Illustration: Sarah Kilcoyne
Every time he has a memorable meal, burger professional George Motz snaps a photograph. That approach, if somebody asks for, say, a lunch place in Tokyo, he can search by way of a years-spanning archive of Google images for a advice. It’s about as fastidious as you’d count on from Motz as a meals lover and documentarian. His restaurant, Hamburger America, opened in late 2023, and an up to date model of his e-book of the identical title, a state-by-state burger-restaurant information, got here out earlier this 12 months. His obsession with meals, although, first got here out of necessity. In his early teenagers, Motz was typically answerable for feeding his siblings whereas his mom labored nights. She taught him recipes and made it look simple. Staples like peanut butter or granola have been all the time home made — not that he all the time appreciated it. “I used to be the child at college with the drippy bag of some home made bread with home made preserves leaking by way of,” he says. “I used to be like, ‘I desire a Fluffernutter.’”
Monday, Might 25
I get up at 7:30 and have espresso earlier than biking my standard loop round my neighborhood. I come again and have breakfast, which is one other cup of espresso, a fried egg, and one piece of buttered white toast.
I like fried eggs, and I attempt to have one daily. I could make and eat one with toast inside three minutes. I prefer to prepare dinner them over simple so I can dip the toast into the leftover runny egg on the plate. My mother grew up within the South, and I’ve lots of southern relations who do the identical factor. Currently, I’ve been including this sambal goreng chili topping on the egg, made by some pals in L.A. at Bungkus Bagus. It’s fried shallots, chili powder, garlic, and salt, and it’s one of many best condiments I’ve ever had.
I attempt to be on the restaurant daily for a number of hours, so round noon, I head over there and have a double cheeseburger. The lunch crowd is a lot enjoyable — it’s a mixture of followers, individuals who simply desire a hamburger, and regulars. I didn’t count on to have regulars so quickly, and I’ve change into pals with a few of them. We now have their cellphone numbers, so in the event that they don’t present up for a day or two, we name them to be like, “Are you okay?” I actually love the neighborhood normally. I can stroll round and wave to individuals who have retailers which were there perpetually. I really feel like I’ve been there perpetually too, however I’m the brand new man. Across the nook, Thompson Alchemists has a bluegrass and nation band play on the retailer each different Tuesday or so. I attempt to get there as a lot as attainable to look at the old-timers dancing on the sidewalk.
It’s my girlfriend Dee’s birthday, so after the shift ends, I drive to ABC Kitchens in Dumbo. I’ve been within the automotive consistently, as a result of I’m all the time hauling stuff: coolers and bread, posters and menus. We don’t have any markings on the automotive, however individuals realize it’s me as a result of my license plate is HMBRGR.
I meet Dee; my daughter, Ruby; and my son, Mac, for our 6 p.m. reservation. We needed to get there on the early aspect, as a result of we knew we’d be getting a lot of meals. And we do — half the menu, and the meals is spectacular. It stands out as a result of it’s the best hits from all the opposite Jean-Georges eating places, just like the celeriac francese from 4 Twenty 5, the unbelievable sundae from ABC Kitchen, and the burger from The Fulton, with a number of different issues added in as effectively.
We get the market desk, which is 16 vegetable gadgets. Regardless that I’m clearly a meat lover, I might eat off of simply that menu. I actually just like the kohlrabi, which has a chili-garlic dressing, and the broccoli, which is dusted with pistachios. We additionally get the campo grande pork chop. Earlier than it even involves the desk, I inform everybody that I’m getting the bone. Chewing the bone is among the best experiences you’ll be able to have — so base and primal and ideal. When it arrives, I sit there and gnaw on the bone like an animal.
We get all the desserts, together with the sundae, which is off the charts. It’s a loopy texture-flavor mixture of salty and candy, with chocolate sauce and caramel corn and peanuts. They ship out Champagne for Dee’s birthday, together with another gadgets. We are able to’t determine make room in our bellies, so we take stuff residence, which I’m very blissful about. I’m a giant fan of leftovers.
