The name of the burger originated from Hamburg, Germany. The Oxford dictionary had a reference to hamburger under "Hamburg Steak," which was actually a patty of ground beef that had been seasoned. The actual term "hamburger" didn't begin to emerge until years after the invention of the meat grinder. During the end of the 19th century, the word hamburger started becoming more common. People in America were referring to hot beef sandwiches as hamburgers. The hamburger that we know today started being created and sold during the First World War. This idea was first imagined in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy" Ingram, and was refined by McDonald's in the 1940s. The hamburger has become a culinary icon in the United States and has spread from continent to continent maybe because, in part, it is easy to understand in different culinary cultures and affordable.
*Best beef patties: Grind together 60% wagyu beef chuck, 20% grass-fed boneless short ribs and 20% hanger steak. Do not salt your beef until the patties are formed. Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy. The best time to salt your burgers is when their gonna hit the grill or griddle. In a hot frying pan, arrange bacon and cook until brown. Remove some of the fat but keep bits and throw in shallots and cook until fragrant. Turn off the heat, add parsley, and transfer on plate and let cool. In a large bowl, gently mix ground beet with shallots mixture and pepper. Form patties using an English muffin ring, or a large cookie cutter. Make patties thick ≈1''/2.5cm. Chill.
Cook down red onion slices with oil for about 10 min or medium heat. Deglaze with balsamic vinegar. Season with salt and pepper to taste – cool.
Burger patties can be pan seared or grilled. In any case, the grill or frying pan must be clean and very hot. Use high smoking point oil or clarified butter. Salt bottom of the pan and top meat and sear 4 min on each side or until internal temperature reads 130°F/54.5ºC for medium-rare (pink and warm). Season with pepper, top with cheese and leave meat to rest 3 min.
Slice buns and toast. Build your burger with salad, bacon, meat, more green, tomato, and onions. You can of course add cornichons (baby dill pickles), mustard, ketchup and mayonnaise. Making your own burger from scratch sets your cost at 5.5 dollars per 400g serving meal!