Brad Leone Learns How to Cook Regional Burger Styles | The Burger Show

hello, I want to sit around the fire with this guy, serious whiskey and just listen to the history of Hamburg. I've finished now. You'd be a waste, whether solving problems in the Bone Appetite Test Kitchen or crabbing in the Alaskan wilderness. Brad Leone's Fish Stuffed with Bugs. Culinary explorations out of water are extremely adorable, so in the spirit of broadening our horizons, I invited the It's Living host to spend an afternoon at the home of

burger

scholar George Moses to learn the history of three

styles

of

burger

s. Classic

regional

s. Brad, the second, welcome to the joke, thanks for having me.

I'm so excited to introduce you to my man George Motz George, how are you going to eat steak? Yes, every time I come here I discover the

regional

ity of the burgers and I didn't even know that existed. oh well let's learn, I like a little education with my food and they say, yes sir, a little history you can do in depth, I could seriously ask him about any burger he's on, he'll have an answer, okay , that's fun, no sir. She asked no, I don't have a question right now, my job is to protect the American burger.

I really feel like, you know, I'm a bit of a planner and advocate. An important job, poor guy, I really think about it very seriously. We are about to embark on a regional adventure. Today's three burgers will be the Jersey burger, the Barack, which is from Kansas, Nebraska, and the bean burger, from San Antonio. Let's get started, you're from Jersey, yes sir, New Jersey has a lot of diners. yes there are many and many of these diners especially the burger ones the small counters they make sliders they still make traditional American sliders the sliders are based on the method ok I like that not because of the size , not just three stupid little meatballs on a bad brioche bun right, that's a mini maybe otherwise yo totally crazy burger it's not a slider look why here protect like the inheritance is very thick the mini burgers never They taste like gas my cheese grabber why they call it cider they would take like a china plate they put the burger on top of that and they literally slid it across the counter and that's how it became no it's a slider come on give me a sign, came down the counter yeah look I want to sit around the fire with this guy seriously and just listen to Hamburg sir the time it would end I would be wasting this is a little bigger a slider would be like it would break in half this is a three ounce slider why did I put some onions in there so normally do you need thin slices of onion today?

Oh yeah, uh-huh, steam them. It's great in there because they're going to bathe it in onion juice because the most important part is just pressing it in there so let's make this puree yeah yeah that's going to sell more it's not out of stock out of stock I'll get you 110 grand. Email me

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old Taylor pork roll jersey knit Taylor hammer teleportal yeah Taylor ham yeah where I come from no one would call it a pork roll okay it's like you walk up there and people from Philly and stuff say , that's good, that's perfect, but that's why you would do that, we wouldn't, it would be like an American cheese pepperoni, look, that's why I maybe think that's what everyone would do, yeah, in New Jersey, just that I'm not a big American cheese, it's not like I'm the undisputed king of cheeses, but to make me angry forever, you know, American cheese, I didn't have.

I can tell in this, I guess it was invented by a Canadian, of course, it was every time you actually have the bun on top of the almost finished products, you know, actually, while they're steaming, oh, right on the counter, that goes to be like this. A friend of mine, rich Belfer from New Jersey, says he invented this. I'll just tell you look at me, no, no, let's play this for you every day. Well, I already had it for you today, oh, that's it mmm, very good, no, that's great. mix I wouldn't and I like that it's not a big deal meat I have a lot of no three-quarter pound burger I'd rather then a large this is like throwing a piece of spam yeah on your burger very similar it's really good yeah it doesn't even need anything , there's no grease, it's a condom, eh, yeah, I can't find a good restaurant in New York, it's just that everyone is in Jersey for some reason, yeah, I don't know, it was in the past I guess.

I guess we need someone, we need a restaurant history guy. George's cousin. The people of New Jersey cling to tradition more than anywhere else in the trucking generation. They loved it in China, so because of that diners can't leave. People need those things basically. subsist and all the slang is pretty radical slang, yeah well Jersey people have their own slang period, this is a game I want to call what are you like Jersey? Oh God, oh he has cars, yeah, oh my God, are they hamburger cards, one asks. I'm ready, what's the boss? Musician Bruce Springsteen is right, but is he Bon Jovi?

