George Motz plays a vintage guitar at Gruhn Guitars in Nashville, TN.
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.
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.
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.
George stands outside Ryman Auditorium in Nashville, TN.
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.
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.
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.
George eats a “Double Mo” on the bed of his truck outside Fat Mo's in Nashville, 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.
George talks to Rocky Kastafes, owner of Alex's Tavern in Memphis, TN.
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.
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.
George and local burger blogger Seth Agranov talk with Scott Lawrence, manager of Dyer's on Beale Street in Memphis, TN.
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.