These types of sausages were culturally imported from Germany and became popular in the United States. It became a working-classstreet food in the U.S., sold at stands and carts. The hot dog has become closely associated with baseball and American culture. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century. Its preparation varies regionally in the country, emerging as an important part of other regional cuisines, including Chicago street cuisine.[5][6][7]
History
Duration: 22 seconds.0:22Subtitles available.CCA hot dog as served on Coney Island in 1940
The word frankfurter comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated.[8] These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor, as King. “Wiener” refers to Vienna, Austria (German: Wien), home to a sausage made of a mixture of pork and beef.[9] Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter.[10] Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means “little sausage”), to differentiate them from the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.[citation needed]
Carts selling frankfurters in New York City, c. 1906. The price is listed as “3 cents each or 2 for 5 cents”.
It is not definitively known who started the practice of serving the sausage in the bun. One of the strongest claims comes from Harry M. Stevens who was a food concessionaire.[11] The claim is that, while working at the New York Polo Grounds in 1901, he came upon the idea of using small French rolls to hold the sausages when the waxed paper they were using ran out.[12][13]
A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American Midwest; there are several versions of the story with varying details. According to one account, Feuchtwanger’s wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger’s wife suggested serving the sausages in a roll instead.[14] In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World’s Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis,[15][16] or, earlier, at the 1893 World’s Columbian Exposition, in Chicago[17] – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.[18]
Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns in which they were served fresh. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the “Coney Island Red Hots” as they were known.[19][20][21]
Etymology
Duration: 4 minutes and 19 seconds.4:19Dog Factory, a short film by Thomas Edison poking fun at what went into hot dogs in 1904
Tad Dorgan‘s Indoor Sports strip from January 8, 1916, using the term hot dog
The term dog has been used as a synonym for sausage since the 1800s, possibly from accusations that sausage makers used dog meat in their sausages.[22]
In Germany the consumption of dog meat was common in Saxony, Silesia, Anhalt, and Bavaria during the 19th and 20th centuries.[23][24][25] Hot dogs occasionally contained it.[26]
An early use of the term hot dog in reference to the sausage-meat appears in the Evansville (Indiana) Daily Courier (September 14, 1884):
even the innocent ‘wienerworst’ man will be barred from dispensing hot dog on the street corner.[27]
It was used to mean a sausage in casing in the Paterson (New Jersey) Daily Press (31 December 1892):
the ‘hot dog’ was quickly inserted in a gash in a roll.[27]
Subsequent uses include the New Brunswick Daily Times (New Jersey; May 20, 1893), the New York World (May 26, 1893), and the Knoxville Journal (September 28, 1893).[28]
According to one story, the use of the complete phrase hot dog (in reference to sausage) was coined by the newspaper cartoonist Thomas Aloysius “Tad” Dorgan around 1900 in a cartoon recording the sale of hot dogs during a New York Giants baseball game at the Polo Grounds.[28] He may have used the term because he did not know how to spell “dachshund”.[22][29] No copy of the apocryphal cartoon has ever been found.[30] Dorgan did use the term at other times; the earliest known example was in connection with a bicycle race at Madison Square Garden, appearing in The New York Evening Journal of December 12, 1906.[22][28]
Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Changes in meat technology and dietary preferences have led manufacturers to lower the salt content and use turkey, chicken, and vegetarian meat substitutes.
Commercial preparation
Duration: 4 minutes and 43 seconds.4:43Hormel hot dogs going into a smoker (1964)
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are “skinless” rather than “natural casing” sausages.
Natural casing
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as “natural casing” hot dogs or frankfurters.[32] These hot dogs have firmer texture and a “snap” that releases juices and flavor when the product is bitten.[32]
Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.[32]
Skinless
“Skinless” hot dogs use a casing for cooking, but the casing may be a long tube of thin cellulose that is removed between cooking and packaging, a process invented in Chicago in 1925[33] by Erwin O. Freund, founder of Visking.[34]
The first skinless hot dog casings were produced by Freund’s new company under the name “Nojax“, short for “no jackets” and sold to local Chicago sausage makers.
Skinless hot dogs vary in surface texture, but have a softer “bite” than with natural casing. Skinless hot dogs are more uniform in shape and size and cheaper to make than natural casing hot dogs.
Home consumption
A hot dog may be prepared and served in various ways.[35] Typically it is served in a hot dog bun with various condiments and toppings. The sausage itself may be sliced and added, without bread, to other dishes.
