Hamburger

A hamburger is a ground-beef patty, seared hot, served inside a soft split bun. It is the American sandwich that took its name from Hamburg: German emigrants brought the minced-beef "Hamburg steak" to the United States in the 1800s, and putting that patty into a bun is the American step, one that several lunch counters and fairs claim to have taken first.

What it really is

Ground beef, usually seasoned with little more than salt and pepper, is shaped by hand or press into a thick round patty and cooked on a griddle or grill until a dark crust forms outside while the centre stays juicy. The patty goes into a soft round bun that has been split and toasted on the cut sides. The usual dressing is crisp lettuce, a slice of tomato, raw onion, dill pickle slices, ketchup and mustard, but the patty and the bun are the dish — the toppings are what a kitchen chooses.

A hamburger has no ham in it. The name comes from the city, not from the meat, and a hamburger is beef only unless the menu says otherwise. A cheeseburger is the same sandwich with a slice of melted cheese added, which makes it a separate item on a menu.

How it's served

• Hot, straight from the griddle, in a bun that is warm and lightly toasted.
• Whole and stacked, eaten by hand, often wrapped in paper or set on a board.
• On its own or with fries beside it, which are a separate side and not part of the hamburger.

How to write it on the menu

• Name the meat — beef — and the weight of the patty if you sell by size.
• Flag the wheat in the bun, and ask the kitchen whether it also contains milk, egg or sesame.
• List the toppings that come standard, and mark mustard, which is a declarable allergen, and any cheese or sauce as separate.
• Say how the patty is cooked, since guests often ask for it medium or well done.