An American Icon:

Who knows who invented the burger?

What can I say about the remarkably versatile hamburger that hasn’t already been said? What additional praise can I heap upon an American icon that for generations has captured our attention, invigorated our sense of smell and tantalized our taste buds?

We have dressed the most popular food item in the United States with a seemingly endless array of condiments, from the simple but certainly serviceable combination of onions and ketchup to elaborate amalgamations that include everything from avocado to bacon to cream cheese. But regardless of what else is stuffed between the two halves of the bun, it is the burger itself – that delectably juicy slab of mouthwatering, nostril-pleasing beef – that is the star of the show. Is it any wonder that Americans consume an astounding 50 billion burgers a year?

So who gets credit for giving us the hamburger and, later, its savory sibling, the cheeseburger? Good luck coming up with a definitive answer to that infinitely interesting inquiry. Many people have claimed to be its inventor – one of them even garnered the support of a proclamation from the governor of Oklahoma – but the history of the burger continues to be shrouded in mystery.

Some culinary detectives come down on the side of Fletcher Davis, who allegedly peddled burgers in his restaurant in Athens, Texas, in the 1880s and later sold them at the World’s Fair in St. Louis in 1904. Then there’s Oscar Bilby, who is said to have served ground beef on buns baked by his wife at a party at his farm near Tulsa, Oklahoma, on July 4, 1891. More than a century later, in 1995, Gov. Frank Keating proclaimed the Sooner State as the birthplace of the burger. So there.

Others have laid claim to the throne as well. For instance, Frank and Charles Menches supposedly sold burgers at the Erie County Fair, near Buffalo, New York, in 1885. According to the story that made them the inventors of the burger, they ran out of the main ingredient for their pork sausage sandwiches, so they tried to substitute it with ground beef. They apparently added coffee, brown sugar and other ingredients in an effort to make their new menu item a little more palatable and decided to call it a hamburger in honor of the town of Hamburg, where the fair was located. National Birth of the Burger Day is still celebrated each Sept. 18 in Western New York State. Take that, Frank Keating.

But what about National Hamburger Day, celebrated on May 28 because “the hamburger as we know it was developed in Seymour, Wisconsin, a town still famous for its hamburger heroics”? That would be a reference to Charlie Nagreen, who apparently was hawking hamburger steaks at the Outagamie County Fair in 1885 when he realized he could do more business if people could eat his product while enjoying the rest of the festivities. He flattened the steak, slapped it between two pieces of bread and named his invention the “Hamburger Charlie.”

Restaurants from California to Colorado and Kentucky to Connecticut claimed to be the first to market the cheeseburger, all between 1925 and 1937.

And who’s to say that an innovative soul in ancient Egypt or a groundbreaking entrepreneur living during the Middle Ages didn’t come up with the brilliant idea of combining bread and ground beef?

Burgers have come a long way in the past 135 years or so. Today, in addition to the more traditional cheese, onions, tomatoes, pickles, relish, ketchup, mustard and mayo, they are adorned with a wide variety of toppings, from fried and scrambled eggs, to mushrooms, pineapple, peppers of all sorts, anchovies and onion rings.

Some of our favorites follow.

The Cabana Burger Cabana Burgers & Shakes

The Cabana Burger is all about classic Southern flavors. A big draw at Cabana Burgers & Shakes in Mount Pleasant, its two patties are topped with a fried green tomato, creamy pimento cheese and jalapeno bacon, offering an interesting contrast in textures and an unexpected but always appreciated kick. It’s not necessarily one ingredient that makes this burger a winner; it’s more that all the different flavors

The Southerner Charleston Sports Pub

If you think you’re ready for a half-pound burger, check out The Southerner at Charleston Sports Pub in Summerville, West Ashley, Mount Pleasant, James Island, Clemson, Goose Creek or Greenville. A delicious blend of ground brisket, short rib and chuck, the burger is topped with the perfect blend of homemade pimento cheese, bacon and a unique ingredient saved only for the Southerner: peach jam. “We don’t use it on any of our other burgers,” Erin said. “The flavor adds a nice, sweet touch.”

Grayman Burger Rustic Table

In Pawleys Island lore, the Gray Man is a ghost who apparently shows up on the beach just before devastating hurricanes arrive and warns people to head inland. On the other hand, there’s no reason to leave when your server brings you a Grayman Burger at Rustic Table in Pawleys Island. It all starts with two 5-ounce black angus patties, topped with pickle, red onion, chopped romaine, tomato, cheddar and “a lot of love,” according to Adam – and you can add bacon or a fried egg as well. The homemade mayo is his mother’s recipe.

