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57-788: The Big N’ Tasty is a hamburger sold by the international fast food chain McDonald's . It is designed to compete with the Whopper sandwich. A similar variation called the Big Tasty , without the center "N'", which was first released in Saudi Arabia , is sold outside the United States in parts of the United Kingdom , Europe , South America , South Africa , The Middle East , and Taiwan . The Big N' Tasty consists of

114-457: A burger , is a dish consisting of fillings—usually a patty of ground meat, typically beef —placed inside a sliced bun or bread roll . The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing , and are frequently placed on sesame seed buns . A hamburger patty topped with cheese

171-528: A chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison , and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer . Vegetarian and vegan burgers can be formed from a meat analogue , a meat substitute such as tofu , TVP , seitan (wheat gluten), quorn , beans, grains or an assortment of vegetables, ground up and mashed into patties. Vegetable patties have existed in various Eurasian cuisines for millennia and are

228-691: A barbecue sauce option ("Big Tasty BBQ") It was recently removed in Denmark and in the Netherlands for unknown reasons; it was reintroduced in the Netherlands on 2 April 2012. It is still available at all McDonald's restaurants in Latvia, Norway, Greece and the majority of the restaurants in Sweden. The Big N' Tasty was also introduced to the Philippine market. Hamburger A hamburger , or simply

285-920: A choice of tomato ketchup, mustard, or brown sauce. Chip shops, particularly in the West Midlands and North-East of England, Scotland, and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty is deep-fat-fried in batter and is usually served with chips. Hamburgers and veggie burgers served with chips, and salad is standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are usually high-quality minced steak patties topped with things such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties made from more exotic meats, including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers, and in some Australian-themed pubs even kangaroo burgers can be purchased. These burgers are served similarly to

342-452: A commonplace item in Indian cuisine . In the 21st century, a couple of companies formed making realistic meat analogues. In competition, were Impossible Foods and Beyond Meat . In the United States, a steak burger is a marketing term for a hamburger claimed to be of superior quality. Elsewhere, it is a burger containing a steak . Use of the term "steakburger" dates to the 1920s in

399-570: A feature of fast food restaurants . In the United States, the hamburger patties served by major fast food chains are usually mass-produced in factories and frozen for delivery to the site. These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef . Most American hamburgers are round, but some fast-food chains, such as Wendy's , sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on

456-483: A flat top, but some firms, such as Burger King , use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered "rare" but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option. The McDonald's fast-food chain sells the Big Mac , one of the world's top-selling hamburgers, with an estimated 550 million sold annually in

513-556: A food editor for New York Magazine , claim that this sandwich was not a hamburger because the bread was toasted. One of the earliest claims comes from Charlie Nagreen , who in 1885 sold a meatball between two slices of bread at the Seymour Fair now sometimes called the Outagamie County Fair. The Seymour Community Historical Society of Seymour, Wisconsin , credits Nagreen, now known as "Hamburger Charlie", with

570-472: A food vendor on the pike." No conclusive argument has ended the dispute over invention. An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the burger spread happened largely at the World's Fair, from tiny vendors that came and went instantly. And it is entirely possible that more than one person came up with the idea at the same time in different parts of

627-564: A fried egg. German sailors later omitted the fried egg. The family of Oscar Weber Bilby claims the first-known hamburger on a bun was served on July 4, 1891, on Grandpa Oscar's farm. The bun was a yeast bun. In 1995, Governor Frank Keating proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891, calling Tulsa, "The Real Birthplace of the Hamburger". Frank and Charles Menches claim to have sold

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684-556: A ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York . During the fair, they ran out of pork sausage for their sandwiches and substituted beef. The brothers exhausted their supply of sausage, so they purchased chopped-up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market, not Klein's, despite Stein's having sold the market in 1874. The story notes that

741-588: A hamburger or may be offered separately on the side, including ketchup , mustard , mayonnaise , relish , salad dressings and barbecue sauce . Other toppings can include bacon , avocado or guacamole , sliced sautéed mushrooms , cheese sauce, chili (usually without beans ), fried egg , scrambled egg , feta cheese , blue cheese , salsa , pineapple , jalapeños and other kinds of chili peppers , anchovies , slices of ham or bologna , pastrami or teriyaki -seasoned beef, tartar sauce , french fries , onion rings or potato chips . In 2012, according to

798-652: A higher quality roll and a dijon mustard based mayonnaise. It was also unsuccessful and was discontinued in 1998. The Big N' Tasty was introduced in 1997 and was originally tested in the California market, while the Big Xtra was test marketed in the Northeastern United States as the MBX; during the simultaneous testing phase, either one could be sold depending upon the test market. The Big N' Tasty

