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.

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