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Temporada 1
Data de estreia
Abr 15, 2013
Episode Synopsis: Host George Motz travels across Los Angeles, sampling the region's best hamburgers, in the series premiere. Included: two places known for their burgers and their pies;
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Episode Synopsis: Host George Motz travels across Los Angeles, sampling the region's best hamburgers, in the series premiere. Included: two places known for their burgers and their pies; an old-school style stand that serves a burger and a hot dog together on the same bun; and a conversation about burgers with actor Jeff Garlin. Also: George visits Charlie's Coffee Shop; and spotlights efforts to save Irv's Burgers, which has been in business since 1950.
Data de estreia
Abr 22, 2013
George travels to Miami to sample 4 burgers with various Latin influences. He tries 2 classic Cuban fritas -- known for being covered in thinly-sliced, fried potatoes -- before he tastes
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George travels to Miami to sample 4 burgers with various Latin influences. He tries 2 classic Cuban fritas -- known for being covered in thinly-sliced, fried potatoes -- before he tastes a beef and chorizo burger, as well as a Nicaraguan-inspired burger served between 2 fried plantains instead of a bun. George's friend Sef Gonzalez, nicknamed the “Burger Beast,” joins him on his journey.
Data de estreia
Abr 29, 2013
George travels to New Orleans to sample 4 burgers as diverse as the city’s cultural history. He visits Ted’s Frostop and Bozo’s Restaurant to enjoy 2 very different hamburger po’ boys, a
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George travels to New Orleans to sample 4 burgers as diverse as the city’s cultural history. He visits Ted’s Frostop and Bozo’s Restaurant to enjoy 2 very different hamburger po’ boys, a regional favorite. In the French Quarter, Port of Call serves up a succulent steak patty covered in mushrooms and shredded cheddar cheese. Then, local burger expert, TG Herrington, takes George to the New Orleans icon, the Camellia Grill, where George tries a char-grilled beauty topped with a heaping handful of crispy bacon.
Data de estreia
Mai 06, 2013
George Motz travels to Houston for 4 big burgers with even bigger flavors in the biggest city in Texas. He feasts on a classic smoky cheeseburger at Blake’s BBQ & Burgers, plus 3 burgers
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George Motz travels to Houston for 4 big burgers with even bigger flavors in the biggest city in Texas. He feasts on a classic smoky cheeseburger at Blake’s BBQ & Burgers, plus 3 burgers with their own unique takes on bacon. Then, local burger expert Robb Walsh takes George to Stanton’s City Bites where they mix brisket into the beef patty and serve it on a sweet challah bun.
Data de estreia
Mai 13, 2013
George Motz travels to New Mexico to sample the region’s variety of chile cheeseburgers. He enjoys 3 interpretations of green chile cheeseburgers, a local staple made with chiles that
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George Motz travels to New Mexico to sample the region’s variety of chile cheeseburgers. He enjoys 3 interpretations of green chile cheeseburgers, a local staple made with chiles that are native to New Mexico and a tortilla burger, smothered in so much red chile and cheese, he has to eat it with a fork.
Data de estreia
Mai 20, 2013
George Motz travels to northern Mississippi to try some burgers with a connection to an all-American art form: the blues. He tries 3 burgers with secret ingredients mixed into the beef,
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George Motz travels to northern Mississippi to try some burgers with a connection to an all-American art form: the blues. He tries 3 burgers with secret ingredients mixed into the beef, as well as an Angus beef burger in a bar that celebrates the local blues culture.
Data de estreia
Mai 27, 2013
George enjoys 3 hamburgers that represent the “classics” of New York City, plus one unique newcomer that is quickly becoming a favorite on the local burger map. He savors 2 world-class
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George enjoys 3 hamburgers that represent the “classics” of New York City, plus one unique newcomer that is quickly becoming a favorite on the local burger map. He savors 2 world-class burgers in Manhattan, a time-tested classic in Queens and a unique Slovakian newcomer in an up-and-coming Brooklyn neighborhood.
Data de estreia
Jun 03, 2013
From a burger cooked in 100-year-old grease to a classic American grilled cheese cheeseburger, George finds some of the most decadent burgers in Tennessee as he searches for some of America's most popular burger spots.
From a burger cooked in 100-year-old grease to a classic American grilled cheese cheeseburger, George finds some of the most decadent burgers in Tennessee as he searches for some of America's most popular burger spots.
Data de estreia
Jun 10, 2013
George travels to Charlotte, NC, to sample different types of "Carolina-style" burgers with roots in Southern barbecue cuisine. First, he visits the town of Monroe, NC, for a burger
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George travels to Charlotte, NC, to sample different types of "Carolina-style" burgers with roots in Southern barbecue cuisine. First, he visits the town of Monroe, NC, for a burger slathered in chili and coleslaw. Then he enjoys a jumbo cheeseburger at an old-school drive-in burger joint and a double-decker burger smothered in Pimento cheese, before finishing up with a Southern-style burger from a tiny burger spot that George has never visited before.
Data de estreia
Jun 17, 2013
George heads to Connecticut, where a rich industrial history has spawned 4 of the country’s most original burgers. From a restaurant that claims to have served the first hamburger in
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George heads to Connecticut, where a rich industrial history has spawned 4 of the country’s most original burgers. From a restaurant that claims to have served the first hamburger in America, to a ‘50s throwback diner that literally crowns their burgers with cheese, George gets his fill of classic all-American cheeseburgers that have withstood the test of time.
Data de estreia
Jun 24, 2013
George travels to Chicago to sample a wide variety of local burgers tied to the Windy City’s meatpacking past. First, he visits downtown Chicago for a famous triple "cheeseborger." Then
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George travels to Chicago to sample a wide variety of local burgers tied to the Windy City’s meatpacking past. First, he visits downtown Chicago for a famous triple "cheeseborger." Then he stops by a former heavy metal bar for a bacon-and-egg-covered beauty. He finishes up the trip at a hot dog joint for their flame-charred burger and country-fried bacon.
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