When and How the Cheeseburger Was Invented

The hamburger is a classic, but its cheesy counterpart, the cheeseburger, is arguably the superior iteration. The simple addition of a melting slice of cheese transformed the humble ground beef patty into a culinary superstar, sparking a global obsession that continues today.

But who was the genius who first combined these two ingredients, and why did it take decades after the hamburger’s invention for the cheeseburger to appear? The story of the cheeseburger is a delightful blend of necessity, accidental genius, and the rise of American diner culture.

🍔 Setting the Stage: The Hamburger’s Reign

By the early 1900s, the hamburger was firmly established in the American diet, thanks to World’s Fairs and the rapid rise of sanitary-focused chains like White Castle. However, this early version was often simple—a patty, maybe onions, and a basic bun.

Cheese, while popular in other forms of dining, had not yet been integrated into the quick-service hamburger format for several reasons:

1. Cost and Storage: In the pre-refrigeration era, handling and storing cheese in small, quick-service eateries was logistically challenging and expensive.

2. Focus on Speed: The early fast-food model (like White Castle’s “Speedee Service”) focused on minimal ingredients to maximize speed. Adding another step (melting cheese) slowed things down.

3. Dairy Stigma: Early 20th-century cheese had inconsistent quality. The introduction of standardized, processed cheese (like Kraft Singles, introduced around the 1930s) was crucial for the cheeseburger’s success.

🥇 The Contenders: Who Invented the Cheeseburger?

Unlike the hamburger, which has dozens of claimants, the cheeseburger’s invention is generally attributed to a small number of well-documented candidates, all working in American diners in the 1920s and 1930s.

1. The Strongest Claim: Lionel Sternberger (Pasadena, CA)

The most widely credited inventor is Lionel Sternberger.

• The Story: In 1924 (or 1926, sources vary), Lionel was a sixteen-year-old fry cook working at his father’s restaurant, The Rite Spot, in Pasadena, California.

• The Invention: According to the family legend, Lionel either experimented by impulsively dropping a slice of American cheese onto a sizzling hamburger or did it to cover a burnt patty. The result was a hit.

• The Documentation: The Rite Spot is often cited because of its early claim. However, the first known menu documentation came later.

2. The Documented Claim: Kaelin’s Restaurant (Louisville, KY)

While Lionel Sternberger may have invented the dish, Kaelin’s in Louisville, Kentucky, has strong, though later, documentation.

• Kaelin’s claims to have invented the cheeseburger in 1934. They operated a well-known establishment in the city for decades and were a fixture in the local dining scene.

3. The Trademark Claim: Humpty Dumpty Drive-In (Denver, CO)

Perhaps the most definitive early evidence comes from Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado.

• The Trademark: Ballast didn’t invent the concept, but he was reportedly the first to trademark the name “Cheeseburger” in 1935.

• The fact that he sought to legally protect the name suggests that the item was already popular enough by the mid-1930s to warrant official protection, indicating it was gaining widespread commercial traction.

4. The Name Claim: O’Dell’s Diner (Los Angeles, CA)

• O’Dell’s, a popular diner in Los Angeles, featured a “cheese hamburger” on its menu as early as 1928, possibly the earliest use of a written menu item combining the two foods, though not using the single “cheeseburger” term.

🧀 The Crucial Ingredient: Processed American Cheese

The rapid adoption of the cheeseburger in the 1930s and 1940s was directly tied to a major food innovation: processed cheese.

The original cheeseburgers likely used cheddar or Swiss, which often curdled or didn’t melt smoothly on the patty. The breakthrough came with companies like Kraft, which patented and began mass-producing processed cheese slices in 1916 (with the slices widely available in the 1930s).

Why Processed Cheese Was Perfect for the Cheeseburger:

• Low Melting Point: It melts smoothly and quickly, ideal for fast-service kitchens.

• Uniformity: Every slice was identical, ensuring consistency across all locations.

• Shelf Stability: It required less careful handling and storage than natural cheese, making it perfect for small, high-volume diners.

The standardized, velvety melt of the American cheese slice became the signature feature of the classic cheeseburger.

The cheeseburger’s invention was a simple act of combining two existing foods, yet it launched a culinary revolution.

• Inventor: Lionel Sternberger (The Rite Spot, Pasadena, CA) is the most widely credited inventor, circa 1924-1926.

• Trademark: Louis Ballast (Humpty Dumpty Drive-In, Denver, CO) was the first to trademark the name “Cheeseburger” in 1935.

• Catalyst: The mass production and stability of processed American cheese in the 1930s allowed the dish to be easily replicated and sold quickly in high-volume diners.

• Legacy: The cheeseburger quickly became a menu staple, ensuring its place as the signature item in nearly every major fast-food chain, from McDonald’s to Burger King, solidifying its role as a global icon.