Why Is It Called a Hamburger When It's Made Out of Beef

American sandwich of ground beef patty

This article is most the dish. For the meat served as part of such a dish, see Patty. For other uses, see Hamburger (disambiguation).

Hamburger

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

A hamburger (or burger for short) is a nutrient consisting of fillings —normally a patty of ground meat, typically beefiness—placed inside a sliced bun or bread curlicue. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such equally ketchup, mustard, mayonnaise, relish, or a "special sauce", oftentimes a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.^[one]

The term burger can also exist applied to the meat patty on its own, particularly in the United Kingdom, where the term patty is rarely used, or the term tin even refer simply to basis beefiness. Since the term hamburger ordinarily implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a slice of craven breast on a bun is known equally a chicken burger, which would generally not be considered to be a burger in the United States; where it would more often than not be called a chicken sandwich, simply in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), then it would not exist considered a sandwich.^{[2] [3]}

Hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-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 Deutschland; notwithstanding, at that place is no certain connection between the food and the metropolis.^[4]

Hamburger and fries in Tokyo.

Past back-germination, the term "burger" eventually became a self-continuing word that is associated with many different types of sandwiches, like to a (ground meat) hamburger, but made of different meats such equally buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish similar salmon in the salmon burger, only even with meatless sandwiches as is the case of the veggie burger.^[5]

History

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

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

Every bit versions of the meal have been served for over a century, its origin remains ambiguous.^[6] The popular book The Fine art of Cookery Made Plainly and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted staff of life under it". A similar snack was also popular in Hamburg past the name "Rundstück warm" ("bread roll warm") in 1869 or earlier,^[vii] and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to take been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may marker the invention of the Hamburger, and explicate the proper name.

There is a reference to a "Hamburg steak" as early every bit 1884 in the Boston Journal.^{[OED, under "steak"]} On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an commodity almost a "Sandwich Car": "A distinguished favorite, simply 5 cents, is Hamburger steak sandwich, the meat for which is kept ready in pocket-sized patties and 'cooked while you look' on the gasoline range."^[8]

Claims of invention

The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.Due south. newspapers from New York to Hawaii since at least the 1890s.^[nine] The invention of hamburgers is commonly attributed to diverse 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, Deutschland with its invention past Otto Kuase.^[12] Some have pointed to a recipe for "Hamburgh sausages" on toasted breadstuff, which was published in "The Art of Cookery Made Plain and Like shooting fish in a barrel" by Hannah Glasse in 1747.^[9] Still, 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 nutrient vendor on the state highway".^[11] No conclusive statement has always concluded the dispute over invention. An article from ABC News sums up: "I problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World'south Off-white, from tiny vendors that came and went in an instant. And it is entirely possible that more than than one person came up with the idea at the same fourth dimension in unlike parts of the country."^[xiii]

Louis Lassen

Although debunked by the Washington Postal service,^[9] a popular myth recorded past Connecticut Congresswoman Rosa DeLauro stated the offset hamburger served in America was by Louis Lassen, a Danish immigrant, later on he opened Louis' Lunch in New Haven in 1895.^[fourteen] Louis' Dejeuner, a small-scale lunch wagon in New Haven, Connecticut, is said to have sold the showtime hamburger and steak sandwich in the U.Due south. in 1900.^{[15] [sixteen] [17]} New York Magazine states that "The dish really had no name until some rowdy sailors from Hamburg named the meat on a bun later on themselves years later", noting also that this merits is subject area to dispute.^[18] 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.^[11] Some critics like Josh Ozersky, a nutrient editor for New York Magazine, claim that this sandwich was not a hamburger because the breadstuff was toasted.^[19]

Charlie Nagreen

I of the primeval claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of staff of life at the Seymour Fair^[20] now sometimes called the Outagamie Canton Fair.^[xix] The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was fifteen when he was reportedly selling pork sandwiches at the 1885 Seymour Fair, fabricated so customers could consume while walking. The Historical Society explains that Nagreen named the hamburger later on the Hamburg steak with which local German immigrants were familiar.^{[21] [22]}