Tuesday, Might 26
Similar routine as yesterday: Get up at 7:30, espresso, bike, then one other cup of espresso with a fried egg and sambal goreng, however with a pan-fried tortilla from Tacombi’s tortilla line, Vista Hermosa. It’s actually scrumptious. Personally, I believe the most effective flour tortilla is from the restaurant Border City. They used to promote them at pop-ups, however now with the brick-and-mortar open, I haven’t seen them promote simply the tortillas anymore. The subsequent neatest thing, although, is Vista Hermosa.
My daughter says that I take my espresso like a teenage woman, which is to say that I like half-and-half. Nothing mistaken with that. I don’t know why, however I’ve additionally change into obsessive about espresso from Tim Hortons. The issue is that it’s onerous to seek out, and I refuse to spend an excessive amount of cash shopping for it on-line. As a substitute, I drive out to the Tim Hortons in a fuel station off the Horace Harding Expressway to purchase 4 or 5 tubs at a time. Once they see me, they know why I’m there.
For lunch, I’m going to the restaurant for a tuna-salad sandwich to combine it up. Typically a buyer will see me not consuming a hamburger at my very own restaurant and touch upon it. They’ll be like, “Oh, tuna at present?” Once I’m there, it’s not possible to cover. The opposite day, we have been testing a burger, and whereas I used to be making an attempt to sneak a chunk of it, I seemed up and noticed a man standing within the doorway. He snapped a photograph and walked out the door, and it was on Instagram 5 minutes later.
I come residence to prep dinner for my household, which I attempt to make three or 4 instances every week. It’s an excellent time proper now, as a result of I’ve been residence for an extended stretch than standard, and each of my youngsters are again from faculty. Tonight, my son requested my “tacky rooster” for dinner. It’s the world’s stupidest recipe, nevertheless it’s ridiculously good. I made it up again when my youngsters have been younger, possibly within the single digits. They have been hungry and I needed to make one thing rapidly, so I actually minimize up rooster strips, threw them on a sheet pan, lined them with cheese, and put them within the oven. It labored, they usually liked it. I began to good it — should you might name it that — by placing down parchment paper, then Parmesan, after which a seasoning, after which the rooster strips, with extra cheese on prime. You bake it for quarter-hour, and it’s magic.
For sides, I make a easy cucumber salad, which entails slicing tiny cucumbers on a mandolin and throwing them right into a seasoned rice-wine vinegar and sesame oil dressing. I additionally make white rice in a rice cooker and blend in butter, salt, and sautéed onions. Each of those are favorites from their childhood, and I’m glad they take pleasure in them.
Wednesday, Might 27
Two cups of espresso, a fried egg with sambal goreng, and a pan-fried tortilla like yesterday.
I spend the morning doing workplace work earlier than consuming lunch at residence with my daughter. Over the weekend, I used to be visiting my mother in Quogue, the place I grew up. I ended by Schmidt’s Nation Market, which has wonderful turkey chili, and I introduced it residence so the children would have one thing within the fridge. I even have every thing burger buns, which is a part of a collaboration I’ve been engaged on with Breads Bakery for The Nice Nosh, a Jewish meals pageant on Governors Island this summer season. They’re making the buns and we’re making the burgers. We’ve been testing for months, and since then, I’ve been wrapping the additional buns to throw in my freezer. I toast a number of, and Ruby and I’ve them with the chili.
I’m off to the restaurant, and at present, I’m recording an episode of Katie Lee Biegel’s YouTube present. After we wrap up, there’s nonetheless a while earlier than dinner, so Dee meets me on the restaurant earlier than we go to Dean’s. Within the meantime, we break up a burger. She’s my secret weapon for weight-reduction plan. I’ve one thing referred to as the “half-diet,” which is the place you simply share the opposite half of your meal with someone else.
We get to Dean’s round 6:30, and the vibe is unbelievable. They’ve Guinness on faucet, which I like. The primary thrice we went, we simply drank Guinness and didn’t eat something. However now, we’ve been about ten instances, and each time, we discover extra of the menu. Tonight, we eat an unlimited meal, which incorporates boiled ham with parsley sauce over mashed potatoes. A few of these phrases don’t actually go collectively, and once you take a look at it, it’s jarring — nevertheless it tastes nice. We additionally devour the bubble and squeak and the Guinness bread with Marmite butter. When it will get to our desk, the individuals subsequent to us see the swirl of butter on our plates and order it too.
