New Orleans Po' Boy Burgers

George  visits Ted’s Frostop and Bozo’s Restaurant to enjoy 2 very different hamburger po’ boys, a regional favorite. In the French Quarter, Port of Call serves up a succulent steak patty covered in mushrooms and cheddar cheese. And local burger expert, TG Herrington, takes George to a New Orleans icon, the Camellia Grill, where he tries a char-grilled beauty heaped with a handful of crispy bacon.

From This Episode

George Motz in New Orleans
George Motz in New Orleans

George Motz in New Orleans

George Motz holding Mardi Gras beads at a parade in New Orleans. 960 1280

  

Bozo's in Metairie, LA

Bozo's in Metairie, LA

George gets a taste of a hamburger po' boy at Bozo's in Metairie, LA. 960 1280

  

George meets Mark Fayard

George meets Mark Fayard

George meets Mark Fayard, the owner of Bozo's Restaurant. Mark bought the restaurant with his wife in 2008. 960 1280

  

The hamburger po' boy at Bozo's Restaurant

The hamburger po' boy at Bozo's Restaurant

The hamburger po' boy at Bozo's Restaurant is comprised of a freshly ground black angus beef patty with diced onions, lettuce, tomato, mayo and cheese on the ubiquitous Leidenheimer French bread. 960 1280

  

George Motz and local burger expert TG Herrington

George Motz and local burger expert TG Herrington

George Motz and local burger expert TG Herrington arrive at the Camellia Grill, a New Orleans landmark. A classic diner that originally opened in 1946, it was closed for a year and a half after Hurricane Katrina and reopened in 2007. 960 1280

  

Camellia Grill

Camellia Grill

George and TG make friends at the Camellia Grill. During the time the restaurant was closed, customers covered the front of the building with notes asking the beloved diner to reopen. 960 1280

  

Camellia’s bacon cheeseburger

Camellia’s bacon cheeseburger

Camellia’s bacon cheeseburger is amplified by the flavors of bacon fat seared into the grill itself, topped with lettuce -- and in traditional New Orleans style -- mayo. 960 1280

  

Ted’s Frostop

Ted’s Frostop

Named for the frosty tops of the root beer they serve, Ted’s Frostop is one of only about a dozen Frostops remaining from a chain that spread across the nation in the first half of the century. 960 1280

  

The Frostop’s Lot-O Burger

The Frostop’s Lot-O Burger

The Frostop’s Lot-O Burger is a smashed burger cooked on a flattop grill to create a nice griddle crust on the patty. 960 1280

  

Ted’s Frostop

Ted’s Frostop

The Frostop’s burger comes “dressed,” which in New Orleans means it comes with pickles, lettuce, tomatoes and mayo, or in this case, “Lot-O” sauce, a secret recipe named after the massive Lot-O burger. 960 1280

  

George talks to Mike Mollere

George talks to Mike Mollere

George talks to Mike Mollere, owner of Port of Call, located on the quiet end of the French Quarter. 960 1280

  

Port of Call's mushroom cheddar burger

Port of Call's mushroom cheddar burger

Port of Call started out as a steakhouse, which explains the steak-like quality of the fist-sized burgers, char-broiled to perfection and covered with shredded cheddar cheese and earthy mushrooms sautéed in red wine, butter and garlic. 960 1280

  

Port of Call's mushroom cheddar burger

Port of Call's mushroom cheddar burger

George dives into the mushroom cheddar burger at Port of Call in New Orleans. 960 1280

  

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