A Burger Scholar's Quest to Recreate a 121-Year-Old Burger | Burger Scholar Sessions

Опубліковано 30 сер 2021
George Motz is on a quest to recreate one of the very first burgers in the world-the 121-year-old hamburger sandwich from the historic Louis' Lunch restaurant, a.k.a., the longest continually-operating hamburger restaurant in America. Using custom-built equipment and accurate cooking techniques, George will attempt to do what no Burger Scholar has done before and faithfully make one at home, for his fans. It's a crazy science experiment involving welding, engineering, and a bit of madness-all in the name of hamburger history!


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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.

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  • *You did it George, congrats! Like if you think Motz and his welder deserve a Nobel Prize*

    • @(Dear) first we feast allow me a correction on the history of where hamburger, originated by the TV-Network ARTE and their littel series teaming up with an linguistik expert (linked source down below): If anyone wondered why the HAMburger is having HAM in it's name while it until recently didnt had any ham in it, thats because HAM doesnt stand for the ham but the place of its origin: Hamburg (north germany). As a big port city a lot of migrants migrated from hamburg to the newly found american continent. At the port the foodstores sold the migrants one last, (fresh) meaty and cheap dish before the long adventure to the new world. Cheap grilled minced meat in two slices of bred or a bredroll. The then successfull migrated new american citizen - wich were mostly german and mostly came through the hamburg port - came to realy love this "last" dish and tada: Hamburger. Source: m.ukblow.info/chart/v-deo/snGguKjErdvOpKw.html

    • I love how enthusiastic Mr. Motz gets when doing these videos! 🤓🤩🤓🤩🤓

    • @Icyy Hot I had one years ago when I was working in New Haven and it’s a pretty legit burger. They get pissed if you ask for mayo or mustard, but it’s surprisingly good.

    • Motz is a burger legend

    • they don't deserve anything

  • George Motz is the greatest!

  • And yet burgers are still probably older by a handful or years or more, when somebody just wanted some bread with their meat. Still...neat

  • George is a nerd and a lunatic and I love him for those reasons.

  • He's describing, literally, a toaster.

  • I honestly thought that was Alton Brown for a second

  • More burger scholar sessions!!!

  • honestly the place is over rated and now that they are not the first burger... why bother lol

  • The Motz Burger Broiler can be yours for 4 easy payments of $49.95....

  • I nominate this guy George to Hot Ones.

  • Texas...

  • We need a counter in the corner, counting how many times George burns himself in each episode.😂

  • This experience evoked a lot of beef for me

  • Love the effort in this!

  • I would never go to this restaurant just because of the unwelcoming atmosphere lol, so looks like I'll be following George's recipe, thanks brotha

  • george feels like a neurotypical steve brule

  • If it ain't broke, don't fix it.

  • this dude really did a joeys world tour wOo WoO wOo WOO

  • Who else reckons this guy looks like the wish dot com version of Johnny Knoxville?

  • Please make them in mass production.im sure they would sell very well.

  • Ohh I forgot you are not a historian sorry

  • You can’t prove the accuracy of that Article Either

  • There is no such thing as a burger scholar that’s some stupid bullshit you made up 😂

  • i dont believe Mr. Motz owns a single oven mit

  • Haven't vertical grills been around for decades? Some of them even disguised themselves as toasters :D

  • Yes! Charles to the rescue!

  • Whomever gave Motz a show has done a great service to society. This dude is happiness, excitement and zen all formed into a delightful person who spreads happiness just by being himself

  • I come here to be happy

  • You didn’t season the tomatoe ??? What the ..

  • 🍔 🍔 🍔 🍔 🍔 🍔 🍔

  • please don't look directly into electrical arcs george that guy is wearing a face shield for a reason

  • I love this show but hate the smacking

  • So how can I order one of those things?

  • Your dates are off on the original hamburger......Library of Congress bro.....official recording.....the first hamburger was created outside the US......Germany........This guy.......Like I hope you don't have high expectations of being greeted with open arms next time you go back there......Also, thats not a faithful recreation, any temperature other than rare is your own thing.......take it from a lifelong CT chef........Cool that you recreated the machine though......It'll keep you away from CT ;)

  • Stop trying to be Matty Mathesion and make the damn burger,

  • Mom I want a hamburger from Barney's. Mom: we have Barney's at home...