Otto Kuase

Co-ordinate to White Castle, Otto Kuase was the inventor of the hamburger. In 1891, he created a beef patty cooked in butter and topped with a fried egg. German sailors would subsequently 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 starting time truthful 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 Metropolis diner

Frank and Charles Menches claim to have sold a footing beef sandwich at the Erie Canton Fair in 1885 in Hamburg, New York.^[19] During the off-white, they ran out of pork sausage for their sandwiches and substituted beef.^[xx] The brothers exhausted their supply of sausage, and then purchased chopped upwards beefiness from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's marketplace not Klein's, despite Stein's having sold the market in 1874.^[xx] The story notes that the name of the hamburger comes from Hamburg, New York, not Hamburg, Frg.^[20] Frank Menches's obituary in The New York Times states that these events took identify at the 1892 Peak Canton Off-white in Akron, Ohio.^[27]

Fletcher Davis

Fletcher Davis of Athens, Texas claimed to have invented the hamburger. Co-ordinate 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 2 slices of bread, with a pickle on the side.^[xi] The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis Earth'south Fair.^[xi] Historian Frank 10. Tolbert, noted that Athens resident Clint Murchison said his gramps dated the hamburger to the 1880s with 'Old Dave' a.thousand.a. Fletcher Davis.^[20] A photograph of "Quondam Dave's Hamburger Stand up" from 1904 was sent to Tolbert as evidence of the claim.^[xx]

Other hamburger-steak claims

Various non-specific claims of invention relate to the term "hamburger steak" without mention of its beingness a sandwich. The start printed American carte du jour which listed hamburger is said to be an 1834 carte du jour from Delmonico'southward in New York.^[28] Nonetheless, the printer of the original card was not in concern in 1834.^[25] In 1889, a carte du jour from Walla Walla Union in Washington offered hamburger steak as a menu detail.^[11]

Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper Eating place at 311/313 Pacific Street in San Fernando, California. Information technology price 10 cents—the same price every bit mutton chops, hog'south feet in concoction, and stewed veal. It was not, however, on the dinner menu. Only "Squealer's Head", "Calf Natural language", and "Stewed Kidneys" were listed.^[29] Another merits ties the hamburger to Meridian County, New York or Ohio. Summit County, Ohio exists, only Summit County, New York does not.^[twenty]

Early on 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. Post-obit the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold big numbers of small 65 mm (2+ i⁄two  in) square hamburgers, known every bit sliders ^{[ commendation needed ]}. They started to create v 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.^[thirty]
• 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second hamburger chain and peaked at 400 locations before World War Two. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, some other wave closed or acquired changes of name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently only v locations exist.
• 1926: White Belfry Hamburgers
• 1927: Lilliputian Tavern
• 1930s: White Castle (Ii; run by Henry Cassada)
• 1931: Krystal (restaurant)^[31]
• 1936: Large Male child. In 1937, Bob Wian created the double deck hamburger at his hamburger stand in Glendale California. Big Boy would get 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.
• 1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and Maurice McDonald. Their introduction of the "Speedee Service Organisation" in 1948 established the principles of the modern fast-nutrient restaurant. The McDonald brothers began franchising in 1953. 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.ix% royalty.^[32]

Today

Hamburger preparation in a fast nutrient establishment

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery 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 past hand from ground beef. Most American hamburgers are circular, but some fast-food chains, such as Wendy's, sell square-cutting hamburgers. Hamburgers in fast nutrient restaurants are usually grilled on a flat-top, only some firms, such equally Burger King, utilize a gas flame grilling procedure. At conventional American restaurants, hamburgers may be ordered "rare", but normally are served medium-well or well-done for nutrient rubber reasons. Fast food restaurants practise not usually 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 bondage, including Burger Male monarch (too known as Hungry Jack's in Australia), A&W, Culver's, Whataburger, Carl's Jr./Hardee's chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, Milk shake Shack, In-North-Out Burger, 5 Guys, Fatburger, Vera'south, Burgerville, Back Thou Burgers, Lick'south 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" diverseness of hamburgers.

A hamburger with fries bought as have-away, with the hamburger and the fries in separate containers.

