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The Great American Burger Book: How to Make Authentic Regional Hamburgers at Home
“What a way to travel through America! George Motz takes us one burger at a time.” —Bobby Flay, host, Food Network
“In the land of the hamburger, George Motz is king, an enthusiastic, knowledgeable, and passionate king.” — Chicago Tribune
Buckle up, burger lovers. You’re in for a ride to hamburger heaven!
The Great American Burger Book showcases 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.
Regional burgers Motz writes in his introduction, “Across America, burger diversity abounds. The unique flavors and textures of our best burgers run deep, and they begin with the regional methods by which burgers are cooked, well before toppings (both traditional and far-out) are introduced. In my many years of research around the country I have discovered that burgers can be smoked, stuffed, smashed, steamed, deep-fried, grilled, breaded, and poached. . . . They are mouthwatering variations on a theme.”
Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique versions on America’s favorite dish in your own home. This is the perfect gift for the burger lover in your life—or for yourself!
“In the land of the hamburger, George Motz is king, an enthusiastic, knowledgeable, and passionate king.” — Chicago Tribune
Buckle up, burger lovers. You’re in for a ride to hamburger heaven!
The Great American Burger Book showcases 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.
Regional burgers Motz writes in his introduction, “Across America, burger diversity abounds. The unique flavors and textures of our best burgers run deep, and they begin with the regional methods by which burgers are cooked, well before toppings (both traditional and far-out) are introduced. In my many years of research around the country I have discovered that burgers can be smoked, stuffed, smashed, steamed, deep-fried, grilled, breaded, and poached. . . . They are mouthwatering variations on a theme.”
Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique versions on America’s favorite dish in your own home. This is the perfect gift for the burger lover in your life—or for yourself!
240 pages, Hardcover
First published May 17, 2016
136 people are currently reading
330 people want to read
About the author
George Motz
12 books19 followersHamburger Expert / Author / Food Photographer / TV Host / Director of The Food Film Festival
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Displaying 1 - 30 of 35 reviews
April 27, 2021
kan niet in dit boek kijken zonder honger te krijgen (heel gevaarlijk)
December 8, 2017
Pictures of Recipes? Yes
Commentary on Recipes? Yes - Each burger gets a profile detailing its history.
Nutrition Facts? Do you even want to know? Just eat the burger.
Recipe Style? Burgers both familiar and unexpected.
Any Keepers? A few.
Some of these look amazing, but some of the toppings (peanuts mixed with Miracle Whip, olives mixed with Miracle Whip) sound perfectly revolting.
Commentary on Recipes? Yes - Each burger gets a profile detailing its history.
Nutrition Facts? Do you even want to know? Just eat the burger.
Recipe Style? Burgers both familiar and unexpected.
Any Keepers? A few.
Some of these look amazing, but some of the toppings (peanuts mixed with Miracle Whip, olives mixed with Miracle Whip) sound perfectly revolting.
January 30, 2022
This was a fun, fast read to get ideas and to, more importantly, appreciate the culinary diversity of the United States. Burger bash forthcoming.
December 18, 2021
In addition to the many enticing recipes, this book provides a lot of information about the history of the burger in America, and its myriad regional variations. As Motz says in the introduction, this book is about method not topping. It's not hard to think up all kinds of wild toppings to put on a burger. Instead this book examines the many different ways burgers can be prepared. Of course there are interesting toppings, too, but those are invariably integrated into the cooking of the burger itself.
I've been a fan Motz's youtube show The Burger Show for a while now. I'm glad I finally picked up his cookbook. And I think I'm going to have to check out his other book, Hamburger America.
I've been a fan Motz's youtube show The Burger Show for a while now. I'm glad I finally picked up his cookbook. And I think I'm going to have to check out his other book, Hamburger America.
August 15, 2021
Changed the way we cook hamburgers! We will never have to go out for burgers again!
Want to read
January 7, 2025As heard on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters:
https://mgln.ai/e/5/dts.podtrac.com/r...
https://mgln.ai/e/5/dts.podtrac.com/r...
October 18, 2025
Burger Heaven
Wow, can’t wait to try some of these recipes. There’s a burger for everyone from all corners of America. Plus some great commentary
Wow, can’t wait to try some of these recipes. There’s a burger for everyone from all corners of America. Plus some great commentary
February 24, 2018
Pretty much what it says on the tin. Author Motz takes the reader though the history of the burger and how it became a staple in the United States. Right down to the ingredients and tools you use, Motz breaks down what you need.
The rest of the book after the introductory parts of the burger is a cookie cutter set up (not meant negatively, just that you know what to expect after you see the first few) where he talks about the origins and quirks of regional burgers and then has a recipe and picture. One thing I really liked about the recipes is that he even includes the equipment you need as many cookbooks only list the ingredients. So that was a nice touch.
