Changes

A '''hamburger''' (or '''burger''') is a [[fast food]] sandwich invented in and identified with America. There are many variations, but the typical burger comprises with a bun containing a patty of ground, cooked beef. The burger is often typically served with some combination of relish, mustard, ketchup, cheese, lettuce, pickle and potato chips. The bun is usually toasted or warmed. It can be eaten with one hand while driving a car.  [[Image:Burger-Lansbury.jpg|thumb|290px|Actress Angela Lansbury 1954]]  

A '''hamburger''' (or '''burger''') is a [[fast food]] sandwich invented in and identified with America. There are many variations, but the typical burger comprises with a bun containing a patty of ground, cooked beef. The burger is often typically served with some combination of relish, mustard, ketchup, cheese, lettuce, pickle and potato chips. The bun is usually toasted or warmed. It can be eaten with one hand while driving a car.  [[Image:Burger-Lansbury.jpg|thumb|260px|Actress Angela Lansbury 1954]]  

==Variations==

==Variations==

==Standardized fast food==

==Standardized fast food==

[[Image:Whitecastle-ad.jpg|thumb|290px|1952 coupon, Gary, Indiana]]

[[Image:Whitecastle-ad.jpg|thumb|290px|1952 coupon, Gary, Indiana; the regular price was 12 cents each]]

Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. Standardization was invented by Walter Anderson, who in 1916 in Wichita, Kansas, opened the first of a nationwide chain of White Castle fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns; the customers paid 5 cents.  Ray Kroc (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the McDonald hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The Big Mac is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds.  The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales.

Tens of thousands of diners and restaurants in the U.S. serve their own version of the hamburger. Standardization was invented by Walter Anderson, who in 1916 in Wichita, Kansas, opened the first of a nationwide chain of White Castle fast food outlets. Anderson trained his staff to cook and serve in exactly the same way, cooking dozens of pre-weighed, pre-shaped burgers at once on a dedicated griddle, and serving them on specially designed buns; the customers paid 5 cents.  Ray Kroc (1902-1984) in 1954 bought a California "drive-in burger bar" from Richard and Maurice McDonald. Kroc standardized his product, so that today the McDonald hamburger has meat that weighs 1.6 ounces (45 grams) and measures 3 and 5/8 inches (9.2cm) across; and is garnished with a quarter of an ounce of chopped onion, a teaspoon of mustard, a tablespoon of ketchup and a pickle slice one inch in diameter. The Big Mac is likewise standardized with two patties and a sauce. Customers have limited choices, but are typically served in less than 90 seconds.  The local franchiser, who spent millions to buy the outlet, has little control over the menu, and must purchase supplies from the corporation, and pay it a royalty fee as a percent of sales.