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| Burger Land | |
|---|---|
| Genre | Food Reality |
| Directed by | Richard Bowler |
| Presented by | George Motz |
| Composers | Jingle Punks Strike Audio |
| Country of origin | United States |
| Original language | English |
| No. of seasons | 1 |
| No. of episodes | 11 (2 specials) |
| Production | |
| Executive producers | Matthew Ostrom Laura Palumbo Johnson Brian Flanagan Dan Appel George Motz |
| Cinematography | Mitchell Frye |
| Editors | Jeff Vennard Brendan Kissane |
| Running time | 21 minutes |
| Production company | Magilla Entertainment |
| Original release | |
| Network | Travel Channel |
| Release | September 2, 2012 (2012-09-02) – June 24, 2013 (2013-06-24)[1] |
Burger Land is an Americanfood reality television series that premiered with two special episodes airing back-to-back on September 2, 2012, on theTravel Channel. The series is hosted by food author/filmmaker and hamburger enthusiastGeorge Motz based on his bookHamburger America. In each episode, Motz travels the country in search of the best burgers that he can find and eats in each state. The first full season premiered on April 15, 2013.
Introduction (narrated by George Motz):
For years I've been crisscrossing America in search of the best hamburgers. I've written books about burgers, even made a film about them, and I have found that burgers aren't the same everywhere. From state to state, they tell a very regional story. I'm not out here to just eat any burgers. My mission is to find the good ones, the really good ones. The ones that have been around for decades, and some that are destined to become future classics. The ones that taste great, the ones that are made with fresh ground beef. Those are the burgers I want to eat. I'm on a mission to preserve the all-American hamburger, and my mission is far from over. I'm George Motz, and this is my journey. This is Burger Land.
| Season | Episodes | Originally released | ||
|---|---|---|---|---|
| First released | Last released | |||
| Specials | 2 | September 2, 2012 (2012-09-02) | ||
| 1 | 11 | April 15, 2013 (2013-04-15) | June 24, 2013 (2013-06-24) | |
| No. overall | No. in season | Title | Original release date | Prod. code |
|---|---|---|---|---|
| 1 | 1 | "Wisconsin's Burger Belt" | September 2, 2012 (2012-09-02) | 1ABL01 |
In this special premiere episode, host George Motz travels to Wisconsin known as the "Burger Belt" to sample the state's best burgers. Stops include:Solly's Grille inGlendale for a state signature "butter burger" known here as a "Solly Burger" topped with stewed onions,Wedl's Hamburger Stand inJefferson for a double cheeseburgers pan-fried in lard and topped with their special spicy ketchup sauce,Pete's Hamburgers inPrairie du Chien for their poached burgers with steamed onions, andThe Village Bar inMadison for a steamed-melting cheeseburger topped with hand-cutBrick cheese and fried onions. | ||||
| 2 | 2 | "New Jersey Sliders" | September 2, 2012 (2012-09-02) | 1ABL02 |
George samples the best burgers New Jersey has to offer. Stops include:White Manna inHackensack for their classic "sliders" with double the meat, steamed cheese and onions andWhite Rose Diner inLinden where he is joined by local hamburger expert and bloggerNick Solares for their version of a slider, a 3-ounce cheese slider with onions and learns what a "Jersey Burger" is, topped withTaylor Ham,Rossi's Bar & Grill inTrenton for their famous broiled nearly one-pound burger. Lastly, Nick rejoins him to try the Brazilian-style hamburgers atHamburgao inNewark, a steak topped with mozzarella, bacon, ham, egg, corn, potato sticks, lettuce, tomato and spicy mayo. | ||||
| No. overall | No. in season | Title | Original release date | Prod. code |
|---|---|---|---|---|
| 3 | 1 | "Hollywood Hamburgers" | April 15, 2013 (2013-04-15) | 1ABL03 |
