George Motz reveals the real burger rule that everyone should follow, interview

George Motz returns to First We Feast’s Burger Bucket List for a second season. While that meat sandwiched between two buns has an abundance of serving styles, the celebrated burger authority has some definite opinions on what make a great burger stand out. George’s preference on what is and is not on a burger could change the way that people approach that classic food.

For many people, a burger is an iconic food. Even though the idea might sound simple, the single patty on a bun has been replaced with exotic meats, precariously stacked toppings, and an abundance of extras. While all those impressive burgers get people talking, nothing can really beat the classic.

In First We Feast’s Burger Bucket List, George and co-host Chef Alvin Caila serve a robust burger conversation. From making a specialty burger for their guests to delving into the history behind this iconic food, the show spans the flavor and fun associated with the burger.

Check out the Burger Bucket List trailer.

Recently, George Motz graciously answered some questions via email. As seen in some of his responses, his opinions on burgers are to the point. It might be time for more people in the food world to better appreciate that less is more.

Since many people watch these food television shows to gain an appreciation for restaurants or unsung food heroes, I was curious if George felt that the story behind the burger can influence people’s perception. He emphatically agreed that both the story and the eating experience can influence people's perception on how a burger tastes.

Specifically, George answered. “Food needs to be experiential.” While that sentiment is clear, it leans into the fact that food is also fleeting. On the plate one moment only to be gone in the next. Creating that lasting memory, as well as flavor longing, is key to the overall experience.

Given that George has enjoyed many burgers over the years, I asked if one particular burger changed how he looked at the iconic meal. He said, “There are many, but one of my favorites is the first time I ate at The Apple Pan in Los Angeles in the early ‘90s. It was a great burger (and consistently great over the last 3 decades) but made tastier somehow by the authentically vintage surroundings.”

Although there are burgers everywhere, George said finding a great one might not always be an easy search. When asked if you can find a great burger anywhere in the U.S., George said, “Unfortunately, not really. Unless of course you are making one at home!”

George Motz reveals his secret to making a great burger

Since George suggested making a burger at home, I had to ask for some of his burger expertise. While every chef has a special tip or trick, George’s idea is straightforward and one that anyone can apply.

He said, “Simplicity is the key to success. Too many ingredients confuse the tastebuds and result in a bad tasting burger. I tell people to keep it VERY simple and use a few basic fresh ingredients.”

Since simple is best, the ingredients are key to the flavor. George believes one food ingredient will make the difference.

“Use fresh beef, always. A great method is to portion your beef with an ice cream or salad scoop then either smash flat in a hot pan, or press between two sheets of parchment and toss on the grill. Also look for beef with a high fat content because fat equals flavor.”

With those two concepts in mind, anyone can start their way to building a better burger. It might not be a fast track to deliciousness, but it can be the foundation to becoming more confident in those cooking skills.

Does George have one ingredient that everyone should avoid on a burger. The simple answer is yes. He said, “Ketchup, never.” While other might prefer that condiment, to each his own. It is one of the reasons why burgers are popular with so many people. They can be the food that allows people to have it their way.

Whether the burger is enjoyed at home or someone travels Route 66 to find that hidden gem, there are plenty of delicious options waiting to be enjoyed. It is all about that variety and uniqueness that makes the burger great.

George’s words seem to resonate with that idea. “Food is always evolving. The only impact that matters is when we lose a classic burger joint to something ridiculous like highway expansion.”

Hungry for more burger exploration? Be sure to catch up on First We First Burger Bucket List. Season 1 and Season 2 can be streamed online.