>>I see Wikipedia places the legend about it being from Hamburg, NY on top. But then, assuming that the 90% of hamburgers are consumed in US-based establishments, we can safely assume that 90% of the Wikipedia article writers are of the same origin. At least there is a proud mention of pljeskavica, which then leads to http://en.wikipedia.org/wiki/%C4%86evapi which then means I'll be hungry early today, having seen the article :).
>
>There's a recipe for bacon?

Yes. Though the today's "bacon with salty water injected" stuff I really wouldn't count. I mean it is a recipe, but not really bacon anymore. Just like "ham and water product" isn't ham.

The recipe is about where and how to cut, how to salt and where and how long to hang it, whether and for how long it should be smoked etc. Recipe==algorithm, IMO.