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[English]

What's the best regional burger?

>> I don't know. Maybe we should ask like a

burger expert.

>> Where are you going to find one of

those?

>> This is a hot dog is a sandwich.

>> Ketchup is a smoothie.

>> Yeah, I put ice in my cereal. So what?

>> That makes no sense.

>> A hot dog is a sandwich.

>> A hot dog is a sandwich.

>> What?

>> Welcome to our podcast, A Hot Dog is a

Sandwich, the show we break down the

world's biggest food debates. I'm your

host, Josh Shar.

>> And I'm your host, Nicole and I.

>> And today we have a very special guest

on the pod. He's a restaurant owner.

He's an author. He's a YouTube sensation

and a verifiable empressario of burger

flipping. Please welcome George Moes to

the pod.

>> That's me clapping.

>> George, thank you so much for joining

us.

>> Thanks for having me.

>> Anytime. So, I have had the immense

privilege of eating a very hyper

specific regional burger from your hands

in your own home. The Michigan Olive

Burger.

>> No way.

>> Which was truly one of the hallmark

moments of my life.

>> Dope.

But actually, what you you at my house?

You did?

>> Yeah. Do you remember that? This is

>> Did you black out during that shoot? I

do that sometimes to be fair.

>> It was about It was about a year and a

half ago. It would have been March 2024.

I was in New York and I stopped by your

house. We did a First We Feast uh burger

scholar session shoot

>> where you made me the uh the Michigan

olive burger and then we made some like

the Cheesecake Factory sliders that have

been on the menu.

>> Iconic. And although it meant so much to

me, apparently it meant nothing to

George. I'm just another one of your

burger flooies out there. And that's

fine.

>> I didn't mean to lump you in with the

okay, another person who likes burgers.

But uh yeah, no, I'm glad you enjoyed

that because that is a very special

burger. It's one of the oldest Actually,

it's very important. It's one of the

oldest regional burgers in America that

goes back almost over over a hundred

years at this point,

>> man.

Well, it's funny because there are so

many different regional burgers and I

know at Hamburger America, your

restaurant, you have the Oklahoma onion

burger,

>> which is certainly a contender for top

regional burger in the world or in

America, but then also you have a

rotating section of regional burgers on

the menu. What do you have going on this

month?

>> Well, not not I wouldn't say rotating.

It sounds like they're coming back soon.

Someone will say, "Oh, when does this

burger come back? It's so good. Your

monthly burger special is so good."

Like, well, maybe three or four years

because we have a lot to go through.

>> Oh, yeah. There's so many regional

burgers that I could celebrate in the

restaurant that it's kind of endless. I

mean, I wouldn't say endless, but at the

same time, it's not they're not

rotating. Uh rotating means they're

going to come back and maybe eventually

>> rotating in a long arc of history.

>> Exactly. Right. We do feature them. I

would say feature we feature regional

specialties uh because they're just so

much fun and they really tell a lot

about a place. Uh and they also taste

great.

>> Yeah. If if you had to pick what we were

asking of you today. Yes.

>> It's gonna be like choosing between your

children. What do you think the best

regional burger of all time is?

>> You know, I can't I can't I don't play

favorites ever.

>> Um I I won't give you favorites. I

wouldn't say best of all time. Okay.

>> Um I like the the one that's right in

front of me right now. That's the one I

like the most. Uh but seriously, the um

the Oklahoma Onion Burger has done so

much for us. uh especially because it's

the one we serve in the restaurant. The

only regional burger we actually

technically serve in the restaurant uh

every single day. Uh there are other

burgers on the menu that are regional

specialties, but they only show up like

we said like you know monthly only only

once once uh once in a while and

definitely for an entire month. But we

have a very strict policy whenever that

moment is over. It's over. It doesn't it

doesn't it's off the menu and you can't

all those ingredients leave the

restaurant. Like it's like magic. You

can't come in the next day and get the

burger. You can't even try to get the

burger because we've we've worked it

right to the point where the next burger

is on the menu and we have the

ingredients for that burger, but not the

burger you just had yesterday.

>> Incredible. Why why the Oklahoma City

onion burger? And can you describe what

exactly that burger is to the audience

who might not know?

>> You got it. So, first of all, definitely

not Oklahoma City.

>> Not Oklahoma City. Sorry. El Reno,

Oklahoma.

>> Thank you. There you go. Thanks for

clarifying that. No one ever really

seems to get that right, which is fine.

uh Oklahoma Onion Burger uh started in

we believe started in El Reno, Oklahoma

in 1922

>> at a place called the Hamburger Inn um

which is right across the street from

another place that still exists today

called Roberts. Uh, and at one point

there were many Oklahoma onion Well,

they were called back then they were

just called onion burgers, by the way,

not Oklahoma.

>> I don't call them French fries in

France. You know,

>> ironically, I I went to a place called

Sids in El Reno and they did not have

French fries on the menu. They had free

>> fries. Oh my fries.

>> Fore fries 20 20 years after. They still

remember past.

>> I'm sure they did. Oh god. Sorry about

that. Um the the the there are still

actually many places to get an onion

burger in in Elno, Oklahoma. Uh and now

actually just there are a lot of places

to get onion burgers in all parts of

Oklahoma. Mostly uh in Oklahoma City

West and South. That's pretty much where

all the onion burgers are.

>> But basically to describe it, it's very

simple. It's only five ingredients. It's

Well, actually, if you're in Oklahoma,

it's only four ingredients. It's onions,

uh beef, bun, and salt. And that's it.

There's nothing else on the burger. And

it's it's it's sort of a a beautiful

science experiment, a culinary adventure

where you take a ball of beef and into

to that ball of beef which is sitting on

a flat top, you you smash

almost a similar volume of beef to onion

of thin sliced onion into that ball to

make a flat patty with these with onions

tangled tangled together. Um it makes

this what the beef fat renders and cooks

the cooks the onions. People say, "Oh,

why can't you just cook the onions

separately and put them on the burger?"

It's like, well, you need to have you

need to have that that special

temperature and also that rendered beef

fat to make it taste so amazing.

>> Is it typically white onion, yellow

onion, sweet onion? What are we working

with with the Oklahoma onion burger?

>> Well, if you're in Oklahoma, it's a

Spanish onion. Okay. Um, that's that's

typical for uh for the the the great

Oklahoma the great onion burger joints

of Oklahoma.

>> We actually use Vidalia. I started using

Vidalia years ago. I liked it, so I I

never changed. They're very similar in a

way. Sure. Spanish onion tends to be a

little more acurid and Vidalia is very

sweet. It's much sweeter, but they're

both very sweet onion.

>> Delicious.

>> What I love so much about burgers is

that like you mentioned, it's not just

putting It's not sautéing the onions

separately. It's a burger is

>> what is it? Anti Gestaltian.