  • Apparently you forgot the Earl of Hamburg, who was an intense gambler, and as such missed his meals...so his cook/chef placed diced beef, cheese and vegetables between 2 slices of bread and would bring them to the gambling table for the Earl...hence the 'hamburger.' It is FAR older than the USA. Lol

  • Louis' may have been around for a while, but buns are better than sliced toast, no contest.

    • I really like how the onion slice gets smashed into the hamburger, though. You could do the same thing with any cooking surface and a burger weight.

  • This would of been 100% accurate only Louis's use raw onion not fried with the Pattie.... but good to see there is not a smidgen of ketchup in sight 👏👏

  • The FIRST time you fire that thing up was in your house? LMAO!! Duck yeah, bud. You can get a conveyor style toaster like they have in chain hotels. Very similar design.

  • Lawsuit incoming if Louis lunch has a patent on that bad boy

  • Idk man cooking burgers direct to GAS flames sounds very unhealthy

  • always nice to see what Jemaine Clement does in his downtime

  • Sandwich:

  • Absolute Madlad

  • invest now....this thing will be all over tv to buy in a few weeks....

  • yall georges hair finally looks like his plant!

  • 8:29 I'm from Moulton! That's insane!

  • i can tell its not going to work really good. the originaly flames are bars in multitude. his welding buddy got lazy and used circle burners instead of fabricating the same recreation of the original

  • right away i got annoyed by this guy opps thats on me i guess?

  • I was there!!! Great burger!!

  • George Motz both looks and sounds like Sean Schemmel. Like, to an absurdly uncanny degree.

  • Are there other Burger Scholars? Is there perhaps a school somewhere one can study at to become a Burger Scholar, or is it something that only life, experience, travelling, and tasting can teach you?

  • wooh look at the toast!

  • your awesome

  • Reminds me of my mum’s bootleg burgers! It’s not as good as a bun period

  • Are you and Johnny Knoxville related?

  • Love your videos man! You are what you are..! The Burger Wolverine!!!

  • George you are the reason I keep watching this hamburger show over and over and over again 😅😅 your love for the history of the burger is amazing. Can you redo the Juicy Lucy?

  • Is a good idea but the paint is going to burn and I am almost 100% sure that fire retardant paint on those devices, produces a couple of nasty chemical toxins. Besides damaging the environment it also might poison your food.

  • I would subscribe to this channel but unfortunately, George Motz is on it. Please get rid of this cringe-worthy try-hard nobody! :D

  • For the vertical broiler to work perfectly, square propane oven burner located at 1/3 of the height of the cooking cavity would have been more efficient.

  • So the Hamburger was invented in Texas? Interesting

  • This channel is getting pretty dangerous.

  • Seeing someone enjoy something as much as Motz loves burgers makes me really happy.

  • um the onion isn't cooked in any video I have seen from this place in the cooker other than this one. Are we just recreating stuff for the vid or are we telling the real history?

    • actually louis lunch gives you the option of grilling the onion with the burger if you want it that way.

  • this man needs to be institutionalized

  • You sir are the jackass of hamburgers!....you remind me of Johnny Knoxville ...... well done!...unless you like it medium rare!...there you go!.... great job!....a real person doing what they love!

  • Only George Motz could burn his nose making a burger😂

  • But surely there is some of that gas burning residue on the meat if you just expose it to the flames? I guess it would be better to use the kind of burner that could be found in gyros rotisseries. I don"t really know what it is called in English.

    • @marzsit They burn clean when there is sufficient oxygen for the reaction. Otherwise you get soot on your burger.

    • what residue? butane/propane/natural gas all burn clean with no residues, obviously gas grills don't exist in your country..

  • I saw a burger with sliced bread lmao

  • I swear ive seen him do this same video before lmao

  • Seeing a burger in toast makes me so mad wtf is that shit

    • it's a thing. jack-in-the-box has been serving grilled sourdough burgers and chicken sandwiches for decades on the west coast.

  • I have noticed that you usally season the burger only with salt. Is that the standard in America ?

  • a lot of work for very little pay-off. kept hoping the guy's hair would catch on fire...

  • This makes me so hungry

  • I want your job, bro

  • We had that very same burger in Wales in the early 70's

  • 2:21 Charles is getting ready to do some grinding by prepping his PPE 2:27 Cuts to George standing too close and getting hit with metal particles

  • Louis lunch gets 2 ball of mince beef and press together to form a patty George so minus 1 point.

