Hamburger

A hamburger, or simply a burger, is a dish consisting

Hamburger
of fillings—usually a patty of ground meat, typically
beef—placed inside a sliced bun or bread roll. The
patties are often served with cheese, lettuce, tomato,
onion, pickles, bacon, or chilis with condiments such
as ketchup, mustard, mayonnaise, relish or a "special
sauce", often a variation of Thousand Island dressing,
and are frequently placed on sesame seed buns. A
hamburger patty topped with cheese is called a
cheeseburger.[1] Under some definitions, and in some
A hamburger with bacon, lettuce, and slices of
cultures, a burger is considered a sandwich.
tomato, served with french fries and a beer
Hamburgers are typically associated with fast-food Alternative names Burger
restaurants and diners but are also sold at various other Course Main course
restaurants, including more expensive high-end
Place of origin Germany or United
establishments. There are many international and
States
regional variations of hamburgers. Some of the largest
multinational fast-food chains feature burgers as one of Created by Multiple claims (see
their core products: McDonald's Big Mac and Burger text)
King's Whopper have become global icons of Serving Hot
American culture.[2][3] temperature
Main ingredients Ground meat, bread

Cookbook: Hamburger
Etymology and terminology Media: Hamburger

The term hamburger originally derives from Hamburg,

the second-largest city in Germany; however, there is no specific connection between the dish and the
city.[4]

By linguistic rebracketing, the term "burger" eventually became a self-standing word that is associated
with many different types of sandwiches that are similar to a hamburger, but contain different meats such
as buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish such as salmon in
the salmon burger, and even with meatless sandwiches as is the case of the veggie burger.[5]

The term burger can also be applied to a meat patty on its own. Since the term hamburger usually implies
beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger,
turkey burger, bison burger, or portobello burger. In most English-speaking countries, including the
United Kingdom, Ireland, Canada, Australia and New Zealand, a piece of chicken breast in a bun is a
chicken burger. Americans would call this a chicken sandwich because the meat is not ground, whereas
in other countries, anything with a bun is considered a burger and a sandwich has sliced bread.[6][7][8]

History
Versions of the meal have been served for over a century, but its
origins still need to be discovered.[9] The 1758 edition of the book
The Art of Cookery Made Plain and Easy by Hannah Glasse
included a recipe called "Hamburgh sausage", suggesting that it
should be served "roasted with toasted bread under it." A similar
snack was also popular in Hamburg under the name of "Rundstück
warm" ("bread roll warm") in 1869 or earlier,[10] and was
supposedly eaten by emigrants on their way to America. However,
this may have contained roasted beefsteak rather than Frikadelle. Hamburg steak has been known as
It has alternatively been suggested that Hamburg steak served "Frikadelle" in Germany since the
between two pieces of bread and eaten by Jewish passengers 17th century.
travelling from Hamburg to New York on Hamburg America Line
vessels (which began operations in 1847) became so well known
that the shipping company gave its name to the dish.[11] It is not
known which of these stories actually marks the invention of the
hamburger and explains the name.

There is a reference to a "Hamburg steak" as early as 1884 in The

Boston Journal.[OED, under "steak"] On July 5, 1896, the Chicago
Daily Tribune made a highly specific claim regarding a
"hamburger sandwich" in an article about a "Sandwich Car": "A
distinguished favorite, only five cents, is Hamburger steak The "Hamburger Rundstück" was
sandwich, the meat for which is kept ready in small patties and popular already in 1869 and is
believed to be a precursor to the
'cooked while you wait' on the gasoline range."[12]
modern Hamburger.

Claims of invention
The hamburger's origin is unclear, though "hamburger steak
sandwiches" have been advertised in U.S. newspapers from New
York to Hawaii since at least the 1890s.[13] The invention of
hamburgers is commonly attributed to various people, including
Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby,
Fletcher Davis, or Louis Lassen.[14][15] White Castle traces the
origin of the hamburger to Hamburg, Germany, with its invention
by Otto Krause.[16] Some have pointed to a recipe for "Hamburgh Cheeseburger (with onions and
sausages" on toasted bread, published in The Art of Cookery Made tomatoes) at Louis' Lunch, New
Plain and Easy by Hannah Glasse in 1758.[13] Hamburgers gained Haven, Connecticut
national recognition in the U.S. at the 1904 St. Louis World's Fair
when the New York Tribune referred to the hamburger as "the
innovation of a food vendor on the pike."[15] No conclusive argument has ended the dispute over
invention. An article from ABC News sums up: "One problem is that there is little written history.
Another issue is that the burger spread happened largely at the World's Fair, from tiny vendors that came
and went instantly. And it is entirely possible that more than one person came up with the idea at the same
time in different parts of the country."[17]

