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  • like, sit around a fire with whiskey.

  • Seriously, just listen.

  • A hamburger history time would be done.

  • Will be wasted.

  • Whether problem solving in bone appetites, test kitchen or crabbing in the Alaskan wilderness.

  • Brad Leonis blooper filled fish out of water.

  • Culinary explorations are extremely lovable.

  • So in the spirit of broadening our horizons, I invited the host of its alive to spend an afternoon at Burger Scholar George Moz his house to learn about the history of three classic regional burger styles.

  • Brad, welcome to the pregnant.

  • Give thanks for having me.

  • I'm so excited to introduce you to my mad George Moz stores.

  • How are you?

  • Yeah, Whenever I come here, I find out about the region ality of burgers, and I didn't even know that that even existed.

  • Well, good.

  • That's better.

  • I like little education with my food.

  • And I like you a little history of it deeply.

  • And you could seriously ask him about anything.

  • Berger.

  • He's and he'll have an answer, right?

  • That's fun.

  • No, sir, She asked.

  • I don't have a question right now.

  • My job is to protect the American hamburger.

  • I really feel like I'm, like, you know, a bit of a pie, a dollar and a very important job.

  • Really.

  • Take it very seriously.

  • We're about to go on a regional adventure.

  • The three burgers today are gonna be the Jersey Burger Thebe Iraq, which is from Kansas, Nebraska and the Bean Burger from San Antonio.

  • Let's get started.

  • You're from Jersey to New Jersey.

  • Has a lot of diners, right?

  • There is a lot of these diners, especially the hamburger of diners.

  • The small counters they do make sliders.

  • They still make traditional American sliders.

  • Sliders based on method.

  • All right, I like that.

  • Not on size, not just three little stupid meatballs on a bad brioche bun.

  • That's a mini me.

  • Totally crazy.

  • Many burger is not a slider.

  • A lot of confusion out there See why you're protecting like the heritage of the burger is very boring.

  • The mini burgers never tasted.

  • It would take a porcelain plate.

  • They put the burger on top of that.

  • They would let it slide it down the camp.

  • And that's how I became the slider slider.

  • Give me a kid at the counter.

  • Yeah, I like sitting around a fire with whiskey, seriously, and just listen a hamburger history time would be done will be wasted.

  • This little bigger slider would be like it outs and 1/2 is a three ounce slider Flying.

  • Put someone in this.

  • Normally we do.

  • It takes them thin.

  • Sliced dahlia onions.

  • Oh, you steam amount right on their great in there.

  • They'll based in an onion juice because it was important.

  • Partners actually presses.

  • We're gonna make this mash you up.

  • Yep.

  • That's his thing.

  • Yeah.

  • I see that film anymore.

  • No.

  • So, uh, sell down.

  • I'll get you 1 10 grand.

  • Email me when you got there.

  • Little Taylor ham.

  • Good old Taylor.

  • Pork roll jersey.

  • And it up.

  • Taylor Ham or Taylor?

  • Pork roll.

  • So Taylor Ham.

  • Yeah.

  • What is where I come from?

  • No, no one would ever call it pork roll.

  • Okay, That's like you get closer down there in Philly, folks and stuff.

  • You're home.

  • That's perfect.

  • That's why would you do that?

  • We didn't.

  • It would cup up like a pepperoni American cheese.

  • See, that's where I would have Maybe I think that is very what everyone would do in New Jersey.

  • I just I'm not a huge American cheese.

  • No.

  • Well, I feel like it's understated king of cheeses me off forever.

  • You know, Americans, cheese.

  • I didn't have a say in this.

  • Guess what?

  • It was invented by a Canadian, of course.

  • You know, God, it was every time I come here because I believe in a nearby you actually have.

  • The bun is on top of the, you know, nearly finished products is actually is there steaming right on the count.

  • And I'm asking you So A friend of mine in Jersey, Rich Belfer, says he invented this.

  • We'll just have you guys watch me if you wish.

  • No, no, let's Let's put this for you guys everywhere.

  • Already had a few today.

  • Things getting.

  • So let's see, it actually goes together really well.

  • Great.

  • The mixture.

  • I wouldn't.

  • And I like that.

  • It's not a big thing of meat.

  • I gotta want a 3/4 pound hamburger.

  • Patty.

  • Two in one, Big one.

  • This is like throwing a piece of spam in your burger.

  • Very simply.

  • It's really it doesn't even need anything.

  • Greases account.

  • Yeah.

  • I can't find a great diner in New York.

  • They're all in Jersey for some reason.

  • Yeah, I know it is back, I guess.

  • I guess you need someone.

  • We need a diner.

  • History guy.

  • George's cousin.

  • People for New Jersey hold onto tradition more than anyplace else in the transfiguration They love.

  • Forget.

  • Gotta have it.

  • Because of that, diners cannot go away when people need those things to basically subsist.

  • And, like the whole lingo of It's Pretty Right Lingo.

  • Yeah, well, Jersey people have their own lingo, period.

  • Let's, uh, let's play a little game, shall we?