There's not much more to say what it is. I had personally wanted more of a history rather than a cookbook and this is actually a hybrid history/cookbook. There are recipes and there's history but it doesn't open flat so it's more of a book to have as a reference but not really lay out on the counter without weighing it down and breaking the spine, maybe. The pictures, however, are really nice if more of an aesthetically pleasing choice rather than a guide for what a burger can look like during step X. So this may or may not suit your needs.
I liked it even if it wasn't quite what I expected and do understand why people would pick this up. Borrow from the library if you're not sure it's something you want for your collection.
The rest of the book after the introductory parts of the burger is a cookie cutter set up (not meant negatively, just that you know what to expect after you see the first few) where he talks about the origins and quirks of regional burgers and then has a recipe and picture. One thing I really liked about the recipes is that he even includes the equipment you need as many cookbooks only list the ingredients. So that was a nice touch.
There's not much more to say what it is. I had personally wanted more of a history rather than a cookbook and this is actually a hybrid history/cookbook. There are recipes and there's history but it doesn't open flat so it's more of a book to have as a reference but not really lay out on the counter without weighing it down and breaking the spine, maybe. The pictures, however, are really nice if more of an aesthetically pleasing choice rather than a guide for what a burger can look like during step X. So this may or may not suit your needs.
I liked it even if it wasn't quite what I expected and do understand why people would pick this up. Borrow from the library if you're not sure it's something you want for your collection.
May 10, 2020
I would give this book 4 stars as a cookbook.; the recipes are good and easy to follow; solid, fun, helpful, but I have some that are better. But what makes this a 5-star book is that it is in a culinary road-trip of burgers across American history and geography. Motz does a wonderful job tracing the evolution of the burger and innovations (many of which were brought into being in lean times like the great depression) that makes this book so much fun to read and to cook with. I think pictures are important in a book like this and it hits it out of the part here (pictures for every burger). If you are a road tripper, there are places to stop and try these regional variations (I dropped by Matt's Drive-in in Butte, Montana as a result of this book, but I will say, sadly, that it's a little thin in the western U.S., much more in the midwest/central US) or you can try them out at home (I've probably done about half of them at this point). Really fun as a read or a cookbook.
December 26, 2020
This was an unexpected Christmas gift that gave me several hours of pleasurable reading. It’s a combination of practical tips in making hamburgers at home and a re-creation of recipes of famous burger styles all over the country. The guy can describe food to the point I kept thinking I was smelling the stewed onions or the beanless chili sauce.
The book begins very practically by describing what tools you need to make a worthwhile burger. Cast iron skillet, metal tongs (no plastic tips), Stiff metal spatula etc. Do you want to grill? Go charcoal or go home.
He explains how to shape and cook the 3 main types of hamburgers, smashed style, grill style, and thick pub style. It was making me hungry only a few hours after stuffing myself with turkey.
When the world opens back up tomorrow I’m going to get some 80/20 and a mess of buns and go down this list.
The book begins very practically by describing what tools you need to make a worthwhile burger. Cast iron skillet, metal tongs (no plastic tips), Stiff metal spatula etc. Do you want to grill? Go charcoal or go home.
He explains how to shape and cook the 3 main types of hamburgers, smashed style, grill style, and thick pub style. It was making me hungry only a few hours after stuffing myself with turkey.
When the world opens back up tomorrow I’m going to get some 80/20 and a mess of buns and go down this list.
May 11, 2016
Calling all carnivores - this is the book for you!
I have had a pimento cheese burger and it is fantastic!!
I have had a pimento cheese burger and it is fantastic!!
May 19, 2024
A massive book about...burgers. <3 All kinds of good recipes & fun facts.
August 14, 2024
Fuck you I’m rating a cookbook it’s my Goodreads i liked this book and learned a lot about regional burger culture
July 29, 2023
George Motz knows his burgers, and this book contains a variety of recipes from around the USA, many of which I had not seen before. The photos are excellent (and many), the recipes are detailed, and each burger includes a few pages of historical context.
However, after cooking a few of these, I must warn all of you burgermeisters looking to try them that these all seem to fall short of their potential. The pimiento burger looks and sounds delicious, but is strangely lacking in flavor. (Perhaps it would taste better if you have your own recipe for pimiento cheese which is kicked up a notch.) The tortilla burger is another one that appears absolutely mouth-watering in the photos, and there's even a sidebar with George's scratch chili sauce recipe, but it's an awful lot of extra work and he ruins it by assuming you are a master sauce cook. He uses "glug" as a measurement, which probably makes sense to someone who has already made their own chili sauce, but I was not sure how much olive oil to add. Nor does he explain that you might need to add liquid at the end to achieve the desired consistency. It's obvious after you have doused it over your burger but not before.