Louis Lassen
Although debunked by The Washington Post,[13] a popular myth recorded by Connecticut
Congresswoman Rosa DeLauro stated the first hamburger served in America was by Louis Lassen, a
Danish immigrant, after he opened Louis' Lunch in New Haven in 1895.[18] Louis' Lunch, a small lunch
wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the
U.S. in 1900.[19][20][21] New York Magazine states that "The dish actually had no name until some rowdy
sailors from Hamburg named the meat on a bun after themselves years later", also noting that this claim is
subject to dispute.[22] A customer ordered a quick hot meal and Louis was out of steaks. Taking ground
beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast.[15] Some critics
such as Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was not a
hamburger because the bread was toasted.[23]

Charlie Nagreen
One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices
of bread at the Seymour Fair[24] now sometimes called the Outagamie County Fair.[23] The Seymour
Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger
Charlie", with the invention. Nagreen was 15 when he reportedly sold pork sandwiches at the 1885
Seymour Fair so customers could eat while walking. The Historical Society explains that Nagreen named
the hamburger after the Hamburg steak with which local German immigrants were familiar.[25][26]

Otto Kuase
According to White Castle, Otto Kuase was the inventor of the hamburger. In 1891, he created a beef
patty cooked in butter and topped with a fried egg. German sailors later omitted the fried egg.[15]

Oscar Weber Bilby

The family of Oscar Weber Bilby claims the first-known hamburger on a bun was served on July 4, 1891,
on Grandpa Oscar's farm. The bun was a yeast bun.[27][28][29] In 1995, Governor Frank Keating
proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891,
calling Tulsa, "The Real Birthplace of the Hamburger".[30]

Frank and Charles Menches

Frank and Charles Menches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in
Hamburg, New York.[23] During the fair, they ran out of pork sausage for their sandwiches and
substituted beef.[24] The brothers exhausted their supply of sausage, so they purchased chopped-up beef
from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market,
not Klein's, despite Stein's having sold the market in 1874.[24] The story notes that the name of the
hamburger comes from Hamburg, New York, not Hamburg,
Germany.[24] Frank Menches's obituary in The New York Times
states that these events took place at the 1892 Summit County Fair
in Akron, Ohio.[31]

Fletcher Davis
Fletcher Davis of Athens, Texas claimed to have invented the
hamburger. According to oral histories, in the 1880s, he opened a
lunch counter in Athens and served a 'burger' of fried ground beef
A bacon cheeseburger, from a New
patties with mustard and Bermuda onion between two slices of
York City diner
bread, with a pickle on the side.[15] The story is that in 1904,
Davis and his wife Ciddy ran a sandwich stand at the St. Louis
World's Fair.[15] Historian Frank X. Tolbert noted that Athens resident Clint Murchison said his
grandfather dated the hamburger to the 1880s with Fletcher "Old Dave" Davis.[24] A photo of "Old Dave's
Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim.[24]

Other hamburger-steak claims

Various non-specific claims of the invention relate to the term "hamburger steak" without mention of its
being a sandwich. The first printed American menu listing hamburgers is an 1834 menu from
Delmonico's in New York.[32] However, the printer of the original menu was not in business in 1834.[29]
In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item.[15]

Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper
Restaurant at 311/313 Pacific Street in San Fernando, California. It cost 10 cents—the same price as
mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's
Head", "Calf Tongue", and "Stewed Kidneys" were listed.[33] Another claim ties the hamburger to
Summit County, New York, or Ohio. Summit County, Ohio, exists, but Summit County, New York, does
not.[24]

