By 1921, the first hamburger joint had opened in Kansas. In the 1930s, Wimpy was born, and in 1948, brothers Richard and Maurice McDonald turned their restaurant into a drive-in selling hamburgers, fries and shakes. Just 11 years on, there were 100 McDonald's across America; now you'll find them everywhere from Azerbaijan to Venezuela.
The burger has become more sophisticated since those early days. Today's burger could be made from turkey, tuna or soya, topped with anything from a sliced tomato to a slab of foie gras. It may not be the world's healthiest meal, but a classic burger is still a great summer treat.
Marco Pierre White's burgers
'A guaranteed crowd-pleaser, this is the one that is served in my Frankie restaurants.'
Serves 4
Fry one onion, finely chopped, and leave to cool. Grill 8 slices of smoked back bacon.
Mix the onion with 800g rump steak, minced. Season and divide into 4 burgers, 2cm thick. Baste with olive oil and cook under a very hot grill for 3 minutes each side. Toast four hamburger buns on cut side only. Put a burger in each bun, top with a slice of cheese, then the bacon. Serve with ketchup or mayonnaise.
Mix the onion with 800g rump steak, minced. Season and divide into 4 burgers, 2cm thick. Baste with olive oil and cook under a very hot grill for 3 minutes each side. Toast four hamburger buns on cut side only. Put a burger in each bun, top with a slice of cheese, then the bacon. Serve with ketchup or mayonnaise.
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