You said boss, we didn't say Bon Jovi wins, say you know, okay, we even mentioned that at the same time my mom is probably in the stands. I know how to jump and, but Bon Jovi isn't really my thing, well, next question, what's a Benny? Benny, yeah, that's someone I would be if you went to the Jersey Shore. What is Djibouti? I mean, jumuchi. I don't know, how to use my work? I'm not sure about Djibouti. Guys I just like someone who's lazy and short, look I'm a little in the way, like if you're Jewish, back off.

I love that there are many boys in my kitchen, what is it? a gabagool, now we go to Kansas, Kansas, Nebraska, okay, original specialty that you can't really buy in restaurants. This is something that you can really only buy or you can discover as a function of the church a function of the church, yes, everything. right, it's old school, this is an old school thing about beef, looks good, garlic, what the hell is going on here? Yes, we get rid of the griddle, no griddle, no burger. Martin has, we still have our Canadian cheese and we have some dough, the pizza, this is over, yeah.

So fermenter, we're actually doing it, we're doing something that actually predates the American hamburger by a few decades. Barack Barack Barack Where does all this come from? It all began in 18th century Russia with German farmers settling along the banks of the Volga River. The Volga Germans adapted a Russian pierogi and created the Barack, a dough-filled pocket with meat, onion and cabbage that farmhands could keep in their pockets. Variations of this portable snack can be found all over the world, from Cornish pasty to pasty and even hot pocket. As the political climate changed in Russia, the Volga Germans eventually emigrated to the United States and spread from Barack to the Great Plains, where it became a regional icon. here it's okay, yes, a little folded by default, yes, fully folded, they bake you and that's easy, magic here, this, there, it's calzone also in the calzone family kyani is a burger, I think it's not a burger, It's X, but it's in the hamburger family. sure, oh yeah, that's the important thing, uh, yeah, oh, thank you sir, see that perfect bite right there.

I'm not hating this, no, that's pretty good. 25 of those hmm, the definition of a hamburger for me right now is starting to be like a little bit skewed you know you're like to me that's a hamburger but it's also a dumpling by definition in The hamburger has to be

cook

ed ground beef at home served with bread and that's it. I agree, yes, I like that, so everything we have learned so far yes and you have had guests in your house yes, would you make them the Akbar beer that I would buy? I don't think I'd call it a burger.

I definitely make a list, you know I wouldn't. call him hamburger, it's like he's a strange distant cousin of hamburger in the family, but he's not really part of the family, but it's funny, no, he gets it. The stories come out, it's right on Thanksgiving, Texas is very well represented in my reserve hamburger America because there's a lot of burger activity in Texas and then you go to San Antonio and there's the hyper regional bean burger, no There's nothing better than that flat Doha when it comes to making a burger, it's really okay to

cook

it in its own fat, yeah, that's really the beauty of it, you know, we have to leave out the fried ones, the butter is on the bottom , so Texas, uh, now the most important part is the refried beans.

I love the idea of ​​a good reframing, I mean, I beat you, you have to do your own reframing oh yeah, I use lard, it sure is that good, this is pure cheese, you could put it on top of this here if I were at home , it would be audible, we are putting it in the fries, that actually does, it sticks. you know, together and the summer audience at the top sorry, I like crunch to accompany your French, well, yes, that's not complicated and that's that complicated, no, it's not, it's gone San Antonio, good luck, try eating this, do it, mmm, it's like a stoner burger.

Right there, those fries, yes, the onions, they take it home, yes, that's right, yes, they drive home from where they bring any texture, yes, it's a good combination, but the fat from the meat drips onto the peas, yes, Fritos, they are Jimmy's songs, I'm oh yes, but in like the best way, pretty good, which would you say is your favorite of the three? Oh, I think I'll go with the Taylor ham burger. I'm going with the Jersey first time, yes, I was starving, but Chasey is fragrant, yes, like she has the onion that was steamed and crispy, the saltiness of the pork, but it's not really a favorite.

I digress from the simple answer, but I would probably eat more of the strange Nebraska, yes, Iraq beer, yes, yes, surprisingly, we. probably a couple of those issues, yeah, really getting into this regional or what you call it when it's just for a hyper regional sacred or regional, that's why I love coming here George, thanks for having, yeah, awesome, thank you Brad, now I feel like hamburgers. yes, fun, yes, but there should be a nice t-shirt to do even more. I mean, there's a lot more out there, hey, that's why I give you job security. What's happening?

Everyone, have Kyle off the burger

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