In the series preimere, George travels to California to try Tinseltown's glamorous burgers. Stops include:Pie 'N Burger inPasadena, birthplace of the cheeseburger, to try their traditional double cheeseburger topped with their specialthousand island dressing,Marty's Hamburger Stand inWest Los Angeles, home of "The Combo", a cheeseburger with a sliced Vienna beef hotdog on top,The Apple Pan also in West Los Angeles for a 66-year-old burger recipe, the smokey "Hickory Burger" a cheeseburger topped with their secret hickory sauce. George joins comedy writerBrad Morris atCharlie's Coffee Shop at theFarmer's Market in Los Angeles to sample their classic cheeseburger on a whole-wheat bun with market-fresh lettuce, onions and tomatoes. Also, he has a conversation about burgers with actorJeff Garlin here. The last stop is atIrv's Burgers inWest Hollywood, a hamburger stand that is endangered of closing its doors after 63 years. | ||||
| 4 | 2 | "Miami's Cuban Frita" | April 22, 2013 (2013-04-22) | 1ABL04 |
George visits Miami to sample the Latin-inspired burgers. Stops include:El Rey de las Fritas ("The King") inLittle Havana for a classic Cuban Frita, a cuban-style hamburger made with spiced ground beef, topped with frita mojo, a garlic-based sauce and thinly fried potatoes, sometimes cheese and served on a Cuban roll. He invites local food blogger "Burger Beast" to try their competitorEl Mago ("The Magician") just downCalle Ocho (8th Street) to sample their version of a Cuban Frita which was the first to introduce cheese on their patties and is topped with their secret mojo sauce,Latin Burger and Taco, a food truck that serves up their signature burger, the "Latin Macho", a double cheeseburger blended with spicychorizo topped with caramelized onions and a red pepper crema sauce (also shown here is the "Taco Macho", which features everything from the Latin Macho wrapped up in a tortilla), and lastly,Pincho Factory on the outskirts of town inWestchester where "Burger Beast" rejoins him for their "Toston Burger", a cheeseburger topped with lettuce, tomatoes, and homemade cilantro mayo served on atostones (fried plantain) bun. | ||||
| 5 | 3 | "New Orleans Po' Boy Burgers" | April 29, 2013 (2013-04-29) | 1ABL05 |
George visits New Orleans to see what burgers the town's different parishes has to offer. Stops include:Bozo's Restaurant & Oyster Bar inMetairie where they serve up a hamburgerpo'boy, black angus patty topped with caramelized onions and cheese on a traditionalLeidenheimer French Bread,Port of Call on the quiet end ofBourbon Street for their Mushroom Cheddar Burger, an 8-ounce char-broiled patty covered in cheese and mushrooms sautéed in red wine and butter served with a loaded baked potato. He invites local burger expert T.G. Herrington to join him atTed's Frostop Burgers, famous for their frosty rootbeer and their "Lot-O-Burger", a cheeseburger served either on a sesame seed sweet bun or po'boy bread topped with secret mayo & mustard-based "Lot-O Sauce", and lastly,The Camellia Grill onCarrollton Avenue to sample their version of a bacon cheeseburger topped with grilled onions. | ||||
| 6 | 4 | "Houston, We Have a Burger" | May 6, 2013 (2013-05-06) | 1ABL06 |
George travels to Texas to sampleHouston's biggest and best burgers. Stops include:Christian's Tailgate Bar & Grill, a former icehouse that serves their most popular burger, the bacon jalapeno cheeseburger with pickled jalapenos and deep-fried bacon, meeting the town mayor Glenn Royal atTookie's Hamburgers inSeabrook to try "The Squealer", a cheeseburger with bacon ground into the patty served on a buttered bun. Next he invites local food writer Robb Walsh toBlake's Bar-B-Q & Burgers to eat their classic cheeseburger with a secret seasoned patty served on a toasted buttered-soaked buns. The last stop isStanton's City Bites, a convenience store in the center of the city known for their ground in-store meat blends in their classic bacon cheeseburger with a chuck-and-brisket patty on a challah bun served with waffle fries. Also, he takes a side trip to theJohnson Space Center to sample freeze-dried "space burgers". | ||||