United States Supreme Court justice Ruth Bader Ginsburg also weighed in on the matter, stating that a hot dog might be categorized as a sandwich, but ultimately it comes down to the definition of a sandwich.[42] She went on to acknowledge that a hot dog bun is a single roll that is not sliced all the way through, and in that way is similar to a submarine sandwich.[43]
Duration: 18 minutes and 40 seconds.18:40Subtitles available.CCUnited States Department of Agriculture 1964 film on hot dog and other meat inspection
Although hot dogs are cooked during manufacture, it is still recommended that packaged hot dogs are heated to an internal temperature of at least 165 °F (75 °C) prior to consumption.[45]
Most hot dogs are high in fat and salt and have preservatives sodium nitrate and potassium nitrate, which are contributors to nitrate-containing chemicals classified as group 1 carcinogens by the World Health Organization,[46] although this has been disputed.[47][48] These health concerns have resulted in manufacturers offering alternative product lines made from turkey and chicken, and uncured, low-sodium, and “all-natural” franks. Hot dogs have relatively low carcinogenic heterocyclic amine (HCA) levels compared to other types of ready-to-eat meat products because they are manufactured at low temperatures.[49]
An American Institute for Cancer Research (AICR) report found that consuming one daily 50-gram serving of processed meat—about one hot dog—increases long-term risk of colorectal cancer by 20 percent.[50] Thus, eating a hot dog every day would increase the probability of contracting colorectal cancer from 5.8 percent to 7 percent. The AICR’s warning campaign has been criticized as being “attack ads”.[48][51] The Cancer Project group filed a class-action lawsuit demanding warning labels on packages and at sporting events.[52]
Like many foods, hot dogs can cause illness if not cooked properly to kill pathogens. Listeria monocytogenes, a type of bacteria sometimes found in hot dogs, can cause serious infections in infants and pregnant women, and can be transmitted to an infant in utero or after birth. Adults with suppressed immune systems can also be harmed.[53]
Due to their size, shape, and ubiquitous consumption, hot dogs present a significant choking risk, especially for children. A study in the US found that 17% of food-related asphyxiations among children younger than 10 years of age were caused by hot dogs.[54] The risk of choking on a hot dog is greatly reduced by slicing it. It has been suggested that redesign of the size, shape and texture of hot dogs would reduce the choking risk.[55]
In the United States
Hot dogs with ketchup, mustard, raw onion, fried onion, artificial bacon bits, and sliced pickle
Hot dogs are a traditional element of American food culture, having obtained significant cultural and patriotic status from their association with public events and sports since the 1920s.[56][57] In the US, the term hot dog refers to both the sausage by itself and the combination of sausage and bun. Many nicknames applying to either have emerged over the years, including frankfurter, frank, wiener, weenie, coney, and red hot. Annually, Americans consume 20 billion hot dogs.[58]
Restaurants
Stands and trucks sell boiled hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. Hot dogs are also common on restaurants’ children’s menus. Costco, a big-box retail chain, sells a yearly average of 135 million hot dogs at its food courts, at a notably low price.[59] Fast-food restaurant chains typically do not carry hot dogs because of its shorter shelf-life, more complex toppings and cooking, and mismatched consumer expectations.[60] There are also restaurants where hot dogs are a specialty.
Condiments
Hot dogs are commonly served with one or more condiments. In 2005, the US-based National Hot Dog & Sausage Council (part of the American Meat Institute) found mustard to be the most popular, preferred by 32% of respondents; 23% favored ketchup; 17% chili; 9% pickle relish, and 7% onions. Other toppings include sauerkraut, mayonnaise, lettuce, tomato, cheese, and chili peppers.
Condiment preferences vary across the U.S. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.[61]
For a list of regional differences in hot dog preparation and condiments, see Hot dog variations.
American hot dog variations often have misleading names; they are commonly named for the geographical regions that allegedly inspired them instead of the regions in which they are most popular. For example, michigan hot dogs and white hots are popular in upstate New York, whereas Coney Island hot dogs are popular in Michigan.[62]
A michigan hot dog, an all-beef hot dog on a steamed bun topped with a meaty sauce
Sauteed bell peppers, onions, and potatoes find their way into New Jersey’s deep-fried Italian hot dog. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants under the misleading name “New York System.”[63]Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as “all the way dogs” in New Jersey), but not Texas. In the Philadelphia metro area, Texas Tommy refers to a hot dog variant in which the frank is topped with melted cheese (often cheddar) and wrapped in bacon. In the Midwest, the Chicago-style hot dog is served on a poppy seed bun and topped with mustard, fresh tomatoes, onions, “sport peppers”, bright green relish, dill pickles, and celery salt.
The “New York dog” or “New York style” hot dog is a natural-casing all-beef frank topped with sauerkraut and spicy brown mustard, onions optional, invented and popularized in New York City.[64]
Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston.[65][66]
Skinner’s Restaurant, in Lockport, Manitoba, is reputed to be Canada’s oldest hot dog outlet in continuous operation, founded in 1929 by Jim Skinner Sr.[67][68] Hot dogs served at Skinner’s are European style foot-long (30.5 cm) hot dogs with natural casings, manufactured by Winnipeg Old Country Sausage in Winnipeg, Manitoba.[citation needed]
Outside North America
For a list of international differences in hot dogs, see Hot dog variations.
