Show Extras

George Motz in Connecticut
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

  

George Motz
George Motz

George Motz

George Motz enjoys a “Big Block Burger” at the counter of the Diamond Restaurant in Charlotte, NC. 960 1280

  

Brooks' Sandwich House

Brooks' Sandwich House

The “All The Way” cheeseburger at Brooks' Sandwich House is topped with chili made from a 40-year-old family recipe, slaw and onions. 960 1280

  

Brooks' Sandwich House

Brooks' Sandwich House

George and NASCAR engineer Josh Browne tailgate with their burgers in front of Brooks' Sandwich House. 960 1280

  

Diamond Restaurant

Diamond Restaurant

Here, at the Diamond Restaurant in Charlotte, NC, they serve a delicious Southern-style burger topped with Pimento cheese. 960 1280

  

Co-owner Andy Kastanas

Co-owner Andy Kastanas

Co-owner Andy Kastanas bought this beloved restaurant along with his partners in 2010 on the restaurant’s 65th anniversary. 960 1280

  

Diamond Restaurant

Diamond Restaurant

At the Diamond Restaurant, the burgers are all named after racing engines, including the small block, the big block and the full-blown hemi. 960 1280

  

Diamond Restaurant

Diamond Restaurant

George chats with customers at the Diamond Restaurant. 960 1280

  

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC, opened in 1951 and is a no-nonsense diner with a strict “no cellphone use” rule enforced by owner Dennis Parker. 960 1280

  

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC

Duke’s hand-measured burger comes with Dennis’s homemade beef chili, slaw and onions. He also mixes a little bit of egg and some breadcrumbs into the patty to keep it extra juicy. 960 1280

  

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC

George places an order with owner Dennis Parker at the counter of Duke's Grill. 960 1280

  

Charlotte Motor Speedway

Charlotte Motor Speedway

George slides into the driver’s seat of a racecar at the Charlotte Motor Speedway. Charlotte is a city filled not only with racing fanatics, but also 90% of NASCAR’s pro drivers. 960 1280

  

South 21 Drive-In

South 21 Drive-In

Opened in 1955, Charlotte’s South 21 Drive-In comes complete with car stalls and an intercom system that has been there from the beginning. 960 1280

  

South 21 Drive-In

South 21 Drive-In

George enjoys the jumbo cheeseburger at South 21 Drive-In. 960 1280

  

South 21’s jumbo cheeseburger

South 21’s jumbo cheeseburger

South 21’s jumbo cheeseburger is comprised of 2 thin 3-ounce patties, with 2 slices of American cheese -- all held together with a sesame seed bun. 960 1280

  

George and Maria Housiadas

George and Maria Housiadas

George chats with the owners of South 21, George and Maria Housiadas. 960 1280

  

George Motz
George Motz

George Motz

George Motz plays a vintage guitar at Gruhn Guitars in Nashville, TN. 960 1280

  

This decadent grilled cheeseburger

This decadent grilled cheeseburger

This decadent grilled cheeseburger at Rotier’s in Nashville is similar to a patty melt, dripping with cheese and with a fantastic ground beef patty in the center. 960 1280

  

Rotier's in Nashville, TN

Rotier's in Nashville, TN

George eats a grilled cheeseburger at Rotier's in Nashville, TN. Rotier’s is so well known for their burgers that Jimmy Buffett went so far as to call the Rotier’s burger one of the top 10 in the nation. 960 1280

  

Rotier’s

Rotier’s

Rotier’s was opened in 1945 by Evelyn and John Rotier. Their son and daughter, Charlie and Margaret, continue the tradition of serving one of Nashville’s most famous burgers. 960 1280

  

Ryman Auditorium

Ryman Auditorium

George stands outside Ryman Auditorium in Nashville, TN. 960 1280

  

Muhammad Ali and Shiva Karimy

Muhammad Ali and Shiva Karimy

George talks with Muhammad Ali and Shiva Karimy, owners of Fat Mo's in Nashville, TN. They opened the restaurant 1991, and they now have 15 franchised locations in the Nashville metro area. 960 1280

  

Fat Mo’s half-pound “Double Mo”

Fat Mo’s half-pound “Double Mo”

