Can't Leave Without It 7 Videos
Watch the video exclusives of Michael's extra stops from past episodes.
Michael Symon Vs. Crazy Burgers and More
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Michael Symon's Custom Burger 01:00
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Michael vs. The Giant Beef Rib 01:02
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Michael Symon vs. Char Siu 01:00
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The Collateral Damage Burger 01:06
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X Tudo Burger 00:58
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The Funnel of Love Burger 00:56
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Smoked Pork Brunch Burrito 01:00
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Michael Symon vs. Pork Slam 01:00
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Grim Creeper Dog 01:04
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Sloppy Jai 00:58
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Michael vs. Chris's Burger 01:03
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Knausburger 00:59
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Michael Symon vs. Pork Chop 00:57
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Corned Beef Sandwich 01:01
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The Triple Burger 00:59
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Fried Chicken Pancake Taco 01:03
Burger Bonanza
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Episodes
See Episode GuideSupremely Smoky and Dizzyingly Delicious
Michael Symon starts in Savannah, where fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles. In Seattle, a burger with a house-made chorizo patty brings serious Spanish flavor to the Pacific Northwest. And finally in Dallas, smoked pulled pork with a Kansas City-style barbecue rub is a dizzyingly delicious mashup of Midwestern and Southern barbecue traditions.
Southern, Spicy and Sweet
Bobby Flay makes a surprise guest appearance as Michael Symon visits an over-the-top barbecue joint in New York with a one-of-a-kind brontosaurus beef rib. Next up in Nashville, where the local tradition is hot chicken, Michael pushes his personal limit to find out just how spicy he can handle it. And in his hometown of Cleveland, he tackles the mother of all burgers -- the brunch burger, topped with massive onion rings and an over easy egg.
Giant Meat and Habanero Heat
Michael Symon starts in Boston with a burger that originated as a late night, off-menu secret and accidentally became the talk of the town. Then, in Seattle, a beer hall serves a mammoth, pretzel-breaded, deep-fried pork shank, and in Miami, baby back ribs get a spicy, fruity makeover with a homemade guava-habanero glaze.
Bayou Barbecue and Saucy Skillets
Michael Symon starts in Las Vegas, Nev., with a skillet full of pork belly chili and a mega-pancake that's the ultimate collision of apple pie and brunch. In Shreveport, La., decadent mac and cheese is studded with crawfish, alligator andouille sausage and shrimp. Finally, in Oklahoma City, an umami burger is built for every craving, and classic pork and beans are transformed into a modern-day favorite.
Supremely Smoky and Dizzyingly Delicious
Michael Symon starts in Savannah, where fried chicken and pancake tacos are a delicious reinvention of classic chicken and waffles. In Seattle, a burger with a house-made chorizo patty brings serious Spanish flavor to the Pacific Northwest. And finally in Dallas, smoked pulled pork with a Kansas City-style barbecue rub is a dizzyingly delicious mashup of Midwestern and Southern barbecue traditions.
Sweet and Savory
Scott Conant shows Michael Symon his favorite burger and brew bar in an out-of-the-way corner of New Orleans, and then in Kansas City, Kan., Michael learns how two brothers have stormed the classic barbecue scene with their award-winning smoked meat techniques. Finally, he dives into a lively joint in Austin where they match their artisanal sausages with brew-infused cocktails.
Stuffed, Spicy, and Cheesy
In Queens, N.Y., Michael Symon gets in touch with his Greek heritage with a classic lamb and feta cheeseburger, and then he sinks his teeth into an Italian-style burger stuffed with smoky mozzarella and prosciutto. In Houston, Texas, he finds a rabbit-meat hot dog with chile pepper toppings so spicy there's a release waiver to sign when ordering it. And finally, in Phoenix, Ariz., Michael places an order at a food truck that hitches up a custom smoker to deliver hot smoked meats inside inventive grilled cheese sandwiches across the Arizona desert.
Sweet Treats and Savory Meats
Michael Symon starts in Boston with triple-processed pork belly that's cured, brined and smoked to meaty perfection. In Seattle, tender braised lamb shoulder amps up a traditional breakfast hash, while in Miami, they're using fresh, local cinnamon rolls as buns for an insanely sweet and savory burger.
Build Your Own Burger
Chef Michael Symon starts at the ultimate custom burger bar in Providence, Rhode Island, where he chooses from over 400,000 topping combinations to create his own meaty masterpiece. Next, he hits a modern Filipino diner that's braising and frying succulent pork belly to make the juiciest pork buns in Columbus, Ohio. Finally in Buffalo, Michael enjoys a roasted onion stuffed with smoked pork and brisket -- a true northern take on classic southern 'que.
Juicy, Crunchy and Tangy
Michael Symon starts in Lexington, Ky. for a plump pork burger and ingenious smoked chicken wings smothered in a blackberry jalapeno sauce. Next, he whips up spicy fried chicken and waffles that are making the Cincinnati food scene soar, before hitting the French Quarter in New Orleans for Caribbean-inspired creations like crispy, tender rum-soaked ribs.
Smokehouse Reinventions
In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally, a bicycle cafe in Pittsburgh slings some seriously tricked-out burgers for hungry riders.
