America's favorite summer sandwich originated at World's Fair

(July 24, 2009) The burger is an iconic sandwich that sizzles on grills across America. In 1904, a reporter for the New York Tribune described a new sandwich being served at the World's Fair in St. Louis, Mo., as "the innovation of a food vendor on the pike." The pike was a milelong midway section of the fair featuring rides, attractions and delicious food. The old expression "coming down the pike" originated at the fair, as you never knew what you would see next.

The vender was believed to be Fletch Davis (1864-1941) who owned a lunch counter in Athens, Texas. Supposedly he cooked raw hamburger on a flat grill and fried it until crispy on both sides. He placed the meat between two slices of homemade toast and added a thick slice of raw onion to the top. This belief is up for debate. One thing is for sure, burgers (as we know them today) were introduced at the fair and this marked the beginning of an American classic.

Roots and legends can be traced back thousands of years. Genghis Khan (1209-1121), crowned the "emperor of all emperors," and his army of fierce

Mongol horsemen conquered two thirds of the then-known world. The Mongols rode their horses for long periods of time. They had little opportunity to stop for food and rest. They would travel with scraps of mutton that were shaped into the form of a patty. The raw meat was tenderized by the constant kneading by the saddle and the back of the horse.

During the 1600s, ships from the German port of Hamburg made their way to Russian docks. German sailors were introduced to steak tartare and the seasoned, raw meat was an instant hit. This delicious delicacy and other variations became a part of the German cuisine.

In the late 18th century, the largest ports in Europe were in Germany. Sailors who visited the ports of Hamburg and returned to New York were instrumental in the introduction of the burger into this country.

History is an epitome of the future but does not guide one in the kitchen. Following are some helpful facts and tips to ensure scrumptious hamburgers.

n Ground meat will always contain more bacteria than a solid piece of meat, especially after passing through the blades of a grinder. So cleanliness is key factor.

n Not all meat is created equal. A package that is labeled "ground beef" is vague at best and does not tell you where the beef came from. By law, it can come from any part of the cow and may contain up to 30 percent fat, which can lead to a greasy burger. On the other hand, "ground round" has approximately 11 percent fat, which alludes to a dry burger. My suggestion — have your butcher grind a chuck roast using a coarse grind.

n The perfect patty is not an item of chance. Cold meat and cold hands are the cardinal rule. Heat melts fat, which toughens the burger. Handle the meat as delicately and quickly as you can. Kneading pertains to dough and will also toughen the meat.

n Be sure the patties are level; otherwise, the mounds in the center will cook unevenly.

n Always make sure ones grill is clean and well oiled. ASAP can be a "good thing," but not in the art of charcoaling. Coals should be white and smoldering.

n Kosher salt and fresh ground pepper are the only seasonings necessary while cooking the meat. Simplicity reaps many rewards and allows the natural flavor to prevail. The secret is adding the salt at the last minute. Salting the patties too soon before grilling will draw out the moisture.

n Place the burgers on the hottest part of the grill to allow the burgers to form a yummy, charred crust, then move to a spot with less intense heat to finish cooking process.

n Never, never, never press down on the burgers with a spatula. Why does one want to squeeze out all the flavorful juices? Taking a time out can also pertain to adults!

n The bun is another part of the hamburger anatomy that needs special care and attention. Softness verses firmness is a personal preference, but make sure one toasts those babies until they are a beautiful golden brown.

n The varieties of condiments and toppings are endless. You are the artist and the burger is the canvass. Allow ones creative juices to inspire the ultimate burger.

LAMB-FETA BURGER WITH CUCUMBER SAUCE

4 large garlic cloves, peeled and finely
chopped
1 1/4 pounds ground lamb
1/2 cup crumbled feta cheese
3/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon canola oil

CUCUMBER SAUCE

1/2 large cucumber, peeled, seeded
and finely chopped. Using a paper towel,
squeeze out excess juice
1 teaspoon capers, chopped
3/4 cup sour cream
1 tablespoon minced fresh mint leaves

1/2 teaspoon freshly squeezed
lemon juice
1 teaspoon rice vinegar
1 tablespoon sweet onion, minced
1 cup chopped fresh tomatoes
1 cup shredded romaine lettuce
4 small pita breads

1. Sauté garlic in canola oil over medium high for 5 minutes.

2. Gently mix lamb, garlic, feta cheese, dried herbs, salt and pepper. Divide into four portions. Refrigerate.

3. Mix cucumber, capers, mint, onions, sour cream, vinegar and lemon juice in a small bowl. Note: extra salt may be needed for the sauce.

4. Light charcoals. When coals are covered with white ash, add burgers. Cover and cook 4 minutes on each side for medium burgers.

5. Grill pita one minute per side.

6. Spread 1 tablespoon of sauce on pita bread. Add lettuce, tomatoes, burgers and top with extra sauce.

Secret Ingredient: Future. "I am not afraid of tomorrow, for I have seen yesterday and I love today" … William Allen White.