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Home / The Human Body Labeled Beef Patty

The Human Body Labeled Beef Patty

American sandwich of ground beefiness patty

This article is well-nigh the dish. For the meat served every bit part of such a dish, come across Patty. For other uses, encounter Hamburger (disambiguation).

Hamburger

Hamburger
Course Main form
Identify of origin Germany or United States (disputed)
Created by
Serving temperature Hot
Main ingredients Footing meat, bread
  • Cookbook: Hamburger
  • Media: Hamburger

A hamburger (or burger for curt) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed within a sliced bun or breadstuff gyre. Hamburgers are often served with cheese, lettuce, lycopersicon esculentum, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, savor, 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.[1]

The term burger tin as well exist practical to the meat patty on its own, particularly in the United Kingdom, where the term patty is rarely used, or the term can even refer but to basis beef. Since the term hamburger unremarkably implies beef, for clarity burger may exist prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Commonwealth of australia and New Zealand, a slice of chicken breast on a bun is known as a chicken burger, which would more often than not not be considered to be a burger in the United States; where it would generally be called a chicken sandwich, but in Australian English and New Zealand English language a sandwich requires sliced bread (non a bun), then it would non exist considered a sandwich.[ii] [three]

Hamburgers are typically sold at fast-food restaurants, diners, and specialty and loftier-end restaurants. There are many international and regional variations of hamburgers.

Etymology and terminology

The term hamburger originally derives from Hamburg, the second-largest urban center in Germany; however, there is no sure connectedness betwixt the food and the urban center.[four]

Hamburger and fries in Tokyo.

By back-germination, the term "burger" eventually became a self-continuing word that is associated with many different types of sandwiches, like to a (footing meat) hamburger, just 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 every bit is the case of the veggie burger.[v]

History

The "Hamburger Rundstück" was popular already in 1869, and is believed to be a precursor to the modern Hamburger.

Cheeseburger (with onions and tomatoes) at Louis' Luncheon, New Haven, Connecticut

As versions of the meal have been served for over a century, its origin remains ambiguous.[six] The popular book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it". A similar snack was also popular in Hamburg by the name "Rundstück warm" ("breadstuff coil warm") in 1869 or earlier,[7] and supposedly eaten past many emigrants on their way to America, merely may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served betwixt 2 pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the proper noun.

There is a reference to a "Hamburg steak" as early equally 1884 in the Boston Journal.[OED, nether "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific merits regarding a "hamburger sandwich" in an article virtually a "Sandwich Motorcar": "A distinguished favorite, only 5 cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you lot wait' on the gasoline range."[eight]

Claims of invention

The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s.[nine] The invention of hamburgers is commonly attributed to various people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen.[10] [11] White Castle traces the origin of the hamburger to Hamburg, Federal republic of germany with its invention by Otto Kuase.[12] Some have pointed to a recipe for "Hamburgh sausages" on toasted bread, which was published in "The Art of Cookery Made Evidently and Like shooting fish in a barrel" by Hannah Glasse in 1747.[9] However, hamburgers 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".[xi] No conclusive argument has ever ended the dispute over invention. An commodity from ABC News sums upward: "I problem is that at that place is niggling written history. Some other issue is that the spread of the burger happened largely at the Globe's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than ane person came upwards with the thought at the aforementioned time in different parts of the country."[13]

Louis Lassen

Although debunked past the Washington Post,[9] a pop myth recorded by Connecticut Congresswoman Rosa DeLauro stated the first hamburger served in America was past Louis Lassen, a Danish immigrant, afterwards he opened Louis' Lunch in New Haven in 1895.[14] Louis' Dejeuner, a small tiffin wagon in New Oasis, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900.[15] [xvi] [17] New York Mag states that "The dish actually had no proper 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.[18] A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis fabricated a patty and grilled it, putting information technology between ii slices of toast.[11] Some critics like Josh Ozersky, a food editor for New York Magazine, merits that this sandwich was not a hamburger considering the breadstuff was toasted.[19]