>> Oh, I was going to say it's a marriage.

>> It's It's like more than the sum of its

parts. You know what I mean? Like a

marriage. Like a like a great marriage.

You as a couple and as a family become

more than you two as individuals. No, I

think it's a great example. Feel like

I'm in couples counseling right now.

>> I never heard it described that way, but

okay. True.

>> But you know what I mean? It's like the

architecture is so important to it. I

think the Oklahoma Onion Burger is like

maybe the best example of that of the

interplay between ingredients,

>> just a few ingredients to be doesn't

need to be too complicated.

>> It's simple. It's I I think so much of

our burger preferences and I think our

preferences when it comes to fast food

are like shaped by our childhood.

>> Okay. You know, George, where did you

grow up? And what were like the regional

burgers of your childhood? Was there

anything specific or No,

>> no, there actually wasn't. That's

actually why my fascination runs so deep

because I grew up on Long Island where

there really weren't a lot of great

burgers. They were just burgers. They

were just something you did in the

backyard or my dad would take us to uh

Howard Johnson's when I was a kid and

they had I believe they were frozen

patties with the lines painted on them.

>> Oh my goodness.

>> It was a grilled burger, but you look at

the lines.

>> There's some liquid smoke in there.

Yeah. Yeah, they're always the same size

grill marks. So my dad said, "I think

these are fake." And we did ask them. I

said, "Oh, no, it's actually they're not

real. This made of um of like food

coloring, dark food coloring." Yep.

>> So yeah. So I did my my I think I was

fascinated by only because I just I

didn't have it growing up really. I

didn't have regional burgers or anything

special burger wise growing up. Spent a

lot of time at McDonald's and um and

Burger King when I was a kid and then

before I realized, you know, really it

wasn't was not worth it.

>> Yeah, that's so funny. I mean, so Nicole

and I both grew up in Southern

California. Nicole, do you remember like

eating like regional burgers from

childhood, and even if you think you

didn't, I feel like you maybe did and

didn't know it. I mean, other than the

the California fast burger, I feel like

with like the the thousand island sauce

and the shreddus and the lettuce and

tomato and stuff,

>> which I think I think counts. Like

George, forgive me if I'm wrong, but I

think in like the earliest iterations of

hamburgers dating back like a 100 years

ago, they would call a burger with

lettuce and tomato on it a California

burger.

>> This is true. Uh or anything that was

fast, you know, thin pattied. Uh really,

I was started by places like, you know,

In-N-Out, Carl's Jr. early early early

burger places that many chains and local

spots that all made basically the same

kind of burger. U Pine Burger still

makes a great version. If you if you're

looking for an original original

In-N-Out burger, I always tell people go

to go to Pine Burger. They make

something that's so similar but with

better even better ingredients.

>> Oh, and just the thickest, crunchiest,

coldest iceberg lettuce. It's never

shredded. It's always a giant wedge. I

love Pine Burger so much. The best part

about Pine Burger, though, is they will

put meringue on pies that definitely

should not have mering on it. That's a

Can I tell you something about that?

That's one thing I learned about you is

Josh loves pies with meringues where the

mering does not exist, but it does

exist.

>> Like lemon mering makes sense. The sweet

cuts through the lemon. They have a

butterscotch custard mering pie.

>> Sounds very unnecessary.

>> I'm eating.

>> That's the one they run out of every

day. Have it every day.

>> It's so good. Although I'm eating 2,000

calories of of burger and thick cut

fries and we got to go to Pine.

>> Where is Pine Burger?

>> Pasadena, baby.

>> Dude, it's it's because I'm such a

Westside girl. Like I never find myself

in the dirty dena. It's my fault. It's

my own doing. But my brother used to

talk about this place called Capital

Burgers all the time. And they say that

In-N-Out quote unquote stole the fast

burger from them. They actually closed I

think maybe like 10 15 years ago or

something. Maybe like 10 years ago.

>> No, Capital closed about 5 years ago.

And it was very sad because they were

making a great burger with f like really

the freshest possible ingredients and

they just the neighborhood had kind of

changed. It got bad, it got good, it got

bad. just wasn't it wasn't great. And it

was also it was the uh it was the son of

the guy who made it great and he just

his heart wasn't in it anymore.

>> Yeah. My brother used to take me he

would like take me all he was like kind

of like my first tour guide of LA. He'd

be like he'd take me to DOS. He used to

take me to special palletaras in like LA

and he'd be like this is the real food

of Los Angeles. Like you need to try

these especially if you're going into

the food industry. So he would just like

take me to all these really cool places.

And then one time he took me to a

palletia across the street from Capitol

Burgers and he's like this used to be

the place of the OG burger and stuff

like that. So

>> that's that's like the most wonderful

thing about regionally specific foods.

You can go to the palletia right after

eating one of these formative fast food

style burgers that originated in

Southern California and then now kind of

became non-reional.

>> But George, what was like the first

regional burger experience you had where

you said, "Oh, this is an incredible

canvas that can be used to tell a

story." Yeah, probably the I was in the

Butterburg, one of the very first bers.

>> It was in um in uh Glendale, Wisconsin,

just part of Milwaukee basically.

>> And I couldn't believe it. I couldn't

people would actually eat these things.

And I took one bite and I thought, "Oh,

wow. I know exactly why they're eating

them."

>> Um and I also know why they're not

selling it anywhere else in the country

because it's so it's so intense, but

it's so good. And I actually found

myself and the first time I had the

burger, I took a bite. I looked down at

the plate and I just saw that there was

so like a pool of like melted butter and

I dipped the burger back into the

butter. So I lost my mind.

>> That sounds like a dream. Oh my god, I

love butter so much.

>> Wisconsin is far and away the drunkest

state in America. I don't know if people

know this. I was looking up the

statistics the other day. I I was in

Milwaukee um like 3 weeks ago and I

sadly did not get a butter burger. We

were too busy eating fried cheese curds

and I didn't know Bloody Marys were so

regionally specific to Wisconsin.

>> So much dairy in Wisconsin as well.

>> Oh my god. So, so much. But I've never

had a butter a butter burger and I've

never been to Culver's and I feel like

it's a a a tremendous uh mishap in my

life.

>> Same.

>> The Culver's butter is not quite the

same thing. They kind of like they put a

little bit of butter on the bun like the

way anybody would like put butter on a

toasted bun. If you go to Sally's in in

Milwaukee or Glendale, you're you're

going to get two to three tablespoons of

room temperature butter, soft butter

that goes on the inside of the crown of

the bun, the top of the bun, and when it

hits the hot patty, it begins to melt.

So, if you're lucky, you get to take a

bite of that burger while it's still in

its sort of semi-olid state, and it is

absolutely heavy.

>> That is incredible.

>> I need that immediately.