| 7 | 5 | "New Mexico's Green Chile Cheeseburgers" | May 13, 2013 (2013-05-13) | 1ABL07 |
George travels to New Mexico to try the state's best red and green chile cheeseburgers. Stops include:The Owl Cafe & Bar inSan Antonio, the originators of the green chile cheeseburger;The Pantry Restaurant inSanta Fe the Tortilla Burger, a burger patty topped with pinto beans wrapped in a flour tortilla and smothered in red chile sauce and served with curly fries. He then meets up with food writer ofThe Santa Fe New Mexican Rob DeWalt atBobcat Bite also in Santa Fe to get their legendary 10-ounce green chile cheeseburger. Then it's off toBode's, a general store inAbiquiu serving up caramelized green chile half-pound cheeseburgers on a sesame seed bun served with tater tots and a pickle. | ||||
| 8 | 6 | "Old Miss Burgers" | May 20, 2013 (2013-05-20) | 1ABL08 |
George heads to Northern Mississippi, home of theblues, to sample the state's "slug burgers" (secret ingredients mixed into the ground beef). Stops include:Bill's Hamburgers inAmory to try their flat-top cooked secret smashed burgers with mustard and caramelized onions;Lamar Lounge inOxford home to pop singerEddie Fishers' 1860s bar to get a "Lamar Burger", an 8 oz. flat-top charred Angus beef cheeseburger served with homemade fries;Phillips Grocery inHolly Springs for an over 80-year-old secret beef mixture recipe, double cheeseburgers cooked on an old griddle topped with raw onions, pickles and mustard; and lastly he meets local burger expertJohn T. Edge, director ofSouthern Foodways Alliance, atLatham's Hamburger Inn inNew Albany for their version of a "dough burger" (which has flour mixed into the ground beef) deep-fried in an 85-year-old skillet and topped with mustard, onions and pickles served with tater tots. | ||||
| 9 | 7 | "The Classics of NYC" | May 27, 2013 (2013-05-27) | 1ABL09 |
George travels to his hometown of New York City to taste his favorite burger joint. Stops include:J.G. Melon on theUpper East Side with NYC mayorMichael Bloomberg for a classic flat-top grilled cheeseburger with a patty made from a mix of chuck, sirloin tips, andshort ribs. Next he meetsFood Film Festival executive producer Seth Unger atMinetta Tavern Restaurant & Bar inGreenwich Village for their "Black Label Burger", a patty with four locally-butchered prime cuts (short rib, skirt steak, brisket and dry-aged ribeye) topped with caramelized onions and braised in four coats of butter on a toasted sesame seed bun,Donovan's Pub Family Restaurant inWoodside, Queens for their flame-broiled cheeseburger with a secret steak blend patty on a cheese-draped bun. Lastly, George meets up with burger bloggerDavid "Rev" Ciancio ofBurger Conquest atKorzo, a Slovakian restaurant in his neighborhood ofPark Slope, Brooklyn for a flame-grilled burger wrapped in aSlovak-Hungarian dough called "lángos" (along withEdam cheese, pickles and homemade mustard) and deep-fried. | ||||
| 10 | 8 | "Tennessee Blues Burgers" | June 3, 2013 (2013-06-03) | 1ABL10 |
George travels to Tennessee to try the state's "blues burgers" onBeale Street, home of theblues. But first it's off toNashville, country music capital to sample their best burgers. Stops include:Rotier's Restaurant for their signature "Grilled Cheese Burger", agrilled cheese sandwich with a flat-top grilled burger patty in the middle of sandwich bread,Fat Mo's, anIranian-style big hamburger drive-thru where the patties are soaked in a secret marinade with 18 spices. He gets their half-pound "Double Mo", two 1/4-pound cheeseburger patties, lettuce, tomatoes, pickles and onions served on a sesame seed bun. Next he heads toMemphis to visit world-famousDyer's Burgers for their deep-fried hamburgers fried in 100-year-old grease with "Best Memphis Burger" blogger Seth Agranov; there, they get "Double-Doubles", two cheeseburger patties topped with pickles and onions. Finally, the two head toAlex's Tavern for their "Greek Burger", 6-ounce patty with double cheese (mozzarella and American) topped with tomato, pickles and Greek spices (salt, garlic, pepper) on a soft bun. | ||||
