Recipes from The Great American Burger Book

The Great American Burger Book

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.

An example of how to make the best burger -- a burger piled with fixings and topped with a pickle on a wooden plate.

How to Make the Best Burger

Expert advice on how to talk to your butcher, what cut of beef to select, how to grind it, and whether you should dare consider freezing ground beef.

A patty melt sandwich filled with ground beef, caramelized onions and cheese.

Classic Patty Melt

A properly made patty melt is a hot mess that demands all your attention and a lotta napkins. Sorta as if a grilled cheese and hamburger had a love child.