>> I butter as a condiment. I remember

having a a very regionally specific uh

burger in Albuquerque, New Mexico. It

was the first time I was there. It was

when I was on the track and field team

at UCLA. We used to, you know, travel

around random places in the country.

You'd end up in Baton Rouge, Louisiana

for LSU. You'd end up in College

Station, Texas for Texas A&M. And we

were competing at University of New

Mexico and Albuquerque. And at this

point, I'd, you know, already fallen in

love with food. So, I'd take all of my

large shotputting teammates out to just

eat as many calories as we could. And we

ended up at a bar. I can't remember the

name, but it was the first time I had

like a proper green chili cheeseburger.

>> Yum.

>> And to me, I talk talk about simple,

right? I mean, the green chili can have

a couple different ingredients in it,

but to me, the green chili cheeseburger,

the simplicity of it was a charboiled

burger just on a grill in the back and

some sort of nondescript white cheese, a

shmear of this green chili. It's like a

paste, and there's the MSG from the

chicken bullion in there. And that to me

was like my first truly great regional

burger experience. George, where do you

have the green chili cheeseburger ranked

>> right now? It's in my belly. Literally,

I

>> Oh my gosh.

>> You're not going to believe this. It

might blow your mind here. I just had a

green chili cheeseburger for breakfast.

>> Jesus Christ.

>> How was it?

>> George, you're living a dream, man.

>> So, this is this is actually a true

story. I was We are featuring um I'm I'm

a part of Burger Bash this year in in

New York, the New York Wine Food

Festival. I'm going to be Burger Bash uh

in my booth. We're not competing. I I

said I only do it if I'm not competing.

I just want I just want to make people

happy with burgers. So, last night we

decided we were going to uh do the green

chili cheeseburger for the for the

burger bash just for fun because it's so

good and it's so easy and it's so simple

and there's only really four

ingredients. Green chili cheeseburger

beef uh burger and bun. That's it. Um

it's such such a great burger. So, I was

I just had to test it today and take a

picture for Burger Bash. So, I I ate the

I ate the model.

>> I Man, I I am so mad. I was uh supposed

to judge the burger bash.

>> Two of my best friends. Oh my Oh,

>> that looks gorgeous.

>> Oh, he just showed us a picture of the

burger. Oh. Oh, I want that so bad.

>> So beautiful.

>> I I literally took made the burger so I

could take a picture of it.

>> Two of my stupid best friends are

getting married myself. I got green

chili from New Mexico and I roasted it

and I chopped it up and put it on the

burger.

>> Oh my god. So simple.

>> Can you ask your friends to get married

like another weekend?

>> I would love to. I'm missing the world.

I'm missing the World Produce Festival

which I was so No, it's in Anaheim this

year and missing Burger Bash.

>> All for Hunter and Alex. I love you too.

Your love is beautiful. I wouldn't miss

it for the world. Um there's there's

another cousin though of the green chili

cheeseburger. I don't know if you'd call

it a cousin. It's kind of like the drunk

insane cousin that kind of trashes

everything. Okay, but this is another

one I had in I was outside of I was in

Aurora, Colorado, and I had something

called a PBlo slopper.

>> Oh my gosh. The PBlo slopper is I don't

even know where to start with it, but it

is sitting in a large bowl of like

because green chili can refer to the

actual chili itself. Likely a hatch

chili, but then green chili I would call

it green chili preparado.

>> It's like a stew. It's like just a

sauce. It's uh but it's not like a chili

like we think of diner style chili.

>> Sure. Sure.

>> But George, you've had a PBLO sloppy.

You've had many sloppers, I imagine.

>> I have not had many. I've literally had

one to be totally honest and it was

fantastic. It was also it was in Denver.

Not not it was I think it was in Denver.

I had it outside of Denver somewhere

else.

>> How do you eat it if it's so wet? Is it

a fork and knife situation or is it is

it Oh, definitely.

>> Is it a pick it up with your hand

situation?

>> George, I wouldn't say definitely

because if you are drunk enough in

outside of Denver, Colorado, which one

it's one of the beer brewing capitals of

the world, so I was uh I did pick that

thing up with my hands and I think I

developed a rash on my my palms. Well,

that's probably why you shouldn't do

that.

>> I had such a good time, though. But

>> signing a waiver at Helen Ray.

>> I I think wet bread and wet sandwiches

are truly one of my favorite food groups

in the world.

>> You know, I love wet bread sandwiches.

>> I just love I love

>> a French dip, that kind of thing.

>> 100%. Especially growing up, you know,

in Southern California going to we'd go

to a an LA Clippers game because tickets

used to be $10 when they really sucked

in the mid200s.

>> And we'd drive up and we'd go to Phipe,

the original. It's not called Phipps,

it's called Phipe. It's my favorite

restaurant in LA. Do you know that?

>> And they they invented the French dip

and the spicy mustard. And so I like

love wet bread.

>> California also has like a a del like a

a pastrarami culture that people don't

understand.

>> Pastrami burger culture

>> different than New York deli pastrarami

like our fast food

>> thin shave curly queue situation.

>> These establishments have some of my

favorite burgers where they also sell

bean burritos, teriyak bowls, uh

pastrarami and burgers. And there's one

spot in Northridge, George. If you come

out to LA, I got to take you to a place

called Kingsburgers Got Sushi.

>> It is half old school LA roadside diner

and then half Omic AC sushi bar.

>> It was one of the original Carl's Jr.

locations.

>> Really?

>> That was then de franchise. No, no, no.

It was an original like 1960s Carl's Jr.

Char broiler location.

>> Okay.

>> And then a Greek immigrant bought it,

turned it into a Greek roadside diner.

>> Okay. And then a Taiwanese family bought

that from him

>> in Burgers. Their son goes and trains at

like Katana and Roku and some of the

best sushi bars in Southern California.

He comes back, tries to save the

business by improving the burgers. Finds

out people don't want that. So he said,

"Screw it. I know sushi." So you can get

an $8 California roll with your pastrami

blue cheeseburger

>> and it is another delay. So those are

the regional burgers that I grew up with

that I just love. Hm. Well, I was gonna

say if you like wet bread, one of our

specials coming up, one of our monthly

specials is the Gargulo Burger. I'm not

sure if you know that.

>> What is that?

>> Oh my gosh.

>> Garulo burger uh was invented um at a

place called Brandon and Carr in Deep

Brooklyn in Nor Avenue in Brooklyn and

uh back goes back almost 100 years. So,

back to the 1930s and or 40s, I believe.

Um and it's a it's a cheeseburger. Okay.

>> Uh but it's also a roast beef place. So

they put sliced uh hot warm warm roast

beef on the burger with grilled onions.

They take the entire thing with tongs

and they dip it into a bath of beef

broth.

>> You're literally speaking my language.

>> Oh, this really is the hybrid of a

French dip and a burger.

