Burger Land: New Orleans Po' Boy Burgers Pictures
George Motz holding Mardi Gras beads at a parade in New Orleans.
George gets a taste of a hamburger po' boy at Bozo's in Metairie, LA.
George meets Mark Fayard, the owner of Bozo's Restaurant. Mark bought the restaurant with his wife in 2008.
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.
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.
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.
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.
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.
The Frostop’s Lot-O Burger is a smashed burger cooked on a flattop grill to create a nice griddle crust on the patty.
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.
George talks to Mike Mollere, owner of Port of Call, located on the quiet end of the French Quarter.
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.
George dives into the mushroom cheddar burger at Port of Call in New Orleans.