Exploring National Hamburger Month: A Culinary Delight
Since 1993, May has been recognized as National Hamburger Month, a celebration initiated by the innovative minds at White Castle. You can participate in numerous ways, but enjoying a hamburger is the most straightforward option. You can cook or grill one at home or visit your local burger establishment.
Consider this statistic: burgers comprise 60% of all sandwiches consumed globally, according to Maggie Hennessy in her book, Hamburger Bible. This colorful work reveals that there are approximately 84,000 places across the U.S. devoted to serving burgers, described as a “handheld gift for all to share.”
Hennessy is a knowledgeable freelance writer contributing to various publications, including the WBEZ/Sun-Times partnership. Growing up in Hershey, Pennsylvania, where her father worked for the Hershey Company, she was popular among her friends, particularly during Halloween. Later, her family moved to Western Springs, where she finished her education at the University of Wisconsin-Madison with a degree in journalism. Her career allows her to write about diverse topics like business, but her focus remains on food, beverages, and the individuals who create and serve them.
She received culinary training at Kendall College and has worked as a critic for Timeout Chicago. Her burger book materialized following an offer from the London-based Welbeck Publishing Group who admired her writing. They presented her with a tight nine-month deadline and a strict publisher’s format, which she managed brilliantly.
The book introduces readers to more than 80 burger joints worldwide, including Dubai and Bangkok, while also sharing burger history, recipes, and playful text adorned with vibrant photographs. Hennessy acknowledges food writers, especially George Motz, known as “Mr. ‘Hamburger America.’” Motz has long been a hamburger expert, beginning with his 2004 documentary, Hamburger America.
Motz explored the country for nearly three years, consuming burgers while filming and conversing with creators. His ventures continued with the 2018 book, Hamburger America: A State-by-State Guide to 200 Great Burger Joints. Moreover, he hosted a Travel Channel show, co-founded New York City’s Food Film Festival, and established Hamburger America in NYC.
The fourth edition of his book highlights the challenges in sustaining classic burger joints, detailing approximately 200 locations within its 452 pages. Despite closures of familiar favorites, Motz offers new discoveries, totaling 38.
Both books offer delightful insight into the reasons behind substantial burger consumption. Hennessy suggests they are affordable, quick, filling, adaptable, and convenient to eat. She proposes they connect us to a primal urge to consume fire-cooked protein and bread with our hands. Motz encourages readers to enjoy America’s finest burgers while appreciating the venue’s history, enhancing the taste experience.
Throughout the years, I’ve consumed various hamburgers, primarily from the Billy Goat beneath Michigan Avenue. Featured in both Hennessy and Motz’s books, Billy Goat has served millions of burgers at its main site and through multiple outlets.
Sam Sianis, the Billy Goat’s proprietor, recently passed away, evoking memories amid a bustling lunch hour. I inquired why hamburgers are beloved, to which he replied, “The people like them because they’re good.” Indeed, that sums it up perfectly.