The Allure of the Hamburger: Celebrating National Hamburger Month

National Hamburger Month has been celebrated every May since 1993, a creation by the White Castle restaurant chain. To join in the festivities, you might enjoy eating a hamburger. You can either grill one at home or visit a nearby burger spot. With over 84,000 establishments in the US devoted to serving burgers, as noted by Maggie Hennessy in her book The Hamburger Bible, a burger joint is likely within reach. Burgers account for 60% of sandwiches consumed globally, highlighting their popularity.

Maggie Hennessy, an accomplished writer from Western Springs, has a vibrant portfolio, contributing to various outlets like the WBEZ/Sun-Times partnership. Her career took a culinary turn after attending the University of Wisconsin-Madison for journalism. She honed her skills at Timeout Chicago as a critic and furthered her culinary education at Kendall College.

The Burger Bible, Hennessy’s book, introduces readers to around 80 unique burger joints, from local ones to those in Dubai and Bangkok. The book combines burger history, a few recipes, and vivid photography across its 200 pages. Hennessy expresses gratitude to food writers and singles out George Motz as an influence, calling him “Mr. ‘Hamburger America.’”

George Motz, well-regarded in the burger industry, documented classic burger joints in his 2004 documentary Hamburger America. Following this, his 2018 book, Hamburger America: A State-by-State Guide to 200 Great Burger Joints, and his more recent ventures include a restaurant aptly named “Hamburger America” and a series of contributions to the Travel Channel.

Hennessy and Motz both highlight why burgers are beloved: they are affordable, filling, adaptable, and essentially provide a delightful handheld eating experience. Motz’s work, including the newly published fourth edition of Hamburger America, sheds light on the challenges of sustaining classic burger establishments and introduces readers to new favorites.

Among the famous spots featured in both Hennessy’s and Motz’s books is the Billy Goat Tavern in Chicago. Known for its “cheezborger” fame, it has served millions of burgers over its long history. Former proprietor Sam Sianis once succinctly explained the allure of burgers: “The people like them because they’re good.”