National Hamburger Month has been celebrated every May since 1993, thanks to White Castle’s clever marketing efforts. It offers a great excuse to indulge in burgers. Whether you choose to make one at home or venture to a local eatery, options are abundant.
Maggie Hennessy, in her book Hamburger Bible, highlights the popularity of burgers, stating they comprise 60% of the sandwiches consumed worldwide. The book also reveals that the United States is home to around 84,000 establishments dedicated to serving this beloved sandwich.
Burgers are a handheld gift for all to share.
Maggie Hennessy, a prolific freelance writer, has written for various publications, including the WBEZ/Sun-Times partnership. Raised in Hershey, Pennsylvania, she had a sweet childhood with her father working at the Hershey Company. She later moved to Western Springs and graduated with a journalism degree from the University of Wisconsin-Madison. Her career in writing led her to focus on food, allowing her to write about people in the culinary world. She has also served as a critic for Timeout Chicago and earned a professional cookery certificate from Kendall College.
Hennessy’s book on burgers emerged from an unexpected opportunity with Welbeck Publishing Group. She was tasked with completing the book in nine months, adhering to specific publisher guidelines. The result is a book that explores more than 80 burger joints, from local favorites to spots in Dubai and Bangkok. It includes burger history, recipes, and vibrant photos across its pages. Hennessy credits many food writers in her work, including George Motz.
George Motz has long been a respected hamburger expert. He gained prominence after creating the 2004 documentary Hamburger America. Motz views burgers as a symbol of America and has spent years documenting burger culture. His book Hamburger America lists 200 notable burger joints across the United States.
There is no other food that says ‘America’ like the burger.
In his work, Motz addresses the challenges burger joints face and shares his discoveries in the culinary world. His documentation includes detailed accounts of burger places that endure and those that are missed.
Both Hennessy and Motz explore the reasons behind the burger’s popularity. Hennessy describes them as affordable, adaptable, and easy to eat. Motz reminds readers to appreciate not just the taste but also the history behind each establishment.
Billy Goat Tavern is a famous location mentioned by both authors. Over its 62 years, the main location under Michigan Avenue has served millions of burgers alongside its oases and grocery store offerings. Sam Sianis, the renowned saloonkeeper behind Billy Goat, once remarked, “The people like them because they’re good.”