Charlie Nagreen

One of the primeval claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair[20] at present sometimes called the Outagamie Canton Fair.[nineteen] The Seymour Community Historical Social club of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was 15 when he was reportedly selling pork sandwiches at the 1885 Seymour Off-white, made so customers could swallow while walking. The Historical Gild explains that Nagreen named the hamburger subsequently the Hamburg steak with which local German immigrants were familiar.[21] [22]

Otto Kuase

According to White Castle, Otto Kuase was the inventor of the hamburger. In 1891, he created a beefiness patty cooked in butter and topped with a fried egg. High german sailors would later omit the fried egg.[eleven]

Oscar Weber Bilby

The family of Oscar Weber Bilby claim the commencement-known hamburger on a bun was served on July 4, 1891, on Grandpa Oscar's farm. The bun was a yeast bun.[23] [24] [25] In 1995, Governor Frank Keating proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891, calling Tulsa, "The Real Birthplace of the Hamburger."[26]

Frank and Charles Menches

A bacon cheeseburger, from a New York City diner

Frank and Charles Menches merits to have sold a footing beef sandwich at the Erie County Fair in 1885 in Hamburg, New York.[19] During the fair, they ran out of pork sausage for their sandwiches and substituted beef.[20] The brothers wearied their supply of sausage, so purchased chopped up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market not Klein'south, despite Stein's having sold the market in 1874.[20] The story notes that the name of the hamburger comes from Hamburg, New York, non Hamburg, Deutschland.[20] Frank Menches's obituary in The New York Times states that these events took place at the 1892 Top County Off-white in Akron, Ohio.[27]

Fletcher Davis

Fletcher Davis of Athens, Texas claimed to have invented the hamburger. 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 breadstuff, with a pickle on the side.[11] The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World'south Fair.[11] Historian Frank 10. Tolbert, noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with 'Onetime Dave' a.one thousand.a. Fletcher Davis.[20] A photo of "Onetime Dave'south Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim.[20]

Other hamburger-steak claims

Diverse non-specific claims of invention relate to the term "hamburger steak" without mention of its beingness a sandwich. The outset printed American menu which listed hamburger is said to be an 1834 carte from Delmonico'southward in New York.[28] However, the printer of the original card was non in concern in 1834.[25] In 1889, a carte from Walla Walla Wedlock in Washington offered hamburger steak as a menu item.[eleven]

Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Carte du jour" of the Clipper Eating house at 311/313 Pacific Street in San Fernando, California. Information technology cost ten cents—the aforementioned price as mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner card. Merely "Pig's Caput", "Dogie Natural language", and "Stewed Kidneys" were listed.[29] Another claim ties the hamburger to Tiptop County, New York or Ohio. Acme Canton, Ohio exists, but Summit Canton, New York does not.[20]

Early major vendors

  • 1921: White Castle, Wichita, Kansas. 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 eating house chain marketed and sold large numbers of small-scale 65 mm (2+ i⁄two  in) square hamburgers, known as sliders [ citation needed ]. 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.[30]
  • 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second hamburger chain and peaked at 400 locations earlier Earth War II. Many of these were licensed simply not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave airtight or caused changes of proper noun. In 1967 the Kewpee licensor moved the visitor to a franchise system. Currently simply 5 locations exist.
  • 1926: White Tower Hamburgers
  • 1927: Little Tavern
  • 1930s: White Castle (II; run by Henry Cassada)
  • 1931: Krystal (restaurant)[31]
  • 1936: Big Boy. In 1937, Bob Wian created the double deck hamburger at his hamburger stand in Glendale California. Big Boy would become the proper noun 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 adjourn service by the early 1970s. Many franchises have closed or operate independently, but at the remaining American restaurants, the Big Male child double deck hamburger remains the signature item.
  • 1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the modernistic fast-food eating house. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer shake machines) purchased the company from the brothers for $ii.7 meg and a 1.9% royalty.[32]

Today

Hamburger grooming in a fast food establishment

Hamburgers are unremarkably a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for commitment to the site.[33] 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 mitt from ground beefiness. Most American hamburgers are circular, simply some fast-food chains, such every bit Wendy's, sell square-cut hamburgers. Hamburgers in fast food restaurants are normally grilled on a apartment-summit, 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 nutrient safety reasons. Fast nutrient restaurants practice non normally offer this option.