Fat Mo’s half-pound “Double Mo” consists of 2 quarter-pound patties topped with cheese, lettuce, tomato, raw onion, pickles, mustard, ketchup and mayo. 960 1280

  

Fat Mo’s

Fat Mo’s

The key to Fat Mo’s unique burger is the marinade used on the patties. The patties are marinated in juice containing 18 different spices that are similar to shish kabob seasoning and native to Iranian culture. 960 1280

  

Fat Mo's

Fat Mo's

George eats a “Double Mo” on the bed of his truck outside Fat Mo's in Nashville, TN. 960 1280

  

Alex's Tavern in Memphis, TN

Alex's Tavern in Memphis, TN

The owner of Alex's Tavern in Memphis, TN, has worked there for over 35 years and still makes the same delicious Greek-seasoned burger his father, Alex, made back in 1953. 960 1280

  

Rocky Kastafes

Rocky Kastafes

George talks to Rocky Kastafes, owner of Alex's Tavern in Memphis, TN. 960 1280

  

Alex’s Greek burger

Alex’s Greek burger

Alex’s Greek burger is made up of a fantastic Greek seasoning mixed with a 6-ounce freshly ground beef patty and topped with both cheddar and mozzarella cheeses. 960 1280

  

Dyer's in Memphis, TN

Dyer's in Memphis, TN

George watches an employee fry a burger at Dyer's in Memphis, TN. The grease at Dyer’s is more than 100 years old, and they value the grease so much that they used police escorts to transfer it when they moved locations. 960 1280

  

Dyer's on Beale Street

Dyer's on Beale Street

George and local burger blogger Seth Agranov talk with Scott Lawrence, manager of Dyer's on Beale Street in Memphis, TN. 960 1280

  

Dyer's on Beale Street

Dyer's on Beale Street

At Dyer’s, a 3-ounce ball of ground beef is smashed paper thin and dropped into the skillet to fry. Once the patty floats, it is ready to serve in single, double, or triple proportions. 960 1280

  

See Episode Guide

Watch It

  • Miami’s Cuban Frita
    George travels to Miami to sample 4 burgers with various Latin influences. He tries 2 classic Cuban fritas -- known for being covered in thinly-sliced, fried potatoes -- before he tastes a beef and chorizo burger, as well as a Nicaraguan-inspired burger served between 2 fried plantains instead of a bun. George's friend Sef Gonzalez, nicknamed the “Burger Beast,” joins him on his journey.
    Monday October 6
    11am | 10c
  • Wisconsin's Burger Belt
    George visits Wisconsin's most popular burger spots. From a butter burger to a poached burger, George travel's the Wisconsin burger belt in search of some of the best burgers in America.
    Monday October 6
    11:30am | 10:30c
  • New Mexico's Green Chile Cheeseburgers
    George Motz travels to New Mexico to sample the region’s variety of chile cheeseburgers. He enjoys 3 interpretations of green chile cheeseburgers, a local staple made with chiles that are native to New Mexico and a tortilla burger, smothered in so much red chile and cheese, he has to eat it with a fork.
    Monday November 10
    12am | 11c
  • New Jersey Sliders
    George has some of New Jersey's best sliders in Hackensack & Linden, visits Trenton to taste a burger that's weighs nearly a pound and discovers a new Brazilian-style hamburger in Newark.
    Monday November 10
    12:30am | 11:30c
  • Windy City Burgers
    George travels to Chicago to sample a wide variety of local burgers tied to the Windy City’s meatpacking past. First, he visits downtown Chicago for a famous triple "cheeseborger." Then he stops by a former heavy metal bar for a bacon-and-egg-covered beauty. He finishes up the trip at a hot dog joint for their flame-charred burger and country-fried bacon.
    Monday November 10
    11am | 10c
  • Hollywood Hamburgers
    George visits LA's most popular burger spots, including nostalgic favorites, the last remaining burger stands and a farm-to-table hidden gem. From a burger topped with a hot dog to a burger recipe that’s over 50 years old, see what juicy treasures George finds in the Hollywood Hills.
    Monday November 10
    11:30am | 10:30c
  • Wisconsin's Burger Belt
    George visits Wisconsin's most popular burger spots. From a butter burger to a poached burger, George travel's the Wisconsin burger belt in search of some of the best burgers in America.
    Wednesday August 5
    12am | 11c
  • A Burger is Born
    George heads to Connecticut, where a rich industrial history has spawned 4 of the country’s most original burgers. From a restaurant that claims to have served the first hamburger in America, to a ‘50s throwback diner that literally crowns their burgers with cheese, George gets his fill of classic all-American cheeseburgers that have withstood the test of time.
    Wednesday August 5
    12:30am | 11:30c
  • Miami’s Cuban Frita
    George travels to Miami to sample 4 burgers with various Latin influences. He tries 2 classic Cuban fritas -- known for being covered in thinly-sliced, fried potatoes -- before he tastes a beef and chorizo burger, as well as a Nicaraguan-inspired burger served between 2 fried plantains instead of a bun. George's friend Sef Gonzalez, nicknamed the “Burger Beast,” joins him on his journey.
    Wednesday August 5
    11am | 10c
  • Windy City Burgers
    George travels to Chicago to sample a wide variety of local burgers tied to the Windy City’s meatpacking past. First, he visits downtown Chicago for a famous triple "cheeseborger." Then he stops by a former heavy metal bar for a bacon-and-egg-covered beauty. He finishes up the trip at a hot dog joint for their flame-charred burger and country-fried bacon.
    Wednesday August 5
    11:30am | 10:30c
  • New Mexico's Green Chile Cheeseburgers
    George Motz travels to New Mexico to sample the region’s variety of chile cheeseburgers. He enjoys 3 interpretations of green chile cheeseburgers, a local staple made with chiles that are native to New Mexico and a tortilla burger, smothered in so much red chile and cheese, he has to eat it with a fork.
    Wednesday August 5
    1pm | 12c
  • New Jersey Sliders
    George has some of New Jersey's best sliders in Hackensack & Linden, visits Trenton to taste a burger that's weighs nearly a pound and discovers a new Brazilian-style hamburger in Newark.
    Wednesday August 5
    1:30pm | 12:30c

