needs more international burgers.... @FirstWeFeast the hamburger was originally designed in germany to be served on a plate like a salsbury steak due to beef being cheap to produce there is a whole "weird food history on the salsbury steak" only when it got to america it got more... portable. then somebody added cheese.
While I'm super happy that George is living out his dream of owning a burger joint, I'm so happy that he is still doing these videos. I was afraid that'd be the end of them. Thanks for passing on the burger knowledge!
Let's be honest, this show funds and promotes his restaurant dream while being a lot less demanding for his time and body. Abandoning this gig would be insane.
German here. Frikadelle (and there are many more regional names for it) are often with more incredients than a patty. Egg is nearly always in it as binder, bread crumps or diced and soaked bread. Pepper, chopped and maybe pre cooked onions, garlic, mustard, majoram or even nutmeg. Frikadellen are sold in butcher stores or bakeries with bread rolls and packed mustard or Ketchup as a quick lunch.
The grapejuice shouldn't be too concentrated, since now it started to caramelize before the meat was done and therefore burned and turned black. Hence the bitter flavor Bill describes. It's just meant to give the meatballs some sweetness, so if it reduces too much, just add some water to prevent that. It's actually supposed to be a very tasty and balanced dish (salt from the fishsauce, tangyness from the wine, sweetness from the grapes, savory notes from the pinenuts etc.), the Romans had a big variety of meatball and sausage recipes.
My favorite thing about Motz, is that he is unquestionably himself; like you cannot fake the level of charisma and charm he just exudes when he's in his element.
Guy is a legend. So happy for him. Running a dank hamburger joint. Probably the best burger place in the country. And still filming great content 😊 bless this man.
I can’t say for sure but I did suggest in the last video they do a video exactly like this :) (predecessors to the hamburger that aren’t true burgers). They might have used my idea! Right down to the exact dishes I posted, in the same order My whole comment from the Wendy’s origin video: “The joke about the ancient Roman burger made me think an episode about hamburger predecessors from history (that aren’t burgers) would be fun. Googling it, the Romans did have a minced meat grilled patty called a “Isicia Omentada”. Or Mongol Tartare steak, or Frikadellen, from Germany.”
Checked out hamburger america recently and sadly it was so packed I didn't get a seat where the action was happening. Took some photos of the place as it was a blast from the past then realized Motz was there behind the counter slinging burgers. Shame I didnt get a chance to speak to him but so cool that he actually still visits his restaurants frequently - hats off to you Motz.
That fatty membrane he's holding in 3:00 tastes ridiculously good when fried. Where I live it's usually used to wrap up some grilled and chopped liver and some stuffing. Tastes heavenly
@@projectplus4036In the last decade, crépinette have become somewhat common in high end butchers in US cities, at least on the West Coast and Northeast.
I so enjoy these episodes! I would love to see a episode on the history of Kewie ... I used to frequent Kewpie in Lima Ohio when my deceased father was travelling from the rural community we lived in to Lima to see a heart specialist. Dad always made a point of making time to treat the family and take us to Kewpie!
On behalf of all East, Middle, North and West-germans, i'd like to *thank you* for not wearing friggin' lederhosen. Love the cooking, love the reviews, awesome stuff!
in denmark the hamburg steak is a staple of classic cooking, we call it a hakkebøf (chopped steak) and serve it the same as shown in the vid, just with the addition of a fried egg and pickled cucumber slices, and sometimes also pickled beetroot.
In Germany it would be Boulette (Berlin) or Frikadelle (Hamburg) mit Bratkatoffel und Braune Sauce, and is absolutely a staple dish here. We might also add Egg or Gherkin
I love George! A Tipp for the Frikadellen : We dice the onions and they go into the meat ( wich is half beef and half pork, by the way ). The meat is then seasoned with salt and pepper. We also soak an old bread roll in milk and water. Dont forget to add an egg to the meat. Knead thoroughly and then fry them fellas! Guten Appetit!
its often understated how much impact german cuisine had on america. i have no german ancestry myself, but love the whole german americana, any origins country americana at that point. they all have their footprint on the country today. canada is much the same way, one of our most popular regional dishes in the maritimes is the donair which is from a greek immigrant in the 70s if i recall. we still are living in this history today, and its neat to see hallmarks of where we are now like smashburgers get a renaissance.
