Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or Chile ; condiments such as ketchup, mustard, mayonnaise, relish, or a special sauce “, often a variation of Thousand Island dressing ; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.
Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (in German Wain) respectively. By back-formation, the term “burger” eventually became a self-standing word that is associated with many types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger.
The “Hamburger Unstuck” was popular already in 1869, and is believed to be a precursor to the modern Hamburger. Cheeseburger (with onions and tomatoes) at Louis' Lunch, New Haven, Connecticut As versions of the meal have been served for over a century, its origin remains ambiguous. The popular book The Art of Cookery Made Plain and Easy by Hannah Glass included a recipe in 1758 as “Hamburg sausage”, which suggested serving it “roasted with toasted bread under it”.
A similar snack was also popular in Hamburg by the name “Unstuck warm” (“bread roll warm”) in 1869 or earlier, and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Each of these may mark the invention of the Hamburger, and explain the name.
According to Connecticut Congresswoman Rosa Delano, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven. There have been rival claims by Charlie Na green, Frank and Charles Benches, Oscar Weber Billy, and Fletcher Davis.
However, it gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”. No conclusive argument has ever ended the dispute over invention.
An article from ABC News sums up: “One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World's Fair, from tiny vendors that came and went in an instant.
And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country.” New York Magazine states that “The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later”, noting also that this claim is subject to dispute.
A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast.
Some critics like Josh Jersey, a food editor for New York Magazine, claim that this sandwich was not a hamburger because the bread was toasted. Charlie Na green One of the earliest claims comes from Charlie Na green, who in 1885 sold a meatball between two slices of bread at the Seymour Fair now sometimes called the Outage County Fair.
Na green was fifteen when he was reportedly selling pork sandwiches at the 1885 Seymour Fair, made, so customers could eat while walking. In 1891, he created a beef patty cooked in butter and topped with a fried egg.
Frank and Charles Benches A bacon cheeseburger, from a New York City diner Frank and Charles Benches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York. During the fair, they ran out of pork sausage for their sandwiches and substituted beef.
, who spoke to Frank Benches, says they exhausted their supply of sausage, so purchased chopped up beef from a butcher, Andrew Klein. Frank Benches's obituary in The New York Times states that these events took place at the 1892 Summit County Fair in Akron, Ohio.
According to oral histories, in the 1880s he opened a lunch counter in Athens and served a 'burger' of fried ground beef patties with mustard and Bermuda onion between two slices of bread, with a pickle on the side. The story is that in 1904, Davis and his wife Cindy ran a sandwich stand at the St. Louis World's Fair.
Historian Frank X. Colbert, noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with 'Old Dave' a.k.a. A photo of “Old Dave's Hamburger Stand” from 1904 was sent to Colbert as evidence of the claim.
Only “Pig's Head,” “Calf Tongue,” and “Stewed Kidneys” were listed. Another claim ties the hamburger to Summit County, New York or Ohio.
Due to widely anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 2.5-inch square hamburgers, known as sliders .
They started to create five holes in each patty, which help them cook evenly and eliminate the need to flip the burger. In 1995 White Castle began selling frozen hamburgers in convenience stores and vending machines.
Kewpie was the second hamburger chain and peaked at 400 locations before World War II. In 1967 the Kewpie licensor moved the company to a franchise system.
1926: White Tower Hamburgers 1927: Little Tavern 1930s: White Castle (II; run by Henry Cassava) 1931: Krystal (restaurant) 1936: Big Boy. Big Boy would become the name of the hamburger, the mascot and the restaurants.
Big Boy expanded nationally through regional franchising and subfranchising. Primarily operating as drive-in restaurants in the 1950s, interior dining gradually replaced curb service by the early 1970s.
Many franchises have closed or operate independently, but at the remaining American restaurants, the Big Boy double-deck hamburger remains the signature item. Their introduction of the Speeder Service System in 1948 established the principles of the modern fast-food restaurant.
In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site.
These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Hamburgers in fast food restaurants are usually grilled on a flat-top, but some firms, such as Burger King, use a gas flame grilling process.
At conventional American restaurants, hamburgers may be ordered “rare”, but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.
