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
The Hamburger Wagon the years, most recently bought by Jack Sperry in September 2008 from Michelle Lyons. Unchanged, however, is the flagship product: small hamburgers cooked by oil in a large skillet and served on a roll with an onion, pickle, salt and pepper. The burgers have a crispness on the outside due to being deep fried. The Hamburger Wagon was voted Dayton's best burger joint in 2008. It was also recently featured in the book by George Motz, "Hamburger America: A State-By-State Guide to 100 Great Burger Joints." The Hamburger Wagon The Hamburger Wagon is a hamburger joint located on the sidewalk