With people spending more time at home and cooking more than ever, and with summer fast approaching, a new survey from the Hearth, Patio & Barbecue Association suggests that barbecues will be fired up at near record levels. And while the hamburger comes in third behind hot dogs and steak as the most cooked dish for at-home grillers — about 64 percent of U.S. adults own a grill or smoker — its popularity beyond the abode is unparalleled worldwide. According to the United States Department of Agriculture (USDA), Americans consume an average of 2.4 burgers per day, which is about 50 billion burgers per year. And that fact is just one of many about the food that will not only blow your mind but make your mouth water.
In honor of National Hamburger Day on May 28, here are some juicy, meaty facts about this fast-food staple.
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The hamburger was named after a city in Europe
The name ‘hamburger’ is named after the German port city of Hamburg, where it is thought that 19th century sailors brought back beef tartare after trading with Russian provinces.
Most Americans aren’t saying no to seconds … and then some
Americans consume an average of 2.4 burgers per day according to the USDA, which is about 50 billion burgers per year.
The heaviest burger ever sold was priced at nearly 4.5 times its weight
The world’s largest commercially sold burger weighed in at a whopping 1,794 pounds for the not-so-wallet-friendly price of $7,799. It took four years to plan and remains on the menu at Mallie’s Sports Grill & Bar in Detroit, Michigan.
The hamburger’s been around for much longer than you have
The first hamburger made its debut in the United States in 1904 at the St. Louis Louisiana Purchase Exposition.
By the time you’re done reading this sentence, McDonald’s has probably sold about 2,250 burgers
Worldwide, McDonald’s sells about $50 million worth of burgers a day, which is about 750 burgers sold a second.
Burgers make the world a gassier place
It takes 1,800 gallons of water to produce one pound of grain-fed beef and 6.5 pounds of greenhouse gases are released to produce just one quarter-pounder burger.
Related: Why Ground Beef Quality Is Better Than Ever in Some Supermarkets
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