Ride along with Jane and Michael Stern of Roadfood as they visit Louis' Lunch in New Haven, Connecticut. This quirky lunch counter stakes its claim as home to America's first hamburger. Buckle up! More

The world of hamburgers: If you're an omnivore, you can't help but end up there at least once a week. When pairing a wine with this iconic dish, it's all about the toppings and condiments. Inside, our Sommelier to Go, Joshua Wesson, throws out some surefire picks to go with a variety of burger styles. More

A cloud of steam billows from a small metal chamber as Paul Duberek removes one of many tiny pans from its interior. He scoops a meaty leaf of ground beef from it onto a waiting kaiser roll. A second tiny pan cradles the gooey white cheddar that tops the famed steamed cheeseburger at Ted's Restaurant in Meriden, Connecticut. Travel with Hamburger America for a visit. More

Don't mess with Texas. And, by all means, don't mess with Texas's hamburger. A state legislator there is embroiled in a burger battle with Louis' Lunch of New Haven, Connecticut, over which state can claim to be the birthplace of the hamburger. Says New Haven's mayor, John DeStefano Jr.: "We are even the birthplace of George Bush, who wants people to think he's from Texas. So yes, the hamburger is as much a New Haven original as President Bush. Get over it, Texas."... More

Travel with George Motz's Hamburger America to the Meers Store in Oklahoma, where you're likely to have one of the freshest burgers of your life. Proprietor Joe Maranto makes half-pound burgers from Texas longhorn cattle he raises himself. Just don't ask for ketchup. More

The end of the year is always a time for reflection so we thought we'd dig in to the archives of Serious Eats site A Hamburger Today and bring you some images worth highlighting again. These photos from Library of Congress offer a look at the early days of the hamburger. Enjoy! More

Burger documentarian George Motz visits Dyer's Burgers in Memphis to investigate the joint's unique deep-fried hamburgers. "Back then, they didn't have the flat tops and all this, so they cook in a cast-iron skillet," Dyer's owner Tom Robertson says. "As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We strain and process our grease daily, but we've never thrown it out and started over, so somewhere in there's molecules from 1912. That's what makes it so good." Further Reading Dyer's Burgers [Roadfood.com] Hamburger America [Director George Motz's website]... More

As part of an ongoing exploration of the nation's best burgers, we focus today on the Sunflower State, which, it could be argued, played a pivotal role in bringing these tasty sandwiches to the masses. More

In Wisconsin, is there any burger topping more appropriate than a liberal dollop of butter? Travel with Hamburger America to Glendale institution Solly's Grille, located just next to the Milwaukee Heart Hospital. More