New Burger Finds

Hamburger expert and photographer George Motz has once again discovered that the USA is loaded with great mom ‘n pop burger joints. Here’s a list of his new favorite burger finds.

You Might Also Like

"The Moonshine Store is way out there. It sits, by itself, at a truly rural crossroads in East Central Illinois surrounded by cornfields. The nearest city is hours away so enjoy the endless 2-lane roads through the heart of farm country." - George Motz 960 1280

George Motz  

"The Moonburger is the only thing on the menu at the Moonshine Store. A condiment table provides limitless options, but I prefer mine plain. For me, the Moonburger's own juices are condiment enough."
- George Motz
960 1280

George Motz  

"Brookings is a pretty big town, but the closest major city (Minneapolis) is over 4 hours away. The classic burger counter has been in the same spot since 1929 and barely a thing has changed." - George Motz 960 1280

George Motz  

"The burgers at Nick's are small but pack a tasty punch. That's because they are cooked the old-fashioned way, in a tank of rendered beef fat. The only condiment available is a housemade mustardy pickle relish that has been at Nick's since the beginning." - George Motz 960 1280

George Motz  

"I was very lost trying to find the 105 for the first time; not surprisingly, my cell phone had no reception here. What was once only a gas station/grocery store has now become a destination for great burgers to travelers willing to venture off (way off) the interstate between Houston and Austin." - George Motz 960 1280

George Motz  

"The tasty burgers at 105 Grocery are available as a double, but beware -- the patties weigh in at around 1/2 pound each, making a double a full pound of beef. Grab a beer from the cooler and strike up a conversation with a stranger, some of the friendliest in America." - George Motz 960 1280

George Motz  

"There's not much in Gunder, IA. At one point this tiny town surrounded by rolling cornfields was almost wiped off the map (literally). But almost 30 years ago, an enterprising chef at The Irish Shanti created a burger so ridiculous that Gunder remained on the official map of Iowa." - George Motz 960 1280

George Motz  

"The Gunderburger is ridiculous but so tasty. It'll be your only meal of the day so skip breakfast. Chef Hans purposely uses a standard-sized white squishy bun to enhance the protruding 1-lb. patty and its cartoonish pile of ingredients. You'll need a nap after this one." - George Motz 960 1280

George Motz  

"This tiny burger shack is truly a destination. Hours from Oklahoma City in Mangum, Slick's is not on the way to anything. It's about as simple as it gets -- fresh ground beef burgers served at a walkup window (there is a community table in the kitchen for those in the know.)" - George Motz 960 1280

George Motz  

"Cooked on a flattop griddle and served on a toasted white squishy bun, the Giant Double Cheeseburger is hamburger perfection and comes standard with lettuce, tomato, chopped onion, pickles and mustard. I want one now." - George Motz 960 1280

George Motz  

Photos

"The Moonshine Store is way out there. It sits, by itself, at a truly rural crossroads in East Central Illinois surrounded by cornfields. The nearest city is hours away so enjoy the endless 2-lane roads through the heart of farm country." - George Motz 960 1280

George Motz  

"The Moonburger is the only thing on the menu at the Moonshine Store. A condiment table provides limitless options, but I prefer mine plain. For me, the Moonburger's own juices are condiment enough."
- George Motz
960 1280

George Motz  

"Brookings is a pretty big town, but the closest major city (Minneapolis) is over 4 hours away. The classic burger counter has been in the same spot since 1929 and barely a thing has changed." - George Motz 960 1280

George Motz  

"The burgers at Nick's are small but pack a tasty punch. That's because they are cooked the old-fashioned way, in a tank of rendered beef fat. The only condiment available is a housemade mustardy pickle relish that has been at Nick's since the beginning." - George Motz 960 1280

George Motz  

"I was very lost trying to find the 105 for the first time; not surprisingly, my cell phone had no reception here. What was once only a gas station/grocery store has now become a destination for great burgers to travelers willing to venture off (way off) the interstate between Houston and Austin." - George Motz 960 1280

George Motz  

"The tasty burgers at 105 Grocery are available as a double, but beware -- the patties weigh in at around 1/2 pound each, making a double a full pound of beef. Grab a beer from the cooler and strike up a conversation with a stranger, some of the friendliest in America." - George Motz 960 1280

George Motz  

"There's not much in Gunder, IA. At one point this tiny town surrounded by rolling cornfields was almost wiped off the map (literally). But almost 30 years ago, an enterprising chef at The Irish Shanti created a burger so ridiculous that Gunder remained on the official map of Iowa." - George Motz 960 1280

George Motz  

"The Gunderburger is ridiculous but so tasty. It'll be your only meal of the day so skip breakfast. Chef Hans purposely uses a standard-sized white squishy bun to enhance the protruding 1-lb. patty and its cartoonish pile of ingredients. You'll need a nap after this one." - George Motz 960 1280

George Motz  

"This tiny burger shack is truly a destination. Hours from Oklahoma City in Mangum, Slick's is not on the way to anything. It's about as simple as it gets -- fresh ground beef burgers served at a walkup window (there is a community table in the kitchen for those in the know.)" - George Motz 960 1280

George Motz  

"Cooked on a flattop griddle and served on a toasted white squishy bun, the Giant Double Cheeseburger is hamburger perfection and comes standard with lettuce, tomato, chopped onion, pickles and mustard. I want one now." - George Motz 960 1280

