George Motz’s Fried Onion Cheeseburger “Respect the Chain”

Published 2022-12-11
The Burger Scholar himself, George Motz, schools us on his take on the iconic Oklahoma Fried Onion Burger. From the five ingredients—and five ingredients only—responsible for this masterpiece to the fine art of the pinch and pull, the inimitable burgersmith spills the secrets behind his legendary spin on the classic smashburger (which, BTW, will be the star of the show at his latest burger joint, Hamburger America, opening in SoHo next spring). Grab your shaved onion wig and join us in the beef steam sauna, it’s time to respect the burger.

Respect the Chain featuring George Motz

All Comments (11)
  • @RegginaldRiglet
    George is the best. Passionate and always seems like a genuine good guy
  • @randyschwaggins
    I will always be indebted to George for teaching me about the fried onion burger. Today I made the best burger I've ever made. Made my own potato buns with sesame seeds....2 x 100g smash patties made from my own 70:30 blend of short rib, chuck fat and marrow...a whole spanish white onion finely sliced on top of one patty with a slice of american cheese on top of both...my burger sauce was a mix of mayo, american mustard, ketchup, kimchi hot sauce, pickle juice, onion powder, garlic powder and a finely chopped jalapeno...toasted the halves of the bun in the burger fat plus a knob of butter...sauce on both halves...added some finely shredded iceburg and sliced pickle on the base followed by the double patty stack with the cheese and the onions...perfection....thank you George!!! ❤❤❤
  • George there's a hamburger joint in Southwest Detroit called Motz's burgers been there for over 60 years that I know of I'm 72 I been eating them my whole life. They're made pretty much the same way.
  • @johnnysyak4696
    I am a chef and the onions are previously steam/boiled. Its inspired from a 1909 recipe in which the burgers are cooked with the onions in the water/braised/steamed/smashed BUT George changed it slightly using the steamed/boiled onions to do the "steaming/boiling" of the burgers without excess water, but indeed the wet onions do the SAME thing to boil/steam the meat for that flavor, as you can plainly see from this video. The only difference being is that the onions do brown on the flat grill without excess water, but they are browned/boiled/steamed, NOT carmelized as carmelizing onions is much more than just browning them and to correctly carmelize, need to be cooked on extremely low heat for extended periods of time, 15-20 minutes if done correctly, but the onions are a moot point as the real point is that HIS burgers are inspired by Pete Gokey in 1909 and George gives NO credit for that. I, for one, shall never subscribe to someone who STEALS without giving just credit. May God forgive and Bless all, myself included.
  • @Tom-bf6ze
    The " BURGER WOLVERINE ". MARVELS unspoken superhero!!
  • @caritup
    That picture looks exactly like Issac Asimov
  • @XRPKINGS
    Peru is not the best place for onions.