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  • But the difference, though.

  • Oh, my God.

  • Whoa!

  • We're back for part two of our Texas Roaches.

  • Last time we drove two hours north of Dallas to taste a hyper regional specialty from 100 year old burger joint herds.

  • Now we're off to one of the best steakhouse burgers in America and finish off the day tailgating at a classic tribe.

  • I can't wait to taste the burbs.

  • I'm terrible actions, by the way, Hebei, they got a burrito.

  • And so the special at the also because what I'm doing here in Texas passing slash mother fucker way are this.

  • This car has got some serious nuts, man.

  • Yeah, man.

  • Look weird, Dallas.

  • Lots of great classic burger joints, obviously.

  • But, you know, Dallas is also a money town.

  • Okay, There's a high end food here, Some high end burgers, too.

  • And that's why we're here.

  • Knife Dallas with my friend, Chef John.

  • Tease our guys.

  • Good to see you, Georgie.

  • Chef.

  • Always a pleasure, buddy.

  • Yes, I know George since he was this big.

  • So I have two burgers for you today.

  • One is the legendary Ozersky, known around America.

  • Tribute to Josh.

  • I'm of course you two guys know just legendary Esquire Food writer.

  • Hamburger Maven 44 Farms 80 20 sir.

  • Line on a squishy bun slice of thin red onion, Two slices of American cheese, the way Josh one of them.

  • And then in the second burger I have for you.

  • Today is from our childhood at Magics Pub.

  • So we still call it the Magic.

  • It's an English muffin.

  • Same 44 farms 80 20.

  • Except we use cheddar cheese this time two slices of apple wood, smoked bacon and has lettuce, tomato and yeah, I got it the first time I came in here.

  • How did you know the stripper?

  • I told you this for the first time I came in here.

  • I was like, Look familiar on I did the math.

  • They put the two together, the name and what looked like.

  • And I was like, Wait a minute, John.

  • Who's cooking?

  • This?

  • This is our This is our hometown burger.

  • This is the burger that we grew up with.

  • That's off a pub in West Hampton called politics.

  • I love English muffins, man.

  • I grew up in Magics Pub in the back room in front.

  • I was washing dishes and I learned how to make this burger a long, long time ago.

  • On I cook these simple what I think considered to be simple, straightforward American hamburgers because that's what a hamburger is.

  • I think we should start putting creamy stuff, imported cheeses and crazy vaginal stuff.

  • That's a sandwich.

  • Okay, you gotta keep the integrity of the hammer.

  • You don't put ketchup on sushi and call it something else.

  • It's like a hamburger is a hamburger, right?

  • Yeah.

  • And very sorry.

  • People that live in Los Angeles, in New York.

  • You should not be paying $2025 for a hamburger, whether this truffles on it or not, or it's stuffed with something else that that's not a hamburger.

  • So this is the good old American hamburger.

  • Enjoy guys.

  • George.

  • Chef, chef.

  • Always a pleasure.

  • Let's start with the Ozersky Burger.

  • This is one of the most famous burgers.

  • That's about as simple as it gets right there.

  • This is a burger show birthday.

  • She's bun.

  • Some onions.

  • Yeah, that's it.

  • Easy chairs.

  • But the difference, though.

  • Hallmark Whoa!

  • Oh, that's what you need right there.

  • This burger is so like I will be thinking about this burger.

  • The next few days.

  • Steakhouses usually just take it too far.

  • This is almost like the anti steakhouse Steak House burger.

  • It's fantastic.

  • Before we fill up on this, though, I'm going to magic.

  • My hometown burn.

  • You know, this is a very nostalgic burger for me.

  • This is a piece of my childhood.

  • Was a barber.

  • It was designed to be something you ate when you were drinking.

  • Won't get his history there about textures.

  • First be English muffin, crispy bacon.

  • I've eaten literally tens of thousands of burgers in this world.

  • A lot of in America.

  • And for some reason, I mean, I look at this burger at all.

  • Waste.

  • All I see is my deep past, right?

  • Yes.

  • You think that's weird?

  • That's the thing.

  • I don't think about Texas.

  • I don't think about it.

  • I'm thinking about home.

  • Yeah, that's the thing about chefs, right?

  • Yeah.

  • Like some chefs, especially chefs ever from steakhouses, they go too far.

  • But there's also chefs.

  • You play off their past.

  • Speaking of the past, do you have any crazy, uh, stories for magic?

  • Not that anyone should hear.

  • This is living proof that in a steak house you don't have to go crazy with a Elise and Truffle bullshit.

  • This this really is This is really what you want.

  • Yeah.

  • Pitstop Number two, Knife Steakhouse, New York Pop burgers in the heart of Dallas.

  • Texas also is at the bottom of what I like to call the American Burger belt.

  • In that belt, you can find some of the greatest and the highest concentration of actual primary source American burgers that have not changed at all in 100 years.

  • We're definitely not in the market to go New York.

  • We just saw mild quail eggs.

  • Yeah, pickled quail, quail at the gas station at the gas station.

  • Wear that.

  • New York tellers.

  • There is blood either side of me on.

  • Oh, I am.

  • We're killers.

  • Look at this place.

  • Favorite places in America.

