The Hamburger

The hamburger — a ground beef patty cooked on a griddle or grill, served on a bun with toppings — is the most consumed, most exported, and most culturally significant single food item in American history. The origin is disputed among multiple claimants (Fletcher Davis of Athens, Texas in the 1880s; Louis Lassen of Louis' Lunch in New Haven, Connecticut in 1900; Charlie Nagreen of Seymour, Wisconsin in 1885), but the form crystallised in the early 20th century and was globalised by McDonald's (founded 1940, franchised 1955 by Ray Kroc). The hamburger is simultaneously America's greatest culinary contribution and its most democratised food — available from $1 to $30, from a gas station to a Michelin-starred restaurant, identical in concept and infinitely variable in execution.

A patty of ground beef (80/20 lean-to-fat is the standard — enough fat to remain juicy, enough lean to hold together), seasoned with salt and pepper, cooked on a hot griddle or over an open flame until a Maillard crust forms on both sides, placed on a bun (soft, slightly sweet — the Martin's potato roll or a sesame seed bun) with toppings. The classic: lettuce, tomato, onion, pickle, ketchup, mustard. The patty should be juicy — fat rendering from the 20% fat content keeps the interior moist even at well-done temperatures.

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