burgers

A burger is a sandwich consisting of a patty of ground meat, typically beef, placed between two halves of a bun. The patty is commonly grilled, fried, or broiled, and may be seasoned before cooking. It is often accompanied by toppings and condiments such as lettuce, tomato, onion, pickles, cheese, ketchup, mustard, and mayonnaise.

The modern hamburger originated in the United States in the late 19th to early 20th century, drawing on the Hamburg steak popular in Germany. Multiple American claims exist for the first burger served at fairs, train stations, or small eateries, contributing to its contested precise origin.

Common forms include the cheeseburger, bacon cheeseburger, and veggie or plant-based burgers. Patties may be beef, turkey, chicken, lamb, fish, or alternative proteins. Regional styles include sliders—small burgers—and gourmet versions with artisan buns, seasonal toppings, and specialized cooking techniques.

Nutrition varies with patty size and toppings. A typical beef patty provides protein and iron but can carry high saturated fat and calories; toppings add sodium and sugar. Food safety guidance recommends cooking ground beef to a safe internal temperature to reduce illness risk.

Burgers are a central element of fast food and casual dining, with wide global popularity and numerous regional adaptations. The industry is linked to dietary and environmental debates around beef production and is increasingly complemented by plant-based and cultured-protein alternatives.