The McDonald'southward fast-food chain sells the Big Mac, one of the world's top selling hamburgers, with an estimated 550 million sold annually in the U.s.a..[34] Other major fast-food chains, including Burger King (as well known as Hungry Jack'due south in Australia), A&Westward, Culver's, Whataburger, Carl's Jr./Hardee's chain, Wendy'southward (known for their square patties), Jack in the Box, Cook Out, Harvey's, Milkshake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Dorsum Thou Burgers, Lick's Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in the mid-tier "restaurant-style" variety of hamburgers.

A hamburger with fries bought every bit take-abroad, with the hamburger and the fries in separate containers.

Some hamburgers accept a blackness bun, normally coloured with squid ink.

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. 1 example is the Bobby's Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.

Hamburgers are ofttimes served as a fast dinner, picnic or party nutrient and are oftentimes cooked outdoors on charcoal-broil grills.

A high-quality hamburger patty is fabricated entirely of basis (minced) beef and seasonings; these may be described as "all-beef hamburger" or "all-beefiness patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beefiness trimmings (which the company Beefiness Products Inc, calls "lean finely textured beef"),[35] [36] advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added. Some cooks set up their patties with binders like eggs or breadcrumbs. Seasonings may include table salt and pepper and others similar as parsley, onions, soy sauce, G Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.

Safety

Raw hamburger may contain harmful bacteria that can produce nutrient-borne disease such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for nutrient-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C).[37] If cooked to this temperature, they are considered well-washed.[38]

Variations

Other meats

Burgers can likewise be made with patties made from ingredients other than beef.[39] For example, a turkey burger uses basis 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. A deer burger uses footing venison from deer.[40]

Veggie burgers

Vegetarian and vegan burgers can exist formed from a meat counterpart, a meat substitute such every bit tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

Vegetable patties have existed in various Eurasian cuisines for millennia, and are a commonplace detail in Indian cuisine.

Steak burgers

A steak burger with cheese and onion rings

A steak burger is a marketing term for a hamburger claimed to be of superior quality,[41] [42] [43] except in Australia, where it is a sandwich containing a steak.

Use of the term "steakburger" dates to the 1920s in the United States.[44] In the U.South. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it every bit a "steakburger" to customers at the visitor's first location in Normal, Illinois.[45] This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation.[45] Steak burgers are a master menu item at Steak 'n Shake restaurants,[45] and the company'southward registered trademarks included "original steakburger" and "famous for steakburgers".[46] Steak 'n Milkshake's "Prime Steakburgers" are now fabricated of selection grade brisket and chuck.[47]

Beef is typical, although other meats such as lamb and pork may likewise be used.[48] The meat is ground[49] or chopped.[50]

In Commonwealth of australia, a steak burger is a steak sandwich which contains a whole steak, non basis meat.[51]

Steak burgers may be cooked to various degrees of doneness.[52]

Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato.[52] Some may take boosted diverse toppings such as cheese,[52] bacon, fried egg, mushrooms,[53] additional meats,[54] and others.

Various fast food outlets and restaurants ‍—‌ such as Burger King, Carl's Jr., Hardee'southward, IHOP, Steak 'n Shake, Mr. Steak, and Freddy'southward ‍—‌ market place steak burgers.[44] [46] [55] [56] [57] Some restaurants offer high-stop burgers prepared from aged beef.[58] Additionally, many restaurants take used the term "steak burger" at various times.[56]

Some baseball parks concessions in the United states call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska.[59]

Burger King introduced the Sirloin Steak sandwich in 1979 as role of a menu expansion that in turn was role of a corporate restructuring effort for the company.[44] It was a unmarried oblong patty made of chopped steak served on a sub-manner, sesame seed roll.[lx] [61] Boosted steak burgers that Burger Male monarch has offered are the Angus Salary Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger.[44]

In 2004, Steak 'north Milk shake sued Burger King over the latter's use of term Steak Burger in conjunction with i of its menu items, claiming that such use infringed on trademark rights.[62] [63] (Co-ordinate to the St. Louis Mail-Dispatch, Burger Rex'southward attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Milkshake's steakburger offering.)[62] The case was settled out of court.[64]

Us and Canada

The hamburger is considered a national dish of the U.s.a..[65] In the United States and Canada, burgers may exist classified as two main types: fast nutrient hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a diverseness of toppings, including lettuce, tomato, onion, and frequently sliced pickles (or pickle enjoy). French fries oft accompany the burger. Cheese (unremarkably processed cheese slices simply often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on elevation, is generally an option.

