NEW YORK (AP) — If you love a good burger, you might think George Motz has the best job ever. He crisscrosses the country as the host of Travel Channel's new series "Burger Land," looking for the best burgers in America.
He consumed 70 burgers in the three months it took to shoot the first season, exercising regularly to accommodate his indulgence. Now he's temporarily staying away from burgers to give his system a break. Still, he said in a recent interview, "I crave a burger every single day."
One thing he stressed, however, is that all burgers are not created equal.
"One of the greatest dividing lines is the frozen patty versus the fresh meat burger," said Motz. "It is very difficult for restaurants to keep fresh meat in the house, so the restaurants that are making hamburgers with fresh ground beef, it's not easy and they're doing the right thing."
He also says there's a lot of regional variety in burgers. Here are a few of his favorites from different parts of the U.S.
"They have these things called the Slugburger or a doughburger. There's actually some kind of breading mixed into the meat, which is a throwback to the Depression and meat-rationing during World War II, where people would have to put something into the meat to extend it, whether it was onions or day-old bread, to make the meat go further, and those burgers are still available in parts of the South, especially northern Mississippi."
"You have the green chile cheeseburger, (it) is a cheeseburger with green chile on top. They're hot and they're so good. You can only find them in West Texas, south Colorado and the entire state of New Mexico. It's the state burger."
"There's a phenomenon known as the Steam Cheeseburger. It's a chunk of ground beef put into a steaming cabinet and the cheese is steamed right next to it and poured on like a molten goo. It's very unique only to Connecticut."
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