  • Yeah.

  • Game.

  • That's Mathis's a game.

  • I want to call Howe Jersey, are you?

  • Oh, God.

  • He's got a card, huh?

  • Yeah.

  • Oh, my God.

  • They're burger Show guards.

  • Question one.

  • I'm ready.

  • All right.

  • What is the boss?

  • The, uh, musician Bruce Springsteen.

  • Correct.

  • But, uh is Bon Jovi.

  • You said the box with a jokey way even mentioned that in the same breath.

  • My mom, she's probably in the stands, you know, jumping around and shit.

  • But Bon Jovi's not really.

  • All right.

  • Next question.

  • What is a Benny Benny?

  • Yeah, someone who that.

  • That would be like if you went to the Jersey Shore.

  • Fact.

  • What is Jeb Bush mean?

  • Gee, Butch, I don't know if it's offensive or no origins.

  • I lose my job, My job.

  • Ooh, chai, guys.

  • Just like someone who's like, Like, lazy and klutzy and kind of in the way like you be energy boots.

  • Get out of the way.

  • I fucking love that.

  • There's a lot of those guys in my kitchen.

  • What is a governor goal?

  • Gotta go.

  • I think it's like capital.

  • Uh, get a taxi.

  • Oh, wait.

  • He's moved on to the next one.

  • Checks out the next you're gonna feed it.

  • We're going to Kansas, Kansas, Nebraska.

  • Our original specialty that you actually can't really buy in restaurants at all.

  • This Is this something really?

  • Only by or you can actually find out, like a church function.

  • A church function.

  • Yeah, it's old.

  • School is an old school thing about looking girl.

  • What the hell is going on here?

  • Yeah, we ditch the griddle.

  • Know Gretel know Paddy Martin's is gone.

  • We still got our Canadian cheese way.

  • Got some dough.

  • The pizza.

  • I like where this is going so well, we're actually making We're making something that actually predates the American hamburger by a few decades.

  • Be rock be rocked Iraq.

  • Where is this from?

  • It all started in 18th century Russia.

  • with German farmers settled along the banks of the Volga River.

  • These Volga Germans adapted a Russian probie.

  • Create the Iraq a dough filled pockets filled with beef, onions and cabbage that farm hands could stuff into their pockets.

  • Variations on this handheld snack could be felt all around the world, from the Cornish pastie to the empanada, even the hot pocket.

  • As the political climate shifted in Russia, Volga Germans eventually migrated to United States.

  • Spread in the Iraq to the Great Plains, where it became a regional icon.

  • It's just very stretchy down.

  • That's all of this girl was pizza dough simply squares stuff off here.

  • Okay?

  • All right.

  • I could have quarters.

  • Yeah, a little fold the fold.

  • Yeah, but we fold.

  • He gets bacon.

  • That's it.

  • You're asking, man, be magic.

  • Here, Have this.

  • There it is.

  • Hell's own.

  • Also in the calzone.

  • It's a burger.

  • This is It's I think it's not a burger.

  • It's expert burger family for sure.

  • Oh, yeah.

  • That's the stuff, huh?

  • Yeah.

  • Oh, thank you, sir.

  • See that perfect bite?

  • Right?

  • There's Thank you.

  • Please, I'm not hating on this.

  • No, it's delicious.

  • It's pretty damn good.

  • Give me.

  • AII 25 of those the definition of a burger to me.

  • Right now, it's starting to get like, a little a little suit, you know, like it's like to me, that's a burger.

  • But it's also a dumpling by definition of Burger has to be ground beef.

  • Cooks somehow served on bread, and that's it.

  • I agree cam into that.

  • So everything that we've learned so far, yes, you've got guests at your house.

  • Yeah.

  • Would you make them be Rock Burger?

  • I would, but I just I don't think I'd call it a burger.

  • Definitely make listen.

  • I wouldn't call it a burger, either.

  • Her family.

  • It's like it's like a distant, weird cousin of the burger in the family, but kind of not really in the family.

  • But it's fun that get's not want stories come out.

  • It's fair.

  • Thank you.

  • Texas is very well represented.

  • My book Hamburger America, because there's so much hamburger activity going on in Texas, and then you go to San Antonio and there's the hyper regional bean burger.

  • Can't beat that flat top, though when it comes to making a burger really is, well, actually cooking in its own fat.

  • That's really the beauty of this.

  • You know, we have to put Fritos on Great on the roses on the bottom.

  • So taxes, huh?

  • Now, the most important part three fried.

  • Be excited.

  • But I love the idea of good re fried.

  • You have to make your only friend.

  • You gotta have some animal fat is large for sure.

  • So good.

  • Is it straight?

  • They may put it on top of this.

  • See, if I was at home, I'd be, like, audible.

  • We're putting that on the chips.

  • That's actually keeping it together.

  • And so raw onions on top, like crunch to go with the crunch.

  • It's not San Antonio.

  • Good luck trying to this thing.

  • Mmm.

  • That's like some stoner burger right there.

  • Those chips, onions, drive it home.