>> It's a It's a very wet burger.

>> What are some more off thebeaten path

regional burgers out there? Cuz I know

there's some like the Slug Burger, the

Goober Burger, right? that have a kind

of a bit of not a sorted history, but

like an interesting history.

>> Since I was a kid, every time I saw the

Goober Burger, I'm like, there's no one

that really eats that. I guess it was

one of those things like whenever you're

a kid and your dad is watching like best

burgers in America by like Spike TV or

something.

>> Probably hosted by George

>> probably. And it's like this is the

Goober Burger. They put a smear of

peanut butter and I'm like seven and I'm

like nobody's nobody's doing that.

They're just doing it just to do it.

Like Fear Factor. No, it's actually

historically it was invented 80 years

ago, right? Um at a place called the

Wheelin Drive-In in Sidellia, Missouri,

and they were one of the very first to

put peanut butter on a burger. It was an

idea given them, I think, to them by a

random person who walked in, said, "I

got a great idea for a burger." Next,

you know, they've got

>> they've got peanut butter in the burger,

but it's it's just warmed smooth peanut

butter poured onto the burger. Uh it's

kind it's glorious. I mean, I I tell

people like, you know, think of think

beef saté, you know, if you're having a

hard time with it, it's basically the

same thing.

>> I I Peanut butter to me is one of the

most fascinating things in the world

because I think the European mind can't

comprehend two things. It's one, how to

throw an American football.

>> I was on the beach with a friend from

Spain trying to throw an American

football. It was just so tough.

>> They just don't get the shape of it.

They can't get it.

>> They can't get the spiral doesn't make

it in peanut butter.

>> Like peanut butter is such

>> nut butters in general or just peanuts.

>> Specifically, peanuts are like such a

uniquely they exist throughout the

world, but like peanuts and peanut

butter specifically are such a uniquely

American product. And so if you look at

when peanut industrialized peanut butter

first hit the scene in the early 1900s,

late 1800s, they would show up in like

fancy New York hotels and they'd be

like, uh, peanut butter with iceberg

lettuce cuz I don't know,

>> cuz they don't know what to do with it.

>> Well, they did know what to do with it

and it was put it with iceberg lettuce

and people enjoyed it, you know. And

then 80 years ago, they're putting it on

a burger. It wasn't until we kind of

like through marketing campaigns hit

this kind of like peanut butter jelly's

peanut butter cup

>> paradigm changing it from like savory to

sweet. Yeah, peanut butter isn't sweet

at all. I had this argument with people.

There's four grams of sugar in GIF

peanut butter per two tablespoons.

That's negligible. It's a salty,

delightful, savory treat. You should be

putting it on hamburgers.

>> Yeah, we we had two Germans, and this is

a true story. We had two Germans in the

restaurant the other day and they

ordered the peanut butter and jelly I

have a peanut an excellent peanut butter

and jelly sandwich on the menu. It's not

It's not complicated. It's literally

just square, you know, white Pullman

bread, right? untoasted with gif and uh

and and like regular smuckers grape

jelly and they acted like they had eaten

like the greatest food in the world.

They had never we don't have this in

Europe. What is this? How do we do this

at home? What should I do?

>> Oh my god.

>> It was unbelievable. I was I was I

couldn't I was like well I never

thought. So I actually sat down and

talked to them for 10 minutes and told

them the best strategy for making their

own peanut butter and jelly sandwich in

Germany.

>> You keep the crust on?

>> Of course.

>> Food waste. She's got margins here.

>> Manateaste. A manateaste.

>> Was it called snackable? What was it?

Snackables. What was the thing that was

Uncrustables?

>> Oh, I can't I can't do Uncrustables.

>> Oh my god.

>> It's too weird. It's

>> You guys need to grow up. Uncrustables

are delicious.

>> Drop them in a deep fryer. Maybe

>> they're they're just they're the perogi

of peanut butter and jelly. What's

What's with the hate? Well, like as an

American, if you were to go to Malaysia

and eat kaya toast, which I love. I've

gone to Southeast Asian restaurants and

eaten kaya toast. My mind has been

blown. But just the daily breakfast for

a nation of hundreds of millions of

people.

>> It is mind-blowing, though. The first

time you have the first time you have

Kaios, it is quite mind-blowing. I'll

say that much.

>> Uh, what other what other regional

burgers have you had, Nicole, that you

were like, "Okay, this is a strange and

delightful combination."

>> If I could say, I mean, I'm It's a very

polarizing It's a very polarizing choice

as my favorite. Some people might not

even call it a burger. It's a patty

melt. I love patty melts. I just love

there's something about the bread, the

rye bread, and how crusty it gets and

how delicious it the the way that it

melts with like the caramelized onions,

like the deeply dark caramelized onions

and the cheese and the meat. It's just

so delicious. But a lot of people don't

like patty melts. I've learned the first

Patty Mouth I ever had was at Johnny

Mfffin Rockets.

>> Johnny Rockets.

>> And I love I love Johnny Rockets to this

day. It's the first place I ever had a

milkshake. Like like I had a cookies and

cream milkshake and a patty melt. And I

still remember it to this day. And it

was one of the most delicious eating

experiences I've ever had.

>> And I made sure all my friends took a

bite of the um patty melt and they all

loved it too. There's something about,

like you said, onions and meat and fat

are just such a wonderful combination of

foods. And then whenever you add that

rye bread, that little twinge of

something different, those delicious

seedy breads, it just it opens it up for

me at least. It's it's it's a delicious

eating experience.

>> I rebuke the patty melt.

>> Ouch.

>> I rebuke it. I I rebuke thee, Nicole.

>> Why?

>> Why do you rebuke thee?

>> I one, listen, I'll I'll eat anything. I

I I eat rotisserie chickens over the

garbage for most of my meals. So I like

I'll enjoy a patty melt, but I have like

a couple fundamental problems with it. A

circular burger on a square piece of

bread. It's a round peg in a square

hole. It doesn't make no sense.

>> Of

there's extra pieces of bread that I

don't want. Also,

>> you're not thinking about the melting.

You're not You know what your problem

is? You're not thinking of the melt of

the cheese and the onions that

>> there's a natural spread that compromise

that that does not compromise a

sandwich.

>> What are the beauties of a burger? one,

like the Brits, I think they kind of got

it right where any any sandwich that's

served on a round bun is a burger to

them. And to me, I think the round bun

and the round puck of meat is just so

beautifully endemic of what makes a

burger like the perfect food. And I

think you put it on sliced bread and I

know Louis lunch, you can talk about it.

I see it on George's lips over there.

>> I have many things to say here,

>> but that that's just I don't know. I've

never enjoyed a patty melt as much as I

would put some carowway seeds on my

burger bun. That'd be lovely. But I

can't do it.