In most of the world, a “hot dog” is recognized as a sausage in a bun, but the type varies considerably. The name is often applied to something that would not be described as a hot dog in North America. For example, in New Zealand a “hot dog” is a battered sausage, often on a stick, which is known as a corn dog in North America; an “American hot dog” is the version in a bun.[69]
Gallery
An Austrian “hot dog” can use a hollowed-out baguette as the bread.
In Brazil, a cachorro-quente is served on a bread roll with a tomato-based broth, corn, and potato sticks.
The completo, a Chilean version of hot dog with additional sausages
German Hot Dog version served here in Berlin, Germany. In Germany, such sausages are heated in a kettle of hot broth, but are also often grilled, then served in a crunchy bun. The German term for this grilled street food is “Bockwurst” or ”Bratwurst im Brötchen.”
The world’s longest hot dog had been 60 meters (197 ft) long and rested within a 60.3-meter (198 ft) bun. The hot dog was prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association’s 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel in Tokyo.[70]
On May 31, 2012, Guinness World Records certified the world record for the most expensive hot dog at USD$145.49. The “California Capitol City Dawg”, served at Capitol Dawg in Sacramento, California, features a grilled 460 mm (18 in) all-beef, natural-casing frank from Chicago, served on a fresh-baked herb-and-oil focaccia roll, spread with white truffle butter, then grilled. It is topped with whole-grain mustard from France, garlic and herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup-marinated and fruitwood-smoked uncured bacon from New Hampshire, chopped tomato, moose cheese from Sweden, sweetened dried cranberries, basil olive oil and pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 1.4 kg (3 lb) super dog were donated to the Shriners Hospitals for Children.[71]
Hot dogs are a popular food for eating competitions. The record for hot dogs eaten in 10 minutes is 83 by Joey Chestnut at the “Chestnut vs. Kobayashi: Unfinished Beef” event on September 02, 2024.[72][73] The last person to hold the record before Chestnut was Takeru Kobayashi. Competitive eater Miki Sudo holds the record for most hot dogs eaten in 10 minutes by a female at 48.5 hot dogs, also setting this record on July 4, 2020.[74] The last person to hold the record before Sudo was Sonya Thomas.[
A hamburger, or simply a burger, is a dish consisting 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 cultures, a burger is considered a sandwich.
Hamburgers are typically associated with fast-food restaurants and diners but are also sold at other restaurants, including high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald’sBig Mac and Burger King’sWhopper have become global icons of American culture.[2][3]
Etymology and terminology
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]
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]
Hamburg steak has been known as “Frikadelle” in Germany since the 17th century.The “Hamburger Rundstück” was popular already in 1869 and is believed to be a precursor to the modern Hamburger.Cheeseburger (with onions and tomatoes) at Louis’ Lunch, New Haven, Connecticut
Versions of the meal have been served for over a century, but its origins are still unclear.[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. It has alternatively been suggested that Hamburg steak served between two pieces of bread and eaten by Jewish passengers 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 sandwich, the meat for which is kept ready in small patties and ‘cooked while you wait’ on the gasoline range.”[12]
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 sausages” on toasted bread, published in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1758.[13] Hamburgers gained 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 Krause
According to White Castle, Otto Krause 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
A bacon cheeseburger, from a New York City diner
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 patties with mustard and Bermuda onion between two slices of 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]
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 (2+1⁄2 in) square hamburger sandwiches, 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.
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.
Hamburger preparation in a fast food establishmentA hamburger with fries bought as take-away, with the hamburger and the fries in separate containers
Hamburgers are often a feature of fast foodrestaurants. 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 restaurants are usually grilled on a flat top, but some firms, such as 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.
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.
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]
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]
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 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.
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 registered trademarks included “original steakburger” and “famous for 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]
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.
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 are the Angus Bacon Cheddar Ranch Steak Burger, the Angus 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]
A hamburger served in New York with arugula on a ciabatta rollMiniature hamburgers (“sliders“)
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 meat patty or crumbled on top, is generally an option.
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 “100×100”.[72]
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”.
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
This hamburger in a fast food restaurant in Auckland, New Zealand, contains beetroot for flavor.
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 in Australia as a “plain hamburger”, which often also includes a slice of beetroot—and, optionally, can include cheese, beetroot, pineapple, a fried egg, and bacon. If all these optional ingredients 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]
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]
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 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[when?] 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.[citation needed]
Denmark
The modern Danish bøfsandwich
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 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
Korean-style bulgogi burger
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 burgers.
Chicken burger with rice bun (sold in Taiwan, Korea, Hong Kong, Macao, the Philippines, Thailand and Singapore). Note that the “bun” is composed of cooked rice.
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.
India
Vada pav or “Indian Burger” is made of potatoes and spices.
In India, burgers are 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 Mac, substituting the beef patties with chicken. Another version of 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.
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 chains alike, such as McDonald’s and Burger King. Most burger shops have also adopted a pizzeria-like approach to home delivery, 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.