Burgers, Brew & 'Que

Season 5

TV-G

Chef Michael Symon embarks on a summer road trip to taste the best burgers, brews and BBQ the U.S. has to offer.

Where to Watch Season 5

8 Episodes

Symon's Cleveland 'Que
E1
Symon's Cleveland 'QueMichael Symon starts in his hometown of Cleveland, Ohio, at his very own restaurant where he enjoys a tender, juicy and hulking pastrami beef rib and a gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. Then, in Pittsburg, he hits a food truck that serves up a beer-marinated, oven-roasted pork loin sandwich. Finally in Buffalo, chicken and waffles gets a burger makeover with a spicy maple-bourbon glaze and waffle buns.
Build Your Own Burger
E2
Build Your Own BurgerMichael 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. Then, in Columbus, Ohio, a modern Filipino diner is braising and then frying their succulent pork belly for the juiciest pork buns around. And finally in Buffalo, New York, a roasted onion stuffed with smoked pork and brisket is a northern take on classic southern 'que.
Smokehouse Reinventions
E3
Smokehouse ReinventionsIn 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.
Meat Lover's Madness
E4
Meat Lover's MadnessA Cleveland brewery that revolutionizes pub fare with decadent confit chicken wings in chipotle-maple glaze; brisket, bacon and ham on top of a four-cut blended steak patty.
Sausages, Franks and Dogs
E5
Sausages, Franks and DogsIn Sagaponack, New York, Michael Symon heads to a smokehouse where succulent, slow-smoked pork ribs mopped with a zesty, tangy, citrus barbecue sauce are saucy and succulent. Then in Columbus, Ohio, a beefy burger topped with smoky kielbasa is a regional fusion of local flavors on an American classic. And finally in Indianapolis, Indiana, octopus-pork and salmon sausages are insanely unique takes on the tried and true favorite hot dog.
Bacon Behemoths
E6
Bacon BehemothsA traditional Rhode Island hot wiener in a crepe topped with chili; a steak patty topped with Chinese char siu slaw and nestled inside a soft steamed bao bun; cold-smoked baby back ribs on a bed of flaming hay; an 18-ounce bacon steak.
Burnt Ends for Breakfast
E7
Burnt Ends for BreakfastMichael Symon heads to Plainview, New York, where a chocolate bacon burger is loaded from top to bottom with sweet and savory indulgence. Next, Columbus, Ohio, has a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice that'll set your taste buds on fire. Finally in Pittsburgh, Pennsylvania, fried potato cakes loaded with brisket burnt ends, mustard hollandaise, and a perfectly runny egg takes breakfast to a whole new level.
O.G. Flavor
E8
O.G. FlavorMichael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage. In Buffalo, the place where the original, iconic Buffalo wings were invented over 50 years ago offers a taste of all their saucy glory. Finally, wild boar baby back ribs and a duck sausage pig-in-a-blanket are innovative takes on smoky, succulent 'que in Indianapolis.