And so on. A must-read for any burger lover and fan of regional food, but approach the recipes with muted expectations.
However, after cooking a few of these, I must warn all of you burgermeisters looking to try them that these all seem to fall short of their potential. The pimiento burger looks and sounds delicious, but is strangely lacking in flavor. (Perhaps it would taste better if you have your own recipe for pimiento cheese which is kicked up a notch.) The tortilla burger is another one that appears absolutely mouth-watering in the photos, and there's even a sidebar with George's scratch chili sauce recipe, but it's an awful lot of extra work and he ruins it by assuming you are a master sauce cook. He uses "glug" as a measurement, which probably makes sense to someone who has already made their own chili sauce, but I was not sure how much olive oil to add. Nor does he explain that you might need to add liquid at the end to achieve the desired consistency. It's obvious after you have doused it over your burger but not before.
And so on. A must-read for any burger lover and fan of regional food, but approach the recipes with muted expectations.
February 15, 2022
Why am I entering a cook book in my list?
This is a cookbook sure, but every recipe comes with a two page story about the history of the burger, so even if you never cook any of the recipes, it's still an interesting read, if you like burgers.
As far as a cookbook, this is quite good in that every recipe is easy to understand, but most important to any cookbook, Photos!!! Lots of great photos, very well laid out.
Variety of burgers is a little thin.
Take meat, smash it on a griddle, then switch the topping.
There's quite a bit of that.
An enjoyable read, and I look forward to trying a few of these recipes and
checking out these restaurants if I'm ever in the various part of America where they are located.
This is a cookbook sure, but every recipe comes with a two page story about the history of the burger, so even if you never cook any of the recipes, it's still an interesting read, if you like burgers.
As far as a cookbook, this is quite good in that every recipe is easy to understand, but most important to any cookbook, Photos!!! Lots of great photos, very well laid out.
Variety of burgers is a little thin.
Take meat, smash it on a griddle, then switch the topping.
There's quite a bit of that.
An enjoyable read, and I look forward to trying a few of these recipes and
checking out these restaurants if I'm ever in the various part of America where they are located.
Want to read
July 22, 2021In total transparency I haven't read this book. Nor shall I. The author of this book was kind enough to serve as a burger judge on tonight's Fallon episode, in which he gave props to store-bought potato bread and generic 70/30 beef yet bemoaned homemade buns and kobe beef, then went on multiple Ketchup whiney rants.
I haven't used this word since I was a teen, but this guy's a poser. Burgers don't have to be cheap shit that'll put you in the hospital. His taste in did seems to be as poor as his taste in facial hair.
I haven't used this word since I was a teen, but this guy's a poser. Burgers don't have to be cheap shit that'll put you in the hospital. His taste in did seems to be as poor as his taste in facial hair.
This entire review has been hidden because of spoilers.
June 11, 2022
I first learned of George Motz from his YouTube series Burger Scholar Sessions. I immediately found him to be an endearing and distinctive personality and appreciated how those episodes made cooking up regional styles of burgers seem eminently doable. This cookbook is a great companion text for that series yet also stands solidly on its own. The front matter and historical write-ups for each recipe are consistently fascinating. Recipes for various toppings, sides, and sauces are also provided. I've made three of the burgers already and look forward to grilling up several more.
December 30, 2019
This was a very straight forward and approachable cookbook. The recipes are all relatively simple and most people have the ingredients it calls for in their pantry. There are some ingredients that you have to go searching for but that's part of the fun.
My favorite burger we made was the California burger with bacon and avocado and I feel basic.
My favorite burger we made was the California burger with bacon and avocado and I feel basic.
September 2, 2021
A truly amazing cookbook to add to your shelf, but also to your historical collection as George not only details how to recreate some classic burgers but also how they got there In the first place.
You'll be drooling at the recipes and booking tickets for a artery stopping road trip after this one!
You'll be drooling at the recipes and booking tickets for a artery stopping road trip after this one!
September 14, 2024
This book is so lovely. Part cookbook, part travel blog, mixed with a burger memoir. Fun and joy fill every entry.
Motz explains regional favorites and the one of a kind places you must visit to truly experience them, then provides a relatively simple recipe for recreating them at home.
Super fun. Glad I read it. Will be keeping it around for further research.
Motz explains regional favorites and the one of a kind places you must visit to truly experience them, then provides a relatively simple recipe for recreating them at home.
Super fun. Glad I read it. Will be keeping it around for further research.
September 26, 2020
Enjoyable and easy read about the wide variety of regional burgers that can be found across America. I enjoyed learning about the variations and have highlighted 5 favorites that I look forward to trying to make at home using the provided recipes in the coming weeks.
March 12, 2023
Merica!
This is a great book to help up your burger game. The little details are hidden throughout the book. With great small stories on dive bars across America. It also gives you new places to put on your road atlas.
