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It can be just about anything it wants to be - crunchy and tasty as hell. It's crunchy, it's soft, it's sweet, and savory. He also attributes the nation's affection for the burger to it's ability to satisfy different cravings: "It's hot, it's cold in parts. But Motz thinks there is deeper meaning behind America's love for the iconic meal.
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He's currently operating a 6-foot portable burger slide that allows contactless delivery in New York City and Long Island until he can complete a paused restaurant launch. Motz thinks their portability and basic nature makes cheeseburgers a perfect food for today's day and age. There's a bunch of claims all over the Midwest, South, and North." Motz imagines the scene: "You're selling Hamburg steak on a plate, and you saw a hot dog walk by, you probably thought to yourself, why can't I put my steak on a bun as well? And we believe that's how it was born, and it could have happened in five or six different places at the same time in America, mostly in the Midwest: Ohio, Wisconsin, Texas, Missouri. The hot dog was also present at the fairs, preceding the burger by at least a decade, and was a food that you could eat on the go. He says the burger became portable whenever Hamburg steak made its way to the Midwest and state fairs. Motz says that upon arrival in the States, many Germans may have found themselves at the tip of Manhattan, where stands and small restaurants made steak in the style of Hamburg. This let the travelers eat well while being able to afford the long wait in port for passage to America. In order to eat cheaply, they would have to eat something called steak in the style of Hamburg, which was chopped up steak cooked and served with potatoes and gravy." "We do know that it came from Hamburg, Germany," he says. "As people were looking for passage to America from Germany, they had to leave out of the port of Hamburg. What about the hamburger? Motz says that nobody knows. He came up with the idea of putting a slice of cheese on a sizzling patty, and the cheeseburger was born. Some historians date it to the mid-1920s, when Lionel Sternberger was a 16-year-old short-order cook experimenting at his father's diner in Pasadena, California. This plated burger consists of a bed of rice with a patty on top, covered in beef gravy, and finished with a fried egg. "The actual Hawaiian burger is something called a loco-moco, which is a really great drunk late night food that was invented in 1949 in Hilo, Hawaii, a long, long time ago, before it was even a state," he says. Motz says that the Hawaiian burger was actually invented in Ontario, Canada, and that you are likely find it only in a hotel restaurant in its namesake state. I mean, these things don't exist in reality, and what I try to do is make sure people understand that there are regional specialties that actually mean something, and have deep history." "Let's put a pineapple on and call it a Hawaiian burger," he says. "Well, this is bullshit.
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There are cookbooks full of cheeseburgers with crazy toppings, but the traditions run deeper than that. When Motz set out to tell the world about cheeseburgers, he didn't want people to think that they were a monolithic concept. If you can, you're already way ahead of the game." "You're probably having a good time drinking with your friends, and you're not paying attention," he says. "One of the hardest things to do is cook burgers in your backyard on grill. "You're cooking it in its own fat, almost like burger confit," he says. "When you grill a burger, a lot of the fat drips down to the fire and creates these carbonic compounds that give the burger a very different flavor."Īnd the biggest reason to skip the grill? It's easier to control temperature and the flavor is unique. Motz says to stick with a flattop or cast-iron skillet.
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"You don't know what's going on there," he says. "It's really hard to actually make magic in the backyard."
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From a fire that can range from 300 to 600 degrees, to the thickness of the patty, to the distance of the flame from the grill itself. Motz says this is because there are too many variables in play. "People think the easiest way to make a hamburger is in their backyard on a grill, which is actually the hardest way," he says. "The most difficult way to make a burger is to put it on an open flame."