The McDonald's fast-food chain sells the Big Mac, one of the world's top-selling hamburgers, with an estimated 550 million sold annually in the United States. Other major fast-food chains, including Burger King (also known as Hungry Jack's in Australia), A&W, Culver's, Hamburger, Carl's Jr. / Harder's chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, Shake Shack, In-N-Out Burger, Five Guys, Fat burger, Vera's, Turberville, Backyard Burgers, Lick's Home burger, Roy Rogers, Smash burger, and Sonic also rely heavily on hamburger sales.
Some hamburgers have a black bun, usually colored with squid ink. Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. Hamburgers are often served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills.
In Finland, hamburgers are sometimes served in buns made of rye instead of wheat. A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be described as “all-beef hamburger” or “all-beef patties” to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defeated beef trimmings (which the company Beef Products Inc, calls “lean finely textured beef”), advanced meat recovery, or other fillers. Some cooks prepare their patties with binders like eggs or breadcrumbs.
Seasonings may include salt and pepper and others like as parsley, onions, soy sauce, A Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.
Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C).
For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat.
Vegetarian and vegan burgers can be formed from a meat analogue, a meat substitute such as tofu, TVP, Satan (wheat gluten), quoin, beans, grains or an assortment of vegetables, ground up and mashed into patties. A steak burger with cheese and onion rings steak burger is marketing term for a hamburger claimed to be of superior quality.
Use of the term “steak burger” dates to the 1920s in the United States. In the U.S. in 1934, A.H. “Gus” Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a “steak burger” to customers at the company's first location in Normal, Illinois.
Steak burgers are a primary menu item at Steak 'n Shake restaurants, and the company's registered trademarks included “original steak burger” and “famous for steak burgers”. Steak 'n Shake's “Prime Steak burgers” are now made of choice grade brisket and chuck.
Beef is typical, although other meats such as lamb and pork may also be used. Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato.
Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company. It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll.
The hamburger is considered a national dish of the United States. In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants.
Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option. Other toppings can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki -seasoned beef, tartar sauce, french fries, onion rings or potato chips.
Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises. Restaurants may offer hamburgers with multiple meat patties.
The most common variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a “100×100.” Pastrami burgers may be served in Salt Lake City, Utah.
A slider is a very small square hamburger patty, served on an equally small bun and usually sprinkled with diced onions. According to the earliest citations, the name originated aboard U.S. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled.
Other versions claim the term “slider” originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through you; or because their small size allows them to “slide” right down your throat in one or two bites. In Alberta, Canada a “Dubai burger” is a hamburger made with a pressed Ukrainian sausage (tubas).
This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption. A low-carb burger is a hamburger served without a bun and replaced with large slices of lettuce with mayonnaise or mustard being the sauces primarily used.
A ramen burger, invented by Karo Minamoto, is a hamburger patty sandwiched between two discs of compressed ramen noodles in lieu of a traditional bun. In 2012, according to a study by the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them fourth in the world and second in Europe, just behind the British.
According to a study by Girl Conrail on the consumption of hamburger in France in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu and for a third of these restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish. In Mexico, burgers (called hamburgers) are served with ham and slices of American cheese fried on top of the meat patty.
The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. In certain parts are served with bacon, which can be fried or grilled along with the meat patty.
A slice of pineapple is also a usual option, and the variation is known as a “Hawaiian hamburger”. Some restaurants' burgers also have barbecue sauce, and others also replace the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken breast.
The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK. In Ireland the food outlet Super macs is widespread throughout the country serving burgers as part of its menu.
In Ireland, Abracadabra (started out selling kebabs) and Eddie Rocket's are also major chains. An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the customer's table.
In the late 1970s, to compete with McDonald's, Wimpy began to open American -style counter-service restaurants and the brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of both brands, Grand Metropolitan. A management buyout in 1990 split the brands again and now Wimpy table-service restaurants can still be found in many town centers whilst new counter-service Wimpy's are now often found at freeway service stations.
Chip shops, particularly in the West Midlands and North-East of England, Scotland and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is usually served with chips.
Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. These are usually high quality minced steak patties, topped with items such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera.
In the early 21st century “premium” hamburger chain and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic, usually served to eat on the premises rather than to take away. Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London.
In the UK, as in North America and Japan, the term “burger” can refer simply to the patty, be it beef, some other kind of meat, or vegetarian. The traditional Australasian hamburgers are usually bought from fish and chip shops or milk bars, rather than from chain restaurants.