George Motz  

Ramon Puig Guayaberas

Ramon Puig Guayaberas

Between burgers, George makes a stop at Ramon Puig Guayaberas for a lesson in Latin style. Brought to the US by Ramon Puig in the 1970s, the Guayabera shirt is traditional Latin formal wear. 960 1280

  

El Mago de las Fritas

El Mago de las Fritas

George eats a Cuban frita at El Mago de las Fritas in Little Havana. 960 1280

  

El Mago de las Fritas

El Mago de las Fritas

El Mago de las Fritas in West Miami has their own unique and tasty take on the frita. 960 1280

  

El Mago de las Fritas

El Mago de las Fritas

George with the magician himself, Ortelio Cardenas, owner of El Mago de las Fritas. 960 1280

  

El Rey de las Fritas

El Rey de las Fritas

The frita at El Rey de las Fritas. Opened in the 1960s, this restaurant is where the first Cuban frita in Miami can be found. 960 1280

  

El Rey de las Fritas

El Rey de las Fritas

George discusses his beverage options with Mercedes, owner of El Rey de las Fritas. 960 1280

  

Pincho Factory

Pincho Factory

The food prep area at Pincho Factory where George tries the Nicaraguan-inspired Toston Burger, a sumptuous blend of beef framed not by a bun, but by 2 large fried plantains, or tostones. 960 1280

  

Pincho Factory

Pincho Factory

Pincho Factory in Miami follows their burgers with a sweet-and-salty dessert – chocolate-covered fries. 960 1280

  

George visits Bayfront Park

George visits Bayfront Park

George visits Bayfront Park, where he finds the Latin Burger and Taco food truck. 960 1280

  

George meets Jim Heins

George meets Jim Heins

George meets Jim Heins, owner of the Latin Burger truck, which is reminiscent of Cuban street vendors, called friteros. 960 1280

  

Latin Macho

Latin Macho

This burger beauty can be found at the Latin Burger truck and is called the Latin Macho -- 2 ground beef and chorizo patties, topped with cheese, onions and caramelized jalapeños. 960 1280

  

George Motz in Connecticut

George Motz in Connecticut

Burger Land's George Motz sees the sights in Connecticut, starting with Yale University in New Haven. 960 1280

  

Louis' Lunch in New Haven

Louis' Lunch in New Haven

George’s first stop is Louis' Lunch in New Haven – the oldest hamburger restaurant in America. 960 1280

  

Louis' Lunch

Louis' Lunch

George talks with the owner of Louis’ Lunch, Jeff Lassen, who, along with his brother, is keeping their great-grandfather’s tradition alive. 960 1280

  

Louis' Lunch

Louis' Lunch

They still serve the same hamburger their great-grandfather made, even using the same upright broilers from 1898. Their traditional burger is topped with tomato, onion and a sharp cheddar spread on toasted white bread. 960 1280

  

Shady Glen in Manchester, CT

Shady Glen in Manchester, CT

George’s second stop is Shady Glen in Manchester, CT – a tribute to the '50s-style diner. Shady Glen was originally an ice cream stop, but the restaurant’s first owner, Bernice Rieg, brought in a grill for the winter months and started serving burgers. 960 1280

  

Shady Glen

Shady Glen

The manger of Shady Glen walks George through their utterly unique burger-cooking process. 960 1280

  

Shady Glen

Shady Glen

George talks with the owner's son, Bill Hoch, at Shady Glen. It is not known how the original owner came up with the “Bernice Original,” but it is one of the most unique burgers in the US. 960 1280

  

Shady Glen's burger

Shady Glen's burger

The ground sirloin burger at Shady Glen is cooked on a flattop grill with 4 slices of cheddar cheese placed symmetrically on the burger. When the cheese starts to cook through, the line cook bends the cheese upwards, forming a crown of delicious crispy cheese that sits atop the burger. 960 1280

  

Ted's Restaurant in Meriden, CT

Ted's Restaurant in Meriden, CT

Ted's Restaurant in Meriden, CT, has been serving steamed cheeseburgers – or “cheeseburgs” as the locals call them -- since 1959. 960 1280

  

Ted's Restaurant in Meriden, CT

Ted's Restaurant in Meriden, CT

Bill Foreman, the current owner of Ted’s, puts ground beef into small pans and slides them into his custom steam box. In a separate steam box, he melts Vermont cheddar to top this juicy, fluffy burger. 960 1280

  

Ted's Restaurant in Meriden, CT

Ted's Restaurant in Meriden, CT

The owner of Ted’s discusses the merits of the steamed cheeseburger with George. Steamed burgers are specific to the central part of Connecticut, and they are served by only 20-25 places. 960 1280

  

Ted's Restaurant in Meriden, CT

Ted's Restaurant in Meriden, CT

The origins of this burger, much like other burgers in this state, started with the abundance of factories in Connecticut years ago. Workers needed a quick and inexpensive meal, and Ted’s was there to provide them with it. 960 1280

  

Harry's Place in Colchester, CT

Harry's Place in Colchester, CT

Harry's Place in Colchester, CT, was opened in 1920 by original owner Harry Schmuckler, but it was only open from St. Patrick’s Day to Halloween, due to Connecticut’s cold winter months. 960 1280

  

Harry's Place in Colchester, CT

Harry's Place in Colchester, CT

George and Chris Fischer, local burger expert and George’s college roommate, try the burger at Harry's Place. 960 1280

  

Harry's Place in Colchester, CT

Harry's Place in Colchester, CT

At Harry's Place, there are a variety of toppings you can get with their burger, but the classic combination is sautéed onions, white American cheese and either ketchup or mustard. 960 1280

  


Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.