855-462: A pickle on the side. The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair. Historian Frank X. Tolbert noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with Fletcher "Old Dave" Davis. A photo of "Old Dave's Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim. Various non-specific claims of

912-450: A seasoned quarter-pound (4 oz or 110 g) beef meat patty with ketchup, mayonnaise, slivered onions, two dill pickle slices, leaf lettuce, and one tomato slice on a sesame seed bun. The Big Tasty configuration is somewhat different, consisting of a third-pound (151 g) beef patty, 5-inch (13 cm) sesame seed bun, square-cut lettuce, two tomato slices, sliced onions, three slices of Emmental cheese , and Big Tasty sauce (which has

969-523: A smoke flavor). The Big Tasty Bacon variant also contains strips of streaky bacon. This variant is not available in the U.S., only internationally. Regional variants Discontinued and preceding variants The Big N' Tasty is the latest in a series of burgers that were designed to compete against the Whopper from Burger King. The first sandwich in this line of products was the McDLT, launched in 1984. It

1026-665: A study by the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them fourth in the world and second in Europe, just behind the British. According to a study by Gira Conseil on the consumption of hamburgers in France in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu, and for a third of these restaurants, it has become

1083-598: A style of rich, juicy burger in 2012 which is known as a dirty burger or third-wave burger . Dish (food) A dish may be served on tableware , or may be eaten in one's hands. Instructions for preparing a dish are called recipes . Some dishes, for example a hot dog with ketchup , rarely have their own recipes printed in cookbooks as they are made by simply combining two ready-to-eat foods. Many dishes have specific names, such as Sauerbraten , while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of

1140-591: A sub-style sesame seed roll. Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger. In 2004, Steak 'n Shake sued Burger King over the latter's use of the term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights. (According to

1197-458: A variety of toppings, including lettuce , tomato , onion , and often sliced pickles (or pickle relish). French fries (or commonly Poutine in Canada) often accompany the burger. Cheese (usually processed cheese slices but often Cheddar , Swiss , pepper jack , or blue ), either melted directly on the meat patty or crumbled on top, is generally an option. Condiments might be added to

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1254-495: Is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range." The hamburger's origin is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s. The invention of hamburgers is commonly attributed to various people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen. White Castle traces

1311-618: Is called a cheeseburger . Under some definitions, and in some cultures, a burger is considered a sandwich . Hamburgers are typically associated with fast-food restaurants and diners but are also sold at various other restaurants, including more expensive high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture . The term hamburger originally derives from Hamburg ,

1368-414: Is made entirely of ground (minced) beef and seasonings; these may be described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour , textured vegetable protein , ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"), advanced meat recovery , or other fillers . In

1425-583: The St. Louis Post-Dispatch , Burger King's attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Shake's steakburger offering.) The case was settled out of court. The hamburger is considered a national dish of the United States. In the United States and Canada , burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants . The latter are often prepared with

1482-419: The salmon burger , and even with meatless sandwiches as is the case of the veggie burger . The term burger can also be applied to a meat patty on its own. Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger , turkey burger, bison burger, or portobello burger. In most English-speaking countries, including

1539-425: The 1930s, ground liver was sometimes added. Some cooks prepare their patties with binders like eggs or breadcrumbs . Seasonings may include salt and pepper and others like parsley , onions, soy sauce , Thousand Island dressing , onion soup mix, or Worcestershire sauce . Many name-brand seasoned salt products are also used. According to Bloomberg News , the average price of a fast-food restaurant burger in

1596-597: The Autumn of 2006. It was again introduced to the menu in the summers of 2007, 2008, and continues to do so as a promotional item, generally during winter and summer when other food events (such as the World Cup or the company's popular Monopoly promotion) are not running. The Big Tasty returned in January 2013 as part of the January food promotion, and can come with/without bacon, and most recently has been made available with

1653-632: The Big N' Tasty from its menu in the United States on January 1, 2011. However, the Big N' Tasty is still on the menu at McDonald's locations in US army and naval bases, including the restaurant at the US Naval Base in Yokosuka. The Big N' Tasty was first test marketed under a different name in a limited number of McDonald's restaurants in Sweden during the summer of 2003, followed by a national release during

1710-436: The U.S. in 1900. New York Magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later", also noting that this claim is subject to dispute. A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast. Some critics such as Josh Ozersky,

1767-633: The UK and Ireland are very similar to those in the US, and the same big two chains dominate the High Street as in the U.S. — McDonald's and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK. In Ireland, the food outlet Supermacs is widespread throughout the country, serving burgers as part of its menu. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains. An original and indigenous rival to

