According to The Spruce Eats, historians acknowledge one of three dates for the invention of cheeseburgers and give credit to one of these three people:
1924: Lionel Sternberger, 16, topped a hamburger at his father's California sandwich shop (the Rite Spot) with a slice of American cheese and called it a cheese hamburger.
1934: Charles Kaelin listed cheeseburger on his menu at Kaelin's restaurant in Louisville, Kentucky.
1935: Louis Ballast of Humpty Dumpty Drive-In in Denver, Colorado, trademarked the name "cheeseburger." Although Explore Food and Wine said Ballast may have only submitted the trademark.
A 2016 article, Time said burgers are good sources of protein, B12 and iron. But the downside - fatty meat, sugar-laden ketchup and buns made from refined grains (i.e. white bread, even the "enriched variety), may outweigh the benefits.
Men's Health in 2018 said a McMaster University study reported that people who ate "a moderate amount of dairy and meat every day as part of a balanced diet can drastically reduce the risk of dying prematurely."
For a healthier burger, a 2003 epicurious article suggests lean meat (even bison) and whole grain bun.
Or enjoy a cheeseburger with la lower fat content by substituting ground chicken for the ground beef. A chart posted by The Spruce Eats shows ground chicken is 95 percent lean. To make a perfect stovetop cheeseburger, use these tips from kitchn:
Don't use beef any leaner than 90%. An 80% lean and 20% fat ratio is ideal. Freshly ground beef makes a tender burger (it's less compressed).
After shaping, add a dimple in the middle to prevent "doming" during cooking. Place patties in a pan heated to medium high. You should hear a sizzle and see a dark crust when flipping.
Flip with the burgers with a wide, thin spatula after three to five minutes.
Top with cheese and cook another three to five minutes. Cover the pan to help melt the cheese.
In case you didn't know, Sept. 18 was National Cheeseburger Day.
Although I'm more of a bacon pub burger person myself (with a nice grainy mustard and lots of lettuce, tomato and onion) I have enjoyed different types of cheeseburgers through the years: single patties, double and triple deckers, patty melts and sliders.
When I was a child, American cheese slices topped most of the cheeseburgers I ate. Although I feel Cheddar is "tops," other people like Swiss and even goat cheese on their burgers.
So in honor of the day plus one, here's a few facts about cheeseburgers, along with tips for making good ones at home.
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