Since 1993, May has been celebrated as National Hamburger Month, thanks to the White Castle restaurant chain. Celebrating is simple: enjoy a hamburger. Grill one at home or visit a nearby burger joint. Most likely, there’s one close by.
Maggie Hennessy, in her book The Hamburger Bible, reveals that burgers make up 60% of all sandwiches consumed globally. Remarkably, the United States hosts around 84,000 burger-serving establishments. Hennessy has made her mark as a freelance writer in the region, contributing to various platforms such as the WBEZ/Sun-Times partnership.
Her journey began in Hershey, Pennsylvania, a sweet spot given her father’s role at the Hershey Company. After moving to Western Springs, she attended the University of Wisconsin-Madison, earning a journalism degree. Her career has covered varied topics, with a focus on food and drinks, and includes experience as a Timeout Chicago critic and culinary training from Kendall College.
The idea for The Burger Bible emerged when Welbeck Publishing Group contacted Hennessy. She completed the book within nine months, following the publisher’s guidelines. Released on May 12, 2026, the book showcases over 80 burger destinations worldwide, detailing burger history and featuring a few recipes. The text blends a playful tone with vibrant photography across more than 200 pages.
Hennessy acknowledges fellow food writers and highlights George Motz, known for his expertise on American burgers. Motz’s journey includes a 2004 documentary, Hamburger America, which involved years of nationwide burger exploration.
His book Hamburger America: A State-by-State Guide to 200 Great Burger Joints and a new fourth edition, detail 200 burger locations, emphasizing the challenge of running a classic burger establishment. Motz expresses regret over closed favorites but introduces 38 new spots.
Both Hennessy and Motz explore why burgers are beloved. Hennessy mentions their affordability, quick preparation, and adaptability. She suggests a primal desire for fire-cooked food eaten by hand. Motz urges readers to savor burgers while considering their history, enhancing the culinary experience.
Reflecting on personal burger experiences, one standout location is the Billy Goat Tavern. Featured in both authors’ books, it has served millions of burgers over decades from its main spot beneath Michigan Avenue. Sam Sianis, the late tavern owner, famously attributed their popularity to simply being good.
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