Early major vendors

1921: White Castle, Wichita, Kansas. Due to books by
Upton Sinclair and Arthur Kallet discrediting the
cleanliness and nutritional value of ground beef,
hamburger meat was unpopular with families until the
White Castle restaurant chain took it upon themselves to
market the cleanliness and quality of their food through
scientific studies and preparing the food in full view of
customers with spotlessly clean buildings. They also
reported in local newspapers how they carefully selected
their meat, and opened the "Food Experiment
Department" as a test kitchen and quality-control
laboratory.[34] They marketed and sold large numbers of
small 65 mm (21⁄2 in) square hamburger sandwiches, McDonald's Big Mac
known as sliders and created five holes in each patty,
which helped them cook evenly and eliminated the need
to flip the burger. In 1995, White Castle began selling frozen hamburgers in convenience
stores and vending machines.[35]
 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second
hamburger chain and peaked at 400 locations before World War II. Many of these were
licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967,
another wave of restaurants closed or changed names. In 1967, the Kewpee licensor
moved the company to a franchise system. Currently, only five locations exist.
1926: White Tower Hamburgers
1927: Little Tavern
1932: Krystal[36]
1936: Big Boy. In 1937, Bob Wian created the double-deck hamburger at his stand in
Glendale, California. Big Boy would become the name of the hamburger, mascot, and
restaurant. Big Boy expanded nationally through regional franchising and subfranchising.
Primarily operating as drive-in restaurants in the 1950s, interior dining gradually replaced
curb service by the early 1970s. Many franchises have closed or operated independently,
but the Big Boy double-deck hamburger remains the signature item at the remaining
American restaurants.
1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and
Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established
the principles of the modern fast-food restaurant. The McDonald brothers began franchising
in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased
the company from the brothers for $2.7 million and a 1.9% royalty.[37]

In the United States

Hamburgers are often a feature of fast food restaurants. In the
United States, the hamburger patties served by major fast food
chains are usually mass-produced in factories and frozen for
delivery to the site.[38] These hamburgers are thin and of uniform
thickness, differing from the traditional American hamburger
prepared in homes and conventional restaurants, which is thicker
and prepared by hand from ground beef. Most American
hamburgers are round, but some fast-food chains, such as
Wendy's, sell square-cut hamburgers. Hamburgers in fast food Hamburger preparation in a fast
restaurants are usually grilled on a flat top, but some firms, such as food establishment
Burger King, use a gas flame grilling process. At conventional
American restaurants, hamburgers may be ordered "rare" but
normally are served medium-well or well-done for food safety
reasons. Fast food restaurants do not usually offer this option.

The McDonald's fast-food chain sells the Big Mac, one of the
world's top-selling hamburgers, with an estimated 550 million sold
annually in the United States.[39] Other major fast-food chains,
including Burger King (also known as Hungry Jack's in Australia),
A&W, Culver's, Whataburger, Carl's Jr./Hardee's chain, Wendy's
(known for their square patties), Jack in the Box, Krystal, White A hamburger with fries bought as
Castle, Cook Out, Harvey's, Hesburger, Supermac's, Shake Shack, take-away, with the hamburger and
In-N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Back the fries in separate containers
Yard Burgers, Lick's Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger
sales. Fuddruckers and Red Robin are hamburger chains that specialize in the mid-tier "restaurant-style"
variety of hamburgers.

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings,
and sauces. One example is the Bobby's Burger Palace chain founded by well-known chef and Food
Network star Bobby Flay.

Hamburgers are often served as a fast dinner, picnic, or party food and are often cooked outdoors on
barbecue grills.

A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be
described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers
made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef
trimmings (which the company Beef Products Inc, calls "lean finely textured beef"),[40][41] advanced
meat recovery, or other fillers. In the 1930s, ground liver was sometimes added. Some cooks prepare their
patties with binders like eggs or breadcrumbs. Seasonings may include salt and pepper and others like
parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many
name-brand seasoned salt products are also used.

Cost
According to Bloomberg News, the average price of a fast-food restaurant burger in the United States
increased by 16% between 2019 and 2024, reaching $8.41 in the second quarter of 2024. Specifically, the
iconic Big Mac at McDonald's cost $5.29 during the same period, representing a 21% price increase over
the same five-year span.[42]

Safety
Raw hamburgers may contain harmful bacteria that can produce food-borne illnesses such as Escherichia
coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during
handling and cooking. Because of the potential for food-borne illness, the USDA, recommends
hamburgers be cooked to an internal temperature of 160 °F (71 °C).[43] If cooked to this temperature,
they are considered well-done.[44]

Variations

Other meats
Burgers can also be made with patties made from ingredients other than beef.[45] For example, a turkey
burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses
ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer
burger uses ground venison from deer.[46]

Veggie burgers
Vegetarian and vegan burgers can be formed from a meat
analogue, a meat substitute such as tofu, TVP, seitan (wheat
gluten), quorn, beans, grains or an assortment of vegetables,
ground up and mashed into patties.