Big D’s Triple Cheeseburger

Melvin’s Melvin’s is famous for barbecue, but its burgers have a pretty good reputation as well. Its single burger gets the most love from local diners, and the brisket burger is one of Melvin’s best-kept secrets. However, we couldn’t help featuring Big D’s Triple Cheeseburger, three patties adding up to a full pound of beef and an array of toppings from which to choose, including bacon, slaw, jalapenos, chili, grilled onions, a variety of cheese options and even onion rings. “One thing that makes our burgers one of the best in Charleston is the way we cook them, grilling on a cast iron griddle that is well-seasoned with barbecue, brisket and onion juices,” Debbie explained. Experience also is helpful. Most of the managers and line cooks have been with Melvin’s for anywhere from nine to 48 years.

Burchy Burgers The Knot Burger Pub

Every burger at the Knot Burger Pub in Summerville is a Burchy Burger, including the Deluxe, Southwestern, Pimento Cheese, Breakfast, Swiss and Cheezy. Named after the pub’s owner, they all feature a quarter pound all-beef patty – or two or three – “seasoned and smashed to perfection,” according to Dinah. “Our smash is created by using a secret method and a handmade spatula,” she explained. Customers say their favorite Burchy Burger is The Give Back Burger because every time one is ordered, $1 goes to a local nonprofit. Knot Burger Pub has raised nearly $10,000 for local charities since January 2020. The toppings on a Give Back Burger change each month; in July, they were chorizo, a fried egg, an onion ring and pepper jack cheese. “We want to change the world one Burchy at a time,” Dinah pointed out.

Shrimp & Chorizo Burger Ty’s Roadside Coastal Kitchen

Do you really need beef to create a burger? Not at Ty’s Roadside in Mount Pleasant, where the Shrimp & Chorizo Burger keeps people coming back. “It has a cult following and is the surprise hit of the menu,” Ty said. A combination of spicy Mexican chorizo and fresh local shrimp from Tarvin Shrimp Company on Shem Creek, this signature item is topped with avocado, creamy smoked gouda cheese, arugula and finished with a harissa aioli. You might think about ordering something cold to wash it down.

The Rocket Burger Rocket Burger

If you’re longing for Red Drum’s Southwest flavor and the popular Mount Pleasant restaurant isn’t open, chances are its food truck, Rocket Burger, will be in the parking lot, ready to calm your craving. Open for business from 11 a.m. to 4 p.m. Tuesday through Saturday, its most popular menu item is, of course, the Rocket Burger. The custom-grind patty is dressed with lettuce, tomato, diced onion, hand-cut pickles, American cheese and mayo-based Rocket sauce. According to Brigitte, the sear on the patty is the burger’s most tantalizing attribute. “We use a high-quality steak grind and a top-of-the-line chrome griddle. When the burgers are smashed, they get the perfect sear on both sides. They are the perfect balance of fat, salt and tenderness,” she said.

Double Double Tavern & Table

Who knew that an old tortilla press would be the key to the success of one of the most popular burgers on Shem Creek in Mount Pleasant? The owners of Tavern & Table knew. They rigged the press to produce the perfect smash on two 4-ounce patties cooked on a flat top. “When the edges get crispy and the patties are cooked all the way through, we top them with American until the cheese is melty,” said Jeff. Surrounded by a butter-toasted potato bun, the Double Double includes shredded romaine, pickles, and T&T sauce, “the star that brings it all together.” Love bacon? You can—and are encouraged to—add it. Want to know what’s in the secret T & T sauce? Good luck with that.

The Grit Smash Burger The Grit Counter

Who puts grits on a burger? The Grit Counter, of course. The Grit Smash Burger starts with a certified angus double smash burger, topped with melted American cheese, grilled onions, pickles and Kline’s 57 sauce – named after owner/chef Frank Kline. Then it’s finished off with a crunchy, cheesy, cheddar grit fritter – all on a brioche bun. “The grit fritter is basically our version of a grit-focused arancini, where the grits take the place of traditional rice. It adds both a crunchy and creamy texture to the burger,” Frank explained. Check it out in Mount Pleasant and North Charleston.