Burgers For ALL

Australasian Hamburger - Prepared with ground beef, they almost always include tomato, lettuce, grilled onion, beetroot (canned slices), and meat as minimum, and can optionally include cheese, pineapple, a fried egg (usually with a runny yolk) and bacon

Angus Burger - A hamburger made using beef from Angus cattle.

50-50 Burger - A half ground bacon, half ground beef burger patty developed by Scott Slater for Slater’s 50/50 restaurant. Another variety is half kangaroo meat and half bacon

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 centsthe 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

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 would later omit the fried egg

One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair[15] now sometimes called the Outagamie County Fair.[

There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher David.[6][7] White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase.

According to Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven, Connecticut.[

"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

There have been many claims about the origin of the hamburger. 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"

The term "burger", a back-formation, is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger.

Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (Wien), respectively.