>> Let me tell you why she's right and

you're wrong.

>> Yeah, let's gladly.

>> I like you both equally. I'm not not

saying that. But

>> the um the the main thing about the

Patty Bell. First of all, just number

one is I have a lot lot of things to say

here. Uh it's it is a regional burger,

by the way. And it is from technically

from San Francisco, but really made its

home in Los Angeles.

>> It's from Los Angeles.

>> It was started at a place called Tiny Oh

my god. Tiny Nailers.

>> Yeah. Tiny Nailers, which was in

Hollywood, West Hollywood,

>> uh, in Hollywood. Um, and it was um, it

was originally supposed to be sourdough

bread, but it was in San Francisco. He

had a restaurant, Tiny had a restaurant

in San Francisco. He moved down to LA.

Um, and he opened up Tiny Nailers in LA,

but they he couldn't find good

sourdough, so he switched it to rye.

That's why he used rye. That's how it

happened. But, and specifically, a patty

melt is exactly that. It's basically

it's a rye bread, Swiss cheese, grilled

cheese with a burger patty inside and

some onions. So, what I like about the

patty melt, which is so brilliant, is

that even though, sure, it's it's a

round patty with a square piece of bread

or oblong piece of bread that doesn't

really fit technically. What you do have

is once you're done with the burger, you

have a little bit of that bread left.

There's still cheese and you've got a

grilled cheese. So, it's

>> exactly

>> perfect.

>> Exactly.

>> You want a grilled cheese, order a

grilled cheese. You want a burger, you

order a burger.

>> Oh, I want a hamburger inside of my

grilled cheese.

>> You have a little We have a burger on

the menu. Uh that's actually the burger

I grew up with. It's called a Chester.

And it's actually I'm sorry, it's

actually not on the menu. It's on the

off menu. You can always ask for it in

Hamburg America, but it's called a

Chester. And a Chester is basically a

patty melt, but it's not. It's a white

bread American cheese grilled cheese,

uh, which is two pieces of cheese, um,

and with a burger patty inside. And

that's it. And it's kind of it's kind of

perfect.

>> I don't know, man. There's something

about having like once you finish the

like meat of a patty melt and then

having a little bit of stone ground

mustard and a little bit of thousand

island and a little bit of ketchup and

whatever hot sauce they have at the

diner and just swiping the crust through

that mlange of sauces that just it it's

like it's another part of the dish. It's

like another part of the meal.

>> I accept I accept that both of you can

have your opinions and that and I accept

that I can be perfectly wrong on this. I

will say, ironically, one of my favorite

fast food burgers growing up, like I I

love the idea of these regional burgers,

they eventually like influenced fast

food restaurants. Jack in the Box had a

Butterburg burger on their menu, the the

Buttery Jack for a while, but Carl's Jr.

had something called the Frisco Burger,

>> right?

>> And the Frisco Burger was on, I suppose,

what they technically called sourdough

rounds, but it wasn't a burger bun. It

was rounds that were

>> Oh, the Dude, I remember this shape. So,

it is so ingrained in my brain from

seeing those commercials.

>> The Frisco burger is such and there was

like there was no lettuce on it. It was

just like tomato and like a warm orange

mayonnaise.

>> They're gorgeous. That bun. Would you

consider it a bun? It's a slice of

bread.

>> It's a slice of bread. But also, I know

so so Alvin Kylan, who's done a lot of

work with George on First We Feast, he

specifically gets a a round, it's like a

round whatever a round Pullman loaf

would be called. So he can slice it and

and make burgers like that with round

bread that you can get that toast on the

outside.

>> Yum.

>> Really?

>> Yeah.

>> I love I need to eat a burger

immediately.

>> Uh Nicole, you you had a Southern

California regional burger for the first

time, I believe, a week and a half ago.

>> When

>> you went to a spot that you never been

to?

>> Me? How do you know so much about me?

What's going on?

>> I was You brought it. You offered me

some of your fries.

>> What did I do?

>> You went to Tommy's.

>> I went to Tommy's for the first time. Oh

my gosh. What an experience that was.

The little red I love the little red

hut. It was so iconic. I had chili

cheese fries and then I had a chili

cheese burger. The chili cheeseburger

had tom I put tomato onion lettuce on

it. I don't think I'm ever going to do

that again, though. The tomato, lettuce,

onion on the chili, it's too hot and

it's and it wilts in a not so pleasant

way.

>> The chili lubricates everything, too, so

it slides off each other.

>> Yeah. Yeah. Yeah. Um and it was a great

first experience. Will I go to Tommy's

again? Maybe. But um I'm really glad I

got to try it for the first time. I felt

like I I checked something off of the LA

girl list that I always wanted to.

>> Yeah.

>> Yeah.

>> What are what are some off thebeaten

path like regions that have burgers?

Like I know Min Minneapolis has the

Juicy Lucy,

>> which I think is everywhere. Juicy Lucy

of uh Yeah. of Minneapolis is fantastic.

That's a good one. Also, yeah, the Frea

uh which is the regional specialty of

specifically Little Havana in Miami. Um,

you actually can't even find the real

thing in in um in Cuba anymore because

there too many too many ingredients, you

know, that go into that burger. It it

went it came with the people who were

escaping the revolution in 1958, 1959

and landed in Miami and basically stayed

there and and flourished. It's a

beautiful burger. It's wonderful,

wonderful burger. Really is great.

>> There's so many. The slug burger is also

fantastic. Northern Mississippi. I

that's that has a long sorted tale

attached to it which no one likes me to

tell the story if you're from

Mississippi. You always got it wrong.

Like I don't have it wrong. I don't I

know what I'm talking about. I know what

you're hiding.

>> Uh Nicole, if you had to give your

ultimate burger, you're calling it the

patty melt regional burger.

>> I'm sorry to upset you like this, Josh,

but for me it's a patty melt.

>> I I accept you. I accept you. All all

regional burgers are beautiful and

there's so many international burgers

that we could talk talk about too, but

to me nothing. I'm giving it to the PBlo

slopper. Give it to the slopper for one.

>> George, I know you're not going to pick

your favorite, but if you just want to

shout out shout out a couple that you

enjoy.

>> I would say that the Oklahoma fried

onion burger is probably the one that's

made me the most famous. So, I really

should be appreciating that more than I

actually do. I had one yesterday, you

know, but I really do love the green

chili cheeseburger just for its basic

simplicity. Yeah.

>> And to me honestly, I like the I like

what's I like to call the original

American hamburger, which is a smash

patty with nothing more than mustard,

pickle, onions.

>> Uh that to me is kind of perfect. You

know, it's kind of a perfect the ideal

the the batonic ideal for a burger.

>> And sometimes you travel the entire

world just to come back home.

>> The first thing I do when I when I

travel and I come home is I go to my own

restaurant, eat a burger.