These traditional hamburgers are becoming less common as older-style fast food outlets decrease in number. The hamburger meat is almost always ground beef, or “mince” as it is more commonly referred to in Australia and New Zealand.
The only variance between the two countries' hamburgers is that New Zealand's equivalent to “The Lot” often contains a steak (beef) as well. The traditional Australasian hamburger never includes mayonnaise.
Likewise, McDonald's in New Zealand created a Kiwi burger, similar to a Quarter Founder, but features salad, beetroot and a fried egg. The Hungry Jack's (Burger King) “Aussie Burger” has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty, while adding pineapple is an upcharge.
It is essentially a “Burger with the lot”, but uses the standard HE circular breakfast Egg, rather than the fully fried egg used by local fish shops. In China, due to the branding of their sandwiches by McDonald's and KFC restaurants in China, the word “burger” () refers to all sandwiches that are consist of two pieces of bun and a meat patty in between.
This has led to confusions when Chinese nationals try to order sandwiches with meat fillings other than beef in fast-food restaurants in North America. A popular Chinese street food, known as roujiamo (), consists of meat (most commonly pork) sandwiched between two buns.
Since the sandwich dates back to the Qin dynasty (221 BC–206 BC) and fits the aforementioned Chinese word for burger, Chinese media have claimed that the hamburger was invented in China. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries.
Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains. Some of the more unusual examples include the rice burger, where the bun is made of rice, and the luxury 1000-yen (US$10) “Tatum Burger” (meaning “artisan taste”), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients.
In terms of the actual patty, there are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently launched a Cork burger, made with U.S. pork.
McDonald's has been gradually losing market share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more refined, “upscale” hamburger offerings. Burger King once retreated from Japan, but re-entered the market in Summer 2007 in cooperation with the Korean owned Japanese fast-food chain Lottery.
Korean-style Bulgari burgerChicken burger with rice bun (sold in Taiwan, Korea, Hong Kong, Macao, the Philippines, Thailand and Singapore). Note that the “bun” is composed of cooked rice Rice burgers, mentioned above, are also available in several East Asian countries such as Taiwan and South Korea.
Lottery is a big hamburger franchise in Japan owned by the South Korean Lott group, with outlets also in China, South Korea, Vietnam, and Taiwan. The chain McDonald's (locally nicknamed “CDO”) have a range of burger and chicken dishes often accompanied by plain steamed rice or French fries.
The Philippines boasts its own burger-chain called Jollied, which offers burger meals and chicken, including a signature burger called “Champ”. Ada pay or “Indian Burger” is made of potatoes and spices. In India, burgers are usually made from chicken or vegetable patties due to cultural beliefs against eating beef (which stem from Hindu religious practice) and pork (which stems from Islamic religious practice).
Because of this, the majority of fast food chains and restaurants in India do not serve beef. McDonald's in India, for instance, does not serve beef, offering the “Maharajah Mac” instead of the Big Mac, substituting the beef patties with chicken.
Another version of the Indian vegetarian burger is the WADA Pay consisting deep-fried potato patty dipped in gram flour batter. It is usually served with mint chutney and fried green chili.
Another alternative is the “Buff Burger” made with buffalo meat. Onions, scrambled egg and ketchup are the most popular toppings.
The menu in Malaysia also includes eggs and fried chicken on top of the regular burgers. In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the prominence of the hamburger.
Specialized fast food restaurants serving to Mongolian tastes have sprung up and seen great success. In Turkey, in addition to the internationally familiar offerings, numerous localized variants of the hamburger may be found, such as the Islam Burger (lit.
“Wet-Burger”), which a beef slider doused in seasoned tomato sauce and steamed inside a special glass chamber, and has its origins in the Turkish fast food retailer Kizilkayalar. Most burger shops have also adopted a pizzeria-like approach when it comes to home delivery, and almost all major fast food chains deliver.
In the former Yugoslavia, and originally in Serbia, there is a local version of the hamburger known as the pljeskavica. Throughout Belgium and in some eateries in the Netherlands, a Ricky Burger is sold that combines pork, chicken, and horse meat.
The hamburger, usually fried, is served between a bun, sprinkled with sesame seeds. It often comes with a specific Nicklaus (Ricky dressing) made with mayonnaise, mustard, cabbage, and onion.
