How to Make 4 Regional Smashburgers (Round 3) | Burger Scholar Sessions

George Motz is back for the third installment of our Regional Toppings Speed Round! Get ready to learn about 4 hyper-regional smashburgers and their highly unusual toppings: The Cashew Burger (Wisconsin), Goop Sauce (Pacific Northwest), the Fluff-Screamer (Pennsylvania), and the Deep-Fried Bacon Burger (Texas).

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First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country’s best chefs and finding the unexpected places where food and pop culture intersect.

[FirstWeFeast]

Thanks BSS fans! Like if you want George to come back for Season 5!

[sjm]

Whenever George tries a burger, I never know if he's enjoying it or just burning his mouth. Every single time.

[samrathsingh]

This show never fails to make me smile

[Travelerr]

We need 50 more seasons of George. Ever since watching him my burger game has been elevated!

[DarthSmirnoff]

George must either have the self control of a 4 year old, or the memory of an 100 year old Alzheimer's sufferer, because he burns himself on EVERY BURGER and seems surprised every time.

[bushpilot]

_Taking a bite of great food_

Normal person: “Mmm this is good.”
George: *primal ape noises*

[ZOB]

That fluff burger with the hot sauce with ground up hotdogs in it - sheer madness

[dylansmith]

As someone who has had their fair share of Fluff Screamers from Tony’s Lunch in Girardville, PA, I can attest to their utterly weird deliciousness. Pairs great with fresh cut fries and a couple cartons of chocolate milk. Can’t believe Motz did it!

[ladorada]

George should be sponsored by Neosporin burn ointment.

[Cornan]

At 3:50 he mentions Clarks and it really made me smile. My Grandpa used to drive me out there for a birthday burger and milkshake every year when I was a kid. I loved that place and the food is amazing.

[aleksejkrpan]

I choose to believe that George, a completely sane person, ate just one of these burgers each day, compiling it later into one episode

[NickNitro]

we need this boi on hot ones, steamed ham army bby

[Khaotickrampus]

We actually have a fluff and peanutbutter slider at Joe's Hamburgers in Michigan called the fluffernutter. It's sooo good.

[crum]

I genuinely think I’d be star struck if I bumped in to George Motz in real life. I just want to gush for a moment: Your show is appointment viewing to me, you inspire me to make these gorgeous regional burgers and keep me and my friends engaged and connected about burger history. You are a living legend in my opinion. Thank you for all you have done and First We Feast for bringing this show to all of us.

[CssHDmonster]

''deep fried bacon'' wow this truly is peak american burgers today

[seifer]

As a resident of the PNW, I appreciate the inclusion of goop on this show. Good stuff!

[josephnewell]

"This is too hot to eat!" We're all very proud of you George. Please stop maiming yourself on camera.

[Badgerpoint]

I like these episodes, the speed that George has to move adds a sense of excitement. If I had the choice though I would rather these kind of episodes get split into individual ones which dive into the history of each burger. We need more episodes of this show plain and simple.

[MGChavez]

I grew up on Eastside Big Tom, still my favorite burger. Glad to see it get some major recognition!

[adamjohnson]

“This is too hot to eat” - the only time he’s said this in his life.