>> I feel so patriotic right now.

>> Only because I just I need to have I

need to have that. We spend so much time

just trying to get it right, you know,

and I get on the road. I'm like, I kind

of got it right sort of. Okay, I need a

burger. I kind of reset. The first thing

I do when I go home is go reset at the

restaurant.

>> Uh, which one of your kids do you love

the most?

>> I love a meal.

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[Music]

>> All right, Nicole and George, we've

heard what you and I have to say. Now

it's time to find out what other wacky

ideas are rattling out there in the

universe. It's time for a little segment

we call opinions are like casserole.

Uh, George, first up, we have to get

your opinion on something. It's the

namesake of the show. Is a hot dog a

sandwich?

>> No.

>> Good enough for me, Nicole. Let's get to

that.

>> Let's get to that first opinion, shall

we?

>> The right answer? I don't know. I think

there actually is. I from what I

understand, there's really no right

answer, but I truly believe that no,

it's it's a hot dog's a hot dog.

>> I I could ask what you think about a

hamburger being a sandwich.

>> The hamburger is a sandwich. Wait, why

is a hamburger a sandwich?

>> We don't have time for this.

>> No, we do. Real quick, George,

>> pieces of bread are separate like like a

sandwich. That's why.

>> Okay. Well, I

>> Unless you go to Shake Shack where they

keep the hinge, but it's a long That's a

different story.

>> I thought you was going to talk about

because the original was is it at Louis

where they called it a hamburger

sandwich.

>> They did. Exactly. That's really, I

think, where a lot of it comes from in

history.

>> But also, they called it they called it

a hamburger a hamburg steak sandwich to

be hamburg steak sandwich.

>> Hamburger steak.

>> I have newspaper records dating back to

1849 calling a hot dog a hot dog

sandwich. But that's fine. That's fine.

That's fine. Nobody wants to believe me.

Nobody wants to believe the guy with the

receipts. I'm just screaming into the

void.

>> Yep. Uh,

>> earliest known in print, by the way, um,

of the hamburger sandwich was 1893 in

the El and the Reno, not El Reno, but

the Reno Evening Gazette.

>> Reno, Nevada.

>> Yeah, Reno, Nevada. 1893, which

obviously predates, by the way, predates

Louis. So, they hate me for this, but

it's true. They This is This claim is

false.

>> What's There's the the one the ones in

Texas who add coffee and sugar to their

burger.

>> Uh, yeah. No, that's not it.

>> So, they they also make a very I can't

remember what they're called, but

somebody who worked there, showed up to

a meet and greet once and like gave me

their like seasoning packet

>> and they're like this was the original

burger in America. I couldn't tell.

>> Fletcher Davis, that whole thing.

There's like nine different claims to

the invention of the hamburger. But keep

in mind, when the when the hamburger was

invented, there was there was no it

wasn't like a media sensation. It was

just it was actually ethnic food from

Germany. It was not like seen as

anything. It's like talking about like

like if we talked about papooseas today,

you know, whoa, new papoosea just came

on the scene.

>> Nobody really cares, you know. But maybe

100 years from now they'll care about

papooseas and tacos, you know?

>> Right. Oh, the men the menches brothers.

>> The Menches brothers. Yeah. Oh, there's

so many.

>> Everyone's making a claim. Uh,

>> everyone's making a claim.

>> You remember all those claims happened

after the fact. They were making claims

in the 50s and 60s about, oh yeah, my

grandfather did this 100 years. No,

>> I invented chili crisp.

>> Do you want to get

>> I'm going to get sued. Yeah, go ahead.

>> Okay, so Nick on Twitter says, "Fried

egg is the best burger topping of all

time, followed closely by fresh sliced

jalapenos." How do you feel about that,

George?

>> Whoa. F I think fresh sliced jalapenos

are a problem on a burger.

>> Oh, okay.

>> They're just I think they're too much. I

like I rather have pickled. I think a

lot of people enjoy pickled jalapenos.

They have a little bit less bite. Um,

they can be crunchy, but there's

something about the pickling process

which makes them a little more

palatable. I think the raw raw fresh is

a little bit odd to me. I'm not a big

fan of the flavor. Um, also, and then

what was the other thing? Oh, egg. Egg

is great. Eggs are actually fantastic.

If you cook the egg correctly, it's a

great it's a great addition to a burger.

And pretty much every every country

outside of the US puts them on their

burgers regularly. So,

>> especially in the

>> How do you feel when the yolk drips down

on your like wrist and whatnot? Does is

that an enjoyable experience for you?

Because

>> no, it makes me sad because it should be

in my mouth.

>> Yeah, I know. I I agree with you that

that the egg needs to be cooked very

very properly. Almost like

>> Yeah. I want to slap every single person

on Instagram who takes a picture of the

yolks shooting out of the onto the

plate. It's like,

>> yeah,

>> what are you doing? Ruin the burger.

>> I will say I think I think you and I so

like Nicole and I both came of age. We

both turned 18 in 2010,

>> which was the rise of like the the the

at the time $16 gastrop pub burger. Now

they're $25 gastro pub burgers

>> and all of and I still have a deep love

for a lot of those burgers. The father's

office, the planch check, even like

early umami burger was I think really

good,

>> but so many of them had unnecessary

fried eggs on it, which I'm I'm always

happy to get a fried egg. I love eggs

and I love it on a lot of burgers, but

there was a We dealt with a lot of

extraneous egg situations on burgers

growing up.

>> Yeah, we did.

>> That's fair. That's fair.

>> I I have some scars from that era. And

they were all sitting in little tiny

cute cast irons or like on a cutting

board. You know what I mean?

>> With the knife pumbled through it

>> and getting like a smoked bourbon

old-fashioned fatwashed with pork lard,

you know?

>> I'm so sorry about that.

>> It was It was a moment in time.

>> I'll say this.

>> Mumford and Sons were all on their way.

>> Hey boom, hey stomp clap music. Is that

what they call it? I love fresh sliced

jalapenos on a crispy chicken sandwich.

I will say on a burger I agree with you.

It needs that pickle. It needs that like

that sharp acid to kind of cut through,

which I like as opposed to that fresh

green flavor from regular sliced

jalapenos. And I love peppers.

>> Peppers. Peppers have um when you cook a

pepper,

>> what they call the flesh, the flesh, the

pepper, it gets a really great texture

once it's cooked and the skin is off.

>> Agreed.

>> There's something very special about a

like a roasted red pepper. Oh my god.

>> Sure.

>> Special. That is a really really special

moment. But you have to you have to

roast it or cook it somehow to get the

flesh to break down so that it's it

tastes a little little better, a little

softer.

>> I agree. You know,

>> this is an opinion that I really

respect. This is from FunnyFish21.

The taller the burger, the worse it

gets. If I can't comfortably bite down

from top bun to bottom bun, it is

immediately a terrible burger.

