George Motz is a burger scholar, and his YouTube videos about the history of the American hamburger have been both informative and inspirational for me. When he opened Hamburger America in 2023 I committed myself to visit on my next trip to New York. That trip finally happened in September 2025, and I had a great time sampling the menu.
The restaurant is set up like a classic diner/luncheonette and pays homage to America’s varied regional burger cultures. The counter seats give you the best view of the flattop show, but you’re guaranteed to leave wearing an onion-and-burger-grease perfume. If that’s a problem for you, take a seat in the back half of the restaurant and you’ll find cozy tables in a room that (if you squint) resembles core components of a burger—bun-colored paint, meaty wood paneling, and mustard-yellow accents.
The Burger
Something to keep in mind is that George rotates the menu frequently to feature different regional burger specialities and other iconic sides. The flagship staple is George’s Fried Onion Burger, and it’s inspired by the classic style of an Oklahoma Onion Burger (a pile of thinly shaved onions hard griddled into a smashed beef patty). I ordered a double and was impressed by the simplicity and execution. They achieve an excellent char on the fresh beef patties, the onions ran the full spectrum from burnt to steamed, and the American cheese is the only condiment served. There were some pickles served on the side, but my kids ate them before I could load the burger. I love mustard, so I added a bit for good measure.
I loved this burger. It’s perfectly seasoned and carries a ton of beef and onion flavor. The bun does just enough to keep things together without getting in the way. It’s soft and yeasty and soaks up all the flavor that you don’t want to lose. I’m glad I went with this instead of the monthly special. In September it was the Guberburger with peanut butter from the Wheel Inn in Missouri. Sounded interesting, but not a universal choice.
The Fries
I ordered a full flight of fries. Not a menu item—it’s a lifestyle. This included their regular fries, the special Soozie-Q fries, and then a bonus special of New Jersey Disco Fries. The regular fries are a classic fast food style. Basically McDonald’s. I measured them at 7mm thick, skinless, and crispy enough that I suspect a light batter or coating is involved. They’re not cut fresh in house, but they are fried perfectly and very well seasoned.
The Soozie-Q Fries were the monthly spotlight, and legend has it they were the one of the first (if not the first) curly fries in America. The style came from the Wheel Inn in Missouri back in the 1940s (the Dolores Restaurant in Oklahoma City also claims credit with their Suzy-Q potatoes). Potatoes are cut in a spiral shape, dusted in a seasoned starchy batter, and then fried crispy. This style didn’t become mainstream until the 1980’s when TaterBoy in Washington State began manufacturing them and selling a frozen variety to restaurants. Arby’s really put them on the map in 1988 when they introduced their “Curly-Q Fries“, now known as Curly Fries. These were exactly what I expected with a wonderful crispy texture and a punchy seasoned batter. My only complaint was that my basket wasn’t very fresh, and it was also more “C’s” than “Q’s.” I’m always disappointed when I get the stubby pieces instead of those tight, satisfying coils.
Disco Fries are America’s lazier version of poutine. Canadian poutine has a poutine sauce (similar to a gravy) and cheese curds over fries. Disco Fries use brown gravy and shredded cheese which makes this much easier to pull off. Cheese curds are delicious—usually half-melty, half squeaky perfection. Shredded mozzarella melts very quickly and incorporates into the gravy in a really fun way. Hamburger America’s Disco Fries were really tasty and I think a lot of that is because their gravy was thick and peppery. The fries stayed crispy, and the whole thing was indulgent and deeply satisfying. If you see them on the menu in the future, don’t hesitate.
Drinks
This section will be short. I ordered an Egg Cream, and they served it traditionally. Seltzer, Fox’s U-Bet Chocolate Syrup, and milk. I waited a little too long—like 30 seconds—and it started to separate. It was fine, but I think I just don’t love Egg Creams. Feel free to get any of their other fountain sodas.
Conclusion
Hamburger America was great. It might not be the best burger in Manhattan, and it’s not the cheapest either. But, if you’re visiting art, transit, or other museums in the city, I’d recommend that you stop by Hamburger America and experience a living, sizzling burger museum. I highly recommend it. Make sure to watch the video I put together from my visit, and please subscribe to any (or all!) of my social channels. Thanks!
Sodafry 