The original ground beef patty on a bun traveled with the Mongols through Russia and on to sailors, who took the idea to the port city of Hamburg, Germany. In this country, it’s widely believed that Texan Fletcher (“Old Dave”) Davis began selling the first grilled burgers at the St. Louis World’s Fair in 1904.

Whatever the tale, the ending is the same: Americans love a good beef burger.  In 2007, 41 percent of American consumers ate a hamburger at least once a week, while 84 percent said they ate a burger at least once a month.   

Hamburger consumption will likely be on the rise now that it’s May, which kicks off the prime burger-eating season.  The hottest month for burger consumption is July, which is not surprising, since the Fourth of July holiday is the most active grilling day of the year. 

Some 2.3 billion burgers were prepared and served in the home last year.   

Three ounces of cooked, 95-percent lean ground beef has five grams of fat; the same serving of 95-percent lean ground turkey has 11 grams of fat.

Hamburgers rule in U.S. restaurants. In 2007, 84 percent of consumers ordered a hamburger, making it the most frequently ordered menu item in 2007.

“Build Your Own Burger Bars” are among the hottest trends in the burger industry.

Classic Beef Cheeseburgers

Total Recipe Time:25 to 30 minutes

1-1⁄2 pounds ground beef

2 teaspoons steak seasoning blend

4 hamburger buns, split

4 slices cheese (such as Cheddar, American, Swiss, etc.)

4 lettuce leaves

4 tomatoes slices

Toppings:

Ketchup, mustard, onion slices, pickles.

Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 3⁄4-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

Line bottom of each bun with lettuce leaf; top with tomato slice, burger, and toppings, as desired. Close sandwiches.

Makes 4 servings

Cook’s Tip:  To prepare on stovetop, heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally.

Cook's Tip: Other popular burger toppings include grilled or caramelized onions, blue cheese, bacon, sautéed mushrooms and barbecue sauce.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Nutrition information per serving, using 80% lean ground beef: 585 calories; 34 g fat (15 g saturated fat; 13 g monounsaturated fat); 146 mg cholesterol; 819 mg sodium; 23 g carbohydrate; 1.2 g fiber; 44 g protein; 8.5 mg niacin; 0.5 mg vitamin B6; 3.8 mcg vitamin B12; 4.9 mg iron; 39.8 mcg selenium; 9.2 mg zinc.

Nutrition information per serving, using 95% lean ground beef: 433 calories; 18 g fat (9 g saturated fat; 4 g monounsaturated fat); 122 mg cholesterol; 791 mg sodium; 22 g carbohydrate; 1.2 g fiber; 43 g protein; 9.5 mg niacin; 0.6 mg vitamin B6; 3.2 mcg vitamin B12; 5.1 mg iron; 36.1 mcg selenium; 8.5 mg zinc.