This Michigan Restaurant Has Cheeseburgers So Good, You’ll Drive Miles Just For A Bite
If you ever find yourself wandering through the industrial salt air of Detroit’s Delray neighborhood and your nose catches a scent like a sweet, oniony siren song, just follow it. You’re heading toward a little grease-slicked shrine where the air is heavy with the perfume of caramelizing onions and beef fat, a smell that’s basically the official cologne of the city.
For anyone serious about the Detroit food scene, this historic slider spot is the ultimate pilgrimage for the best authentic smashed burgers and old-school Michigan nostalgia.
The menu is shorter than a text message because they’ve spent decades mastering one specific move. Honestly, one bite of that salty, oniony goodness and you’ll realize why people have been crowding this counter for generations. If you’re ready to grab a sack and taste some real history, these tips will make sure you do it like a local.
Time Your Arrival For Fresh-Off-The-Grill Bliss
The scent hits first, a mix of Grilled Onions and searing beef curling into the cool Fort Street air. Motz’s Burgers operates on a schedule that favors the early bird and the lunch seeker, running Monday through Friday from 10 AM to 5 PM.
To get the most out of your visit, I suggest sliding in just before the noon rush, perhaps around 11 AM, to watch the patties kiss the flat-top in real time.
The buns here are specially warmed, nearly steamed by their proximity to the heat, creating a texture that yields perfectly to the tooth. When you arrive early, the counter crew moves with a practiced, brisk energy that ensures your order is fired almost as soon as you speak it.
Those who show up in the late afternoon might find a thinner crowd, but be warned that certain popular items can run low as the day wanes. Having your cash ready and your order prepared keeps the gears turning smoothly for everyone involved.
Order Sliders With Grilled Onions And Extra Cheese
You come here for a classic: thin beef smashed onto a heap of onions so flavor fuses at the sear. Cheese goes soft and glossy, sliding into the nooks the onions leave behind. Ask for extra cheese if you like a creamier bite.
The bun is tender and sized right, absorbing juices without surrender. Pickles, ketchup, and mustard sit in balance, no one topping shouting. History lives in the method, refined over decades at this Fort Street counter.
Order two or three sliders depending on appetite. Eat the first fast, while the edges still crisp, then slow down. The second teaches restraint, the third rewards it.
Savor The Onion Rings And Shoestring Fries
A world-class burger side should always amplify the main course rather than competing for the spotlight. At Motz’s Burgers, the Onion Rings arrive thick and golden, with a batter that cracks with a gentle, satisfying snap.
Alternatively, the Shoestring Fries lean into a salty, crisp profile that makes them disappear almost faster than you can count them.
There is a beautiful rhythm to a meal here: a bite of a slider, a quick chase with a ring, and a return to the tray for a fry. Because the fryer hums right next to the grill, the timing remains impeccable even when the small dining area begins to swell with people.
If you prefer a bit of heft and a touch of sweetness, the rings are your best bet, while the fries are the go-to for constant crunch. While sharing is a noble idea in theory, I have rarely seen it actually happen once the food hits the counter.
Mind The Hours And Bring Cash
A tiny sign on the door can decide your fate for the day: they are strictly open Monday through Friday, 10 to 5, and that is the end of the story. Since Saturdays and Sundays are quiet at this location, you’ll need to plan a weekday detour to satisfy the craving.
The lack of weekend hours only adds to the nostalgia, reminding us of a time when the world slowed down once the factory whistles blew.
One of the most important things to remember is that this is an old-school operation that deeply appreciates a cash transaction.
Having your bills ready keeps the register humming and the line moving, allowing you to unwrap your burger in record time. There is absolutely no trend-chasing here, just efficient, long-standing habits that reward those who come prepared.
If you’re in a rush, you can always check their website or call ahead, though finding a parking spot along Fort Street is usually a manageable task.
Watch The Grill And Learn The Technique
Stand by the counter and you can read the whole recipe without a single word. Patties meet onions, pressure flattens, and the juices wick through. Cheese lands at just the right beat, then buns hover to soften by steam.
This choreography is the soul of old Detroit slider craft. The grill carries seasons of memory, each scrape a note in a long song. You see why reviews call the flavor “history.”
Let the timing guide your order size. Two sliders vanish quickly when edges are crisp and centers juicy. If the show captivates, order another and keep studying the dance.
Customize Lightly, Respect The Balance
Every element of a slider here operates like a member of a string quartet, the beef, onions, cheese, and bun are all measured for maximum harmony.
While it is tempting to go wild with toppings, too many tweaks can easily drown out the delicate melody of the caramelization. My advice is to add thoughtfully and respect the original vision that has kept this place open since 1929.
Adding extra cheese is always a safe bet, as is requesting a few more pickles if you desire a bit of acidic brightness. Ketchup and mustard are already applied in a way that whispers in tune with the savory beef, and the heat from the bun seals the deal.
If you really feel the urge to experiment, try changing only one element at a time to see how it affects the profile. You will quickly realize that the house style was crafted over decades for maximum clarity and crunch.
Go Double When You Want More Beef
Some days ask for more. A double cheeseburger at Motz’s keeps the onion-sear magic but deepens the beefy bassline. Two patties mean extra Maillard edges and a thicker melt.
It still fits the small bun, which matters for grip and heat. The pickles pop harder against the richer center, and each bite lands confident. Regulars order doubles when a single disappears too fast.
Consider pairing a double with fries instead of rings to keep texture snappy. Pace yourself, because warmth vanishes quickly. I always take the first bite standing, as if to honor the hurry of the grill.
Pair A Chocolate Shake For Contrast
Sweet and cold meets hot and savory, a reliable counterbalance. The chocolate shake here leans creamy rather than cloying, smoothing sharp onion edges. Sips between bites reset your palate without stealing the show.
Regulars praise the consistency even during busy spells. The blender hum is part of the soundtrack, audible under the steady spatula tap. Fries appreciate the company, catching drips as you switch hands.
Order the shake with your food so it arrives just in time to temper heat. If you linger, the shake thickens pleasantly. By the last slider bite, you will be planning the same pairing next visit.
Eat At The Counter For Peak Texture
While the carryout business is booming, the counter is truly where the magic keeps its crunch. Time and distance are the enemies of a perfect slider, as the texture of the beef and the softness of the bun are at their absolute peak in the fragile minute after they leave the flat-top.
Sitting on a stool allows the bun to breathe while the beef edges stay lively and crisp.
The physical space is tight and unpretentious, creating an environment where you can easily trade a nod with the cook. It feels less like a restaurant and more like you’ve been invited into a private kitchen to watch a master at work.
If all the stools are occupied when you walk in, just wait a few minutes; the turnover is remarkably fast. That first, hot, onion-laden bite will immediately confirm that your patience was well-rewarded.
Order Before Sitting And Keep It Simple
The service here flows with the most grace when you follow the established house rhythm. You should always place your order at the register before claiming a spot at the counter.
The team behind the glass is friendly but direct, and they appreciate simple, clear orders that allow them to keep the tickets flying.
Think in terms of pairs: two burgers, one side, and perhaps a shake. This simple pattern keeps your tray neat and your hands free to handle the sliders properly.
As the register prints and the spatula sings, your food will arrive while the buns are still releasing that beautiful steam. Having your cash ready avoids any awkward delays at the finish line.
Following these small steps makes you look like a seasoned veteran, and the line of people behind you will silently thank you for the efficiency.