Forward by Andrew Zimmern
America’s leading burger expert brings us the ultimate guide to cooking the most mouthwatering regional hamburgers
The Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home.
Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.
“For true burger obsessives, there is no other cookbook.” -Paula Forbes, Epicurious.com
“What a way to travel through America! George Motz takes us one burger at a time. I’ll be locked on the Green Chile Cheeseburger page for my lesson from New Mexico.” -Bobby Flay
“In the land of the hamburger, George Motz is king, an enthusiastic, knowledgeable, and passionate king who brings us not only the meat but heart and soul.” -Rick Kogan, Chicago Tribune
“This book does everything a great cookbook should: it tells the story of a food, places it regionally, and provides techniques, recipes, and photography to help you re-create in your kitchen what the author has created in your imagination. Motz travels the country to discover an astonishing variety of burgers (poached?! who’d have thought?) and gives us a proud tribute to one of the most lovingly embraced foods in America.” -Michael Ruhlman, best-selling author of Soul of a Chef and Ruhlman’s Twenty: A Culinary Manifesto