  • Amazing.

  • You know, it may not look like much in a way.

  • You know what you are right now in one of the most historically significant hamburger joints in America.

  • I could feel it.

  • Just the real deal.

  • Really?

  • Deal.

  • Berger plays a primary stores hamburger joint.

  • I'm amazed.

  • Drive in Aussie is, um I want you to meet Jack Keller, Jr.

  • Thanks for having us So the burger I was get When I come here, I always default to the one burger someone told me I had to get years ago.

  • Which is the number five?

  • Number five.

  • It's a double double special special double walking up.

  • I just saw a bunch of numbers is pretty crazy.

  • That's I know.

  • They're also out of order.

  • Teoh for you.

  • We're here.

  • All right.

  • You got some good burgers.

  • What is going on in her hand?

  • Right there.

  • That's how that's how she keeps shape.

  • It's your bouquet just now.

  • Thank you.

  • Thank you.

  • I appreciate.

  • Awesome.

  • I'm gonna walk around with bills like that in my hand.

  • I don't know what people say.

  • It's awesome.

  • Dreamy number five, Number five.

  • Number five, You're you.

  • Whoa, no!

  • Whoa, whoa!

  • To Patty's.

  • Okay, okay.

  • Shredded lettuce, American cheese, Two sides to cheese.

  • There's, like 1000 island dressing tomato on this very, very some, like ridiculously poppy seed rolls.

  • Uh, all right.

  • I'm lucky.

  • What I see here.

  • Cheers.

  • Well, everything.

  • Do you like to be totally honest?

  • There?

  • So many burgers to get in Dallas area.

  • I tell people they convict one burger.

  • We're coming to Dallas just do some favor.

  • Drive in Keller's.

  • You have to, because this is the best way to enjoy Burger.

  • Keller's has DNA in it that goes back to the beginning of driving culture.

  • Very first drive in Restaurant America was in Dallas, 1921.

  • Entrepreneur Jesse Kirby opened the first in a chain of pick stands.

  • Roadside barbecue establishments that allowed patrons to drive up, eat and leave without getting out of the car.

  • Young men and crisp white shirts would jump on the running boards of approaching car to take orders giving birth to the term car.

  • Cop Jack Keller Sr worked at one of these pigs stands and one day in 1950 decided to apply the same car principles to the burger.

  • And that's how killers was born.

  • The Patty's Air.

  • Super good.

  • They're thin there.

  • Double the ratios, air perfect.

  • I think the buns so important you start with the bun.

  • It has to be fresh, and it has to be beautiful, and it has to be that way.

  • It's a four day I was watching this bread man deliver bread.

  • They used to put tabs on him.

  • Green for Monday, Read for Tuesday.

  • That's when they were picked.

  • They're supposed to be baked fresh every day.

  • And I looked in the back of this guy's truck and he was changing the tabs out, not to stand there.

  • Watching him trying, trying to tell me is bringing fresh breath.

  • And I said, Hey, excuse me, I said, What are you doing?

  • Well, nothing.

  • I said, You gotta go.

  • I said, You can never come back on this lot.

  • That was 20 years ago.

  • They try to pull that.

  • That's how important it is.

  • And that's how true school you are.

  • You can't let that slide.

  • I can't.

  • Not for one minute.

  • There's so many places to get food right.

  • You can walk into a place, get food and be happy and leave.

  • Right.

  • Difference in this place is that it's a it's a community.

  • I mean, you come here not just to eat, but to be part of a community thing.

  • These guys would be here every Sunday anyway, right?

  • They were here most every day, every day.

  • Where else can you go and drive up and get a beer and a burger right here?

  • Yeah, That says a lot about this place standing here looking at all these beautiful cars.

  • The fact that we drove up here, the fact that there's car hops tells me you can uber here.

  • No, you just can't.

  • Over here.

  • No got experience it the right way.

  • You gotta come to the right way.

  • Yeah.

  • I'm so happy to be here with Berger People burgers for days.

  • This is definitely one of those burger bucket list joints in the world where everything strange.

  • We haven't changed.

  • Thank you so much for having us.

  • That was a really great experience.

  • Great stories.

  • I can't wait to come back here and bring my family.

  • I want to tell you it's our pleasure.

  • Whenever you come back, give me a call and meet you up.

  • It will have a bird.

  • 100%.

  • George, You're going to see Pitstop number three.

  • Keller's drive in the late night classic way came We saw we conquered me, The moats man and the open road all in the pursuit of burgers.

  • But there's one thing I've learned during this trip.

  • It's that Texans believe that the best burgers in the country are found right here.

  • And you know what?

  • I can argue.

  • People here have so much pride in their burger culture.

  • Some things are too good to change, and Texans know that Texas I tip my hat to you.

  • What's up, everybody?

  • It's having caught a lot of the burger show.

  • Make sure you turn on your notifications.

  • Smash that like button smashed that subscribe button and thank you for watching.

But the difference, though.

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漢堡學者探尋德州最好吃的漢堡(第二部分)|漢堡展 (A Burger Scholar's Quest for the Best Burgers in Texas (Part 2) | The Burger Show)

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    林宜悉 發佈於 2021 年 01 月 14 日
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