In May 2012, Serendipity 3 was recognized as the Guinness World Record holder for serving the world's most expensive hamburger, the $295 Le Burger Extravagant. At $499, the world's largest hamburger commercially available tips the scales at 185.8 pounds (84.3 kg) and is on the menu at Millie's Sports Grill & Bar in Southgate, Michigan.
It is called the “Absolutely Ridiculous Burger”, which takes about 12 hours to prepare. A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reported available at Le Burger Brasserie, inside the Paris Las Vegas casino.
New York chef Daniel Would created an intricate dish composed of layers of ground sirloin, phone gas, and wine-braised short ribs, assembled to look exactly like a fast-food burger. On September 2, 2012, the Black Bear Casino Resort near Carlton, Minnesota, made the world-record bacon cheeseburger that weighed 2,014 pounds (914 kg).
In Las Vegas, Nevada at the Heart Attack Grill there is a Quadruple Bypass Burger. The restaurant is known for being honest about the fact that their food is unhealthy.
They allow people that weigh over 350 pounds (160 kg) to eat free. On August 5, 2013, the first hamburger made from meat lab grown from cow stem cells was served.
The hamburger was the result of research in the Netherlands led by Mark Post at Maastricht University and sponsored by Google's co-founder Sergey Brin. ^ Burger Merriam-Webster Dictionary ^ McWilliams, Mark (April 6, 2012).
^ “Semester, vollständiger Führer Dutch Hamburg, Alton UND Legend : MIT Berücksichtigung von Kiel, England, Lübeck UND Travemünde. Abbildungen u. d. requested Plane her Start” [Newest, complete guide to Hamburg, Alton and surroundings.
“Giving the BURGER its due: the hamburger's origins are somewhat shrouded in mystery, but there is no doubt as to its impact on American dining habits and culture.(Editorial).” Birth of an icon: Hamburger's origins unclear, but it became popular 100 years ago.
^ U.S. Library of Congress Folk life Center Local Legacies Project retrieved on April 13, 2009, Louis' Lunch A Local Legacy ^ About Connecticut. State of Connecticut official website ^ New York Media, LLC (1977).
^ a b c Randall Beach (February 3, 2008) Louis' Lunch has beef with book claiming it didn't invent the hamburger. ^ a b c d e f g John E. Harmon “The Better Burger Battle”, in Atlas of Popular Culture in the Northeastern United States.
^ Welcome To Weber's Superior Root Beer and Grill Archived January 14, 2013, at the Payback Machine. ^ Olivetti, Louis E.; Corbett, Jan L.; Gordon, Bertram M.; Locket, Cassius T. (January–February 2004).
^ “Hoover's Company Profiles: White Castle System, Inc”. Selling 'em by the Sack: White Castle and the Creation of American Food (1st ed.).
^ USDA Urges Consumers To Use Food Thermometer When Cooking Ground Beef Patties Archived September 3, 2009, at the Payback Machine. United States Department of Agriculture Safety and Inspection Service Media Communications Office, August 11, 1998.
^ Ronald R. Butters, “Trademark linguistics: Trademarks: Language that one owns”, in Malcolm Courtyard, Alison Johnson, The Routledge Handbook of Forensic Linguistics, p. 360 ^ George Moth, Hamburger America, 2011 ISBN 0762440708, p. 17, 41 ^ Thomas Riggs, Encyclopedia of major marketing campaigns, 2 :456 ^ a b c d Perry, Catherine D., District Judge (July 7, 2004). Annual Franchise and Distribution Law Developments.
“One great dish: Signature Steak Burger at La Casa del Cabal lo”. ^ a b Annual Review of Developments in Business and Corporate Litigation.
^ Passer Jr., W. Earl; River, David C. (February 27, 1996). ^ “Steak 'n Shake sues Burger King over use of “steak burger” phrase”.
^ The Canadian Oxford Dictionary has headwords for the Canadianism's tubas “, “Dubai” (as a hot dog), and “Dubai burger”, the latter two being specific to Alberta. ^ The Low Carb Six Dollar Burger | Carl's Jr.
Rick Steve's Belgium: Bruges, Brussels, Antwerp & Ghent. ^ Jessica Tickler (July 10, 2007) The DB “Royale” double truffle burger.