Condiments might be added to a hamburger or may be offered separately on the side including ketchup, mustard, mayonnaise, bask, salad dressings and barbecue sauce.

Other toppings tin 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 chips, onion rings or potato fries.

  • Standard toppings on hamburgers may depend upon location, specially at restaurants that are not national or regional franchises.
  • Restaurants may offer hamburgers with multiple meat patties. The most mutual variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a "100x100."[66]
  • Pastrami burgers may exist served in Salt Lake Urban center, Utah.[67]
  • A patty melt consists of a patty, sautéed onions and cheese betwixt two slices of rye bread. The sandwich is so buttered and fried.
  • A slider is a very pocket-size square hamburger patty, served on an equally small-scale bun and commonly sprinkled with diced onions. According to the primeval citations, the proper noun originated aboard U.Southward. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the send pitched and rolled.[68] [69] Other versions claim the term "slider" originated from the hamburgers served by flying line galleys at military airfields, which were so greasy they slid right through ane; or because their small-scale size allows them to "slide" right downwards the throat in i or two bites.
  • In Alberta, Canada a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa).[seventy]
  • A butter burger, found commonly throughout Wisconsin and the upper midwest is a normal burger with a pad of butter as a topping, or a heavily buttered bun. Information technology is the signature menu item of the eating place concatenation Culver'southward.[71]
  • The Fat Male child, is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba[72]
  • In Minnesota, a "Juicy Lucy" (also spelled "Jucy Lucy"), is a hamburger having cheese within the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the beginning bite, so servers ofttimes 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 big slices of lettuce with mayonnaise or mustard being the sauces primarily used.[73] [74] [75]
  • A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between two discs of compressed ramen noodles in lieu of a traditional bun.[76]
  • Luther Burger is a bacon cheeseburger with ii glazed doughnuts instead of buns.[71]
  • Steamed cheeseburger is a cheeseburger where the burger is steamed instead of grilled. It was invented in Connecticut.[71]

France

In 2012, according to a report past the NDP cabinet, the French eat 14 hamburgers in restaurants per yr per person, placing them fourth in the earth and 2d in Europe, just behind the British.[77]

According to a report past Gira Conseil on the consumption of hamburger in France in 2013, 75% of traditional French restaurants offer at least i hamburger on their carte and for a third of these restaurants, it has go the leader in the range of dishes, ahead of rib steaks, grills or fish.[78]

Mexico

In Mexico, burgers (called hamburguesas) are served with ham[79] and slices of American cheese fried on summit of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. Bacon may too be added, which tin exist fried or grilled along with the meat patty. A slice of pineapple may be added to a hamburger for a "Hawaiian hamburger".

Some restaurants' burgers as well have barbecue sauce, and others supersede the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken breast. Many burger chains from the United States can be found all over Mexico, including Carl'south Jr., Sonic, McDonald's, and Burger Male monarch.

U.k. and Republic of ireland

Hamburgers in the United kingdom of great britain and northern ireland and Republic of ireland are very similar to those in the The states, and the High Street is dominated by the same big two chains as in the U.Due south. — McDonald'southward and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the Britain. In Ireland the nutrient outlet Supermacs is widespread throughout the country serving burgers as part of its card. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major bondage.

An original and ethnic rival to the big two U.Due south. giants was the quintessentially British fast-food chain Wimpy, originally known equally Wimpy Bar (opened 1954 at the Lyon'south Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the client's table. In the late 1970s, to compete with McDonald's,[80] Wimpy began to open American-style counter-service restaurants and the brand disappeared from many UK loftier streets when those restaurants were re-branded as Burger Kings betwixt 1989 and 1990 by the and then-possessor of both brands, Grand Metropolitan. A management buyout in 1990 dissever the brands again and now Wimpy tabular array-service restaurants tin can still exist found in many town centres whilst new counter-service Wimpys are at present oftentimes constitute at motorway service stations.