@@codyritch1915 info was few and far in between. True, there is nothing wrong with a pun, but most people don't find pronouncing words incorrectly or weird fun after graduating the fifth grade, but oh well...
i love that salisbury steak is kinda mixture of french and german cuisine....we make our Salisbury Steak with a red wine beef broth sauce with mushrooms and onions yuuummm
In Hamburg, there is a dish called Rundstück warm, which is a slice of warm roast inside a breadrole. I think this could be the grandfather of the Hamburger.
Hey guy's great show. We still eat your "Hamburg steak" in Denmark as one of the stable dishes... You should have a look into the Danish Boef Sandwich. It is basically a "Hamburg steak" in a bun served with brown gravy on top. Would love to see that on your show😁 cheers from DK 🇩🇰
Frikadellen are usually beef and pork mince (1:1), sometimes veal.The meat gets mixed with salt, pepper, finely chopped onions (sometimes pre-fried), breadcrumbs, eggs and mustard. Sometimes they are also seasoned with sweet paprka, a dash of Worcestershiresauce and/or herbs like majorem. To make them fluffier, you can also add a dash of milk or use stale rolls soaked in milk instead of the breadcrumps. They are not flat like a hockey puck, but more like an American football - ellipsoid ist the word I think.And even if like to eat seasoned freshley ground pork raw (Thüringer Mett) on rolls, we like our Frikadellen cooked through.
Greetings from Hamburg Germany 😂 Legend has it, that on the Hapag Ships, that started from Hamburg to the US, the Hamburg Steak in a Bun was served. No clue if true, but cool. 😎 Take care
From a loyal fan from Germany: You're welcome. You may be interested to know that there are around 50 different words for Frikadelle in the German speaking part of the world. We may not be famous for fine dining... But we sure know our meatballs :)
So as far as I know, you don’t eat Frikadellen medium rare or anything like that. Instead you eat them well done, atleast to day you’ll find them well done in Germany. And I would know, I live in Hamburg
*Motz's dedication to the hamburger is truly ASTOUNDING. Thumbs up for this National Treasure!*
We need more Motz!😊
Fact
You want to be great at anything, you must be obsessed.
Is a taco a burger?
needs more international burgers....
@FirstWeFeast the hamburger was originally designed in germany to be served on a plate like a salsbury steak due to beef being cheap to produce
there is a whole "weird food history on the salsbury steak"
only when it got to america it got more... portable. then somebody added cheese.
Ooh, me shout out at 6:00 :D
Love your content sir!
Edit: Oh and congrats on your new kitchen!
Do we have a Motz and Max team-up awaiting us in the future maybe?
Need to see a Max and Motz team up
Kinda suspected you were involved with this as at least the source of the garum.
need a team up!!
While I'm super happy that George is living out his dream of owning a burger joint, I'm so happy that he is still doing these videos. I was afraid that'd be the end of them. Thanks for passing on the burger knowledge!
Let's be honest, this show funds and promotes his restaurant dream while being a lot less demanding for his time and body. Abandoning this gig would be insane.
German here. Frikadelle (and there are many more regional names for it) are often with more incredients than a patty.
Egg is nearly always in it as binder, bread crumps or diced and soaked bread. Pepper, chopped and maybe pre cooked onions, garlic, mustard, majoram or even nutmeg.
Frikadellen are sold in butcher stores or bakeries with bread rolls and packed mustard or Ketchup as a quick lunch.
The grapejuice shouldn't be too concentrated, since now it started to caramelize before the meat was done and therefore burned and turned black. Hence the bitter flavor Bill describes. It's just meant to give the meatballs some sweetness, so if it reduces too much, just add some water to prevent that. It's actually supposed to be a very tasty and balanced dish (salt from the fishsauce, tangyness from the wine, sweetness from the grapes, savory notes from the pinenuts etc.), the Romans had a big variety of meatball and sausage recipes.