Thursday, Might 28
Two cups of espresso as standard, however no egg. As a substitute, I’ve coffee-flavored skyr with home made granola. Most cooks like to have the ability to experiment and alter recipes, and I do too. However I’ve six recipes I’ll by no means contact as a result of they’re good, and my secret granola recipe is considered one of them. I spent the pandemic tweaking the recipe, and I’m very happy with it. Through the holidays, I’ll make 70 quarts of it at hand out to pals and my total workers.
We’re prepping for a personal occasion on a rooftop tonight on the Higher East Aspect, so I get to the restaurant slightly later within the day and keep till it’s time to go away for the occasion. Dee typically helps me run personal occasions and pop-ups — she’s answerable for making the listing of issues to deliver, ensuring issues are so as, and that we’ve the correct quantity of cheese and buns and issues.
Within the midst of working round, we break up a cheeseburger once more — a part of the half-diet — in some unspecified time in the future in the course of the afternoon. The occasion is at 6 p.m., so we load up and head over earlier than then.
Once we arrive, we check the burgers and likewise arrange a deep fryer on the rooftop to make fries on location, which is fairly uncommon for us. Dinner finally ends up being the examined burgers together with meals from the opposite caterer, Acquolina. Every thing from them was wonderful, particularly this lemon risotto that’s really served in a lemon. It’s a pleasant contact.
The celebration wraps up round 9 p.m., so my crew members and I pack up and drive again to the restaurant to unload. We name it the “no glory” portion of the night.
Once I get residence, I’ve a nightcap. There’s this firm that makes nice aperitifs referred to as Faccia Brutto, and I like mixing its fernet with vermouth and bitters. It’s kind of like a Boulevardier, however much less candy. I pair it with some coffee-flavored Talenti, however my wind-down is incomplete. For years, I’d watch The Late Present With Stephen Colbert earlier than going to mattress. Earlier than that, it was Letterman for 30 years. I had the identical rattling routine each night time once I was at residence, however now, once I flip the TV on, there’s a special present.
Friday, Might 29
Two cups of espresso, a fried egg with sambal goreng, and a fried tortilla earlier than some workplace work and a gathering with my companions.
I work up till lunch, after which I reheat leftover candy potatoes from ABC Kitchens, that are swimming in an incredible quantity of grated butter. I repurpose extra leftovers right into a curry-chicken-salad sandwich on white bread, which I eat with potato chips.
Afterward, I head to the restaurant for an preliminary check of our subsequent burger particular, the slugburger, which is from Mississippi. The unique ones have been produced from beef with bread crumbs in it, however slugs at present usually tend to have floor pork and soy flour. We’re making the unique ones, which return 100 years.
I take the substances and prep them within the basement, after which I come as much as really prepare dinner it in entrance of the counter. Each single time I do it, individuals begin taking footage and asking questions, as a result of they know there are solely three burgers on the menu at any given time. I get to inform them that that is the following one we’re testing. If somebody asks me a query about it, I’ll give them that burger.
For tonight’s dinner, my son requested for potatoes au gratin, which is considered one of his favourite recipes. I resolve that the principle course can be a roast rooster, so I come residence at 4:30 to get began. My son was in France final summer season and introduced me again some Herbes de Provençe, so I exploit that on prime to begin seasoning the rooster. I additionally add carrots and throw in a chopped Vidalia onion I picked up throughout a shoot final month in an onion subject. They instructed us to seize no matter we needed, so I pulled a number of out of the bottom and took them residence. They’re huge.
After dinner, I do some work for the restaurant, since we’ve a number of occasions developing. As soon as I wrap up, I make myself an precise Boulevardier, with Jaywalk rye, La Fuerza vermouth, and the Faccia Brutto aperitif. I settle in with slightly little bit of milk-chocolate Tony’s Chocolonely and Dealer Joe’s natural peanut butter. I’m visiting household on Lengthy Island tomorrow, however for now, I get to be residence.
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