>> Yes, this is true. This is absolutely

true. This is this is uh this is the

truth because hamburger architecture is

is of the utmost importance. When you

build a burger,

>> it has to fit be able to fit in your

mouth. If it's if it's not going to fit

in your mouth, you know how are you

gonna pos how can you possibly enjoy it?

You should be able to get every single

flavor in that burger in the first bite.

Period.

>> I have a question, George. What do you

think about burgers that the diner has

to smash down with their hands to get to

a place where it can be eaten?

>> I mean, I'm not a big fan of that and I

understand why. Sometimes if you have

crispy bacon that's blooming, you do

have to squish it down. So that doesn't

really bother me too much. But I don't

like the fact that,

>> you know, this there's a moment um when

on it all started on Instagram where all

these influencers were taking pictures

of these tall burgers because the

restaurants wanted them to. The

restaurants wanted to say, "Wow, look at

that burger." And nobody cared if it fit

in your mouth or not. They just they all

they care is that it looked great,

>> right?

>> It literally fills up an Instagram frame

better. Like everybody knows if you try

and take a picture of like a like

literally. Yeah. That's why even so many

smash burgers are photographed with all

the meat just hanging out of the bun.

What a shame.

>> I know. I know.

>> The onion burger. You look at the two

burgers you make in the restaurant. We

make a a classic smash all the way,

which is butter pickle onion. We also

make an onion burger. They look

identical when they're on the plate.

They look kind of sad actually. And I

see people take pictures of them all

every day. People will take pictures and

post on Instagram and I just go like

like sorry it looks so sad but everyone

knows that it tastes great and they it's

hard to it's hard to explain to people

you know that you don't it doesn't have

to look like a Instagram ready photo for

it to taste fantastic.

>> Agreed. Agreed. You guys How do you guys

feel about whenever they have like openf

face burgers? You know whenever like

you're at a diner and it's like one side

of the bun has the cheese and the meat

and the other side has all of the uh

let's say the colds.

>> The Yeah. the L top

>> so you can like so you can like

customize it I guess is that why they do

it so you can like remove

>> that's the main reason yes so you can

swipe some mayo on there or something

>> yeah so you basically build it yourself

you know that

>> you know I mean that's that's a diner

thing

>> yeah I've always been just a weird

weirdly ethically opposed I think a

burger like the marriage it needs to

sleep well you know you got to sleep in

the same bed you know you got to sleep

everything's got to sleep together in

the burger

>> it's like serving your pepperoni on the

side for pepperoni pizza

>> exactly why doing that

>> what was the opinion I'm sorry. I don't

remember.

>> Oh, tall burgers.

>> Oh, yeah. That's a tall burger. I don't

like them.

>> Uh, there's another good one here.

>> Go ahead.

>> In Canada, medium rare or pink burgers

is not the norm. Usually here, it's

always cooked well done. Even though I

know medium rare burgers are delicious,

every time I see one on TV or a movie,

it weirds me out a little.

>> Yeah. People do get weirded out by by

seeing like pink in meat. You know,

>> some people don't know how to cook a

burger and they think, "Oh, look. It's

it's like bright dark red in there.

That's is not the way it's supposed to

be. Perfect. Rare. No. No. It's one of

those weird things. And I understand why

some especially if you grew up not

eating eating pink pink centered meat. I

understand why people get weirded out by

that. But I always tell people that if

you're looking at a burger and you take

a bite and it tastes a little cold

inside like you may want to

>> you may want to like, you know, this

person didn't go far enough in the rare

and if you can see white flex in the

grind which means the the fat didn't

render out. Therefore, it is officially

undercooked and it's probably not going

to taste great.

>> The beauty of the of a hamburger and all

the flavor really does come from from

the rendered fat. If you don't render

fat, it just tastes different.

>> Yeah. Yeah.

>> I I've had some undercooked burgers in

really good burgers like the father's

office burger was the one that sort of

kicked off this this burger revolution.

>> The the bleeding bun, as I like to call

it.

>> Oh my god, it is. I've gone back there

and had it where if you get like tartar

in France, they'll ask if you want it

like seared. Right. Right. It literally

was I've had it where it's just a seared

tartar sandwich, which again I do love.

>> I've had

>> it wasn't a burger, but it was a nice

tartar sandwich that I had a good time.

>> I've had a keto sandwich before at Lila

Bella. Have you ever had this before?

No. There's an Ethiopian restaurant on

Fairfax where they take um keto, which

is like Kefo, sorry, I was saying it

wrong. That's like this delicious like

it's like a buttered super spiced

tartar.

>> Yeah, it's hot butter on cold tartar.

And it's so good. and they put it in

like in like a deli roll

>> and oh my god you can either get it

rare, you can get it raw, rare or well

done or something. And she looked at me,

she's like, "I'm going to give it to you

medium." I'm like, "I want it rare."

She's like, "I'm going to give it to you

medium." I'm like, "Okay, no problem."

So, in that aspect, delicious. But with

>> talking two different things though,

you're like apples and airplanes here

because

>> we are talking apples and apples and

airplanes because what's happening is

when you have that dish, they're adding

butter because there's no fat in there.

the zero fat so most of the tartars you

have like the French the famous French

tartarly has no fat in it at all. When

you make a burger you need fat to make

the burger you chop it up and you have

then you have the combination of the fat

and muscle fibers um together and that's

why that the rendered that's why the

rendered fat's better than the other

ones. Um this I'm just simply that the

you know there's no actual fat in the in

the stuff you're talking about. What

you're really tasting is the steeliness

of of the muscle fibers without the fat.

>> Has anybody ever tried to order a

smashburger medium rare?

Yes.

>> How that's like not even that's like

that's like the it's like it's

impossible.

>> You have a you have a point 2 second

window.

>> Yes.

>> It is actually it is possible for the

professionals out there. It's definitely

possible.

>> But um I had a culinary school teacher

that went to Denny's one time and he

asked for his burger medium at Denny's

and they're like sir we don't do that.

It's Denny's. And he's like, "No, no,

no. I need you to do this medium." And

he had to sign a waiver saying he will

not claim Denny's will not claim any

responsibility for him getting sick. And

he signed it and he ate it. And he's

still alive today. Still alive and

kicking.

>> Jack in the Box killed a few kids in the

'9s. And suddenly the government freaks

out and won't let you serve ground beef

under 165.

>> Yeah.

>> You know,

>> it's true.

>> Yeah. They they uh they revamped the um

the pork recommendations though because

there's a big trickosis outbreak that

killed people in the 70s. For 40 years,

people were not allowed to serve pork

under 165 until 2008, I believe.

>> Wow.

>> Look at us.

>> 145 now, right? 145.

