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Iowa has the free-meat sandwich. Connecticut has the cheeseburg that is steamed.
They’re all variants on an American favorite: the hamburger.
Interpretations of the timeless pattyandbun scenario hail from all over the nation. It a cookbook; in it, Motz divulges techniques and recipes for 33 of the state’s local hamburgers that are most exceptional.
It opens using a map of America, scattered with all the points of origin to follow. “You’ve got to move out there in the event that you’ll be able to, and attempt every one of the hamburgers in every one of the places,” he says. “Then you also make them and can go back home.”
Motz is not any stranger to the national taxonomy of the hamburger. While taking care of documentary and his preceding novel, Hamburger America, he went through every state to seek out the 150 best burger joints in the nation. That novel, actually, was a roadmap; Motz’s modest aim was to make clear just exactly how many things a burger” that is “ can mean significant each interpretation would be to the area it calls home.