Vegetable patties have existed in various Eurasian cuisines for

millennia and are a commonplace item in Indian cuisine.

In the 1900s, some companies began making soy-based burgers,

including the Boca Burger and Lightlife. Other producers entered The vegan Impossible Burger
business with new burgers in the 2000s, including Gardein,
Impossible Foods, Beyond Meat, and Meati. These products are
primarily made of peas, soy, mushrooms, yeast, beans, and/or nuts.

Steak burgers
In the United States, a steak burger is a marketing term for a hamburger
claimed to be of superior quality.[47][48][49] Elsewhere, it is a burger
containing a steak.

Use of the term "steakburger" dates to the 1920s in the United States.[50]
In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake,
devised a higher-quality hamburger and offered it as a "steakburger" to
customers at the company's first location in Normal, Illinois.[51] This
burger used a combination of ground meat from the strip portion of T-
bone steak and sirloin steak in its preparation.[51] Steakburgers are a
primary menu item at Steak 'n Shake restaurants,[51] and the company's
A steak burger with cheese registered trademarks included "original steakburger" and "famous for
and onion rings steakburgers".[52] Steak 'n Shake's "Prime Steakburgers" are now made of
choice grade brisket and chuck.[53]

Beef is typical, although other meats such as lamb and pork may also be used.[54] The meat is ground[55]
or chopped.[56]

In other places - including Australia and New Zealand - a steak burger contains a whole steak, not ground
meat.[57]

Steak burgers may be cooked to various degrees of doneness.[58]

Steakburgers may be served with standard hamburger toppings such as lettuce, onion, and tomato.[58]
Some may have various additional toppings such as cheese,[58] bacon, fried egg, mushrooms,[59]
additional meats,[60] and others.

Various fast food outlets and restaurants ‍—‌ such as Burger King, Carl's Jr., Hardee's, IHOP, Steak 'n
Shake, Mr. Steak, and Freddy's ‍—‌market steak burgers.[50][52][61][62][63] Some restaurants offer high-end
burgers prepared from aged beef.[64] Additionally, many restaurants have used the term "steakburger" at
various times.[62]
Some baseball parks concessions in the United States call their
hamburgers steak burgers, such as Johnny Rosenblatt Stadium in
Omaha, Nebraska.[65]

Burger King introduced the Sirloin Steak sandwich in 1979 as part

of a menu expansion that, in turn, was part of a corporate
restructuring effort for the company.[50] It was a single oblong
patty made of chopped steak served on a sub-style sesame seed
roll.[66][67] Additional steak burgers that Burger King has offered
A Burger King bacon and cheese
are the Angus Bacon Cheddar Ranch Steak Burger, the Angus steak burger
Bacon & Cheese Steak Burger, and a limited edition Stuffed
Steakhouse Burger.[50]

In 2004, Steak 'n Shake sued Burger King over the latter's use of the term Steak Burger in conjunction
with one of its menu items, claiming that such use infringed on trademark rights.[68][69] (According to the
St. Louis Post-Dispatch, Burger King's attorneys "grilled" Steak 'n Shake's CEO in court about the precise
content of Steak 'n Shake's steakburger offering.)[68] The case was settled out of court.[70]

United States and Canada

The hamburger is considered a national dish of the United
States.[71] In the United States and Canada, burgers may be
classified as two main types: fast food hamburgers and
individually prepared burgers made in homes and restaurants. The
latter are often prepared with a variety of toppings, including
lettuce, tomato, onion, and often sliced pickles (or pickle relish).
French fries (or commonly Poutine in Canada) often accompany
the burger. Cheese (usually processed cheese slices but often
Cheddar, Swiss, pepper jack, or blue), either melted directly on the A hamburger served in New York
meat patty or crumbled on top, is generally an option. with arugula on a ciabatta roll

Condiments might be added to a hamburger or may be offered

separately on the side, including ketchup, mustard, mayonnaise,
relish, salad dressings and barbecue sauce. Other toppings can
include bacon, avocado or guacamole, sliced sautéed mushrooms,
cheese sauce, chili (usually without beans), fried egg, scrambled
egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other
kinds of chili peppers, anchovies, slices of ham or bologna,
pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion Miniature hamburgers ("sliders")
rings or potato chips.

