Celebrating National Hamburger Month with Maggie Hennessy’s ‘Hamburger Bible’

Since 1993, May has been celebrated as National Hamburger Month, an initiative started by White Castle. The most straightforward way to mark this is by enjoying a hamburger. Either grill one at home or head to a nearby burger joint. As Maggie Hennessy notes in her book “Hamburger Bible,” burgers comprise 60% of all sandwiches consumed worldwide. She highlights that the U.S. is home to around 84,000 burger-serving establishments, dubbing burgers a “handheld gift for all to share.”

Maggie Hennessy is a prominent writer, contributing to the WBEZ/Sun-Times partnership and various magazines. Raised in Hershey, Pennsylvania, she grew popular among friends, particularly during Halloween, as her father worked for Hershey Company. Her family later moved to Western Springs, and she graduated from the University of Wisconsin-Madison with a journalism degree. She ventured into freelancing, focusing on food and drink writing. Her experience includes working as a critic for Timeout Chicago and earning a certificate in professional cookery from Kendall College.

“The Burger Bible” emerged after a proposal from the London-based Welbeck Publishing Group. Despite a tight nine-month deadline, Hennessy successfully crafted this engaging book. Featuring over 80 burger joints from Chicago to Dubai and Bangkok, the book offers a mix of burger history, recipes, and vivid photography across its 200 pages. In it, Hennessy acknowledges fellow food writers and highlights George Motz, known as “Mr. ‘Hamburger America.'”

Motz has extensively explored the burger world. He first gained recognition with his 2004 documentary “Hamburger America,” emphasizing the burger’s quintessential American nature. His 2018 book, “Hamburger America: A State-by-State Guide to 200 Great Burger Joints,” and a Travel Channel show further cement his expertise. In 2023, he opened a restaurant in New York City named “Hamburger America.” His recent book edition lists 200 burger joints across 452 pages, showcasing new finds amid closures of old favorites.

Hennessy and Motz explore why we are captivated by burgers. Hennessy writes about their affordability, speed, and adaptability, suggesting that they connect to a primal urge for fire-cooked food. Motz encourages enjoying these culinary treasures while pondering their history. Whether you’re indulging for National Hamburger Month or simply exploring these culinary tales, their works offer a rich journey into the world of burgers.

For many, including the author, the iconic Billy Goat Tavern on Michigan Avenue stands out for its historic and prolific burger production. The recent passing of owner Sam Sianis brought memories of his quick but insightful response about the burger’s charm: “The people like them because they’re good.”