They should have had you as a guest on this episode. You and George would be great together.
Don't get too authentic - the romans put lead in their wine!
The recipe actually sounds a bit like bbq meatballs recipe I’ve had with grape jelly as an ingredient. It sounds weird but is actually really good.
this is without question one of my favorite series to ever start and continue on, it's informative but the amount of humor is off the charts
My favorite thing about Motz, is that he is unquestionably himself; like you cannot fake the level of charisma and charm he just exudes when he's in his element.
I saw this comment right before his mustache fell in the pan 😂
The burgers give him incredible power
He is the real deal. No gimmick.
Guy is a legend. So happy for him. Running a dank hamburger joint. Probably the best burger place in the country. And still filming great content 😊 bless this man.
I just knew Max Miller was involved in this somehow, even indirectly, hahahhaha
Ya, would have been much more accurate.
I wanted max to pop in and just be like let me handle this.
I can’t say for sure but I did suggest in the last video they do a video exactly like this :) (predecessors to the hamburger that aren’t true burgers). They might have used my idea! Right down to the exact dishes I posted, in the same order
My whole comment from the Wendy’s origin video: “The joke about the ancient Roman burger made me think an episode about hamburger predecessors from history (that aren’t burgers) would be fun.
Googling it, the Romans did have a minced meat grilled patty called a “Isicia Omentada”. Or Mongol Tartare steak, or Frikadellen, from Germany.”
@@Scyronthat would have been pretty sweet
He had me at garum.
This is one of the best videos I've ever seen. George just seems to be having so much fun
Checked out hamburger america recently and sadly it was so packed I didn't get a seat where the action was happening. Took some photos of the place as it was a blast from the past then realized Motz was there behind the counter slinging burgers. Shame I didnt get a chance to speak to him but so cool that he actually still visits his restaurants frequently - hats off to you Motz.
This is like... Tasting History if Max Miller was tripped out on foie fras and psychedelics. Amazing. More please 🤪
Now THIS is the kind of series that would make me look at this channel as anything other than the home of Hot Ones
Motz is always a joy to watch, keep it up!
The accents have me wheeze laughing...
Edit: Cameraman Bill too.
Don't think I've heard that regional German accent before!
@@Benisuber1 I'm from Texas so I've heard some that were uncannily close. It's rare. I still lost my mind when George cracked.
@@Benisuber1 Brooklyn Yiddish, perhaps?
That fatty membrane he's holding in 3:00 tastes ridiculously good when fried. Where I live it's usually used to wrap up some grilled and chopped liver and some stuffing. Tastes heavenly
That fact that you find liver to taste heavenly makes me doubt your opinion on the pork intestinal lining. No offense!😂
@@projectplus4036 doesn't have to be intestinal lining actually, it can also be found around the ribcage. also better from a lamb
@@projectplus4036 Try it with basically sausage meat inside, fairly common here in France, it's called a "crépinette" and it's really nice
@@Ozuhananas should I ever make it to France you have my word I will seek it out!
@@projectplus4036In the last decade, crépinette have become somewhat common in high end butchers in US cities, at least on the West Coast and Northeast.
I so enjoy these episodes! I would love to see a episode on the history of Kewie ... I used to frequent Kewpie in Lima Ohio when my deceased father was travelling from the rural community we lived in to Lima to see a heart specialist. Dad always made a point of making time to treat the family and take us to Kewpie!
On behalf of all East, Middle, North and West-germans, i'd like to *thank you* for not wearing friggin' lederhosen. Love the cooking, love the reviews, awesome stuff!
Shoutout to Max Miller! Wonder if he did an episode on this?
He did
He did a video on Mongolian "Lil meat cakes"
He also did an episode on the "Roman hamburger"... and he did not burn the grape syrup 😂
You can always check for yourself. Google’s your friend.
@@AccAkut1987 Let be honest though, its not a Motz video if he doesn't burn something. It's usually himself, but still!
Should do a collab with Tasting History! That would’ve made this video perfect.
A variation of the first roman recipe is called "figatell" in a small region of southeast Spain (Gandía, Oliva...) and is actually delicious...