Hamburgers are also available from mobile kiosks, commonly known as "burger vans", particularly at outdoor events such equally football matches. Burgers from this type of outlet are ordinarily served without any grade of salad — merely fried onions and a choice of tomato ketchup, mustard or dark-brown sauce.

Flake 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 concoction and is usually served with fries.

Hamburgers and veggie burgers served with chips and salad, are standard pub grub bill of fare items. Many pubs specialize in "gourmet" burgers. These are usually high quality minced steak patties, topped with items such equally blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties made from more than exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in some Australian themed pubs even kangaroo burgers tin can be purchased. These burgers are served in a like manner to the traditional hamburger but are sometimes served with a different sauce including redcurrant sauce, mint sauce and plum sauce.

In the early 21st century "premium" hamburger chain and contained restaurants have arisen, selling burgers produced from meat stated to exist of high quality and ofttimes organic, usually served to eat on the premises rather than to have away.[81] Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such equally Meatmarket and Dingy Burger developed a style of rich, juicy burger in 2012 which is known as a dingy burger or third-moving ridge burger.[82]

In recent years Rustlers has sold pre-cooked hamburgers reheatable in a microwave oven in the U.k..[83]

In the UK, as in N America and Japan, the term "burger" can refer but to the patty, be it beefiness, some other kind of meat, or vegetarian.

Australia and New Zealand

This hamburger in a fast nutrient restaurant in Auckland, New Zealand contains beetroot for flavor.

Fast nutrient franchises sell American-way fast food hamburgers in Australia and New Zealand. 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 every bit older-fashion fast food outlets decrease in number. The hamburger meat is nearly always ground beef, or "mince" as it is more usually referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion and meat every bit minimum—in this form, known in Australia as a "plain hamburger", which often also includes a piece of beetroot—and, optionally, can include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included, it is known in Australia as "burger with the lot".[84] [85]

In Australia and New Zealand, as in the Great britain, the word sandwich is generally reserved for 2 slices of breadstuff (from a loaf) with fillings in between them – unlike in American English where a sandwich is fillings betwixt two pieces of any kind of bread, non only slices of bread – as such burgers are not mostly considered to be sandwiches.[2] The term burger is practical to whatever cutting bun with a hot filling, even when the filling does not comprise beef, such as a chicken burger (generally with chicken chest rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc.

The only variance betwixt the 2 countries' hamburgers is that New Zealand's equivalent to "The Lot" often contains a steak (beef) too. The condiments regularly used are barbecue sauce and tomato sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald's "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato plant in an otherwise typical American burger; still, it is no longer a part of the bill of fare. Likewise, McDonald's in New Zealand created a Kiwiburger, like to a Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry Jack'south (Burger Rex) "Aussie Burger" has love apple, lettuce, onion, cheese, salary, beetroot, egg, ketchup and a meat patty, while calculation pineapple is an upcharge. It is essentially a "Burger with the lot", but uses the standard HJ circular breakfast Egg, rather than the fully fried egg used by local fish shops.[86]

People's republic of china

In China, due to the branding of their sandwiches past McDonald's and KFC restaurants in China, the word "burger" ( 汉堡 ) refers to all sandwiches that consist of ii pieces of bun and a meat patty in between. This has led to confusion when Chinese nationals try to order sandwiches with meat fillings other than beef in fast-food restaurants in N America.[87]

A popular Chinese street nutrient, known as roujiamo ( 肉夹馍 ), consists of meat (nigh unremarkably pork) sandwiched between ii buns. Roujiamo has been chosen the "Chinese hamburger".[88] Since the sandwich dates dorsum to the Qin dynasty (221–206 BC) and fits the aforementioned Chinese word for burger, Chinese media accept claimed that the hamburger was invented in China.[89] [ninety] [87]

Japan

In Japan, hamburgers can exist served in a bun, called hanbāgā ( ハンバーガー ), or but the patties served without a bun, known as hanbāgu ( ハンバーグ ) or "hamburg", short for "hamburg steak".

Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the US. They are made from minced beef, pork or a alloy of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may exist served in casual, western manner suburban eating house chains known in Japan as "family restaurants".

Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains. Japan has homegrown hamburger chain restaurants such every bit MOS Burger, First Kitchen and Freshness Burger. Local varieties of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu ) and burgers containing shrimp korokke . Some of the more unusual examples include the rice burger, where the bun is made of rice, and the luxury ane,000-yen (Usa$10) "Takumi Burger" (significant "artisan gustatory modality"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the actual patty, at that place are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently[ when? ] launched a McPork burger, fabricated with United states of america pork. McDonald's has been gradually losing marketplace share in Japan to these local hamburger chains, due in office to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.[91] Burger King in one case retreated from Japan, but re-entered the market in summertime 2007 in cooperation with the Korean-endemic Japanese fast-food chain Lotteria.[ citation needed ]

Denmark

The modern Danish bøfsandwich

In Denmark, the hamburger was introduced in 1949, though information technology was called the bøfsandwich. There are many variations. While the original bøfsandwich was but a generic meat patty containing a mix of beef and equus caballus meat, though with slightly different garnish (mustard, ketchup and soft onions), it has connected to evolve. Today, a bøfsandwich ordinarily contains a beefiness patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled scarlet beets, mustard, ketchup, remoulade, and mayhap virtually strikingly, is oft overflowing with dark-brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is still on the card at the same restaurant from which it originated in 1949, now run by the grandson of the original owner.[92]

Post-obit the popularity of the bøfsandwich, many variations sprung up, using different types of meat instead of the beef patty. 1 variation, the flæskestegssandwich, grew peculiarly popular. This variation replaces the minced beefiness patty with slices of pork loin or abdomen, and typically uses sweet-and-sour pickled reddish cabbage, mayonnaise, mustard, and pork rinds as garnish.[93]

Today, the bøfsandwich, flæskestegssandwich, and their many variations co-exist with the more typical hamburger, with the opening of the starting time Burger Male monarch restaurant in 1977 popularizing the original dish in Denmark. Many local, high-end burger restaurants dot the major cities, including Popl, an offshoot of Noma.

Other countries

Korean-style bulgogi burger

Craven 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

In Republic of finland, hamburgers are sometimes served in buns made of rye instead of wheat.

East Asia

Rice burgers, mentioned in a higher place, are also available in several East Asian countries such equally Taiwan and Republic of korea. Lotteria is a big hamburger franchise in Japan owned by the South Korean Lotte group, with outlets too in China, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they too take hamburgers made from squid, pork, tofu, and shrimp. Variations available in South korea include Bulgogi burgers and Kimchi burgers.

In the Philippines, a wide range of major U.S. fast-food franchises are well represented, together with local imitators, oft amended to the local palate. The chain McDonald's (locally nicknamed "McDo") has a range of burger and chicken dishes oft accompanied by plain steamed rice or French chips. The Philippines boasts its own burger-chain called Jollibee, which offers burger meals and chicken, including a signature burger called "Champ". Jollibee now has a number of outlets in the Us, the Centre East and Eastern asia.

Vada pav or "Indian Burger" is made of potatoes and spices.

India

In Republic of india, burgers are usually fabricated from craven or vegetable patties due to cultural beliefs against eating beef (which stem from Hindu religious practice) and pork (which stems from Islamic religious practise). Considering of this, the majority of fast food chains and restaurants in India do not serve beef. McDonald's in Bharat, for instance, does not serve beefiness, offering the "Maharaja Mac" instead of the Large Mac, substituting the beef patties with chicken. Another version of the Indian vegetarian burger is the Wada Pav consisting deep-fried spud patty dipped in gramflour batter. Information technology is ordinarily served with mint chutney and fried green chili. Some other culling is the "Buff Burger" made with buffalo meat.[94]

Pakistan

In Islamic republic of pakistan, apart from American fast food chains, burgers tin exist found in stalls almost shopping areas, the all-time known beingness the "shami burger". This is made from "shami kebab", made by mixing lentil and minced lamb.[95] Onions, scrambled egg and ketchup are the most pop toppings.

