Name: A Burger Scholar's Quest for the Best Burgers in Texas (Part 1) | The Burger Show
Uploaded: 2020-03-15T17:51:09.000Z
Duration: 9 min 9 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

The comparative

There's nothing better than hanging out with Berger.

The most man, especially when barreling down a Texas highway in a big pickup truck in search of the best primary source hamburgers in America.

Today's epic road trip takes us through the Dallas area toe.

Learn about some very special burgers in the heart of beef country.

We're in Texas because Texas has some of the greatest hamburgers in America unquestionably unaffected by time and trend.

These air burgers that, uh, really called primary source burgers.

They've been around for a long time there.

And that you're in the bosom of beef country right here because of a country we're in Dallas because I wanted to show you a place that had a lot of variety.

We're gonna hit herds, hamburgers, which is where the hell outside of Dallas in Jacksboro, Texas.

Then we're gonna go to a place called Knife Knife Steak house, which is a high end steak house with a really good, uncomplicated burner.

And then the plan is to hit Keller's drive in classic Old school drive in restaurant in Texas.

You really think that's what they're for?

No, never judge a hamburger joint by its cover.

Where before, Outside of the city far outside of Dallas, Rolling hills of North Texas right now is you always seem to take me to places where I feel like I'm traveled through time.

You did travel time you held back in time.

It's still the same family Paleo Burger joint in Texas.

His burger goes back to the beginning of the hamburger age method is unlike anything you see.

It has a big wad like £2.3 pounds of ground Chuck on the flat chested mountain to be any cars off what he needs or Patty.

And somehow he knows how to judge what a Patty should look like.

And then he formed it into a loose, loosely formed Patty smashed it with a trowel.

You're ready to eat, always ready to eat.

It looks like the buns toasted, but it's not toasted with butters toasted with beef.

You have the office, which is a pickles mustard, right?

I have the more contemporary version, which is all the way.

Oh, right that there's so much going on in such a little bird.

Right on the bottom bun now almost has, like this empanada effect.

The Astra that's right, really does part of the flavor.

I think from this partner comes from the fact that there's a 60 plus year old griddle over there.

Yeah, but Danny is fourth generation family member.

What he's doing over there is 100% method.

How many burgers you think you've made since you've been working here?

I wouldn't know what to get stuck out the money in the drawer into the day.

And it's never enough Like a true restauranteur.

Danny hurt flip burgers, hearts and burgers.

The first time that George was in here, I think it's on the second edition of his book.

He just showed up one morning with the camera.

We didn't know who he was a real friendly guy, you know.

And, uh, so he's watching the cook over there.

Hey, gets a well, how did you come up with this unique way of making burgers?

And I liked it and kind of like you're talking about what's unique about it.

It's the only way I've ever seen it done.

He would do it just a simple product, but it's consistent.

Generation after generation, Day after day, her time burgers, established 1916 in Jacksboro, Texas, there's no big fancy neon sign is not a bunch of designers and come eat a hamburger.

It's actually it's actually set back from the street.

It's a big country, right through talking the entire thing.

Yeah, if you didn't know, you just drove by.

You know, Oasis, you would almost think that you're just driving by a house.