10 great places to sink your teeth into a burger

— -- Instead of firing up the grill this Labor Day weekend, why not go out for a burger? Writer George Motz has sampled hundreds of incredible variations, many chronicled in his book Hamburger America (Running Press, $20) and in his free app, Burger GPS. He seeks places that have been in business at least 20 years and favors uncomplicated offerings made with fresh ground beef. "The burger's not fussed over at these places. There's no truffle oil. It's very simple, and extraordinarily satisfying." He shares some favorite places with LarryBleiberg for USA TODAY.

J.G. Melon

New York

New York has no shortage of fancy restaurants, but Motz prefers this friendly Upper East Side neighborhood bar, which serves a standard, straight-forward burger. "A lot of burger places in New York City have trouble coming to terms with the white square bun, but J.G. Melon has embraced it," Motz says. "They offer cheddar cheese. That's about as highbrow as it gets." 212-744-0585

The Apple Pan

Los Angeles

The restaurant's U-shaped counter, with its 26 red-leather stools, is a throwback to another era. So are the burgers served wrapped in wax paper. "It seems like the 1950s came to a close and nobody told them. It's almost freaky how authentic this place is," Motz says. He makes it his first stop whenever he's in L.A. and recommends the hickory burger, served with mayonnaise, special sauce, pickles and lettuce. The Apple Pan is open late, and it occasionally serves Hollywood stars. But be warned: It's closed on Mondays. 310-475-3585

El Mago de las Fritas

Miami

This Cuban hamburger, served in the Little Havana neighborhood, comes on chewy Cuban bread and is topped with julienned fried potatoes. El Mago's version, which includes spiced ground sausage, came from the island nation, where it had originally been adapted from an American version. "It's a genuine expression of the Cuban-American experience," Motz says. 305-266-8486; elmagodelasfritas.com

Guy's Meat Market

Houston

Unlike most burgers, these are smoked at low heat like barbecue, and not grilled. The meat is "moist and smoky. One of the most unique hamburger experiences I've had in my life," Motz says. He suggests skipping lettuce and tomato and sticking to barbecue sauce, onions and pickles. And come early. The market runs out of burgers most every day. 713-747-6800

Motz's Burgers

Detroit

Although he is no relation to the owners, Motz says he applauds the authenticity of this restaurant, where small balls of ground beef and chopped onion are grilled into American sliders. "They're doing it the exact same way burgers were made back in the 1920s," he says. The neighborhood, across the street from the city's produce terminal, is off-putting, he warns, but not unsafe. 313-843-9186

Keller's Drive-In

Dallas

This local chain serves what Motz calls a smashburger — a ball of ground beef, smashed flat on the grill. "It's great, fresh food, and it's extraordinarily satisfying," particularly when accompanied by an ice-cold beer, he says. Motz suggests ordering the No. 5 — double meat, cheese, lettuce, tomato and special sauce on a soft poppy-seed bun, delivered to your car. 214-368-1209

Mr. Bartley's Burger Cottage

Cambridge, Mass.

This Harvard Square eatery has made a science of producing the perfect burger. The kitchen uses a special grinder that doesn't heat up the meat; cheese is melted separately before being added to the final product. This pursuit of perfection is the work of Bill Bartley, son of the founder. "He's cocksure and has the burgers to back it up," says Motz, who recommends skipping the fancy toppings and ordering a cheeseburger with grilled onions. "The beef is his specialty. I don't know what he's doing, but it will take you somewhere." 617-354-6559; mrbartley.com

Top Notch Beefburgers

Chicago

Motz says this restaurant serves one of his all-time favorite burgers, but most Chicagoans have never ventured to the 60-year-old South Side institution. "They actually have hanging meat in a cooler in the back of the restaurant, and they grind their own, making it one of the freshest burgers I've ever had." 773- 445-7218

Bobcat Bite

Santa Fe

Although Motz generally prefers his burgers unadorned, he's a fan of New Mexico's green chile cheeseburger, made here with naturally raised, organic, hormone-free beef. And the cook at Bobcat, although a vegetarian, makes a perfect version. "I liken him to Beethoven being deaf," Motz says. 505- 983-5319; bobcatbite.com

Rotier's Restaurant

Nashville

This eatery delivers a classy burger, using French bread instead of a standard bun. Motz likes it served with cheese and accompanied by a side of spicy fried pickles. "It's a very straightforward burger cooked on a flat-top grill," he says. Another standout is the patty melt — a grilled cheese sandwich with a burger inside. 615-327-9892