Some hamburgers have a blackness bun, usually coloured with squid ink.

Some restaurants offering elaborate hamburgers using expensive cuts of meat and diverse cheeses, toppings, and sauces. One example is the Bobby'due south Burger Palace chain founded past well-known chef and Food Network star Bobby Flay.

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

A high-quality hamburger patty is made entirely of basis (minced) beef and seasonings; these may be described equally "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable poly peptide, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"),^{[35] [36]} avant-garde meat recovery, or other fillers. In the 1930s ground liver was sometimes added. 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, Thousand Isle dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.

Safety

Raw hamburger may contain harmful bacteria that tin produce food-borne disease such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, and so caution is needed during treatment and cooking. Because of the potential for food-borne affliction, 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-done.^[38]

Variations

Other meats

Burgers can also be fabricated with patties made from ingredients other than beef.^[39] For example, a turkey burger uses ground turkey meat, a chicken burger uses basis chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is fabricated from footing seasoned ostrich meat. A deer burger uses ground venison from deer.^[xl]

Veggie burgers

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

Vegetable patties take existed in various Eurasian cuisines for millennia, and are a commonplace particular 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.

Utilise of the term "steakburger" dates to the 1920s in the U.s..^[44] In the U.South. in 1934, A.H. "Gus" Chugalug, the founder of Steak 'north Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company'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 training.^[45] Steak burgers are a chief menu item at Steak 'n Shake restaurants,^[45] and the company's registered trademarks included "original steakburger" and "famous for steakburgers".^[46] Steak 'n Shake's "Prime number Steakburgers" are now made of choice class brisket and chuck.^[47]

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

In Australia, a steak burger is a steak sandwich which contains a whole steak, non ground 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 accept additional various toppings such as cheese,^[52] bacon, fried egg, mushrooms,^[53] additional meats,^[54] and others.

Various fast food outlets and restaurants ‍—‌ such equally Burger Rex, Carl's Jr., Hardee'due south, IHOP, Steak 'northward Shake, Mr. Steak, and Freddy'due south ‍—‌ market place steak burgers.^{[44] [46] [55] [56] [57]} Some restaurants offering high-end burgers prepared from aged beef.^[58] Additionally, many restaurants have used the term "steak burger" at various times.^[56]

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

Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in plough was part of a corporate restructuring attempt for the company.^[44] It was a unmarried oblong patty made of chopped steak served on a sub-style, sesame seed roll.^{[60] [61]} Boosted steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger.^[44]

In 2004, Steak 'n Milk shake sued Burger Rex over the latter's utilize of term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights.^{[62] [63]} (According to the St. Louis Postal service-Dispatch, Burger Male monarch'due south attorneys "grilled" Steak 'n Shake'southward CEO in courtroom about the precise content of Steak 'due north Milk shake's steakburger offer.)^[62] The case was settled out of court.^[64]

United states and Canada

The hamburger is considered a national dish of the United States.^[65] In the United States and Canada, burgers may exist classified equally 2 principal types: fast nutrient hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, love apple, onion, and often sliced pickles (or pickle relish). French fries ofttimes accompany the burger. Cheese (normally candy cheese slices but often Cheddar, Swiss, pepper jack, or bluish), either melted directly on the meat patty or crumbled on top, is mostly an choice.

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 can include bacon, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled egg, feta cheese, blueish 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 white 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-Due north-Out in one case sold a sandwich with one hundred patties, called a "100x100."^[66]
• Pastrami burgers may be served in Salt Lake City, Utah.^[67]
• A patty melt consists of a patty, sautéed onions and cheese between two slices of rye breadstuff. The sandwich is then buttered and fried.
• A slider is a very small-scale square hamburger patty, served on an as small bun and usually sprinkled with diced onions. According to the earliest citations, the proper noun originated aboard U.S. Navy ships, due to the style in which greasy burgers slid across the galley grill as the ship pitched and rolled.^{[68] [69]} Other versions claim the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were then greasy they slid right through ane; or because their small size allows them to "slide" right downwards the throat in one or two bites.
• In Alberta, Canada a "kubie burger" is a hamburger fabricated with a pressed Ukrainian sausage (kubasa).^[70]
• A butter burger, constitute unremarkably throughout Wisconsin and the upper midwest is a normal burger with a pad of butter every bit a topping, or a heavily buttered bun. It is the signature bill of fare detail of the eating house chain 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 slice 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 seize with teeth, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
• A depression 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 2 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 study past the NDP cabinet, the French eat 14 hamburgers in restaurants per year per person, placing them fourth in the earth and 2nd in Europe, just behind the British.^[77]

