Hamburger
The word hamburger traces back to Hamburg, Germany, yet the exact link between the city and the dish remains a subject of debate. By 1869, a snack called "Rundstück warm" was popular in Hamburg, believed by some to be an early precursor to the modern burger. This item consisted of a bread roll served with roasted beefsteak rather than Frikadelle. Emigrants traveling from Hamburg to New York on vessels operated by the Hamburg America Line, which began service in 1847, may have carried this concept across the Atlantic. Another theory suggests that Jewish passengers ate Hamburg steak between two pieces of bread during these voyages, leading to the name. The term hamburger originally derives from Hamburg, but linguistic rebracketing eventually made "burger" a standalone word for various sandwiches containing different meats like buffalo or salmon.
Claims regarding who invented the first commercial hamburger involve multiple individuals and locations across the United States. Louis Lassen opened Louis' Lunch in New Haven, Connecticut, around 1895, claiming he created the sandwich circa 1900 using ground beef trimmings grilled between toast slices. Charlie Nagreen sold a meatball between two slices of bread at the Seymour Fair in 1885 to allow customers to eat while walking. Fletcher Davis of Athens, Texas, reportedly served fried ground beef patties with mustard and Bermuda onion between bread slices in the 1880s. Oscar Weber Bilby's family claims his farm served the first known hamburger on a bun on the 4th of July 1891, in Tulsa, Oklahoma. Frank and Charles Menches stated they substituted beef for pork sausage at the Erie County Fair in 1885 in Hamburg, New York. White Castle attributes the invention to Otto Krause, who created a patty cooked in butter topped with a fried egg in 1891.
White Castle opened its first restaurant in Wichita, Kansas, in 1921, becoming the first major chain to sell hamburgers. The company addressed public concerns about food safety by preparing food in full view of customers and publishing scientific studies on cleanliness. They introduced small square patties called sliders, creating five holes in each patty to ensure even cooking without flipping. McDonald's began operations in San Bernardino, California, in 1940 under Richard and Maurice McDonald. Their "Speedee Service System" launched in 1948 established modern fast-food principles. Ray Kroc purchased the company from the brothers in 1961 for $2.7 million plus a 1.9% royalty. By 1995, White Castle started selling frozen hamburgers in convenience stores and vending machines. Today, the Big Mac remains one of the world's top-selling hamburgers, with an estimated 550 million sold annually in the United States alone.
In Japan, local chains like MOS Burger serve burgers using rice buns or featuring ingredients such as wasabi and Kobe beef. A luxury item known as the Takumi Burger costs 1,000 yen and includes avocado and fresh wasabi. In India, cultural beliefs against eating beef lead McDonald's to substitute chicken pattices for the Maharaja Mac instead of the standard Big Mac. The vada pav, a deep-fried potato patty dipped in gram flour batter, is sometimes referred to as the Bombay burger. Denmark introduced the bøfsandwich in 1949, originally containing a mix of beef and horse meat with mustard and ketchup. Modern versions often include pickled red beets and brown gravy poured over the sandwich. Australia and New Zealand feature traditional hamburgers called "plain hamburgers" that may include beetroot, pineapple, and bacon, collectively known as "burger with the lot." These regional adaptations reflect local culinary traditions and dietary restrictions.
Vegetarian and vegan burgers emerged as meat analogues formed from tofu, TVP, seitan, beans, grains, or vegetables. John Harvey Kellogg developed a peanut-based meat substitute named Nuttose in the 1890s. During the 1960s and 1970s, companies like Loma Linda, Boca Burger, and Lightlife began producing soy-based burgers. Gardein, Impossible Foods, and Beyond Meat entered the market in the 2000s, creating products primarily made from peas, soy, mushrooms, yeast, beans, and nuts. These plant-based patties are designed to mimic the texture and flavor of traditional beef burgers while adhering to vegetarian or vegan diets. The development of these alternatives has expanded consumer choices beyond ground beef and other animal meats.
Raw hamburgers can contain harmful bacteria such as Escherichia coli O157:H7 due to improper initial preparation of the meat. The USDA recommends cooking hamburgers to an internal temperature that ensures they are well-done to prevent food-borne illnesses. On the 11th of August 1998, the United States Department of Agriculture Safety and Inspection Service issued media communications urging consumers to use thermometers when cooking ground beef patties. In May 2012, Serendipity 3 was recognized by Guinness World Records for serving the world's most expensive hamburger at $295. A more recent scientific milestone occurred on the 5th of August 2013, when the first hamburger grown with cow cells outside a living animal was served. This result came from a $300,000 research project into cultured meat led by Mark Post at Maastricht University and sponsored by Sergey Brin.
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Common questions
Where does the word hamburger originate from?
The word hamburger traces back to Hamburg, Germany. The term originally derives from the city name before linguistic rebracketing made burger a standalone word for various sandwiches containing different meats.
Who invented the first commercial hamburger in the United States?
Multiple individuals and locations claim credit for inventing the first commercial hamburger. Louis Lassen opened Louis Lunch in New Haven around 1895, while Charlie Nagreen sold a meatball between bread at the Seymour Fair in 1885.
When did White Castle open its first restaurant?
White Castle opened its first restaurant in Wichita, Kansas, in 1921. This location became the first major chain to sell hamburgers and introduced small square patties called sliders.
What are examples of regional hamburger adaptations outside the United States?
Regional adaptations include the Takumi Burger in Japan which costs 1,000 yen and features avocado and fresh wasabi. Denmark introduced the bøfsandwich in 1949 with beef and horse meat, while Australia and New Zealand feature plain hamburgers known as burger with the lot.
How long has vegetarian and vegan burgers existed on the market?
Vegetarian and vegan burgers emerged as meat analogues formed from tofu, TVP, seitan, beans, grains, or vegetables starting in the 1890s. Companies like Loma Linda, Boca Burger, and Lightlife began producing soy-based burgers during the 1960s and 1970s.
When was the first lab-grown hamburger served?
The first hamburger grown with cow cells outside a living animal was served on the 5th of August 2013. This result came from a $300,000 research project into cultured meat led by Mark Post at Maastricht University.