About the Show

Go behind the gates of the world’s most impressive castles, manors and mansions where remarkable and mysterious tales are waiting to be revealed.

About the Show

About the Host

Meet George Motz, the well-traveled, Emmy award-winning filmmaker and host of Burger Land.

George Motz's Bio

Burger Land In this docu-style series, host George Motz will meet America's best hamburger creators.
George Motz

Photo Galleries

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

  

George Motz

George Motz

George Motz enjoys a “Big Block Burger” at the counter of the Diamond Restaurant in Charlotte, NC. 960 1280

  

Brooks' Sandwich House

Brooks' Sandwich House

The “All The Way” cheeseburger at Brooks' Sandwich House is topped with chili made from a 40-year-old family recipe, slaw and onions. 960 1280

  

Brooks' Sandwich House

Brooks' Sandwich House

George and NASCAR engineer Josh Browne tailgate with their burgers in front of Brooks' Sandwich House. 960 1280

  

Diamond Restaurant

Diamond Restaurant

Here, at the Diamond Restaurant in Charlotte, NC, they serve a delicious Southern-style burger topped with Pimento cheese. 960 1280

  

Co-owner Andy Kastanas

Co-owner Andy Kastanas

Co-owner Andy Kastanas bought this beloved restaurant along with his partners in 2010 on the restaurant’s 65th anniversary. 960 1280

  

Diamond Restaurant

Diamond Restaurant

At the Diamond Restaurant, the burgers are all named after racing engines, including the small block, the big block and the full-blown hemi. 960 1280

  

Diamond Restaurant

Diamond Restaurant

George chats with customers at the Diamond Restaurant. 960 1280

  

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC, opened in 1951 and is a no-nonsense diner with a strict “no cellphone use” rule enforced by owner Dennis Parker. 960 1280

  

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC

Duke’s hand-measured burger comes with Dennis’s homemade beef chili, slaw and onions. He also mixes a little bit of egg and some breadcrumbs into the patty to keep it extra juicy. 960 1280

  

Duke's Grill in Monroe, NC

Duke's Grill in Monroe, NC

George places an order with owner Dennis Parker at the counter of Duke's Grill. 960 1280

  

Charlotte Motor Speedway

Charlotte Motor Speedway

George slides into the driver’s seat of a racecar at the Charlotte Motor Speedway. Charlotte is a city filled not only with racing fanatics, but also 90% of NASCAR’s pro drivers. 960 1280

