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Famous Hamburger

Hamburger

A hamburger is a sandwich consisting of a cooked meat patty on a bun or roll. You can order a hamburger, fries, and a shake at most fast food restaurants.

Hamburger

A hamburger is a sandwich consisting of a cooked meat patty on a bun or roll. You can order a hamburger, fries, and a shake at most fast food restaurants.

Hamburgers are traditionally made with ground beef and served with onions, tomatoes, lettuce, ketchup, and other garnishes. You can also make a hamburger with turkey or other kinds of meat — although rarely, if ever, is ham used in a hamburger. Hamburgers were originally called “hamburg steak,” named for the German city of Hamburg, although no actual connection between the place and the food has ever been documented.

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Copyright © 2022 Vocabulary.com, Inc., a division of IXL Learning • All Rights Reserved.

Hamburger

One 100% beef patty, pickles, ketchup and mustard served on a warm toasted bun.

Hamburger

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Famous Hamburger

Famous Hamburger serves delicious burgers to Downtown Dearborn, Canton, and Auburn Hills, Michigan. 100% Halal Certified & Locally Sourced.

Famous Hamburger

DEARBORN22207 Michigan Ave.Dearborn, MI 48124313.436.0705

CANTON (FORD RD.)44011 Ford Rd.Canton, MI 48187734.667.1276

METRO DETROIT…STAY TUNED FOR NEW OPENINGS!

HAMBURGER

hamburger definition: 1. a round, flat piece of minced beef, fried and usually eaten between two halves of a bread roll…. Learn more.

HAMBURGER

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History of Hamburgers, Whats Cooking America

History of Hamburgers – There is a dispute about who made the first hamburger and bun in America. Have you wondered where the first hamburger came from.

History of Hamburgers, Whats Cooking America

American Hamburger

Tracing history back thousands of years, we learn that even the ancient Egyptians ate ground meat, and down through the ages we also find that ground meat has been shaped into patties and eaten all over the world under many different name.

1121 – 1209 – Genghis Khan (1162-1227), crowned the “emperor of all emperors,” and his army of fierce Mongol horsemen, known as the “Golden Horde,” conquered two thirds of the then known world.  The Mongols were a fast-moving, cavalry-based army that rode small sturdy ponies.  They stayed in their saddles for long period of time, sometimes days without ever dismounting.  They had little opportunity to stop and build a fire for their meal.

The entire village would follow behind the army on great wheeled carts they called “yurts,” leading huge herds of sheep, goats, oxen, and horses.  As the army needed food that could be carried on their mounts and eaten easily with one hand while they rode, ground meat was the perfect choice.  They would use scrapings of lamb or mutton which were formed into flat patties.  They softened the meat by placing them under the saddles of their horses while riding into battle.  When it was time to eat, the meat would be eaten raw, having been tenderized by the saddle and the back of the horse.

1238 – When Genghis Khan’s grandson, Khubilai Khan (1215-1294), invaded Moscow, they naturally brought their unique dietary ground meat with them.  The Russians adopted it into their own cuisine with the name “Steak Tartare,” (Tartars being their name for the Mongols).  Over many years, Russian chefs adapted and developed this dish and refining it with chopped onions and raw eggs.

Beginning in the fifteenth century, minced beef was a valued delicacy throughout Europe.  Hashed beef was made into sausage in several different regions of Europe.

1600s –  Ships from the German port of Hamburg, Germany began calling on Russian port.  During this period the Russian steak tartare was brought back to Germany and called “tartare steak.”

In the late eighteenth century, the largest ports in Europe were in Germany.  Sailors who had visited the ports of Hamburg,  Germany and New York, brought this food and term “Hamburg Steak” into popular usage.  To attract German sailors, eating stands along the New York city harbor offered “steak cooked in the Hamburg style.”

Immigrants to the United States from German-speaking countries brought with them some of their favorite foods.  One of them was Hamburg Steak.  The Germans simply flavored shredded low-grade beef with regional spices, and both cooked and raw it became a standard meal among the poorer classes.  In the seaport town of Hamburg, it acquired the name Hamburg steak.  Today, this hamburger patty is no longer called Hamburg Steak in Germany but rather “Frikadelle,” “Frikandelle” or “Bulette,” orginally Italian and French words.

According to Theodora Fitzgibbon in her book The Food of the Western World – An Encyclopedia of food from North American and Europe:

The originated on the German Hamburg-Amerika line boats, which brought emigrants to America in the 1850s. There was at that time a famous Hamburg beef which was salted and sometimes slightly smoked, and therefore ideal for keeping on a long sea voyage.  As it was hard, it was minced and sometimes stretched with soaked breadcrumbs and chopped onion.  It was  popular with the Jewish emigrants, who continued to make Hamburg steaks, as the patties were then called, with fresh meat when they settled in the U.S.

The Origin of Hamburgers and Ketchup, by Prof. Giovanni Ballarini:

The origin of the hamburger is not very clear, but the prevailing version is that at the end of 1800′ s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill and placed between two pieces of bread.

Referring to ground beef as hamburger dates to the invention of the mechanical meat choppers during the 1800s.   It was not until the early nineteenth century that wood, tin, and pewter cylinders with wooden plunger pushers became common.  Steve Church of Ridgecrest, California uncovered some long forgotten U. S. patents on Meat Cutters:

E. Wade received Patent Number x5348 on January 26, 1829 for what may be the first patented “Meat Cutter.”  The patent shows choppers moving up and down onto a rotating block.

G. A. Coffman of Virginia received Patent Number 3935 on February 28, 1845 for an “Improvement in Machines for Cutting Sausage-Meat” using a spiral feeder and rotating knives something like a modern food grinder.

Many historians claim the first printed American menu was in 1826 on New York’s Delmonico’s Restaurant.  Ellen Steinberg, Ph.D, of Illinois sent me the following information from the Nutrition Today Magazine, Volume 39, January/February 2004, pp 18-25:

Food in American History, Part 6 – Beef (Part 1): Reconstruction and Growth Into the 20th Century (1865-1910), by Louis E. Grivetti, PhD, Jan L. Corlett, PhD, Bertram M. Gordon, PhD, and Cassius T. Lockett, PhD:

Others have written the first hamburger – specifically hamburger steak – was served in 1834 at Delmonico’s Restaurant, New York City, for $.10.  However, this oft-quoted origin is not based on the original Delmonico menu but rather a facsimile, and it can be demonstrated through careful scholarship that the published facsimile could not be correct, because the printer of the purported original menu was not in business in 1834!

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Hamburger

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