History of the hamburger in the United States

It is a sandwich that consists of a cooked ground beef meat patty, placed between halves of a sliced bun.

Davis is believed to have sold hamburgers at his café at 115 Tyler Street in Athens, Texas, in the late 1880s, before bringing them to the 1904 St. Louis World's Fair.

[4][5] However, Frank Menches's obituary in The New York Times stated, instead, that these events took place at the 1892 Summit County Fair in Akron, Ohio.

[9][10][11] In April 1995, the Dallas Morning News reported on an Oklahoma author who said that Tulsa beat out Texas as the birthplace of the delicacy.

Michael Wallis, author of "Route 66, The Mother Road", was quoted by the newspaper as saying that he had discovered Tulsa's place in culinary history, which he made while researching the state’s tastiest hamburgers.

Therefore, in 1995, Governor Frank Keating cited Athens, Texas' serving of ground beef between two slices of bread as a minor accomplishment.

The governor's April 1995 proclamation also cites the first true hamburger on the bun, after meticulous research, was created and consumed in Tulsa in 1891.

In the Carolinas, a time-honored popular style for hamburgers and hot dogs served in diners and homes (but not fast food chains) is "all the way", meaning mustard, slaw, chili and onions.

Somewhat less common toppings include fried egg, scrambled egg, feta cheese, salsa, pineapple, Jalapeños and other varieties of chile peppers, anchovies, slices of ham or bologna, pastrami, or teriyaki-seasoned beef, tartar sauce, french fries, onion rings, or potato chips.

In Hawaii, hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple.

In areas of the Midwest and East Coast, a hamburger served with lettuce, tomato, and onion is called a "California burger".