Hooray! More George!
in denmark the hamburg steak is a staple of classic cooking, we call it a hakkebøf (chopped steak) and serve it the same as shown in the vid, just with the addition of a fried egg and pickled cucumber slices, and sometimes also pickled beetroot.
In Germany it would be Boulette (Berlin) or Frikadelle (Hamburg) mit Bratkatoffel und Braune Sauce, and is absolutely a staple dish here. We might also add Egg or Gherkin
More Motz! MORE MOTZ! Seriously though, Motz is my favorite personality you guys have got. I would gladly watch way, way more of him.
"it looks like you're cooking with tar" YOOOO hahahahhaha
What an accidentally great segue into the next "burger" from France!
Put a cigarette in the pan too
reciting english theater while supposedly respresenting ancient rome took me out
like homer wouldve been closer 😂
To be fair, the play IS set in Italy and is based on a much older story.
I love how half the time Motz will burn himself, drop food or burn something. His personality is so infectious.
3:14 😂 “brrrrrrrgghhhhohhhh what’s that thing”
I've only recently discovered George Motz, and have been consuming both all of his content and way more homemade burgers than I ever have, haha.
I love George! A Tipp for the Frikadellen : We dice the onions and they go into the meat ( wich is half beef and half pork, by the way ). The meat is then seasoned with salt and pepper. We also soak an old bread roll in milk and water. Dont forget to add an egg to the meat. Knead thoroughly and then fry them fellas!
Guten Appetit!
joo put ze ham in ze hamburg!? mein gott!
its often understated how much impact german cuisine had on america. i have no german ancestry myself, but love the whole german americana, any origins country americana at that point. they all have their footprint on the country today. canada is much the same way, one of our most popular regional dishes in the maritimes is the donair which is from a greek immigrant in the 70s if i recall. we still are living in this history today, and its neat to see hallmarks of where we are now like smashburgers get a renaissance.
Could have had Max Miller from Tasting History join you on the roman burger.
13:40 George- how did you make your gravy? I always struggle with mine (when I don’t use a packet).
Roux, flour, season to taste
I have been waiting forever for another one!
this was such an amuzing episode, loved every bit of it! 😂
George always reminds me of a Hybrid between Wolverine and Beast! 😁
Keep Cooking! 👍
Mike in San Diego. 🌞🎸🚀🖖
Thanks for making such an entertaining and enjoyable show, 🤤🤤
George!! Yes! His energy is fantastic and chaotic and I’m here for it
If only he had Max Miller with him. Would have been more perfect
There was a shoutout to him
@@goldenghostinc saw that right after commenting lol
Yeah, at least Max would bring some actual info into this video without the lame puns.
@vazzeg there was a lot of info and nothing wrong with a pun.
@@codyritch1915 info was few and far in between. True, there is nothing wrong with a pun, but most people don't find pronouncing words incorrectly or weird fun after graduating the fifth grade, but oh well...
This video is the culmination of hamburger history. Learning about what IS a 🍔 is not only interesting but making me hungry too 😅
Uber entertaining George and cameraman Bill! - Cheers!
Hands down my favorite series on RUclips
I do his smash burger with just cheese onion pickle and mustard and it’s amazing in its simplicity
This episode was off the rails.
& I loved every second
Motz and Alvin need their own channel. They're the best thing going on the First We Feast channel.
I have never seen a Motz video this young. Dude is STILL making burgers. I'm in awe of you, sir o7
George needs a show on every major cable network. He is an American treasure that should never be taken for granted.
Juniper berries are what give gin its distinctive flavor.
What? Ridden on a horse!? You're using coconuts! You have two empty halves of coconuts and you're bangin them together!
One of the coolest episodes ever!
If I had not learned a single thing, it would still have been worth the time that I spent watching. This was very entertaining! Thanks for sharing!
8:10 Monty Python sketch lol
I've never laughed so hard at a burger scholar sessions. This was hilarious 😂
i love that salisbury steak is kinda mixture of french and german cuisine....we make our Salisbury Steak with a red wine beef broth sauce with mushrooms and onions yuuummm
Bill and Motz having the time of their lifes!
