Not only does my regional burger I Q skyrocket, but I also get a master class in how to make some of the most unique burgers around.

Today.

You're in for an extra special treat because I'm bringing along Ty Burrell, the man behind Modern Family's Phil Dunphy, to learn about classic regional burger shells that every Burger fans should know about Tie.

Welcome to the Burger Show.

Thank you for having me.

We are at George Boat's house or what I like to call the Burger Academy.

I felt like I was sort of a burger fan until I walked into this house, and now I realize what a dilettante I am.

Don't compare the debate.

You're in the same position I was.

This is kind of like where my burner journey be.

I've taken a very deep dive into the American hamburger, and what I've discovered is that there are so many different regional burgers that need to be appreciated, and each regional burger has a story, has a great piece of history to it.

You know, I feel like I'm about to go on a vision quest.

Tie.

You're pretty serious, foodie.

He has a restaurant in Salt Lake City, but it has a burger that's on the top 100 list.

It sounds ridiculous, but it actually is good.

Polish sausage, kimchi.

Well, and cheese was Wow.

I mean, I never know what it actually, I swear it really is delicious.

I'm a huge fan of modern family.

Oh, thanks.

Going under our last season, I think America wants to know, especially people from the burger show.

What would Phil Dunphy is ideal burger?

Because I know he's into technology.

So, like, true would be a movie burger guy.

Maybe you went too far with that.

So I think that's where I was headed to, like, ice cream on it.

We're gonna make three burgers today.

The first is going to be the slug burger from northern Mississippi.

We're gonna make a local moco, which is from Hawaii, and we're gonna make a special burger.

We're not We're gonna surprise you Got a special burger, just all right.

You know what a slug burger is?

You know, you know, uh, there's no slugs.

And don't worry.

There's not gonna be some kind of insect burger or something.

But it is typical in Northern Mississippi and nowhere else, really.

At all pre Depression people had to find a way to extend their meat supply.

So what they do is they would take yesterday's bread stale bread and put it into today's beef.

It's called a slug burger, because in the beginning of this Berger's life, um, it was it cost a nickel.

And back then a nickel was, Yeah, that was it.

So it's It's basically a burger that has only bread crumbs in.

It was really cool about that.

Is that the bread crumbs?

When they're in the meat and they're on the cooking of the flat top, they start to actually soak up 11 rendered beef fat and be fat means flavor combinations, salt to be fat and bread crumbs.

And it's it's pretty heavily Burger is gonna make one.

Yeah, I think this is some simple look.

All we're gonna do is take this about a pound of meat.

I'm gonna add about nothing more like a cup bread crumbs today, if you ask for a slumber today in Mississippi, You're not gonna get beef.

You're actually gonna get a port burger with soy flour because it involved into that.

This is the original slug.

Burgers on the flat Top.

Something there?

Yes.

So gentle.

Smash.

So what?

There's is there a debate?

Because I've certainly, you know, read that.

Making burgers, trying not to some Assam.

Right?

This burger you can smash get smashing is weird because smashing is really not about pressing juices out.

But the reality is that this is a good thing you're trying to marry the beef patty to the surface is fast, and it's hot and hard as possible.

So I'm gonna dope the but it's got doping, which is really just preparing the bun, and they don't usually toast that sound.

So we're gonna put a little mustard on here, put some pickles on there because pickles are pretty awesome.

This was happening.

As you see, the rendered fat is going into the bread crumbs.

That looks delightful.

Pickles, mustard.

Patty.

Oh, man.

Well, cheers.

Hear it?

ISS tell it was good.

It's pretty.

It's amazing.

It's pretty simple.

I mean, literally nothing to it.

And you can taste the breakup.

There's a little bit of crunch.

Crunch comes from the breadcrumbs that have been rendered.

That's awesome.

Yeah, the textures air crazy.

Practice that, please.

I got a watch like that.

Good.

I see so many wonderful things.

Yes, and all these things create the loco Moco.

We're missing stuff.

What do you mean?

Well, there's no, But there's nobody trusts, no cheese.

There's no cheese now.

Technically, it's not a burger.

This is what I like to call a burger dish When you think of Ah, Hawaiian burger, what's on it?

I would think it would have something sort of like tropical like pineapple.

Exactly.

Ham, Right, Right.

I've got news is gonna blow your mind.

Pineapple Burger started in Canada in the 19 sixties.

It was a guy who was actually putting pineapple and ham on a pizza from this place in Ontario, Canada, like this makes me question everything that, like the Elo offering, ah, slice of Hawaiian pineapple and it's a Hawaiian burger.

It's not a real that's shaped like the entire world.

But the good news is there is a classic locals only Berger called the Loco Moco.

It's made entirely of Canadian ingredients.

The burger dishes, a bed of white rice cooked hamburger.

Patty ready for this one?

Brown gravy on top of that.