Standard hamburger toppings may depend on location, particularly at restaurants that are
not national or regional franchises.
Restaurants may offer hamburgers with multiple meat patties. The most common variants
are double and triple hamburgers, but California-based burger chain In-N-Out once sold a
sandwich with one hundred patties, called a "100x100".[72]
Pastrami burgers may be served in Salt Lake City, Utah.[73]
 A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread.
The sandwich is then buttered and fried.
A slider is a tiny square hamburger patty served on an equally small bun and usually
sprinkled with diced onions. According to the earliest citations, the name originated aboard
U.S. Navy ships due to how greasy burgers slid across the galley grill as the ship pitched
and rolled.[74][75] Other versions claim the term "slider" originated from the hamburgers
served by flight line galleys at military airfields, which were so greasy they slid right through
one, or because their small size allowed them to "slide" right down the throat in one or two
bites.
In Alberta, Canada, a "kubie burger" is a hamburger made with a pressed Ukrainian
sausage (kubasa).[76]
A butter burger, found commonly throughout Wisconsin and the upper midwest, is a normal
burger with a pad of butter as a topping or a heavily buttered bun. It is the signature menu
item of the restaurant chain Culver's.[77]
The Fat Boy is an iconic hamburger with chili meat sauce originating in the Greek burger
restaurants of Winnipeg, Manitoba[78]
In Minnesota, a "Juicy Lucy" (also spelled "Jucy Lucy"), is a hamburger having cheese
inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and
cooked until it melts, resulting in a molten core within the patty. This scalding hot cheese
tends to gush out at the first bite, so servers frequently instruct customers to let the
sandwich cool for a few minutes before consumption.
A low-carb burger is a hamburger served without a bun and replaced with large slices of
lettuce, with mayonnaise or mustard being the sauces primarily used.[79][80][81]
A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between
two discs of compressed ramen noodles in lieu of a traditional bun.[82]
Luther Burger is a bacon cheeseburger with two glazed doughnuts instead of buns.[77]
Steamed cheeseburger is a cheeseburger in which the burger is steamed instead of grilled.
It was invented in Connecticut.[77]

France
In 2012, according to a study by the NDP cabinet, the French consume 14 hamburgers in restaurants per
year per person, placing them fourth in the world and second in Europe, just behind the British.[83]

According to a study by Gira Conseil on the consumption of hamburgers in France in 2013, 75% of
traditional French restaurants offer at least one hamburger on their menu, and for a third of these
restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish.[84]

Mexico
In Mexico, burgers (called hamburguesas) are served with ham[85] and slices of American cheese fried on
top of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion, and tomato.
The bun has mayonnaise, ketchup, and mustard. Bacon may also be added, which can be fried or grilled
along with the meat patty. A slice of pineapple may be added to a hamburger for a "Hawaiian hamburger".
Some restaurants' burgers also have barbecue sauce, and others replace the ground patty with sirloin, Al
pastor meat, barbacoa, or fried chicken breast. Many burger chains from the United States can be found
all over Mexico, including Carl's Jr., Sonic, McDonald's, and Burger King.

United Kingdom and Ireland

Hamburgers in the UK and Ireland are very similar to those in the US, and the same big two chains
dominate the High Street as in the U.S. — McDonald's and Burger King. The menus offered to both
countries are virtually identical, although portion sizes tend to be smaller in the UK. In Ireland, the food
outlet Supermacs is widespread throughout the country, serving burgers as part of its menu. In Ireland,
Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.

An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food
chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry
Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery
and delivered to the customer's table. In the late 1970s, to compete with McDonald's,[86] Wimpy began to
open American-style counter-service restaurants, and the brand disappeared from many UK high streets
when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of
both brands, Grand Metropolitan. A management buyout in 1990 split the brands again, and now Wimpy
table-service restaurants can still be found in many town centres, whilst new counter-service Wimpys are
now often found at motorway service stations.

Hamburgers are also available from mobile kiosks, commonly known as "burger vans", particularly at
outdoor events such as football matches. Burgers from this type of outlet are usually served without any
form of salad — only fried onions and a choice of tomato ketchup, mustard, or brown sauce.

Chip shops, particularly in the West Midlands and North-East of England, Scotland, and Ireland, serve
battered hamburgers called batter burgers. This is where the burger patty is deep-fat-fried in batter and is
usually served with chips.

Hamburgers and veggie burgers served with chips, and salad is standard pub grub menu items. Many
pubs specialize in "gourmet" burgers. These are usually high-quality minced steak patties topped with
things such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger
patties made from more exotic meats, including venison burgers (sometimes nicknamed Bambi Burgers),
bison burgers, ostrich burgers, and in some Australian-themed pubs even kangaroo burgers can be
purchased. These burgers are served similarly to the traditional hamburger but are sometimes served with
a different sauce, including redcurrant sauce, mint sauce, and plum sauce.

