Growing up in the Midwest, I consider the hamburger to be the quintessential American food. When done right it displays the best America has to offer. It is opportunity for its economy and accessibility to all. It is thrift in that its meat is often a grind of cuts that are too small for steaks and roasts. The rich flavored beef comes from cattle fed on grains and grasses grown on windswept prairies and raised by cowboys. The vegetable set, a sweet-hot onion, crisp lettuce and a juicy tart tomato, is a complex delight harvested by farmers who settled this land.