The definitive guide to creating the most mouthwatering hamburgers by America’s leading burger expert—expanded and updated with new and improved recipes

The Great American Burger Book was the first book to showcase a wide range of regional burger styles and cooking methods. In this new, expanded edition, author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, smash, and deep-fry burgers based on signature recipes from around the country.

Each chapter is dedicated to a specific regional burger, and includes the history of the method and details on how to create your own piece of American food history right at home. Written by Motz, the author of Hamburger America and hailed by the New York Times as a “leading authority” on hamburgers, The Great American Burger Book is a regional tour of America’s best burgers.

Recipes feature regional burgers from California, Connecticut, Florida, Hawaii, Illinois, Indiana, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Utah, and Wisconsin. International locations Australia, Brazil, Denmark, Malaysia, and Turkey.

This is a book for anyone who loves a great burger, unique or classic. And who doesn’t love a great burger?

These mouthwatering recipes include Connecticut’s Steamed Cheeseburger, The Tortilla Burger of New Mexico, Iowa’s Loosemeat Sandwich, Houston’s Smoked Burger, Pennsylvania’s The Fluff Screamer, and Sheboygan’s Brat Burger.

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Review

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!

About the Author

George Motz is a well-traveled Emmy Award–winning freelance filmmaker, author, and photographer. He has also been called the “foremost authority on hamburgers” by the New York Times, and “America’s biggest burger name” by Eater LA. In the spring of 2004, Motz completed Hamburger America, which was nominated in 2006 for a James Beard Award, and was recognized in 2011 by the US National Archives as an integral part of American food history. The film’s success led to a state-by-state guide to hamburgers, also titled Hamburger America: A State-by-State Guide to Great Burger Joints. And in 2016, Abrams released his first cookbook, The Great American Burger Book. Motz can be seen on his show, Burger Scholar Sessions, on Complex Media’s First We Feast, heading into its sixth season. He lives in Brooklyn.