In the early 21st century, "premium" hamburger chains and independent restaurants have arisen, selling
burgers produced from meat stated to be of high quality and often organic, usually served to eat on the
premises rather than to take away.[87] Chains include Gourmet Burger Kitchen, Ultimate Burger,
Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and
Dirty Burger developed a style of rich, juicy burger in 2012 which is known as a dirty burger or third-
wave burger.[88]

In recent years Rustlers has sold pre-cooked hamburgers reheatable in a microwave oven in the United
Kingdom.[89]
In the UK, as in North America and Japan, the term "burger" can refer simply to the patty, be it beef,
some other kind of meat, or vegetarian.

Australia and New Zealand

Fast food franchises sell American-style fast-food hamburgers in
Australia and New Zealand. The traditional Australasian
hamburgers are usually bought from fish and chip shops or milk
bars rather than from chain restaurants. These traditional
hamburgers are becoming less common as older-style fast food
outlets decrease in number. The hamburger meat is almost always
ground beef, or "mince", as it is more commonly referred to in
Australia and New Zealand. They commonly include tomato,
lettuce, grilled onion, and meat as minimum—in this form, known This hamburger in a fast food
in Australia as a "plain hamburger", which often also includes a restaurant in Auckland, New
slice of beetroot—and, optionally, can include cheese, beetroot, Zealand, contains beetroot for
pineapple, a fried egg, and bacon. If all these optional ingredients flavor.

are included, it is known in Australia as a "burger with the

lot".[90][91]

In Australia and New Zealand, as in the United Kingdom, the word sandwich is generally reserved for
two slices of bread (from a loaf) with fillings in between them – unlike in American English where a
sandwich is fillings between two pieces of any kind of bread, not only slices of bread – as such burgers
are not generally considered to be sandwiches.[6] The term burger is applied to any cut bun with a hot
filling, even when the filling does not contain beef, such as a chicken burger (generally with chicken
breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc.

The only variance between the two countries' hamburgers is that New Zealand's equivalent to "The Lot"
often contains a steak (beef). The condiments regularly used are barbecue sauce and tomato sauce. The
traditional Australasian hamburger never includes mayonnaise. The McDonald's "McOz" Burger is
partway between American and Australian style burgers, having beetroot and tomato in an otherwise
typical American burger; however, it is no longer a part of the menu. Likewise, McDonald's in New
Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot, and a fried egg.
The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot,
egg, ketchup, and a meat patty, while adding pineapple is an upcharge. It is essentially a "Burger with the
lot" but uses the standard HJ circular breakfast Egg rather than the fully fried egg used by local fish
shops.[92]

China
In China, due to the branding of their sandwiches by McDonald's and KFC restaurants in China, the word
"burger" (汉堡) refers to all sandwiches that consist of two pieces of bun and a meat patty in between.
This has led to confusion when Chinese nationals try to order sandwiches with meat fillings other than
beef in fast-food restaurants in North America.[93]
A popular Chinese street food, known as roujiamo ( 肉 夹 馍 ),
consists of meat (most commonly pork) sandwiched between two
buns. Roujiamo has been called the "Chinese hamburger".[94]
Since the sandwich dates back to the Qin dynasty (221–206 BC)
and fits the aforementioned Chinese word for burger, Chinese
media have claimed that the hamburger was invented in
China.[95][96][93]
Roujiamo, the "Chinese hamburger"
Japan
In Japan, hamburgers can be served in a bun, called hanbāgā (ハ
ンバーガー), or just the patties served without a bun, known as
hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak".

Hamburg steaks (served without buns) are similar to what are

known as Salisbury steaks in the US. They are made from minced
beef, pork, or a blend of the two mixed with minced onions, eggs,
breadcrumbs, and spices. They are served with brown sauce (or
demi-glace in restaurants) with vegetable or salad sides, or
MOS Burger rice burger
occasionally in Japanese curries. Hamburgers may be served in
casual, western-style suburban restaurant chains known in Japan
as "family restaurants".

