Have you fired up your grill this summer yet? I certainly haven't. I plan to be firing it up

a lot more, which means I'm thinking about burgers, okay? And that's why this week's reheat is for you and me,

really, because I like talking about burgers. We are diving deep into burgers and also talking in

this reheat about regional burgers. There are different kinds of burgers that are made in

different parts of America. And we know about regional pizza. We know about regional burgers. There are different kinds of burgers that are made in different parts of

America. And we know about regional pizza. We know about regional hot dogs. Regional burgers,

finally getting their credit, thanks to George Motes, who you're here in this episode. And we have

an update. George Mote's hamburger historian. He has a restaurant now in 2023. He opened

hamburger America in New York City. It's a retro luncheonette that, yes, of course, serves burgers, including George's own take on the Oklahoma Fried Onion Burger.

And get this, Hamburger America just made the New York Times list of the 100 best restaurants in New York City, which is incredible.

And I'm ashamed to admit I haven't been there yet, but I'm going to go. Anyway, if you have a Sporkful episode, you want us to pull out of the deep freezer and reheat,

drop me a line at hello atsporkful.com.

Thanks so much.

Enjoy.

So, George, tell me about the career arc of America's foremost burger historian.

Well, it wasn't really supposed to be a career.

That's for sure.

This is the Spork Full. It's not for foodies. It's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food to learn more about people.

And welcome to our summer cookout spectacular, insert firework sound

effect here.

Later on, we'll get an incredible burger recipe from chef Jahangermeta that includes 25%

mushrooms.

...