A hamburger, or burger, is a food item consisting of a ground meat patty, usually beef, placed within a sliced bun. Common toppings include cheese, lettuce, tomato, onion, pickles, bacon, and chili, along with condiments like ketchup, mustard, mayonnaise, and relish. A hamburger with cheese is called a cheeseburger.
1900: Louis' Lunch and the First Hamburger?
In 1900, Louis' Lunch, a lunch wagon in New Haven, Connecticut, purportedly sold its first hamburger. The claim, however, is disputed, with some arguing that because the bread was toasted, it wasn't a true hamburger.
1904: Fletcher Davis and the 1880s Hamburger Claim
Another claim for the hamburger's invention arises from Athens, Texas. According to local accounts, Fletcher Davis served a form of hamburger at his lunch counter in the 1880s. He and his wife also purportedly ran a hamburger stand at the 1904 St. Louis World's Fair.
1904: Hamburger Gains National Recognition
In 1904, the hamburger gained national recognition in the U.S. at the St. Louis World's Fair, with the New York Tribune calling it "the innovation of a food vendor on the pike."
1934: Steak 'n Shake and the Rise of the Steakburger
The term "steakburger" emerged in the U.S. in the 1920s. In 1934, A.H. "Gus" Belt, founder of Steak 'n Shake, introduced a higher-quality hamburger dubbed the "steakburger" at his first restaurant in Normal, Illinois. This marked a shift towards emphasizing the quality of meat used in hamburgers.
1949: The Bøfsandwich is Introduced in Denmark
In 1949, Denmark saw the introduction of the bøfsandwich, their version of the hamburger. The original bøfsandwich consisted of a meat patty made from a blend of beef and horse meat, adorned with mustard, ketchup, and soft onions.
1954: Wimpy Bar: A British Take on Fast Food
Wimpy Bar, a British fast-food chain, emerged in 1954, offering a distinct take on the hamburger. Served on a plate with chips and cutlery, Wimpy's approach provided a more traditional dining experience compared to its American counterparts.
1977: Burger King Opens in Denmark
The first Burger King restaurant opened in Denmark in 1977, popularizing the original hamburger alongside the already established bøfsandwich and flæskestegssandwich.
1979: Burger King Enters the Steakburger Arena
In 1979, Burger King introduced its Sirloin Steak sandwich as part of a menu expansion. This move signaled the growing popularity of steakburgers and increased competition in the fast-food market.
1989: Wimpy's Transformation and Rebranding
In the late 1970s, Wimpy shifted its strategy to compete with American chains like McDonald's. This led to the adoption of a counter-service model and, by 1989, many Wimpy locations were rebranded as Burger King.
1990: Wimpy Regains Independence
Following a management buyout in 1990, the Wimpy brand split from Burger King, allowing it to re-establish its unique identity. This highlighted the challenges of competing with global fast-food giants and the importance of brand differentiation.
1995: Tulsa Claims the Hamburger's Birth
In 1995, Oklahoma Governor Frank Keating declared Tulsa "The Real Birthplace of the Hamburger," based on the claim that the first hamburger on a bun was served there in 1891.
2004: Steak 'n Shake vs. Burger King: A Trademark Dispute
In 2004, a legal battle erupted between Steak 'n Shake and Burger King over the use of the term "steak burger." Steak 'n Shake claimed trademark infringement, leading to a lawsuit that was eventually settled out of court. This highlighted the significance of branding and intellectual property in the competitive fast-food industry.
2007: Burger King Returns to Japan
After a previous exit, Burger King re-entered the Japanese market in 2007 through a partnership with the Korean-owned chain Lotteria. This move reflected the ongoing global expansion of American fast-food chains and their adaptation to local tastes and preferences.
2012: France's Growing Appetite for Hamburgers
A 2012 study revealed the French consumed 14 hamburgers per person annually in restaurants, ranking them fourth globally and second in Europe. This indicated the expanding international appeal and acceptance of the hamburger beyond American culture.
2012: The Rise of Premium and "Dirty" Burgers
The early 21st century witnessed the emergence of "premium" hamburger chains and restaurants specializing in high-quality, often organic, burgers. In 2012, a new style known as the "dirty burger" or "third-wave burger" gained popularity, characterized by its rich and juicy profile.
2013: Hamburgers Make a Mark on French Cuisine
In 2013, a study by Gira Conseil found that hamburgers had secured a prominent place on French menus, with 75% of traditional French restaurants offering at least one hamburger option. This demonstrated the hamburger's growing influence on global culinary trends and its integration into diverse cuisines.