From New York to St. Louis and on to the backyard barbecue as we know it today, hamburger has become synonymous with 20th century America, more of it being consumed than any other one type of meat. Many of the interesting recipes in this book have originated in foreign lands, others are present-day favorites. Still others were favorites in the past but have been forgotten. You should find just the right recipe for just the right occasion, whether you are cooking on the hearth, in the woods, or on your favorite outdoor grill.