Every year around late May, you can just smell it in the air – that specific, greasy grill smoke from beef hitting a hot flat-top. National Burger Day on May 28th isn’t just some made-up internet holiday; it’s a day celebrating the ultimate American comfort food. Burgers have been the one thing everyone can agree on forever, whether you got them from an old-school shack or a 24-hour diner. If you’re firing up the grill or ordering takeout this week, you really need to look at what George Motz is doing, because he’s basically mapped out the entire country’s burger scene.
If burgers are a religion in this country, George Motz is definitely the guy preaching it. He just put out the 4th edition of Hamburger America, which just proves he’s still the absolute expert on this stuff. It’s not just a list of places to eat; it’s a massive road trip guide showing how different states do their burgers. The best way to spend the day is just following his lead and finding something good to eat.
The Evolution of a Legend
After the first edition of Hamburger America came out, a small but passionate community of burger obsessives began reaching out to Motz from all over the country. Many emailed to say they’d love to have his job – and almost all of them wanted to help with future research.
Most were already respected food writers or local burger experts in their own cities and regions. Over time, this growing network became invaluable to Motz. They were often the first to uncover hidden gems and new discoveries. He jokingly started calling them his EBTs – Expert Burger Tasters – and they embraced the role with remarkable seriousness.
With each new edition of the book, the EBT ranks expanded. After the second edition, the list quadrupled, and by the third and fourth editions, dozens more had joined the mission. Today, it’s a large and deeply committed group, and Motz is grateful to every one of them.
These EBTs willingly venture into forgotten roadside stands, worn-down diners, and questionable dives – sometimes driving hours just to taste a burger and report back. Their groundwork makes my own research sharper and far more efficient. Along the way, many of them have also become close friends and trusted burger companions, often joining me when I visit their favorite local spots.
Motz has spent twenty years driving down backroads just looking for the best local spots. This new edition is huge – it has over 200 places he encourages you to try. What I like about his style is that he only cares about “real” burgers – meaning fresh beef, never frozen, from places that have been doing it right for decades.
He really goes to bat for all the weird local styles that make food interesting. Whether it’s the deep-fried burger of Memphis or the butter-soaked patties of Wisconsin, Motz treats each variation with the reverence a historian might give a founding document. He shows how these burgers actually tell you a lot about the blue-collar towns where they started.
The Map of Flavor
National Burger Day is a good excuse to actually try one of these weird regional styles from the book. Like the Oklahoma Fried Onion Burger – people started making those during the Depression because onions were cheap, so they smashed a ton of them into the meat to make it stretch. Over the years the number of these burger joints has dwindled, but the fans still flock into El Reno, OK on the first Saturday in May to celebrate the “World’s Largest Fried Onion Burger,” where the three remaining restaurants work together to create a 12-foot round onion burger – sharing it with thirty-thousand plus crowd.
Then there is the Steamed Cheeseburger of Connecticut, where they steam the burgers and the cheese in a little metal box until it’s just a gooey mess. It sounds totally bizarre if you didn’t grow up there, but it’s a total classic.
Or how about the weirdly named but awesome tasting Slug Burger, a regional specialty of northern Mississippi? Developed during the Great Depression as burger counters dreamed up ways to stretch their ground beef, these burgers have breadcrumbs from yesterday’s bread added in, along with various spices. Curious about the name? It comes from slang of the era when a “slug” meant a nickel – which is what one of the burgers cost.
The stories above could be repeated in every state as various cooks over the decades have added this or that ingredient or cooking technique to hit on a winner recipe that their customers flocked in to buy.
The book shows that eating at these places links you back to generations of people doing the exact same thing.
The Philosophy of the Smash
Throughout the book Motz points out details about the “smash” technique – where you press the beef hard onto a searing hot griddle to get that perfect, crispy crust. That’s where all the flavor hides anyway. Cooks and burger joints all across have been doing it for generations, but every type of restaurant seems to have its own version lately. According to Motz, you don’t need fancy stuff like truffle oil; you just need salt, high heat, and a heavy spatula.
Keeping it simple is why people love burgers in the first place. Food gets way too pretentious these days, but a good burger doesn’t pretend to be anything else. Motz likes to say that every burger is a sandwich, but a sandwich isn’t a burger. You need the right blend of meat – usually 80/20 – and a bun that won’t fall apart when things get juicy.
Celebrating May 28th: Your Personal Pilgrimage
So what should you do on National Burger Day? The book gives you a couple of options. You could drive out to an old greasy spoon from the guide – like Louis’ Lunch in Connecticut, where they say the burger was invented back in 1900. Or just stay home and try out Motz’s cooking tips in your own kitchen. The great thing about burgers is that anybody can make a good one. You don’t need a fancy kitchen; you just have to do what the old-school places do.
More Than Just Meat
Today is really about cheering for the short-order cooks who’ve been using the same grill for fifty years, the diners where they know your name, and guys like Motz keeping the history alive. It’s time to grab a burger today and think about how much history is actually packed into it. George Motz’s Hamburger America, 4th Edition is great because it reminds you that behind every good burger is usually a family business or some local tradition that survived.
So whether you like them smashed, steamed, or cooked over charcoal – with onions, pickles, or just plain salt and pepper – go get a good one. Enjoy your burger!
I’ve been into burgers for a long time – check out my Burger Quest from a few years ago!
Part of a regular series on 27gen, entitled Wednesday Weekly Reader.
During my elementary school years one of the things I looked forward to the most was the delivery of “My Weekly Reader,” a weekly educational magazine designed for children and containing news-based current events.
It became a regular part of my love for reading, and helped develop my curiosity about the world around us.
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