>> 145. Yeah. Yeah. Yeah. They their their

advertising campaign is a rosy blush to

your pork,

>> right? Which is nothing wrong with that

at all. That that actually tastes

better.

>> I love Agreed. Agreed. Every We all grew

up on the driest pork chop. Well, not

you. The driest pork chops imaginable

>> and now we fixed it. Um, Brin says,

"Best burger I've ever had was a caprese

salad burger. Balsamic glaze, whole

basil leaves, thick homegrown tomato

slices, thick slice of fresh moths." Oh,

I believe there was also garlic.

Incredible.

>> I think that person needs a salad.

I mean, I'm sure they're fantastic. They

don't They don't want a burger. They

want a salad, which is also fine. Sure,

have a salad.

>> There are a lot of burgers that take

like big creative swings. And frankly,

like I love the classics. I love a lot

of craft in a burger, but I do kind of

miss this era where people like really

really played with the burger, right?

And really tried to to get crazy with

the combinations in in a really smart

way.

>> But there are so many times where like

this caprese salad where I'm like that

becomes a better dish if you take the

burger patty out of it.

>> I would just get a steak. Yeah.

>> Then you have a lovely mozzarella and

tomato sandwich that's you know you

could be in a seaside chore in Italy.

Like the burger detracts from that.

>> Mhm. I agree with you.

>> I totally agree. And it's a temperature

thing, too. I don't know what is the

temperature of the burger cold. I mean,

otherwise you're you're just have this

weird melange of of like melt halfmelted

mozzarella and wilted lettuce.

>> You know, that's all room temp. You

know, that's room.

Let me tell you, I'm not going to yuck

somebody's yum. But I do think I would

probably if I saw this on the menu, I

would probably pass on it. What I would

do is I would get a caprese salad and a

steak and I would uh do a little Thai

beef salad situation at that point. You

know what I mean?

>> Yeah. That's One of the greatest one of

the greatest sandwiches I think in the

whole world by far is the simplicity of

mayonnaise, tomato, and white bread.

>> Yeah,

>> it's perfect.

>> What's your mayonnaise? What's your

mayonnaise of choice?

>> Specifically, we uh I like helmets.

>> I like my

>> I also like homemade mayo. Homemade mayo

is great, too. I do make homemade mayo.

Um, but I like

>> Dukes is also pretty good, too. But you

know,

>> I have a BLT once a year and I put Dukes

on it and it's one of my favorite eating

experiences and I make my It's so good.

>> I do a turkey bacon BLT once once a

year.

>> What? Why?

>> It's a weird thing. I grew up growing up

growing up Jewish turkey bacon. It's a

weird thing where I crave my ancestral I

have an ancestral craving for turkey

bacon. I eat a lot of pork. Ate a lot of

bacon in this house.

>> No, I'm just saying. Well, anyways,

we're going to fight this one out. On

that note, thank you all for listening

to A Hot Dog is a Sandwich. We got new

audio only episodes every Wednesday,

video version here on YouTube every

Sunday. George, you got anything to

plug? Where can people find you?

>> Uh Hamburg America 51 McDougall is Soho.

Uh we're open every day, every single

day. Seven days a week except for

Christmas.

>> You going to be there on October 3rd?

>> I will. Yes, I will be there.

>> I'm going to see you there. I'm coming

through.

>> I'll see you then. If you want to be

featured on opinions or casserles, give

us a ring and leave a quick message at

833 Dog Pod 1.

>> And for more Mythical Kitchen, we got

other videos. You know where they are.

We launch them every week. We'll see

youall next time.

Watch the full recording of Good

Mythical Evening Sloshed in Space on

demand at good mythicaling.com. And

don't forget to grab a limited edition

tea while you're there.

Key Vocabulary

Vocabulary	Meanings
burger /ˈbɜːɡər/ B1	noun - a type of sandwich made with a ground meat patty, usually beef, served in a bun with various toppings
onion /ˈʌnjən/ A2	noun - a vegetable with a strong flavor and smell, often used in cooking
eat /iːt/ A1	verb - to put food into the mouth and chew and swallow it
regional /ˈriːdʒənl/ B2	adjective - relating to a particular area or region
cook /kʊk/ A2	verb - to prepare food by heating it
fry /fraɪ/ B1	verb - to cook food in hot oil or fat
delicious /dɪˈlɪʃəs/ B1	adjective - having a very pleasant taste or smell
place /pleɪs/ A2	noun - a particular position, point, or area
make /meɪk/ A1	verb - to produce or create something
simple /ˈsɪmpl/ A2	adjective - easy to understand or do
green /ɡriːn/ A1	adjective - of the color green
restaurant /ˈrɛstrɒnt/ A2	noun - a place where people pay to sit and eat meals that are cooked and served on the premises
host /hoʊst/ B1	noun - a person who introduces guests on a television or radio show
patty /ˈpæti/ B2	noun - a small flat cake of meat or vegetables
smash /smæʃ/ B2	verb - to break or press something violently so that it breaks into pieces or takes a flatter shape
special /ˈspɛʃl/ A2	adjective - better, greater, or different from what is usual
butter /ˈbʌtər/ B1	noun - a soft yellow food made from the fat of milk, used in cooking and to spread on bread
california /ˌkælɪˈfɔːrnjə/ B1	adjective - relating to California, a state in the US
sandwich /ˈsænwɪtʃ/ A2	noun - two or more slices of bread with a layer of food such as meat or cheese between them
fresh /frɛʃ/ A1	adjective - recently made or obtained, not old

Key Grammar Structures

• What's the best regional burger?

  ➔ Question formation with 'What's' (contraction of 'What is')

  ➔ The sentence uses a contraction, **'What's'**, to initiate a question seeking information about the best regional burger. This is a common and natural way to form questions in English.

• I don't know. Maybe we should ask like a burger expert.

  ➔ Modal verbs ('should') expressing suggestion, use of 'like' as a discourse marker.

  ➔ The sentence expresses uncertainty (**'I don't know'**) and then offers a suggestion using the modal verb **'should'**. The word **'like'** functions as a discourse marker, softening the suggestion and making it more conversational.

• This is a hot dog is a sandwich.

  ➔ Copular verb ('is') used for identification/definition, repetition for emphasis.

  ➔ The sentence uses the copular verb **'is'** twice to state a controversial claim – that a hot dog *is* a sandwich. The repetition emphasizes the speaker's assertion, even if it's debatable.

• Welcome to our podcast, A Hot Dog is a Sandwich, the show we break down the world's biggest food debates.

  ➔ Appositive phrase ('A Hot Dog is a Sandwich') defining the podcast, relative clause ('the show we break down...')

  ➔ The sentence introduces the podcast with its name, **'A Hot Dog is a Sandwich'**, functioning as an appositive. The phrase **'the show we break down...'** is a reduced relative clause, providing further information about the podcast's content.