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1. Make it by yourself
2.Eat it at a restaurant (Fuddruckers)
3.Buy the ingredients at a supermarket.

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ground meat (beef or beef/pork mixture) | 400 grams
onion | 1/4 , minced
butter or vegetable oil | 1 tablespoon
white bread or 8-10 centimeter piece of French bread | 1 slice(remove crust, soak in water, squeeze thoroughly, and break apart--makes about 1/3 cup)
egg | 1
soy sauce(or a pinch of salt) | 1/2 teaspoon
black pepper

Source: http://web-japan.org/kidsweb/cook/dishes/dishes02.html

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1.) Divide the meat and gently form it into 4 balls. (Don’t overwork the meat or it will become dry and tough.)
2.) Flatten the balls into ¾-inch-thick patties. Also flatten the top and sides of each patty to ensure that the thickness is the same throughout.
3.) Use your fingers to make a shallow well in the top of each patty (this will prevent over plumping). Season the patties with salt and pepper.
4.) Oil the grill grate using a pair of tongs and a paper towel dipped in canola oil. (Don’t spray on the oil or you’ll risk a flare-up.)
5.)Cook, with the wells facing up, until the burgers release easily, 4 to 5 minutes for medium. (Don’t press or flatten.) Flip; cook 4 to 5 minutes more.
6.)Check the doneness with a thermometer. (Insert it through the side so the tip is in the center.) It should register 155° F for medium.

Source:

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While the inspiration for the hamburger did come from Hamburg, the sandwich concept was invented much later. In the 19th century, beef from German Hamburg cows was minced and combined with garlic, onions, salt and pepper, then formed into patties (without bread or a bun) to make Hamburg steaks. Today,  Hamburgers are considered America’s favorite food. You can find them in hole-in-the-wall diners, at the drive-through windows of fast food chains, and on the menus of Michelin-starred restaurants.

Source: http://communitytable.parade.com/61481/toriavey/where-did-hamburgers-originate/