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The hamburger may have come from unremarkable beginnings, but it has risen to an icon of American cuisine. While there is some debate over the origin of America's Favorite Sandwich, most food historians agree that the hamburger made its official debut at the St. Louis World's Fair in 1904.

Many accounts credit Fletcher Davis - a.k.a. "Old Dave" - with serving an unnamed sandwich at his Athens, Texas, lunch counter in the late 1880s. It was a simple ground beef patty served between two slices of freshly baked bread, spread with a mustard-flavored mayonnaise and topped with sliced onion and cucumber pickles. In 1904 Davis traveled to the St. Louis World's Fair where he sold this sandwich from "Old Dave's Hamburger Stand" on the midway. The name "hamburger steak" had been used in America since the early 1800s to refer to chopped beef patties cooked in the style of Hamburg, Germany, so the new sandwich became known simply as a "hamburger."

While early burgers were little more than beef and bread, those today come in many varieties. Professional and "backyard" chefs alike create burgers made of beef, lamb, pork, seafood and poultry - even "veggie" versions. They incorporate ingredients and flavors ranging from Southwestern to Greek, and Mediterranean to Asian, creating a world of burger variations.

So, in honor of the burger's centennial celebration, invite a few friends to enjoy a "birthday burger bash" with this Southwestern-inspired menu.

A $50,000 BURGER?
If you think you make the best burger around, then Sutter Home Family Vineyard's 14th annual Build A Better Burger Contest is your chance to prove it. In honor of the 100th birthday of the burger, this year's grand prize is a sizzling $50,000. For complete rules and additional burger recipes, visit www.buildabetterburger.com or send a stamped, self-addressed #10 envelope to Build A Better Burger, P.O. Box 248, St. Helena, CA 94574-0248. Recipes must be received no later than Aug. 31, 2004.

One way to bring out the best in your burgers is to enjoy them with a glass of your favorite wine. Jeffrey Starr, Culinary Director for Sutter Home Family Vineyards, offers a few of his favorite wine pairings for today's hottest flavors:

• Serve hearty beef burgers topped with gorgonzola cheese with a rich, spicy California Zinfandel.
• Cool the heat of Southwestern Salmon Burgers With Chipotle Aioli and Pineapple-Avocado Salsa (see recipe) with the fruit-filled flavor of Pinot Grigio.
• Pair chicken burgers infused with Asian flavors with a refreshing White Zinfandel.

SPICE THINGS UP
Looking for a way to spice up your burger repertoire? Condiments provide a bevy of options for adding flavor to the basic burger. Tabasco Chipotle Pepper Sauce is one that's sure to heat things up. Sprinkle directly on cooked burgers for a little kick or mix it in to ground meats to infuse rich, smoky flavor.

• Add 5 tablespoons Chipotle Pepper Sauce to 1 cup barbecue sauce for a spicy condiment creation.
• Combine 1/2 cup mayonnaise with 1 clove garlic, minced, and 3 tablespoons Chipotle Pepper Sauce. Brush on burgers during grilling for creamy, smoky taste.
• Mix in approximately 1 tablespoon of Chipotle Pepper Sauce per 1 pound of ground meat (beef, turkey, pork, etc.) prior to grilling burgers.

GREEN WITH ENVY
Adding toppings is one way to create a signature burger. The smooth texture of California avocados is a classy complement to a hearty burger. And, avocados offer nutrients, monounsaturated fat and fewer calories than many other toppings.

• Avocados contain mostly monounsaturated fats - the "good fat" which has been shown to lower LDL (bad) cholesterol and boost HDL (good) cholesterol.
• Take your guacamole beyond the bowl of tortilla chips - use it as a burger topping as well.
• Cut an avocado in half lengthwise, then seed, peel and slice. Drizzle with fresh lime or lemon juice and brush lightly with olive oil. Gently place slices on grill over hot coals for 2 minutes on each side. Season with salt to taste. Serve as a side dish or layer slices atop your favorite burger.

All recipes courtesy of the California Avocado Commission, the Sutter Home Winery, and the Tabasco/McIlhenny Company.