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October 18, 2005	Featured article candidate	Not promoted

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The future of the burger? 29th February 2012

http://www.telegraph.co.uk/science/science-news/9091628/Test-tube-hamburgers-to-be-served-this-year.html — Preceding unsigned comment added by 2.99.130.243 (talk) 18:22, 29 February 2012 (UTC)[reply]

Edit request on 7 May 2012

This edit request has been answered. Set the |answered= or |ans= parameter to no to reactivate your request.

"Beef Burger"?? I'm just curious why it necessary to prefix it with the word "beef"? Since "non-beef" sandwiches .. such as chicken .. are called chicken sandwich. A burger is nothing else ... but a patty that is primarily made of beef wrapped in a bun. 195.229.181.251 (talk) 11:35, 7 May 2012 (UTC)[reply]

Many confuse the initial 'ham' as just that, not knowing the origin, especially if English is not their first language or they haven't studied European/German/world history. Burger is derived from burg (town), and could have been anything else; (off topic) eggs florentine (derived from Florence) have...spinach. Dru of Id (talk) 12:00, 7 May 2012 (UTC)[reply]

Claims of invention

I remember Alistair Cook, in one of his 'Letters from America', stating that the Hamburger was named after the town of Hamburg in Pennsylvania USA. I can't remember which 'letter' it was - sometime in the 1980s or 1990s, long before the 'Taste of Hamburg-er Festival' began there in 2003. However, there's no mention of that in the article. 149.241.202.165 (talk) 21:36, 28 November 2012 (UTC) dpstat[reply]

safe cooking temperature inaccuracy?

article contains statement: Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 170 °F (80 °C). If cooked to this temperature, they are considered well-done.[27]

Reference [27] points to: http://www.fsis.usda.gov/OA/news/1998/colorpr.htm

That page contains statements: Thomas J. Billy, administrator of USDA's Food Safety and Inspection Service, explained that USDA studies show that the color of cooked ground beef patties can be quite variable. At 160 degrees F a safely cooked patty may look brown, pink or some variation of brown or pink. "The bottom line is that if you cook your burger to 160 degrees F on an instant-read food thermometer, you can enjoy a safe, juicy burger," said Billy. Use an accurate digital instant-read food thermometer to check the temperature throughout the patty. The temperature must reach 160 degrees F.

all of which mention 160deg as the safe temperature, not 170. — Preceding unsigned comment added by 71.164.120.135 (talk) 01:52, 2 December 2012 (UTC)[reply]