  

South 21 Drive-In

South 21 Drive-In

Opened in 1955, Charlotte’s South 21 Drive-In comes complete with car stalls and an intercom system that has been there from the beginning. 960 1280

  

South 21 Drive-In

South 21 Drive-In

George enjoys the jumbo cheeseburger at South 21 Drive-In. 960 1280

  

South 21’s jumbo cheeseburger

South 21’s jumbo cheeseburger

South 21’s jumbo cheeseburger is comprised of 2 thin 3-ounce patties, with 2 slices of American cheese -- all held together with a sesame seed bun. 960 1280

  

George and Maria Housiadas

George and Maria Housiadas

George chats with the owners of South 21, George and Maria Housiadas. 960 1280

  

George Motz

George Motz

George Motz plays a vintage guitar at Gruhn Guitars in Nashville, TN. 960 1280

  

This decadent grilled cheeseburger

This decadent grilled cheeseburger

This decadent grilled cheeseburger at Rotier’s in Nashville is similar to a patty melt, dripping with cheese and with a fantastic ground beef patty in the center. 960 1280

  

Rotier's in Nashville, TN

Rotier's in Nashville, TN

George eats a grilled cheeseburger at Rotier's in Nashville, TN. Rotier’s is so well known for their burgers that Jimmy Buffett went so far as to call the Rotier’s burger one of the top 10 in the nation. 960 1280

  

Rotier’s

Rotier’s

Rotier’s was opened in 1945 by Evelyn and John Rotier. Their son and daughter, Charlie and Margaret, continue the tradition of serving one of Nashville’s most famous burgers. 960 1280

  

Ryman Auditorium

Ryman Auditorium

George stands outside Ryman Auditorium in Nashville, TN. 960 1280

  

Muhammad Ali and Shiva Karimy

Muhammad Ali and Shiva Karimy

George talks with Muhammad Ali and Shiva Karimy, owners of Fat Mo's in Nashville, TN. They opened the restaurant 1991, and they now have 15 franchised locations in the Nashville metro area. 960 1280

  

Fat Mo’s half-pound “Double Mo”

Fat Mo’s half-pound “Double Mo”

Fat Mo’s half-pound “Double Mo” consists of 2 quarter-pound patties topped with cheese, lettuce, tomato, raw onion, pickles, mustard, ketchup and mayo. 960 1280

  

Fat Mo’s

Fat Mo’s

The key to Fat Mo’s unique burger is the marinade used on the patties. The patties are marinated in juice containing 18 different spices that are similar to shish kabob seasoning and native to Iranian culture. 960 1280

  

Fat Mo's

Fat Mo's

George eats a “Double Mo” on the bed of his truck outside Fat Mo's in Nashville, TN. 960 1280

  

Alex's Tavern in Memphis, TN

Alex's Tavern in Memphis, TN

The owner of Alex's Tavern in Memphis, TN, has worked there for over 35 years and still makes the same delicious Greek-seasoned burger his father, Alex, made back in 1953. 960 1280

  

Rocky Kastafes

Rocky Kastafes

George talks to Rocky Kastafes, owner of Alex's Tavern in Memphis, TN. 960 1280

  

Alex’s Greek burger

Alex’s Greek burger

Alex’s Greek burger is made up of a fantastic Greek seasoning mixed with a 6-ounce freshly ground beef patty and topped with both cheddar and mozzarella cheeses. 960 1280

  

Dyer's in Memphis, TN

Dyer's in Memphis, TN

George watches an employee fry a burger at Dyer's in Memphis, TN. The grease at Dyer’s is more than 100 years old, and they value the grease so much that they used police escorts to transfer it when they moved locations. 960 1280

  

Dyer's on Beale Street

Dyer's on Beale Street

George and local burger blogger Seth Agranov talk with Scott Lawrence, manager of Dyer's on Beale Street in Memphis, TN. 960 1280

  

Dyer's on Beale Street

Dyer's on Beale Street

At Dyer’s, a 3-ounce ball of ground beef is smashed paper thin and dropped into the skillet to fry. Once the patty floats, it is ready to serve in single, double, or triple proportions. 960 1280

  

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