On the other hand, Hamburgers in buns are predominantly the domain of fast food chains. Japan has
homegrown hamburger chain restaurants such as MOS Burger, First Kitchen, and Freshness Burger.
Local varieties of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu)
and burgers containing shrimp korokke. Some of the more unusual examples include the rice burger,
where the bun is made of rice, and the luxury 1,000-yen (US$10) "Takumi Burger" (meaning "artisan
taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the
actual patty, there are burgers made with Kobe beef, butchered from cows that are fed with beer and
massaged daily. McDonald's Japan also recently launched a McPork burger made with US pork.
McDonald's has been gradually losing market share in Japan to these local hamburger chains due partly to
the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger
offerings.[97] Burger King once retreated from Japan, but re-entered the market in summer 2007 in
cooperation with the Korean-owned Japanese fast-food chain Lotteria.

Denmark
In Denmark, the hamburger was introduced in 1949, though it was called the bøfsandwich. There are
many variations. While the original bøfsandwich was simply a generic meat patty containing a mix of
beef and horse meat, with slightly different garnish (mustard, ketchup, and soft onions), it has continued
to evolve. Today, a bøfsandwich usually contains a beef patty, pickled cucumber, raw, pickled, fried or
soft onions, pickled red beets, mustard, ketchup, remoulade, and perhaps most strikingly, is often
overflowing with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich.
The original bøfsandwich is still on the menu at the same restaurant from which it originated in 1949,
now run by the original owner's grandson.[98]
Following the popularity of the bøfsandwich, many variations
sprung up, using different types of meat instead of the beef patty.
One variation, the flæskestegssandwich, grew especially popular.
This variation replaces the minced beef patty with slices of pork
loin or belly and typically uses sweet-and-sour pickled red
cabbage, mayonnaise, mustard, and pork rinds as garnish.[99]

Today, the bøfsandwich, flæskestegssandwich, and their many

variations co-exist with the more typical hamburger, with the
The modern Danish bøfsandwich
opening of the first Burger King restaurant in 1977 popularizing
the original dish in Denmark. Many local, high-end burger
restaurants dot the major cities, including Popl, an offshoot of Noma.

East Asia
Rice burgers mentioned above are also available in several East
Asian countries such as Taiwan and South Korea. Lotteria is a big
hamburger franchise in Japan owned by the South Korean Lotte
group, with outlets also in China, South Korea, Vietnam, and
Taiwan. In addition to selling beef hamburgers, they have
hamburgers made from squid, pork, tofu, and shrimp. Variations
available in South Korea include Bulgogi burgers and Kimchi
Korean-style bulgogi burger burgers.

In the Philippines, a wide

range of major U.S. fast-food franchises are well represented,
together with local imitators, often amended to the local palate.
The chain McDonald's (locally nicknamed "McDo") has a range
of burger and chicken dishes often accompanied by plain steamed
rice or French fries. The Philippines boasts its own burger chain
called Jollibee, which offers burger meals and chicken, including a
signature burger called "Champ". Jollibee now has several outlets
in the United States, the Middle East, and East Asia. Chicken burger with rice bun (sold in
Taiwan, Korea, Hong Kong, Macao,
the Philippines, Thailand and
India Singapore). Note that the "bun" is
In India, burgers are composed of cooked rice.
usually made from chicken
or vegetable patties due to
cultural beliefs against eating beef (which stem from Hindu
religious practice) and pork (which stems from Islamic religious
practice). Because of this, most fast food chains and restaurants in
India do not serve beef. McDonald's in India, for instance, does
not serve beef, offering the "Maharaja Mac" instead of the Big
Vada pav or "Indian Burger" is made Mac, substituting the beef patties with chicken. Another version of
of potatoes and spices. the Indian vegetarian burger is the wada pav, consisting of a deep-
fried potato patty dipped in gram flour batter. It is usually served with mint chutney and fried green chili.
Another alternative is the "Buff Burger", made with buffalo meat.[100]

Pakistan
In Pakistan, apart from American fast food chains, burgers can be found in stalls near shopping areas, the
best known being the "shami burger". This is made from "shami kebab", made by mixing lentils and
minced lamb.[101] Onions, scrambled eggs, and ketchup are the most popular toppings.

Malaysia
In Malaysia, there are 300 McDonald's restaurants. The menu in Malaysia also includes eggs and fried
chicken on top of regular burgers. Burgers are also easily found at nearby mobile kiosks, especially
Ramly Burger.

Mongolia
In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the
prominence of the hamburger. Specialized fast food restaurants serving to Mongolian tastes have sprung
up and seen great success.