According to a study by Gira Conseil 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, information technology 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 peak of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. Bacon may also be added, which can be fried or grilled along with the meat patty. A piece of pineapple may exist added to a hamburger for a "Hawaiian hamburger".

Some restaurants' burgers as well accept charcoal-broil sauce, and others replace the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken chest. Many burger chains from the Us can be found all over Mexico, including Carl's Jr., Sonic, McDonald'southward, and Burger King.

Uk and Republic of ireland

Hamburgers in the UK and Ireland are very similar to those in the U.s.a., and the High Street is dominated by the same big two bondage every bit in the U.South. — McDonald's and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK. In Republic of ireland the food outlet Supermacs is widespread throughout the state serving burgers as part of its menu. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are too major chains.

An original and indigenous rival to the big ii U.S. giants was the quintessentially British fast-food concatenation 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-way chips, accompanied by cutlery and delivered to the client'southward tabular array. In the belatedly 1970s, to compete with McDonald'south,^[80] Wimpy began to open American-style counter-service restaurants and the make disappeared from many UK high streets when those restaurants were re-branded every bit Burger Kings betwixt 1989 and 1990 by the so-owner of both brands, K Metropolitan. A management buyout in 1990 split the brands again and now Wimpy table-service restaurants can all the same be found in many town centres whilst new counter-service Wimpys are at present often found at pike service stations.

Hamburgers are as well available from mobile kiosks, commonly known as "burger vans", particularly at outdoor events such as football game matches. Burgers from this type of outlet are usually served without whatsoever form of salad — merely fried onions and a selection of tomato ketchup, mustard or brown sauce.

Chip shops, peculiarly in the W Midlands and North-E of England, Scotland and Ireland, serve battered hamburgers chosen batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is ordinarily served with chips.

Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are commonly high quality minced steak patties, topped with items such every bit blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties fabricated from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in some Australian themed pubs even kangaroo burgers tin can exist purchased. These burgers are served in a similar mode to the traditional hamburger merely 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 take 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 abroad.^[81] Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Spousal relationship and Byron Hamburgers in London. Independent restaurants such equally Meatmarket and Muddy Burger developed a mode of rich, juicy burger in 2012 which is known every bit a dirty burger or 3rd-wave burger.^[82]

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

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

Australia and New Zealand

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

Fast food franchises sell American-style 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 concatenation restaurants. These traditional hamburgers are condign less mutual as older-fashion fast food outlets decrease in number. The hamburger meat is nigh e'er ground beef, or "mince" as it is more commonly referred to in Australia and New Zealand. They unremarkably include tomato plant, lettuce, grilled onion and meat as minimum—in this form, known in Australia as a "plainly hamburger", which often too includes a piece of beetroot—and, optionally, can include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included, information technology is known in Australia as "burger with the lot".^{[84] [85]}

In Australia and New Zealand, as in the United Kingdom, the word sandwich is by and large reserved for two slices of bread (from a loaf) with fillings in between them – unlike in American English where a sandwich is fillings between two pieces of any kind of staff of life, not only slices of breadstuff – every bit such burgers are not generally considered to be sandwiches.^[2] The term burger is applied to any cut bun with a hot filling, even when the filling does not contain beef, such every bit a chicken burger (generally with chicken breast 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) besides. The condiments regularly used are barbecue sauce and love apple sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald'south "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger; however, it is no longer a part of the menu. Too, McDonald's in New Zealand created a Kiwiburger, like to a Quarter Pounder, merely features salad, beetroot and a fried egg. The Hungry Jack'southward (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, 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]

China

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

A pop Chinese street food, known as roujiamo ( 肉夹馍 ), consists of meat (most unremarkably pork) sandwiched between two buns. Roujiamo has been called the "Chinese hamburger".^[88] Since the sandwich dates back to the Qin dynasty (221–206 BC) and fits the aforementioned Chinese word for burger, Chinese media have claimed that the hamburger was invented in China.^{[89] [90] [87]}

Japan

In Japan, hamburgers can be served in a bun, called hanbāgā ( ハンバーガー ), or just 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 blend of the 2 mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-slippery in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may exist served in casual, western style suburban restaurant bondage known in Japan as "family restaurants".

