A Brief History of Hamburgers

A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.

This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.

Throughout the years, hamburgers have endeared themselves to a variety of food

lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher

A Brief History of Hamburgers

A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.

This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.

Throughout the years, hamburgers have endeared themselves to a variety of food

lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher
A Brief History of Hamburgers
A soft, toasted bun crisp, cool lettuce sweet, vine-ripened tomatoes and in the middle of it
all, a juicy seasoned beef patty. Widely hailed as Americas favorite food, the history of the
hamburger is filled with mythology. Many folks have claimed they were the first to place a
ground beef patty between two slices of white bread. Who wouldnt want to be responsible for
inventing such a beloved American treat? Sadly, we dont know who the true burger originator is.
However, we do know a lot about how this classic sandwich gained a foothold in America, where
billions are eaten each and every year.

A common misconception is that the first hamburger was created in Hamburg, Germany. While
the inspiration for the hamburger came from Hamburg, the sandwich concept was invented much
later. During the 19th century, Hamburg became famous for their beef, from cows raised in the
regional countryside. Hamburg beef was commonly chopped, seasoned and molded into patties.
Since refrigeration was not yet available, fresh beef like this had to be cooked immediately.
Hamburg beef came with a hefty price tag outside of its native land, and was often substituted
with less expensive varieties of beef.

When groups of German immigrants began arriving in America during the 19th century, many
earned their livelihood by opening restaurants in large cities like Chicago and New York. It
wasnt long before many of their menus featured an Americanized version of the Hamburg
steak beef that was minced or chopped and combined with garlic, onions, salt and pepper, then
grilled or fried. In 1837, New Yorks Delmonicos restaurant offered a Hamburg steak on its first
menu. At 10 cents it was the most expensive item, twice the cost of pork chops, veal cutlets and
roast beef. A German restaurant at Philadelphias Centennial Exposition in 1876 served Hamburg
steaks to thousands of customers. Afterwards the dish was in high demand, and could be found in
non-German restaurants and in cookbooks like Mrs. Lincolns Boston Cook Book, published in
1884:

Hamburgh Steak. Pound a slice of round steak enough to break the fibre. Fry two or three
onions, minced fine, in butter until slightly browned. Spread the onions over the meat, fold the
ends of the meat together, and pound again, to keep the onions in the middle. Broil two or three
minutes. Spread with butter, salt and pepper.
This is where Hamburg, Germanys link to Americas classic hamburger ends. The difference
between Hamburg steaks and hamburgers as we know them today is, quite simply, the bun. Two
simple pieces of bread launched the Hamburg steak into nationwide popularity in the mid 1800s,
when many Americans found industrial jobs in factories. When steam powered factories began
operating through the night hours, food carts offering coffee and small food items were often
parked outside. Hungry workers would order food through a window and eat quickly before
heading back inside to work. A few years later, when food carts came equipped with gas grills,
Hamburg steaks started showing up on their menus. While well-liked by customers, the Hamburg
steak proved difficult to eat while standing. Placing the patty between two slices of bread solved
this problem, and the hamburger sandwich was born. Who was the first to serve the Hamburg
steak as a sandwich? The details have been lost to history. Whoever it was, looking back it might
be considered a stroke of culinary genius. By the turn of the century, the hamburger was already
considered an American classic.

In 1921, Billy Ingram and Walter Anderson opened the first fast food hamburger establishment,
White Castle, in Wichita, Kansas. Their main offering was a small 5-cent hamburger, which they
encouraged customers to purchase by the sack. At that time, in part because of Upton Sinclairs
novel The Jungle, many Americans were concerned with the sanitary practices of the meat
industry. White Castle addressed the fears of their customers by furnishing their clean, white-
decorated restaurants with stainless steel countertops that could be easily wiped down. Their
hamburger meat was ground in plain sight, ensuring patrons that they were paying for a quality
meal. Around the same time hamburgers became a popular menu item at roadside diners and
soda shops, where they were often served alongside french fries and milkshakes.

The hamburger continued to grow in popularity throughout the following decades, only suffering
with the food shortages and meat rationing of World War II. During the war, American soldiers
brought hamburgers overseas with them. They were easy to make and helped to cure some of the
homesickness felt by the troops. When the McDonald brothers opened their Burger Bar Drive-In
in San Bernardino, California in the 1940s, the hamburger made its official debut in the suburbs.
By that late 1950s, McDonalds had sold over 100 million hamburgers. Today, they sell over 75
hamburgers per second!

Today hamburgers can be found in nearly every part of the world. Over time the concept has
evolved, and meat patties are decorated with an endless variety of creative, tasty toppings. The
meat patties themselves have been replaced with healthier options, including black bean, turkey
and salmon burgers (though one might argue that these do not really qualify as burgers in the
traditional sense). Fast food establishments have also become more adventurous with their
hamburger patties. At MOS burger in Japan you can order a rice burger, and McDonalds in
India developed a McAloo Tikki Burger made from fried potatoes and peas topped with
tomatoes, onions and spicy condiments, to satisfy the dietary restrictions and taste preferences of
their Hindu diners.
Throughout the years, hamburgers have endeared themselves to a variety of food
lovers. Restaurants across the country compete for who can create the biggest
hamburger, and culinarians write books devoted to cross-country road trips in
search of the very best burger. You can find hamburgers in tiny hole-in-the-wall
diners and on the menus of Michelin-starred restaurants. In 2005, Las Vegas
restaurant Fleur de Lys outdid themselves by creating a $5,000 hamburger served
with champagne. Seems a bit silly to me, but it does prove the widespread appeal
of this simple and tasty sandwich. Even now they continue to evolve. Next, it
appears that burgers will be grown in test tubes. I shudder to think.
The hamburger most likely first appeared in the 19th or early 20th century.[1][2] The modern
hamburger was a product of the culinary needs of a society rapidly changing due to
industrialization and therefore having less time to prepare and consume meals.

Americans contend they were the first to combine two slices of bread and a steak of ground beef
into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger
is because the two basic ingredients, bread and beef, were prepared and consumed separately for
many years before their combination. Shortly after its creation, the hamburger was prepared with
all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles.

After various controversies in the 20th century, including a nutritional controversy in the late
1990s, the burger is now readily identified with the United States, and a particular style of
cuisine, namely fast food.[3] Along with fried chicken and apple pie, the hamburger has become a
culinary icon in the United States.[4][5]

The hamburger's international popularity demonstrates the larger globalization of food[6] that has
also includes the rise in global popularity of other national dishes, including the Turkish dner
kebab, the Italian pizza, and Japanese sushi. The hamburger has spread from continent to
continent perhaps because it matches familiar elements in different culinary cultures.[7] This
global culinary culture has been produced, in part, by the concept of selling processed food, first
launched in the 1920s by the White Castle restaurant chain and its visionary Edgar Waldo "Billy"
Ingram and then refined by McDonald's in the 1940s.[8][9] This global expansion provides
economic points of comparison like the Big Mac Index,[10] by which one can compare the
purchasing power of different countries where the Big Mac hamburger is sold.
 Acknowledgement

We would like to thank our Almighty God for giving us the strength and patience to
accomplish this feasibility study.

Our deepest gratitude to the people who have helped us fulfills our duties and
supported us in aspects beyond our limitations and capacities.

To our instructor Mr, Rolando Bautista, Jr. for the inspiration and guide us to have
realistic approach our study.

To our families and friends for the support, motivation, and encouragement during
the times we were experiencing difficulties, struggle and hardship.

To our respondents who willingly participated in our survey and help in the
completion of this study.

To all the people who had contributed and help gather information.

Thank you very much!

The Researcher