Martin's Potato Rolls

The Foundations of Hamburger History At Hamburger America in New York City, George Motz isn't just flipping meat; he is preserving a century of culinary heritage. The soul of a truly great burger lies in its simplicity and historical accuracy. You don't need fancy aging processes or complex blends. The magic starts with fresh, high-quality chuck primal ground to a fine, sausage-like consistency. This specific grind ensures the muscle and fat molecules are small enough to bind instantly upon contact with the heat, creating that coveted crust without losing structural integrity. Tools and Essential Ingredients To replicate the Motz technique, you must respect the gear. He famously utilizes a heavy-weight bricklayer's trowel with the tip removed, a tool used by cooks in the 1940s to exert maximum pressure. * **The Beef:** 3 oz (approx. 85g) balls of fresh ground chuck with a 25% fat ratio. * **The Onions:** Sweet onions sliced so thin they are virtually translucent. * **The Bun:** Martin's Potato Rolls, buttered generously with high-fat Wisconsin butter. * **The Cheese:** High-quality American Cheese for its superior melting speed. Executing the Oklahoma Onion Burger Start by placing the beef ball on a hot griddle. Immediately pile a mountain of the paper-thin onions directly onto the raw meat, then apply heavy pressure with your spatula or trowel. The goal is to smash the onions *into* the beef. The moisture from the onions steams the meat from the inside while the exterior sears in rendered fat. Season only with salt. Flip the patty when the surface looks glossy; the onions should be caramelized and fused to the beef. Top with cheese and the top bun to steam as the bottom finishes. Troubleshooting the Smash The most common mistake is over-handling or "smashing" too late. For a classic smash, you must create a "contact patch" by letting the meat sit for 20 seconds before the big press to prevent sticking. Never press the patty after the initial smash, or you will force out the essential juices. When the cheese is added, it must melt instantly—if you're waiting for the cheese to melt, your burger is already overcooking.