Smoked Whole Hog
Michael Symon heads to Asheville, N.C., where he smokes a whole hog in traditional Carolina style for the juiciest, purest pulled pork sandwich around. Then in San Francisco, one chef is serving up the flavors of her hometown, New Orleans, with beignets stuffed with crawfish, shrimp and andouille sausage. Finally, in Atlanta a supremely spicy burger with Atomic Death sauce and Hell Relish has customers wading through fire for one delicious bite after another.
Far East Meats Wild West
In Las Vegas, Nev., Michael Symon tackles towering burgers piled with spicy Korean pork bulgogi and juicy pork belly pastrami. In Denver, a modern-day sloppy joe is loaded with iconic brisket burnt ends. Finally, a fusion spot in Tulsa serves lamb-chili tacos and cheesy shawarma nachos.
Barbecue in The Big Apple
Michael Symon is joined by his good buddy Michael Strahan at their favorite New York City burger spot for juicy, award-winning creations. Then, they bounce around The Big Apple dining on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and barbecue as authentic and anything found in Texas. Finally, Michael attempts to work it off by donning a cowboy hat and throwing himself into his first ever lesson in the Texas Two-Step.
Beef, Belly, Bacon and Bourbon
In Savannah, Ga., Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Ore., eggs baked in a tomato and pepper stew make the best shakshuka in the city. And finally in Miami, alligator ribs smothered in honey mustard barbecue sauce are an exotic ode to uniquely Southern 'que.
Meatloaded Makeovers
In Palm Springs, Calif., Michael Symon starts with Vietnamese fusion dishes like juicy, tender Shaking Beef and mini shrimp-stuffed pancakes. In Colorado Springs, an Asian-inspired duck burger gets a wonton topper, and a meaty take on a classic PB and J and the mother of all pastrami sandwiches are plated up in Oklahoma City.
Finger-Licking Good
Alex Guarnaschelli joins Michael Symon at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's honor, the woman who first taught him to appreciate the purest burgers and ingredients on earth. Finally, in rural Ohio, he discovers a husband and wife team who use chorizo to give their smoked meatloaf a crazy kick.
Barbecue in The Big Apple
Michael Symon is joined by his good buddy Michael Strahan at their favorite New York City burger spot for juicy, award-winning creations. Then, they bounce around The Big Apple dining on meatball sliders, succulent St. Louis style ribs, pastrami-topped pizza and barbecue as authentic and anything found in Texas. Finally, Michael attempts to work it off by donning a cowboy hat and throwing himself into his first ever lesson in the Texas Two-Step.
Beef, Belly, Bacon and Bourbon
In Savannah, Ga., Michael Symon starts with sweet and savory pork belly sliders with bacon jam and bourbon sauce, nestled inside a fluffy doughnut bun. Then in Portland, Ore., eggs baked in a tomato and pepper stew make the best shakshuka in the city. And finally in Miami, alligator ribs smothered in honey mustard barbecue sauce are an exotic ode to uniquely Southern 'que.
Meatloaded Makeovers
In Palm Springs, Calif., Michael Symon starts with Vietnamese fusion dishes like juicy, tender Shaking Beef and mini shrimp-stuffed pancakes. In Colorado Springs, an Asian-inspired duck burger gets a wonton topper, and a meaty take on a classic PB and J and the mother of all pastrami sandwiches are plated up in Oklahoma City.
Finger-Licking Good
Alex Guarnaschelli joins Michael Symon at one of his favorite Manhattan spots, where they combine a bottomless beer selection with the most high-octane hot dog known to man. Next, he shoots down to Nashville where his culinary father figure created a restaurant in his own mother's honor, the woman who first taught him to appreciate the purest burgers and ingredients on earth. Finally, in rural Ohio, he discovers a husband and wife team who use chorizo to give their smoked meatloaf a crazy kick.
Decadent Regional Dishes
Baton Rouge, La. native and Food Network Star finalist, Jay Ducote, joins Michael Symon for a French and Cajun-inspired burger with a twist. Next, Michael heads to St. Louis, where they're taking the local tradition of toasted ravioli and stuffing them with burnt ends. Lastly, he hits an Austin institution for a gigantic peach-glazed pork chop and piled-high peanut butter mousse pie.
Extra Meat Please
Michael Symon starts in Queens, New York, with a burger loaded to the max with beef, ham, bacon and sausage. A Korean-style smoked pork sandwich with miso-barbecue sauce makes Atlanta the frontier of barbecue fusion, and in Houston, Texas, a spicy, fried Cornish hen is one hot bird!
Brisket for Breakfast
Michael Symon visits an old San Antonio institution given new life by their phenomenal bacon and blue cheese burger. Then, he sinks his teeth into a spicy Cincinnati sausage that's a staple of his home state. He finishes in Austin with a meaty eggs Benedict, combining mouthwatering brisket smothered in smoked tomato hollandaise sauce.
Burnt Ends for Breakfast
Michael Symon heads to Plainview, N.Y., where a chocolate bacon burger is loaded from top to bottom with sweet and savory indulgence. A restaurant in Columbus, Ohio, has a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice that will set your taste buds on fire. In Pittsburgh, fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg take breakfast to a whole new level.
Sweet and Smokey
Michael Symon starts in his hometown of Cleveland, where a place he went as a kid combines several classic sweets to make a one-of-a-kind dessert burger. Then, in Brooklyn, he meets a smoked meat lover who blends old school Jewish deli with traditional Canadian-style dirty fries. Lastly, a barbecue institution in Nashville is giving creamy mac and cheese a juicy pulled pork kick to the diners' delight.