  • I find it funny how Louis Lunch won't let you use condiments (especially ketchup) because they want you to taste the quality of the beef. But then will slather Cheez Whiz on it.

    • yeah, the no condiments rule is pretty silly and i figure the reason they do it is because they don't want to deal with the added expense and hassle of dealing with condiments. think of it this way, if you offer ketchup, somebody is going to want mustard and mayonnaise and barbecue sauce and sriracha sauce too.. and not only will you have to have it available at the prep station when assembling the sandwiches, you also have to provide bottles on the tables for the customers as well as packets for the to-go orders. then there is the additional cost and cleaning required for dispensing bottles, bulk dispensers, etc. the cheez whiz is easy to deal with, all you have is one spreading knife to clean up, when the jars are empty you throw them away and because they charge you extra for whiz they don't lose any money, in fact they profit off every jar of whiz they use. pretty good profit setup they have, they sell overpriced sandwiches that require minimal ingredients and preparation and they have a constant stream of burger pilgrims who travel to them from all over the world with no advertising expenses.

  • I've nevet heard of this guy before but he's absolutely delightful

  • I think this guy is my spirit animal

  • unseasoned burger on a fork George : fuck thats good Charles : yeahhhh...........................................

  • Yeah. Spread that bacteria from the raw sirloin all over your hands.

  • Where do you get your crack?

  • George almost ruined this by being, so, OMG I'm so random

  • Love the channel. Thank you for the great content. Question.... Is the diablo sandwich from smokey and the bandit a real thing? Have you already done a video on it that I missed?

  • I wish I was a tenth as enthusiastic about my job as George Motz is about his.

  • He looks like the older version of Max Payne from Max Payne 1.

  • I love the history, who made the first patty melt which is very similar to this original.

  • that oven looks sketchy af

  • I love how he hands the camera man the almost finished burger to try and then the next shot he's mowing down on the other half of the burger.

  • George's chaotic energy is delightful. that's a great burger scholar right there.

  • George just makes me happy.

  • Funny thing happened. He clicked his fingers and got an ad for Chromebook. Didn't think they had those 121 years ago. LMAO!

  • Probably the only recipe I've ever seen that i can actually make at home 😂

  • What came first the broiler or the hamburger sandwich? One day in the year 1900 a businessman dashed into a small New Haven lunch wagon and pleaded for a lunch to go. Louis Lassen, the establishment's owner, hurriedly sandwiched a broiled beef patty between two slices of bread and sent the customer on his way, so the story goes, with America's first hamburger being served. William Perkins was issued a U.S. Patent #408,136 on July 30, 1889 while working for the New Haven Wire Goods Co. 256 Water St. New Haven, CT for a gridiron used to broil meat. His application was filed October 22, 1888. Louis' Lunch wagon was located on Meadow St. between 1895 and 1907 and Meadow St. is just around the corner from the New Haven Wire Goods Co. factory on Water St. Luigi Pieragostini worked for the reorganized New Haven Wire Goods Co. then called American Steel & Wire Co. in New Haven. Luigi improved on Perkins' broiler and received three U.S. Patents for his work, the first U.S. patent was # 2,148,879 issued on February 28, 1939. Pieragostini designed his broiler to be used specifically for the vertical stove. These gas powered 1898 Bridge, Beach & Co. Stoves were manufactured by the Bridge & Beach Manufacturing Co. started as a foundry on the banks of the Mississippi River in St. Louis, MO in 1837. Cast iron is time stamped when it is manufactured and the 1898 date is clearly visible on the ancient stoves used at Louis' Lunch today. Luigi Pieragostini (patent issued to son Tazio) invented the first hinged broiler designed specifically for use in vertical stoves to allow for the meat to be cooked on both sides at the same time. The vertical broiler cooked the meat faster & more evenly and left the meat juicier. It also used less counter space than conventional stoves. Posted by: Thomas Pieragostini | January 21, 2007 at 08:38 PM

  • Call it the Nobel FEAST prize.

  • The elements at Louis' almost looked like ceramic searing burners. You can source those from amazon for about $25 each. Stack 2 per side. Run all your hoses to the back and down to a single channel.