A patty of ground steak from five cuts of beef, flame-broiled vertically in cast-iron broilers and served between two slices of toasted white bread. Cheese spread, tomato or onion are allowed; ketchup is not.
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George Motz
Motz builds his own vertical broiler at home to recreate the Louis’ Lunch hamburger as it was made in 1900.
Since 1900 · Louis’ Lunch, New Haven, Connecticut · Source ↗
Louis Lassen opened his New Haven lunch wagon in 1895. The restaurant says he put ground steak between toast for a customer in a hurry in 1900, and the Library of Congress credited Louis’ Lunch as the creator of the hamburger in 2000. Other towns dispute the claim, and it is served on toast, since the bun came later.
Still cooks in vertical cast-iron broilers and serves on toast. No ketchup.
Checked October 2026. Opening hours change, so check before you travel. See it on the Burger Atlas →
