History Of Burger

A burger is not inherently an exotic food. However, in the hands of the right creative (or crazy) individual, that single slab of meat and two buns can become nothing short of "Burg-erotic". Thanks to the New York Tribune, the origin of the hamburger can be attributed to not one but six different individuals. For example Charlie Nagreen, now known as "Hamburger Charlie", who in 1885 sold a meatball between two slices of bread at the Seymour Fair was attributed to the invention by Wisconsin's Seymour Community Historical Society. Amidst all the claims, the Library of Congress has officially declared that Louis’ Lassen of Louis' Lunch, a small lunch wagon in New Haven, Connecticut, sold the first hamburger in the U.S. in 1900.

In 1900 a hurried patron requested from Proprietor Louis Lassen something to eat on the run. Louis offered ground steak trimmings and the worlds most famous American sandwich was born. In the 1970's Louis was threatened with demolition to make room for a high rise causing scores of devoted patrons to rescue Louis just hours before the deadline. The historic building was moved by truck 30 minutes away to it's current location. Fresh burgers are made from a special blend of 5 meats and cooked to order in the original 1898 cast-iron grills and served between two pieces of white toast. Cheese, tomato, and onion are the only acceptable garnish. If you would like a Wagyu burger with foie gras on brioche: do not come here. If you would like to experience the essence of a perfect burger, make the two hour drive from New York.

Ok...this one is a bit over the top. Sue us…we want one. It is a big two-handed burger with a thick and juicy wagyu beef patty that bursts with flavour. It is complete with melted cheese, pickles, tomato relish and a fluffy brioche bun. The potato wedges have a super crunchy outer layer with herbs and spices and a soft inside. Rabbit Hole Bar and Dining is located on Elizabeth Street in Sydney between Martin Place and King Street. It is literally a hidden gem as it is situated underground. As you descend through the stairs of Rabbit Hole, a hip and modern dining wonderland is revealed. Don't tell!

Lucky Chip started as a beloved truck before taking up residence in East London at the Seabright Arms. It is part of a revolution in burger making with their rotating monthly specials to be worshipped. One bite of the seasonal Life Aquatic with its crispy, deep fried, battered soft shell crab, all crabbiness instantly dissolves, along with the memory of every burger one has ever eaten.There are so many amazing flavours going on, the crispiness of the fresh soft shell crab, the creaminess of the spicy mayo, the saccharine zing of the sweet chili, the cool guacamole and spring onions and the trademark succulent beef patty blanketed in oozing cheese. The burger has this great textural quality that holds together real well... it is definitely love at first bite!

At Craigie on Main, “refined rusticity” means that typical bistro fare is on display throughout the restaurant at large, while the burgers stay hidden. Off the menu and behind the bar, Craigie serves only 18 burgers a day and they usually run out at around 6:30pm. To make up for the leanness of grass-fed meat, Chef Tony Maws adds pure beef at, bone marrow and suet, into the burger mix. He also adds dehydrated miso paste for a kick of umami flavour. A combination of steaming in an oven and then griddling on a steel plancha results in a charred and juicy patty.

Islak burger is wet, having been doused by an oily, tomato-based sauce before incubating in a glass-lined burger hamam. There, it becomes even wetter; the once fluffy white bun rendered a greasy, finger-licking radioactive shade of orange, both chewy and slick on either side of the garlicky beef patty. You can catch a whiff of garlic detected well across Taksim Square, then, through the bustling crowd, eyes lock onto the bright lights of the steam box holding the burger bounty. Hungry customers are finally tugged in, by the steady foghorn voice of the Kızılkayalar hamburger man bellowing “Buyurun, buyurun, buyurun!” (Roughly: “Come and get it!”)… The experience is very different!

This is the Eiffel tower of hamburgers in Seoul. It is a moist and richly flavoured hamburger patty topped with mozzarella cheese, bacon, tomato sauce and a tower of onion rings. It is a beautiful thing to behold and a tad difficult to eat. The crunchy onion rings with the tartar sauce, plush garlic beef patty, and mozzarella cheese fuses beautifully. You will be extremely pleased with yourself and with life after slurping off the burger. Oh, and you can customize your burger just the way you want. The red board hanging from the bar clearly states that each burger will take at least 30 minutes, as they are all prepared individually to the specifications of the customer.

Ok... here is a burger for vegetarians to show that Chowzter has a softer side as well. Vada Pav is a popular vegetarian fast food dish native to the Indian state of Maharashtra. Finely cut green chilies and ginger and a phodani (tempering) of mustard seeds, turmeric and salt are added to a mash of boiled potatoes, and after dipping patties of the mash in an herb-seasoned batter of gram flour, the patties are deep-fried. Vada Pav is served with a chutney (sauce) which is commonly made out of shredded coconut “meat”, tamarind pulp, and garlic. This burger could convince hard core carnivores to switch sides!

Holeman & Finch’s take on the cheeseburger has earned it a cult following in Atlanta and celebrity status nationwide. In fact, it was recently named Georgia’s Best Burger and America’s Best Late-Night Burger by the Food Network. The burgers are made at precisely 10 pm every night except Sunday (when H&F is closed). Within minutes the burgers are all claimed. It’s still not listed on the dinner menu. The patties, made with equal portions of brisket and flank steak from grass-fed cows, ooze with juice and are packed with beefy flavour, the ketchup is heavy on the vinegar, but still sings delicious natural tomato. The pickles, a perfectly balanced combination of sweet and tart, are made in jars lined up at the top of the restaurant's walls. The red onions are ingeniously placed between the patties, allowing all taste buds to experience meat and bread before encountering their mild zing.

The Crabby Burger is perfectly fried and not greasy. The locally baked bread is somewhere like a dinner roll but soft like a croissant. The tender texture of the crab and a contrasting texture of the soft bread and the occasional taste of the sesame seeds sprinkled on the bun is an amazing combination. With a little bit of aioli with fresh greens and a squirt of lemon and it can drive anyone wild with delight. The brightly painted cart with pastel green stripes and pink faux brick, and a very intriguing name, Euro Trash has much to offer to its customers.

Queenstown is known as the adventure capital of the world. They say if you do every activity 24 hours a day from New Year’s day that you will be busy until July. This builds an appetite and the Fergburger is there to oblige. This is a massive, succulent burger made with top quality prime New Zealand beef grilled to a golden crunchy outer layer and a soft succulent inner layer which melts in your mouth as you chew! It is topped with lettuce, fresh tomato, red onions, aioli and tomato relish making this perfection! No matter how far away you may be from Ferburger, this burger will never be “Fer” from your memory.

Here is a diner that is only open for dinner? What is the world coming to? Well, this a burger worth waiting all day for. While we are big fans of the in your face burgers (and Mac & Cheese) at Kumas Corner, these burgers are the new Chicago champions. The key is the crunchy outside of the griddled patties in combination with the delicious toasty buns from Z Baking. The twice fried crispy fries are a terrific accompaniment.

Dry aged beef with caramelized onion, applewood bacon, gruyére, maytag blue and arugula. This is a big burger with a lot going on but the arugula provides the fresh leafy contrast this burger needs to hang together. This is not a burger for traditionalists as it is more of a gourmet steak sandwich but who’s complaining? A landmark burger in our global survey.