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Burgers, Brew & 'Que
Burgers, beer and barbecue are staples of many adult Americans' diets and the centerpiece of this series hosted by chef and restaurateur Michael Symon; throughout the first season, he heads to three cities across the U.S. -- New York, Nashville and his native Cleveland -- to discover the best each city has to offer in each of the three delicacies featured in the show -- from a Nashville burger joint that creates custom dishes at diners' requests to an over-the-top barbecue joint in the Big Apple; Symon seeks out some hidden -- and not-so-hidden -- gems in the cities he frequents; some of his fellow Food Network personalities, including Bobby Flay and Alex Guarnaschelli, join Symon during his journeys. After Season 1, Symon broadens his scope, expanding his itinerary to add locations in more cities, including New Orleans, Chicago, Los Angeles, and Austin, Texas.
Burgers, Brew & 'Que
S6, EP5 "Bayou Barbecue and Saucy Skillets"Michael Symon starts in Las Vegas with a skillet full of pork belly chili and a mega-pancake; mac and cheese studded with crawfish, alligator andouille sausage and shrimp; an umami burger built for every craving.
Burgers, Brew & 'Que
S5, EP7 "Burnt Ends for Breakfast"A chocolate bacon burger is loaded from top to bottom; a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice; fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg.
Burgers, Brew & 'Que
S4, EP1 "Stuffed, Spicy, and Cheesy"Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger; an Italian-style burger stuffed with smoky mozzarella and prosciutto; a rabbit-meat hot dog with chili pepper toppings so spicy there's a release waiver.
Burgers, Brew & 'Que
S4, EP17 "Triple Meat Trifecta"A triple meat-stacked sandwich with smoked pork belly, bologna and chicken liver pate; deep-fried soft-shell crab patty; jumbo, spicy, fried chicken wings zing with a Szechuan peppercorn sauce in Seattle.
