 1/9:
The Journey of a Hamburger Aficionado: George Motz and His Culinary Dream
George Motz, a dedicated hamburger scholar, has spent over two decades immersed in the world of burgers, captivating audiences with his love and knowledge of one of America’s most beloved foods. In 2004, he released the documentary Hamburger America, which served as a heartfelt homage to this culinary staple, sparking a lifelong obsession that would lead him to author five books, host three television shows, and ultimately, open his own restaurant.
Part 2/9:
Motz's passion for hamburgers is not merely about indulgence; it is deeply rooted in history and tradition. He curates a menu that pays homage to classic preparations, intending to familiarize his patrons with the origins of the hamburger. The restaurant's offerings include what he calls "primary source burgers," recipes derived from the very beginning of hamburger history. For a man who routinely handles between 1,200 to 1,400 pounds of beef each week, every detail matters.
The Dream Restaurant
Part 3/9:
The establishment of his dream restaurant is not just an ambition but rather a manifestation of years of dedicated work and enthusiastic preparation. Motz expresses a clear intention to blend nostalgia and authenticity; he aims to create a dining experience reminiscent of old-school diners without losing sight of comfort and practicality. The design of the restaurant—complete with an 11-stool counter facing towards customers—is one that Motz dreamed of for decades, emphasizing interaction and experience.
Part 4/9:
In the restaurant, Motz finds himself in a world where something seems to break every five minutes—an unavoidable reality for any restaurant owner. But he relishes in the chaos of it all, drawing on his history and expertise. As he preps for service each day, he employs specific tools crafted to create the perfect burger, including a custom spatula he affectionately names "smashula" for creating the iconic smash burger, and specialized equipment for slicing onions to perfection.
The Art of Burger Making
Part 5/9:
George Motz considers onions and beef to be the two most essential ingredients in his burger-making process. His dedication to authenticity shows through careful methods of preparation. For example, he insists on slicing onions thinly to ensure they cook evenly and quickly, reminiscent of traditional practices. With a proprietary machine for slicing, the process becomes immensely efficient—eliminating the tears experienced from chopping onions by hand.
Part 6/9:
During a typical day in the kitchen, Motz dives deep into the heart of his dishes, meticulously scrutinizing every aspect of the cooking process. One of his signature items includes the Oklahoma fried onion burger, a recipe that harks back to historical practices of using onions to stretch beef supplies during tough times. He emphasizes cooking techniques that enhance flavor while retaining the juiciness of the meat, carefully flipping patties at just the right moment to preserve their essence.
Overcoming Challenges
Part 7/9:
Motz's journey into self-ownership was also marked by challenges, particularly during the pandemic when he lost 14 scheduled events worldwide. In an innovative attempt to stay afloat, he repurposed his kitchen space to create a makeshift burger stand, aptly dubbed The Burger Slide. This pivot allowed him to maintain connection with customers, serving burgers through a window that became pivotal for community engagement while navigating the difficult waters of the public health crisis.
A Personal Connection
Part 8/9:
The emotional connection Motz has with hamburgers runs deep. Even as he prepares to navigate the complexities of restaurant ownership, he remains grounded in his love for the food. One of his fondest memories revolves around a simple burger he enjoyed during his teenage years as a lifeguard. For him, each burger serves not just as a meal, but as a canvas of nostalgia—every bite resurfaces memories that speak to his roots.
A Dream Realized
Part 9/9:
Today, standing behind the griddle in his own restaurant, George Motz realizes his dreams were always intertwined with his passion for burgers. What began as a desire to elevate the burger's status within American culture has blossomed into a tangible legacy. He remains unwavering in his mission to provide patrons with not just a taste of burger history, but a confirmation that the hamburger is deserving of the reverence often not bestowed upon it.
As he reflects on his journey, George Motz stands as a testament to the idea that pursuing one's passion can lead to extraordinary fulfillment—especially when that passion is as quintessentially American as the hamburger itself.