Entries related to cheeseburger
curd of milk coagulated, separated from the whey, pressed and used as food, Old English cyse (West Saxon), cese (Anglian) "cheese," from West Germanic *kasjus (source also of Old Saxon kasi, Old High German chasi, German Käse, Middle Dutch case, Dutch kaas), from Latin caseus "cheese" (source of Italian cacio, Spanish queso, Irish caise, Welsh caws).
Of unknown origin; perhaps from a PIE root *kwat- "to ferment, become sour" (source also of Prakrit chasi "buttermilk;" Old Church Slavonic kvasu "leaven; fermented drink," kyselu "sour," -kyseti "to turn sour;" Czech kysati "to turn sour, rot;" Sanskrit kvathati "boils, seethes;" Gothic hwaþjan "foam").
But de Vaan writes, "no etymology can be found which does not require some poorly-founded assumptions," and suggests a loan-word. Also compare fromage. Old Norse ostr, Danish ost, Swedish ost are related to Latin ius "broth, sauce, juice."
Earliest references would be to compressed curds of milk used as food; pressed or molded cheeses with rinds are from 14c. Transferred to other cheese-like substances by 1530s. As a photographer's word to make subjects hold a smile, it is attested from 1930, but in a reminiscence of schoolboy days, which suggests an earlier use. Probably for the forced smile involved in making the -ee- sound.
Green cheese is that newly made; the notion that the moon is made of green cheese as a type of a ridiculous assertion is from 1520s. To make cheeses (1835) was a schoolgirls' amusement of wheeling rapidly so one's petticoats blew out in a circle then dropping down so they came to rest inflated and resembling a wheel of cheese; hence, used figuratively for "a deep curtsy." Bartlett ("Dictionary of Americanisms," 1848) defines head cheese as "The ears and feet of swine cut up fine, and, after being boiled, pressed into the form of a cheese."
1610s, Hamburger "native of Hamburg." Also used of ships from Hamburg. From 1838 as a type of excellent black grape indigenous to Tyrolia; 1857 as a variety of hen.
The meat product was so called by 1880 (as hamburg steak); if it was named for the German city no certain connection has ever been put forth, and there may not be one unless it be that Hamburg was a major port of departure for German immigrants to United States. An 1809 account of life and manners in Iceland says meat smoked in the chimney there is referred to as Hamburg beef.
The meaning "a sandwich consisting of a bun and a patty of grilled hamburger meat" attested by 1909, short for hamburger sandwich (1902). Shortened form burger is attested from 1939; beefburger was attempted 1940, in an attempt to make the main ingredient more explicit, after the -burger had taken on a life of its own as a suffix (compare cheeseburger, attested by 1938).