Malaysia

In Malaysia there are 300 McDonald's restaurants. The menu in Malaysia also includes eggs and fried chicken on top of the regular burgers. Burgers are too easily found at nearby mobile kiosks, especially Ramly Burger.

Mongolia

In Mongolia, a recent fast nutrient 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 slap-up success.

Turkey

In Turkey, in addition to the internationally familiar offerings, numerous localized variants of the hamburger may be plant, such as the Islak Burger (lit. "Wet-Burger"), which a beef slider doused in seasoned tomato sauce and steamed inside a special glass sleeping room, and has its origins in the Turkish fast food retailer Kizilkayalar. Other variations include lamb-burgers and offal-burgers, which are offered by local fast food businesses and global bondage akin, such as McDonald'south and Burger King. Most burger shops have too adopted a pizzeria-like approach when it comes to home delivery, and almost all major fast food chains deliver.

Yugoslavia and Serbia

In the former Yugoslavia, and originally in Serbia, there is a local version of the hamburger known as the pljeskavica. Information technology is often served as a patty, but may take a bun too.

Kingdom of belgium and Netherlands

Throughout Belgium and in some eateries in holland, a Bicky Burger is sold that combines pork, craven, and horse meat.[96] [97] The hamburger, ordinarily fried, is served between a bun, sprinkled with sesame seeds. Information technology often comes with a specific Bickysaus (Bicky dressing) made with [96] mayonnaise, mustard, cabbage, and onion.[96]

Unusual hamburgers

  • In May 2012, Serendipity iii was recognized as the Guinness World Tape holder for serving the world's most expensive hamburger, the $295 Le Burger Extravagant.[98]
  • At $499, the globe's largest hamburger commercially available tips the scales at 185.8 pounds (84.3 kg) and is on the menu at Mallie's Sports Grill & Bar in Southgate, Michigan. It is called the "Absolutely Ridiculous Burger", which takes almost 12 hours to prepare. Information technology was cooked and adjudicated on May 30, 2009.[99]
  • A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reported bachelor at Le Burger Brasserie, inside the Paris Las Vegas casino.[100]
  • On August five, 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 Marker Post at Maastricht University and sponsored by Google'due south co-founder Sergey Brin.[101]

Slang

  • "$100 hamburger" ("hundred-dollar hamburger") is aviation slang for a full general aviation airplane pilot needing an excuse to fly. A $100 hamburger trip typically involves flying a short distance (less than two hours), eating at an airport restaurant, and flight dwelling house.[102]

See as well

  • Cheeseburger
  • Chicken sandwich
  • Craven asset
  • French fries
  • Frikadeller
  • Frikandel
  • Kofta
  • Hamburg steak
  • Hot dog
  • List of hamburgers
  • Listing of hamburger restaurants
  • Listing of sandwiches
  • Meat grinder
  • Pljeskavica – a traditional Balkan repast
  • Salisbury steak
  • Sloppy joe – Multifariousness of sandwich made with basis meat
  • Steak sandwich

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Farther reading

  • Barber, Katherine, editor (2004). The Canadian Oxford Dictionary, second edition. Toronto, Oxford University Press. ISBN 0-nineteen-541816-half-dozen.
  • Edge, John T. (2005). Hamburgers & Fries: An American Story . G.P. Putnam'due south Sons. ISBN978-0-399-15274-0. History and Origins of the Hamburger
  • Trage (1997). The Food Chronology: A Food Lover's Compendium of Events and Anecdotes, From Prehistory to the Present. Owl Books. ISBN978-0-8050-5247-3.
  • Allen, Beth (2004). Great American Classics Cookbook . Hearst Books. ISBN978-1-58816-280-9.
  • Smith, Andrew (2008). Hamburger: A Global History . Reaktion Books. p. 128. ISBN978-1-86189-390-1.
  • Volger, Lukas (2010). Veggie Burgers Every Which 24-hour interval: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More. The Experiment. ISBN978-1-61519-019-5.

External links

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Source: https://en.wikipedia.org/wiki/Hamburger