Hamburger States. In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois. This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. Steak burgers are a primary menu item at Steak 'n Shake restaurants, and the company's registered trademarks included "original steakburger" and "famous for steakburgers". Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck. Beef is typical, although other meats
History of the hamburger Food and Drug Administration. "The Jungle" was a milestone in the subsequent history of the hamburger, as it led the American public to force restaurant chains to prove the safety of their cooked meat. In 1933, Arthur Kallett published a similar book, entitled "100 million guinea pigs; Dangers in Everyday foods, drugs, and cosmetics", which warned consumers specifically about the content preservatives in hamburgers. The exact origin of the hamburger may never be known with any certainty. Most historians believe that it was invented by a cook who placed a Hamburg steak between two slices of bread in a small