The American burger began as a humble, straightforward dish in the early 20th century, often enjoyed with minimal toppings on a simple bun.

In the 1950s, fast food chains popularized the burger, standardizing its ingredients and making it a staple in American dining.

The 1980s saw the rise of gourmet burgers, introducing premium meats, exotic toppings, and innovative flavor combinations.

By the 2000s, the burger had transformed into a culinary canvas for chefs, showcasing unique ingredients and creative presentations.

Today, gourmet burgers often feature artisanal buns, grass-fed beef, and specialty cheeses, reflecting a focus on quality and taste.

The trend towards health-conscious eating has led to the rise of plant-based and alternative protein burgers, catering to diverse dietary needs.