Hamburgers in buns, on the other hand, are predominantly the domain of fast nutrient 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 than unusual examples include the rice burger, where the bun is made of rice, and the luxury 1,000-yen (US$x) "Takumi Burger" (meaning "artisan gustatory modality"), 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 Nihon also recently^{[ when? ]} launched a McPork burger, made with US pork. McDonald'south has been gradually losing market share in Japan to these local hamburger chains, due in function to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.^[91] Burger King in one case retreated from Nippon, just re-entered the market in summer 2007 in cooperation with the Korean-endemic Japanese fast-food concatenation Lotteria.^{[ commendation needed ]}

Denmark

The modernistic Danish bøfsandwich

In Denmark, the hamburger was introduced in 1949, though it was called the bøfsandwich. There are many variations. While the original bøfsandwich was simply a generic meat patty containing a mix of beef and horse meat, though with slightly different garnish (mustard, ketchup and soft onions), information technology has connected to evolve. Today, a bøfsandwich usually contains a beefiness patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled blood-red beets, mustard, ketchup, remoulade, and peradventure most strikingly, is often flood with brownish gravy, which is sometimes fifty-fifty poured on top of the assembled bøfsandwich. The original bøfsandwich is even so on the carte du jour at the aforementioned restaurant from which information technology originated in 1949, now run by the grandson of the original owner.^[92]

Following the popularity of the bøfsandwich, many variations sprung up, using different types of meat instead of the beef patty. One variation, the flæskestegssandwich, grew peculiarly popular. This variation replaces the minced beef patty with slices of pork loin or belly, and typically uses sweet-and-sour pickled red 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 get-go Burger King eating house in 1977 popularizing the original dish in Denmark. Many local, high-end burger restaurants dot the major cities, including Popl, an adjunct of Noma.

Other countries

Korean-fashion 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 Finland, hamburgers are sometimes served in buns made of rye instead of wheat.

Eastern asia

Rice burgers, mentioned above, are likewise available in several East Asian countries such equally Taiwan and South Korea. Lotteria is a big hamburger franchise in Nippon endemic by the South Korean Lotte group, with outlets also in China, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they as well accept hamburgers made from squid, pork, tofu, and shrimp. Variations available in South korea include Bulgogi burgers and Kimchi burgers.

In the Philippines, a broad range of major U.Southward. fast-food franchises are well represented, together with local imitators, oftentimes amended to the local palate. The chain McDonald's (locally nicknamed "McDo") has a range of burger and chicken dishes ofttimes accompanied by plainly steamed rice or French fries. The Philippines boasts its own burger-chain chosen Jollibee, which offers burger meals and chicken, including a signature burger chosen "Champ". Jollibee now has a number of outlets in the Usa, the Middle Eastward and East asia.

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

India

In India, burgers are unremarkably fabricated from chicken or vegetable patties due to cultural behavior against eating beefiness (which stalk from Hindu religious practice) and pork (which stems from Islamic religious practice). Because of this, the majority of fast food bondage and restaurants in India practise not serve beef. McDonald's in India, for instance, does non serve beef, offering the "Maharaja Mac" instead of the Big Mac, substituting the beef patties with chicken. Another version of the Indian vegetarian burger is the Wada Pav consisting deep-fried potato patty dipped in gramflour batter. It is ordinarily served with mint chutney and fried green chili. Some other alternative is the "Vitrify Burger" made with buffalo meat.^[94]

Islamic republic of pakistan

In Pakistan, apart from American fast food chains, burgers can be constitute in stalls most shopping areas, the best known beingness the "shami burger". This is made from "shami kebab", fabricated by mixing lentil and minced lamb.^[95] Onions, scrambled egg and ketchup are the most popular toppings.