Turkey
In Turkey, in addition to the internationally familiar offerings,
numerous localized variants of the hamburger may be found, such
as the Islak Burger (lit. "Wet-Burger"), which is a beef slider
doused in seasoned tomato sauce and steamed inside a special
glass chamber, and has its origins in the Turkish fast food retailer
Kizilkayalar. Other variations include lamb burgers and offal-
burgers, which are offered by local fast food businesses and global Beef burger with fried egg, cabbage
chains alike, such as McDonald's and Burger King. Most burger and some french fries in Kota
shops have also adopted a pizzeria-like approach to home delivery, Kinabalu, Malaysia
and almost all major fast food chains deliver.

Yugoslavia and Serbia

In the former Yugoslavia, and originally in Serbia, there is a local version of the hamburger known as the
pljeskavica. It is often served as a patty but may also have a bun.

Belgium and Netherlands

Throughout Belgium and in some eateries in the Netherlands, a Bicky Burger is sold that combines pork,
chicken, and horse meat.[102][103] The hamburger, usually fried, is served between a bun, sprinkled with
sesame seeds. It often comes with a specific Bickysaus (Bicky dressing) made with mayonnaise, mustard,
cabbage, and onion.[102]

Unusual hamburgers
In May 2012, Serendipity 3 was recognized as the Guinness World Records holder for
serving the world's most expensive hamburger, the $295 Le Burger Extravagant.[104]
At $499, the world's largest hamburger commercially available weighs 185.8 pounds
(84.3 kg) and is sold at Mallie's Sports Grill & Bar in Southgate, Michigan. Called the
"Absolutely Ridiculous Burger", it takes about 12 hours to prepare. It was cooked and
adjudicated on May 30, 2009.[105]
A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese,
and prosciutto, was reported available at Le Burger Brasserie, inside the Paris Las Vegas
casino.[106]
On August 5, 2013, the first hamburger from a meat lab grown from cow stem cells was
served. The hamburger was the result of research in the Netherlands led by Mark Post at
Maastricht University and sponsored by Google's co-founder Sergey Brin.[107]

Slang
"$100 hamburger" ("hundred-dollar hamburger") is aviation slang for a general aviation pilot
needing an excuse to fly. A $100 hamburger trip typically involves flying a short distance
(less than two hours), eating at an airport restaurant, and flying home.[108]

See also
Food portal
United States
portal

Patty Hot dog

Cheeseburger List of hamburgers
Chicken sandwich List of hamburger restaurants
Chicken nugget List of sandwiches
French fries Meat grinder
Frikadelle Pljeskavica – a traditional Balkan meal
Frikandel Salisbury steak
Kofta Steak tartare
Bun kebab Sloppy joe – Variety of sandwich made
Hamburg steak with ground meat
Steak sandwich

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Further reading
Allen, Beth (2004). Great American Classics Cookbook (https://archive.org/details/goodhous
ekeeping0000unse_i5a8). New York: Hearst Books. ISBN 978-1-58816-280-9.
Barber, Katherine, ed. (2004). The Canadian Oxford Dictionary (https://archive.org/details/ca
nadianoxforddi0000unse_f6g8) (Second ed.). Toronto: Oxford University Press. ISBN 0-19-
541816-6.
Edge, John T. (2005). Hamburgers & Fries: An American Story (https://archive.org/details/ha
mburgersfriesa00edge). New York: G. P. Putnam's Sons. ISBN 978-0-399-15274-0. History
and origins of the hamburger.
Smith, Andrew (2008). Hamburger: A Global History (https://archive.org/details/isbn_978186
1893901/). London: Reaktion Books. p. 128 (https://archive.org/details/isbn_978186189390
1/page/128). ISBN 978-1-86189-390-1.
Trager, James (1997). The Food Chronology: A Food Lover's Compendium of Events and
Anecdotes, from Prehistory to the Present (https://archive.org/details/foodchronologyfo0000t
rag). New York: Aurum Press. ISBN 978-0-8050-5247-3.
Volger, Lukas (2010). Veggie Burgers Every Which Day: Fresh, Flavorful and Healthy Vegan
and Vegetarian Burgers—Plus Toppings, Sides, Buns and More (https://books.google.com/b
ooks?id=6_vWCwAAQBAJ). New York: The Experiment. ISBN 978-1-61519-019-5.

External links
Media related to Hamburgers at Wikimedia Commons
The dictionary definition of hamburger at Wiktionary
Hamburger at the Wikibooks Cookbook subproject

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