And then a fried egg.

You're gonna freak out.

Get doing So I'm a big fan of putting onions and burgers on in.

Wherever have you been to ST Louis?

Oklahoma?

That's the way they treat their burgers.

Just like that.

Rice, you know, Right?

Right.

For the first time in my life, I feel alive.

Wait, There's more going here.

No grave injury rate goes next day.

Good old brown gravy on.

Oh, yes.

Yeah.

That's hard to be right there.

Oh, man, this is everything I love.

That's it.

That's it.

Please hear Crack the Yeah.

Thank you.

Oh, my God.

Look at that.

Oh, dude.

Yeah, yeah, yeah.

No, No bad taste to this.

There's nothing wrong with that.

It's incredible.

So, not surprisingly, this burger is served and most diners on most of the islands of Hawaii.

And it's a great late night food, probably.

Oh, I think I come from.

I'm one of those people that has open borders for definitions.

This seems like a burger Thio.

I also understand why would show until, I don't know, burgers had health.

I feel like this is almost like a throwback, because this is where the burger started.

It's true on a plate.

I have a Ford.

Absolutely.

That's actually so yeah, I would service, and I'm definitely gonna make those.

Just flip it on.

People just be like, yeah, I'm having a burger party come over right now.

I just have this is gonna be our fourth of July.

Yeah, Very patriotic.

Going forward.

I really look forward to telling people that pineapples are from Hawaii.

What planet are from the next burger is a surprise.

A treat for you.

We wanted to honor your adopted home state love of Utah and make the Utah Pastrami burger.

I am familiar with this burger.

You are absolutely the two places in Utah that are most prominent.

Our crown right on Apollo.

Exactly.

But I'll bet you know the answer to this question.

I've always been curious about it.

I believe they're both Greek.

Yes, they are.

What is the origin story there?

It all started with Greek Burger man James Kasten, Avis.

In the 19 seventies, Casta Davis operated Minos Burgers in Anaheim, California, where he sold Patties topped with hot pastrami.

Trend started in Southern California in the mid 20th century as Jewish people migrated west, bringing with them the traditions of the New York City delicatessen.

In the 19 eighties, Kasten Avis moved to Salt Lake City, where his family was involved in the nightclub business.

Soon after, the pastrami burger appeared on the menu of his brother manuals.

New restaurant Venture Crown Burgers Introducing a new generation to this California born classic, you're a font of knowledge.

We're gonna start with a burger burger patty for a small patty and not just your typical crown burger.

Patties like three ounces or so.

Not big at all.

The press would like to press.

My burger is, You know that, of course, the most important part.

High quality pastrami.

Incredible.

Now what I'd like to do a steam like stealing the life actually steam Pastrami is already rendered fat in there.

It's cooked, right?

But then when you actually steam it, you actually release those record fats, and everything's starting to loosen up Exactly.

This looks exactly like the ingredients in Utah.

She's even like everything cheese.

Thank you for mine, and this is a version of fry sauce that is fry sausage here from Utah.

It be loves.

This has four ingredients in equal parts, but also has sweet relish.

And I put onion powder.

There was a guy in some sub basement, a crown burger.

They had some guy in, like a literal closet with no windows mixing up the fry style of in complete secrecy.

Really?

Yeah.

So typical to cram burger.

It's a toasted seeded bun fry sauce on the bottom of onion and shredded iceberg lettuce, which is the French way.

We're gonna put a price on top as well.

Maybe Burger Patty goes next, So okay, uh, pastrami facials at getting this is gonna be a strange trend in Los Angeles.

Pastrami steam I find fascinating is that the pastrami burger has actually disappeared in California.

That it's actually it's growing.

It's stronger in Utah now that it is in California, where it was actually invented, which is kind of odd to me I present you.

Good luck picking this up.

All right?

Oh, man.

Looking at least a cross section.

Did we make your Utah proud?

You nailed it.

And I think the people of Crown Burger would be impressed so much.

Thank you.

Like to channel my inner Joey Tribbiani.

It's like pastrami.

Good burger.

Good.

Pastrami burger.

Very, very, very, very.

I love the history to that.

It actually that it all came from Canada.

We made three burgers today.

You have a favorite.

I'm on a crusade crusade to make the pastrami burger try and bring it back.

But it's for California.

You're doing just fine.

And then on the slug burger, I'm sure a lot of people were wondering Can I put bread crumbs?

I hear it all the time.

Like do you put broker than your burger?

This kind of show today?

You can.

It is really It is delicious.

You have to have a party for 20 or 30 people at your crib.

You get stretched out.

Hey, save a couple bucks.

Thanks for coming.

Thanks for having me for a burger.

Brunch thing is amazing.

And you're a fine burger.

Chef is Well, come on back.

This much more to learn.

Trust me.

I mean, I'm already planning for it.