Malaysia

In Malaysia there are 300 McDonald's restaurants. The menu in Malaysia also includes eggs and fried chicken on tiptop of the regular burgers. Burgers are as well easily found at nearby mobile kiosks, particularly 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 upward and seen great success.

Turkey

In Turkey, in improver to the internationally familiar offerings, numerous localized variants of the hamburger may be establish, such equally the Islak 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 nutrient retailer Kizilkayalar. Other variations include lamb-burgers and offal-burgers, which are offered past local fast food businesses and global chains alike, such as McDonald's and Burger King. Most burger shops have as well adopted a pizzeria-like approach when it comes to dwelling house delivery, and nigh all major fast food bondage deliver.

Yugoslavia and Serbia

In the former Yugoslavia, and originally in Serbia, there is a local version of the hamburger known every bit the pljeskavica. It is oftentimes served every bit a patty, only may take a bun also.

Belgium and Netherlands

Throughout Kingdom of belgium and in some eateries in kingdom of the netherlands, a Bicky Burger is sold that combines pork, chicken, and horse meat.^{[96] [97]} The hamburger, usually fried, is served between a bun, sprinkled with sesame seeds. It often comes with a specific Bickysaus (Bicky dressing) made with ^[96] mayonnaise, mustard, cabbage, and onion.^[96]

Unusual hamburgers

• In May 2012, Serendipity 3 was recognized as the Guinness World Tape holder for serving the world's near expensive hamburger, the $295 Le Burger Extravagant.^[98]
• At $499, the globe'southward largest hamburger commercially available tips the scales at 185.viii pounds (84.3 kg) and is on the card at Mallie'southward Sports Grill & Bar in Southgate, Michigan. Information technology is called the "Absolutely Ridiculous Burger", which takes about 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 available at Le Burger Brasserie, inside the Paris Las Vegas casino.^[100]
• On August v, 2013, the first hamburger made from meat lab grown from moo-cow stem cells was served. The hamburger was the event of inquiry in kingdom of the netherlands led past Marker Post at Maastricht University and sponsored by Google'south co-founder Sergey Brin.^[101]

Slang

• "$100 hamburger" ("hundred-dollar hamburger") is aviation slang for a general aviation pilot needing an alibi to fly. A $100 hamburger trip typically involves flying a brusk distance (less than two hours), eating at an airport eatery, and flying domicile.^[102]

Run across also

• Cheeseburger
• Craven sandwich
• Craven nugget
• French fries
• Frikadeller
• Frikandel
• Kofta
• Hamburg steak
• Hot canis familiaris
• List of hamburgers
• List of hamburger restaurants
• List of sandwiches
• Meat grinder
• Pljeskavica – a traditional Balkan meal
• Salisbury steak
• Sloppy joe – Variety of sandwich made with footing meat
• Steak sandwich

References

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Further reading

• Barber, Katherine, editor (2004). The Canadian Oxford Dictionary, 2nd edition. Toronto, Oxford Academy Press. ISBN 0-19-541816-vi.
• Edge, John T. (2005). Hamburgers & Chips: An American Story . Grand.P. Putnam's Sons. ISBN978-0-399-15274-0. History and Origins of the Hamburger
• Trage (1997). The Food Chronology: A Food Lover'due south Compendium of Events and Anecdotes, From Prehistory to the Present. Owl Books. ISBN978-0-8050-5247-3.
• Allen, Beth (2004). Peachy American Classics Cookbook . Hearst Books. ISBN978-1-58816-280-nine.
• Smith, Andrew (2008). Hamburger: A Global History . Reaktion Books. p. 128. ISBN978-1-86189-390-1.
• Volger, Lukas (2010). Veggie Burgers Every Which Mean solar day: Fresh, Flavorful and Good for you Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More. The Experiment. ISBN978-ane-61519-019-5.

External links

This sound file was created from a revision of this commodity dated 19 Baronial 2019 (2019-08-19), and does not reflect subsequent edits.

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

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