| 11 | 9 | "Carolina Style Burgers" | June 10, 2013 (2013-06-10) | 1ABL11 |
George travels to the North Carolina to try their "Carolina-style" burgers (topped with chili, onions, mustard and coleslaw). Stops include:Duke's Grill inMonroe for their sloppy Southern burger, an egg and breadcrumb mixed patty topped with cheese, meaty chili, onions and coleslaw on a soft bun. Then it's off toCharlotte, the "Queen City", toSouth 21, a classicdrive-in with curb service that serves their signature "Super Boy" burger, two patties topped with mustard, onions, lettuce and tomatoes on a toasted sesame seed bun, but he opts for their "Jumbo Cheeseburger", a "Super Boy" with cheese added. NextNASCAR race engineer Josh Browne joins him atDiamond Restaurant in the Charlotte's Plaza Midwood area to get their car engine themed burgers. They get the "Big Block Burger", a southern-style burger, two 1/3 pound patties topped with slaw, chili andpimento cheese. Lastly, the two visitBrooks' Sandwich House in the historic arts district ofNorth Charlotte North of Davidson Street (NoDa) for their cheeseburger served all-the-way (mustard, onions and a 40-year-old chili recipe). | ||||
| 12 | 10 | "A Burger is Born" | June 17, 2013 (2013-06-17) | 1ABL12 |
George travels to Connecticut, birthplace of the hamburger. Stops include:Louis Lunch inNew Haven, established in 1895 and serving the first hamburger in the U.S. since 1900. He orders their hamburger sandwich, medium rare salt & pepper seasoned beef patty broiled in an upright oven from 1898 topped with a sharp-cheddar spread, grilled onion and a tomato between two slices of toast,Shady Glen Dairy Stores inManchester for the "Bernice Original", a decades-old flat-top patty topped with an American "cheese crown" (corners are fried on flat-top) between a soft bun,World FamousTed's Restaurant inMeriden for their signature steamed cheeseburgers topped with steamed gooey white cheddar cheese, onion, tomato, lettuce, and mustard, and lastly, George brings his former college roommate Chris Fisher toHarry's Place, adrive-in inColchester to sample their famous cheeseburger, a classic 80/20 chuck patty topped with white American cheese, pickles and sautéed onion seasoned with butter andpaprika on a soft bun. | ||||
| 13 | 11 | "Windy City Burgers" | June 24, 2013 (2013-06-24) | 1ABL13 |
George travels to the Chicago to sample the Windy City's best burgers. Stops include:Billy Goat Tavern & Grill in the heart of downtown for their world famousSaturday Night Live special "Triple Cheezborger! Cheezborger! Cheezborger!", three 85/15 lean patties topped with American cheese and sautéed onions on a Kaiser roll. George brings his burger-loving friend, Jay Castaldi, toKuma's Corner on the northwest side, for theirheavy metal-inspired burgers. They order their famous "Kuma Burger", a twice-ground 10-ounce flame-grilled patty topped with cheddar cheese, bacon, a fried egg, lettuce, tomato and onion on a pretzel bun. Next, after sampling some freshly-ground beef atThe Butcher and Larder, he and his burger enthusiast friend, Kelly Borrisey, visitTop Notch Beefburgers on the south side inBeverly for "The King Size", a flat-top 1/2-pound beef round patty topped with steamed American cheese, grilled onions, lettuce and tomato on a soft bun. Lastly, he heads 1/2 hour north of the city toEvanston to meet Jay atThe Wiener and Still Champion for their "Double Char Burger", a char-broiled patty topped withMerkts sharp cheddar spread, grilled onions and country fried bacon on achallah bun. | ||||