This is a great book to help up your burger game. The little details are hidden throughout the book. With great small stories on dive bars across America. It also gives you new places to put on your road atlas.
September 17, 2019
Really enjoyed this book. The recipes were almost all relatively easy and uncomplicated to make. When I need another cookbook I'd consider buying this one.
February 26, 2021
An excellent book. I look forward to trying these.
May 17, 2021
Fun to learn the history behind the American Hamburger. Good recipes and we'll written. Quick read with lots of pictures!
November 7, 2021
There are some insane flavors hidden in this book. Highly recommended to anyone willing to try something different.
Also recommended: Proper Cast Iron Flat-top & Spatula
Also recommended: Proper Cast Iron Flat-top & Spatula
January 2, 2022
Salivating recipies about a variety of burgers and their styles. Warning: Only cook them sparingly, cause good lord they are fattening.
October 19, 2022
A truly passionate cookbook by someone who clearly has researched and loves the topic. Lots of variety to be had and really fleshes out what George puts out on YouTube. Perfect for anyone obsessed with Americana and beef.
July 11, 2025
Fun read, but some of the recipes are mad complicated. For a guy that talks about simplicity throughout the whole book, he ain't that simple.
May 29, 2023
I have enjoyed being a part of the Abrams Dinner Party because I get to learn about new cuisines, cooking techniques, and expand my repertoire.
This may be one of my favorite books so far. I probably say that often, but there is something about a hamburger that is good any time of the year. I also have a couple of burger-loving guys in the house, which doesn't hurt anything.
I enjoyed looking at burgers from across the country. There were so many unique styles that were region specific. We live in the south (Texas, to be exact), and I was intrigued by several burgers. Some I will try; others, probably not. They were just a little too weird for me. Now the kid...he eats nearly anything, and I love trying new things because he will give them a whirl, whereas hubby is more picky.
I tried three different burgers this weekend, and all were delicious. I made the Guberburger (MS), Fried Onion Burger (OK), and The Green Chile Cheeseburger (NM). The Fried Onion Burger was probably the most "normal" burger of the three. The Guberburger has melted peanut butter on top, and the kid loved that one. I didn't buy enough chiles for the Green Chile Cheeseburger, so I couldn't enjoy any on mine. This would be great during Hatch Chile season later this summer. I did do a spin on the Bacon Avocado Toast Burger (CA). I put avocado on my bun (vs. toast) and used cheese and no bacon. I thought about cooking some bacon, but then I would have had to share it with hubby...and well, that would be too much work!
Probably the only thing I would have done differently was to use a cast iron skillet vs. one with a ceramic coating. While it was great to toast the buns, it seemed to take longer to cook the meat and get a good sear on it. But that is on me since the book does recommend using a cast iron skillet. Mine is smaller, and I wanted to be able to cook all of the burgers at the same time vs. in shifts.
There are so many more burgers I want to experiment with, so I am glad it is summer, and it is the perfect time to do that. If you enjoy a good burger, pick this one up and find some new favorites for the family to enjoy.
We give it 5 paws up!
This may be one of my favorite books so far. I probably say that often, but there is something about a hamburger that is good any time of the year. I also have a couple of burger-loving guys in the house, which doesn't hurt anything.
I enjoyed looking at burgers from across the country. There were so many unique styles that were region specific. We live in the south (Texas, to be exact), and I was intrigued by several burgers. Some I will try; others, probably not. They were just a little too weird for me. Now the kid...he eats nearly anything, and I love trying new things because he will give them a whirl, whereas hubby is more picky.
I tried three different burgers this weekend, and all were delicious. I made the Guberburger (MS), Fried Onion Burger (OK), and The Green Chile Cheeseburger (NM). The Fried Onion Burger was probably the most "normal" burger of the three. The Guberburger has melted peanut butter on top, and the kid loved that one. I didn't buy enough chiles for the Green Chile Cheeseburger, so I couldn't enjoy any on mine. This would be great during Hatch Chile season later this summer. I did do a spin on the Bacon Avocado Toast Burger (CA). I put avocado on my bun (vs. toast) and used cheese and no bacon. I thought about cooking some bacon, but then I would have had to share it with hubby...and well, that would be too much work!
Probably the only thing I would have done differently was to use a cast iron skillet vs. one with a ceramic coating. While it was great to toast the buns, it seemed to take longer to cook the meat and get a good sear on it. But that is on me since the book does recommend using a cast iron skillet. Mine is smaller, and I wanted to be able to cook all of the burgers at the same time vs. in shifts.
There are so many more burgers I want to experiment with, so I am glad it is summer, and it is the perfect time to do that. If you enjoy a good burger, pick this one up and find some new favorites for the family to enjoy.
We give it 5 paws up!
Displaying 1 - 30 of 35 reviews