“Bill, what are you doing?” Lol😅
❤ your transitions George! 😂
I take comfort in knowing George is out there. Keeping burger history & tradition alive for all us sinners. George abides
How long is the unedited version of this? Cannot wait for its release lol
Made a batch of smash burgers for my friends and family today. Couple mustard fried, couple oklahoma onion, and a combo or two of the both.
I am a simple man, I see a George Motz video, I watch it, I share it, I hit like.
Motz is infectious. Gotta love the man
In Hamburg, there is a dish called Rundstück warm, which is a slice of warm roast inside a breadrole. I think this could be the grandfather of the Hamburger.
where can I find this? I'm in Hamburg and don't think I've come across that
MMM Salisbury Steak with a mushroom gravy sauce on garlic mashed taters= YUM :P
George is a national treasure. And camera man Bill!!
Another awesome video respect 👍👏
This video is such good content. A bit of history, geography, comedy and maaaaaaaan hamburgers.
Confusing Shakespeare with Ancient Rome hurt me personally, 🤣
They still serve "Hamburg" at roadside food stops in Northern Germany, a Giant meatball with gravy.
Thanks for this, I'm heading over for the Euro's next week, I must seek them out.
Something tells me George has had the wizard costume in his closet for over 20 years and wears it regularly.
George had big Alton Brown energy this episode, I love it
This was such a goofy video. I love it
Hey guy's great show. We still eat your "Hamburg steak" in Denmark as one of the stable dishes... You should have a look into the Danish Boef Sandwich. It is basically a "Hamburg steak" in a bun served with brown gravy on top. Would love to see that on your show😁 cheers from DK 🇩🇰
10:27 Sounds eerily similar to Doofenshmirtz ngl
Frikadellen are usually beef and pork mince (1:1), sometimes veal.The meat gets mixed with salt, pepper, finely chopped onions (sometimes pre-fried), breadcrumbs, eggs and mustard. Sometimes they are also seasoned with sweet paprka, a dash of Worcestershiresauce and/or herbs like majorem. To make them fluffier, you can also add a dash of milk or use stale rolls soaked in milk instead of the breadcrumps. They are not flat like a hockey puck, but more like an American football - ellipsoid ist the word I think.And even if like to eat seasoned freshley ground pork raw (Thüringer Mett) on rolls, we like our Frikadellen cooked through.
It's always a fun time when George is on the show. :D :D :D :D
George is an absolute national treasure and these videos are so awesome.
George is an absolute treasure that needs to be protected.
... from himself☺
Greetings from Hamburg Germany 😂
Legend has it, that on the Hapag Ships, that started from Hamburg to the US, the Hamburg Steak in a Bun was served.
No clue if true, but cool. 😎
Take care
Glad you are back George, you are always entertaining
From a loyal fan from Germany: You're welcome. You may be interested to know that there are around 50 different words for Frikadelle in the German speaking part of the world. We may not be famous for fine dining... But we sure know our meatballs :)
motz content is the best content on the internet.
This could and should have been a 1hr special
great video-- I bought all your books...love reading them...thanks
George definitely should have consulted Max Miller on this one. Legend has it the guy even has a pantry full of authentic Garum.
George is a national treasure that must be protected at ALL costs.
MOTZ! Where u been!? Please make more content
Thanks For this ❤❤❤
George Motz is relatively new to me, I first encountered him over on Jolly. He's hilarious and a true national treasure!!
Tasting History with George Motz
SOLDIER #1: Where'd you get the coconut?
ARTHUR: We found them.
We honestly DON'T get enough of George Motz.
George Motz and Esther Choi video on tap......SOON!!! Bill cam come along, too. My two faves.
George never misses
So as far as I know, you don’t eat Frikadellen medium rare or anything like that. Instead you eat them well done, atleast to day you’ll find them well done in Germany. And I would know, I live in Hamburg
Yaay, Motz is back!
I love George’s energy and fun he brings to the show
I need more Motz!
Cameraguy Bill quoting Shakespeare in a toga is peak First We Feast.
Much love for this guy🤙🏼👌🏼