History of the hamburger in the United States History of the hamburger in the United States A hamburger (or burger) is a sandwich that consists of a cooked ground meat patty, usually beef, placed between halves of a sliced bun or between slices of bread or toast. Hamburgers are often served with various condiments, such as mustard, mayonnaise, and ketchup, and other options including lettuce, tomato, onion, pickles, and cheese. The Texas historian Frank X. Tolbert attributes the invention of the hamburger to Fletcher Davis of Athens, Texas. Davis is believed to have sold hamburgers at his café at 115 Tyler Street in Athens, Texas, in the late
Lunch meat types are red and white. The product got more popular after investigation what it contains. E.g. LUNCHEON MEAT TULIP (made in Denmark) is not made of 70% of meat as expected (base on country standard), but contains 18% of pork meat, 39% of chicken mechanically separated meat, 18% of pork mechanically separated meat. Lunch meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays. They can be bought pre-sliced