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1824-505: The United Kingdom, Ireland, Canada, Australia and New Zealand, a piece of chicken breast in a bun is a chicken burger . Americans would call this a chicken sandwich because the meat is not ground, whereas in other countries, anything with a bun is considered a burger and a sandwich has sliced bread. Versions of the meal have been served for over a century, but its origins still need to be discovered. The 1758 edition of

1881-440: The United States increased by 16% between [start date] and [end date], reaching $ 8.41 in the second quarter of 2024. Specifically, the iconic Big Mac at McDonald's cost $ 5.29 during the same period, representing a 21% price increase over the same five-year span. Raw hamburgers may contain harmful bacteria that can produce food-borne illnesses such as Escherichia coli O157:H7 , due to the occasional initial improper preparation of

1938-483: The United States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake , devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois . This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. Steakburgers are a primary menu item at Steak 'n Shake restaurants, and

1995-682: The United States. Other major fast-food chains, including Burger King (also known as Hungry Jack's in Australia), A&W , Culver's , Whataburger , Carl's Jr. / Hardee's chain, Wendy's (known for their square patties), Jack in the Box , Cook Out , Harvey's , Hesburger , Supermac's , Shake Shack , In-N-Out Burger , Five Guys , Fatburger , Vera's, Burgerville , Back Yard Burgers , Lick's Homeburger , Roy Rogers , Smashburger , and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in

2052-637: The autumn with the current name. In the UK, it launched in December 2003 with the advertising slogan "Sorry, America, but the Big Tasty is only for us Brits. I'm lovin' it. Sorry you're not". It was phased out of all restaurants in August 2005 as part of the menu clear up that made way for the launch of the Deli Sandwiches. It was reintroduced to the UK menu as part of the limited time offer program in

2109-603: The big two U.S. giants was the quintessentially British fast-food chain Wimpy , originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips , accompanied by cutlery and delivered to the customer's table. In the late 1970s, to compete with McDonald's, Wimpy began to open American-style counter-service restaurants, and

2166-757: The book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe called "Hamburgh sausage", suggesting that it should be served "roasted with toasted bread under it." A similar snack was also popular in Hamburg under the name of " Rundstück warm " ("bread roll warm") in 1869 or earlier, and was supposedly eaten by emigrants on their way to America. However, this may have contained roasted beefsteak rather than Frikadelle . It has alternatively been suggested that Hamburg steak served between two pieces of bread and eaten by Jewish passengers travelling from Hamburg to New York on Hamburg America Line vessels (which began operations in 1847) became so well known that

2223-652: The brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of both brands, Grand Metropolitan . A management buyout in 1990 split the brands again, and now Wimpy table-service restaurants can still be found in many town centres, whilst new counter-service Wimpys are now often found at motorway service stations. Hamburgers are also available from mobile kiosks , commonly known as "burger vans", particularly at outdoor events such as football matches. Burgers from this type of outlet are usually served without any form of salad — only fried onions and

2280-1008: The company's registered trademarks included "original steakburger" and "famous for steakburgers". Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck. Beef is typical, although other meats such as lamb and pork may also be used. The meat is ground or chopped. In other places - including Australia and New Zealand - a steak burger contains a whole steak, not ground meat. Steak burgers may be cooked to various degrees of doneness . Steakburgers may be served with standard hamburger toppings such as lettuce, onion, and tomato. Some may have various additional toppings such as cheese, bacon, fried egg, mushrooms, additional meats, and others. Various fast food outlets and restaurants ‍—‌ such as Burger King , Carl's Jr. , Hardee's , IHOP , Steak 'n Shake , Mr. Steak , and Freddy's ‍—‌ market steak burgers. Some restaurants offer high-end burgers prepared from aged beef. Additionally, many restaurants have used

2337-512: The country." Although debunked by The Washington Post , a popular myth recorded by Connecticut Congresswoman Rosa DeLauro stated the first hamburger served in America was by Louis Lassen, a Danish immigrant, after he opened Louis' Lunch in New Haven in 1895. Louis' Lunch, a small lunch wagon in New Haven, Connecticut , is said to have sold the first hamburger and steak sandwich in

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2394-517: The invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu listing hamburgers is an 1834 menu from Delmonico's in New York. However, the printer of the original menu was not in business in 1834. In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item. Between 1871 and 1884, "Hamburg Beefsteak"

2451-416: The invention. Nagreen was 15 when he reportedly sold pork sandwiches at the 1885 Seymour Fair so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar. According to White Castle , Otto Kuase was the inventor of the hamburger. In 1891, he created a beef patty cooked in butter and topped with

