First there was the movie, Hamburger America. Then there was the guidebook, Hamburger America: A State-by-State Guide to 150 Great Burger Joints. What else does George Motz have in his hamburger arsenal? Hamburger America, the Cookbook, (working title) of course. While most of us spent the winter agonizing over the weather, George was busy pulling together photo shoots and recipes for over 40 regionally inspired, all-American hamburgers.
Last summer we went In the Kitchen with George Motz and I had the pleasure of introducing my cousin, George, to our photo editor, Doug Young. This tasty and successful collaboration ended up being the cover of our summer issue. A few months later George asked Doug to shoot some of the burgers for his upcoming cookbook, Hamburger America, the Cookbook, from Abrams Books, which will not be available until next February. In the meantime, feast your eyes on an egg-topped burger. “Nothing says ‘I don’t like you’ in my mind more than an overcooked egg. The perfectly cooked egg with a runny yolk creates the greatest burger sauce,” says George. We agree, wholeheartedly.