2508-418: The leader in the range of dishes, ahead of rib steaks, grills or fish. In Mexico, burgers (called hamburguesas ) are served with ham and slices of American cheese fried on top of the meat patty. The toppings include avocado , jalapeño slices, shredded lettuce , onion , and tomato . The bun has mayonnaise , ketchup , and mustard . Bacon may also be added, which can be fried or grilled along with

2565-411: The meat patty. A slice of pineapple may be added to a hamburger for a "Hawaiian hamburger". Some restaurants' burgers also have barbecue sauce, and others replace the ground patty with sirloin, Al pastor meat, barbacoa , or fried chicken breast. Many burger chains from the United States can be found all over Mexico , including Carl's Jr. , Sonic , McDonald's , and Burger King . Hamburgers in

2622-462: The meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA , recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C). If cooked to this temperature, they are considered well-done . Burgers can also be made with patties made from ingredients other than beef. For example, a turkey burger uses ground turkey meat,

2679-490: The mid-tier "restaurant-style" variety of hamburgers. Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the Bobby's Burger Palace chain founded by well-known chef and Food Network star Bobby Flay . Hamburgers are often served as a fast dinner, picnic, or party food and are often cooked outdoors on barbecue grills. A high-quality hamburger patty

2736-657: The name of the hamburger comes from Hamburg, New York, not Hamburg, Germany. Frank Menches's obituary in The New York Times states that these events took place at the 1892 Summit County Fair in Akron, Ohio . Fletcher Davis of Athens, Texas claimed to have invented the hamburger. According to oral histories, in the 1880s, he opened a lunch counter in Athens and served a 'burger' of fried ground beef patties with mustard and Bermuda onion between two slices of bread, with

2793-521: The origin of the hamburger to Hamburg, Germany, with its invention by Otto Krause. Some have pointed to a recipe for "Hamburgh sausages" on toasted bread, published in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1758. Hamburgers gained national recognition in the U.S. at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger as "the innovation of

2850-505: The second-largest city in Germany; however, there is no specific connection between the dish and the city. By linguistic rebracketing , the term "burger" eventually became a self-standing word that is associated with many different types of sandwiches that are similar to a hamburger, but contain different meats such as buffalo in the buffalo burger , venison , kangaroo , chicken , turkey , elk , lamb or fish such as salmon in

2907-575: The shipping company gave its name to the dish. It is not known which of these stories actually marks the invention of the hamburger and explains the name. There is a reference to a " Hamburg steak " as early as 1884 in The Boston Journal . On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents,

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2964-538: The term "steakburger" at various times. Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska . Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that, in turn, was part of a corporate restructuring effort for the company. It was a single oblong patty made of chopped steak served on

3021-606: The traditional hamburger but are sometimes served with a different sauce, including redcurrant sauce, mint sauce, and plum sauce. In the early 21st century, "premium" hamburger chains and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic , usually served to eat on the premises rather than to take away. Chains include Gourmet Burger Kitchen , Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed

3078-539: Was integral to the McDLT "experience". The McDLT was eventually succeeded by the McLean Deluxe in 1991. This was a lower fat burger that included carrageenan to replace the beef fat in the patty, and was served without mayonnaise. While it tested well, it failed to catch on after the national roll-out and was discontinued in February 1996 in favor of the new Arch Deluxe , an adult oriented burger that featured

3135-610: Was on the "Breakfast and Supper Menu" of the Clipper Restaurant at 311/313 Pacific Street in San Fernando, California . It cost 10 cents—the same price as mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's Head", "Calf Tongue", and "Stewed Kidneys" were listed. Another claim ties the hamburger to Summit County, New York, or Ohio. Summit County, Ohio, exists, but Summit County, New York, does not. Hamburgers are often

3192-621: Was phased in nationally in 2000, displacing the Big Xtra in the United States. The national introduction was done to coincide with the opening of Disney's California Adventure . From 2002 until 2003, the Big N' Tasty was one of the flagship products for the McDonald's Dollar Menu. McDonald's removed the Big N' Tasty from the Dollar Menu on February 1, 2003, so that the Double Cheeseburger could take its place. McDonald's removed

3249-509: Was sold in a novel form of packaging where the meat and bottom bun was prepared separately from the lettuce, tomato, cheese, pickles, sauces, and top bun and both were then packaged into a specially designed two-sided container. The consumer was then expected to finalize preparation of it by combining the "hot" and "cool" sides just before eating. The company discontinued it between December 1990 and January 1991 to appear more environmentally friendly as it moved away from polystyrene packaging which

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