How Where Hambugers Made Old Fashion

American sandwich of ground beefiness patty

This article is about the dish. For the meat served equally part of such a dish, encounter Patty. For other uses, meet Hamburger (disambiguation).

Hamburger

Hamburger
Course	Main course
Identify of origin	Frg or U.s. (disputed)
Created by
Serving temperature	Hot
Main ingredients	Ground meat, bread
Cookbook: Hamburger Media: Hamburger

A hamburger (or burger for short) is a food consisting of fillings —unremarkably a patty of ground meat, typically beef—placed inside a sliced bun or bread gyre. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; 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.^[one]

The term burger can also be applied to the meat patty on its ain, especially in the Great britain, where the term patty is rarely used, or the term can even refer simply to ground beef. Since the term hamburger commonly 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 Commonwealth of australia and New Zealand, a piece of chicken chest on a bun is known equally a chicken burger, which would generally not be considered to be a burger in the Usa; Americans would generally call it a chicken sandwich, but in Australian English and New Zealand English language a sandwich requires sliced bread (non a bun), then it would not be considered a sandwich.^{[2] [3]}

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

Etymology and terminology

The term hamburger originally derives from Hamburg, the second-largest city in Germany; withal, there is no certain connectedness betwixt the food and the city.^[iv]

Hamburger and fries in Tokyo.

By back-formation, the term "burger" somewhen became a self-standing word that is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of unlike meats such as buffalo in the buffalo burger, venison, kangaroo, craven, turkey, elk, lamb or fish like salmon in the salmon burger, but 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' Lunch, New Haven, Connecticut

As versions of the meal accept been served for over a century, its origin remains ambiguous.^[6] The popular book The Art of Cookery Made Patently and Easy by Hannah Glasse included a recipe in 1758 every bit "Hamburgh sausage", which suggested to serve it "roasted with toasted bread nether it". A similar snack was also popular in Hamburg by the proper name "Rundstück warm" ("staff of life scroll warm") in 1869 or earlier,^[7] and supposedly eaten past many emigrants on their mode to America, but may take independent roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served betwixt two 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 name.

There is a reference to a "Hamburg steak" every bit early as 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 article about a "Sandwich Automobile": "A distinguished favorite, only 5 cents, is Hamburger steak sandwich, the meat for which is kept ready in modest patties and 'cooked while y'all await' on the gasoline range."^[eight]

Claims of invention

The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.South. newspapers from New York to Hawaii since at least the 1890s.^[9] The invention of hamburgers is unremarkably attributed to various people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen.^{[10] [xi]} White Castle traces the origin of the hamburger to Hamburg, Germany with its invention past Otto Kuase.^[12] Some take pointed to a recipe for "Hamburgh sausages" on toasted bread, which was published in "The Art of Cookery Made Apparently and Piece of cake" past Hannah Glasse in 1747.^[9] Nevertheless, hamburgers gained national recognition at the 1904 St. Louis Globe's Off-white when the New York Tribune referred to the hamburger every bit "the innovation of a nutrient vendor on the thruway".^[xi] No conclusive statement has e'er ended the dispute over invention. An commodity from ABC News sums up: "One problem is that in that location is trivial written history. Another consequence 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 upward with the idea at the same time in different parts of the land."^[13]

Louis Lassen

Although debunked by the Washington Post,^[nine] a popular myth recorded by Connecticut Congresswoman Rosa DeLauro stated the beginning hamburger served in America was past Louis Lassen, a Danish immigrant, after he opened Louis' Lunch in New Haven in 1895.^[14] Louis' Luncheon, a pocket-sized luncheon wagon in New Haven, Connecticut, is said to have sold the kickoff hamburger and steak sandwich in the U.S. in 1900.^{[15] [16] [17]} 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 field of study to dispute.^[xviii] A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled information technology, putting it between ii slices of toast.^[xi] Some critics like Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was non a hamburger because the bread was toasted.^[19]

Charlie Nagreen

One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of breadstuff at the Seymour Off-white^[twenty] now sometimes called the Outagamie Canton Fair.^[19] The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, at present known equally "Hamburger Charlie", with the invention. Nagreen was fifteen when he was reportedly selling pork sandwiches at the 1885 Seymour Off-white, made and so customers could eat while walking. The Historical Club 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 beef patty cooked in butter and topped with a fried egg. High german sailors would later omit the fried egg.^[11]

Oscar Weber Bilby

The family unit of Oscar Weber Bilby claim the commencement-known hamburger on a bun was served on July iv, 1891, on Gramps Oscar's farm. The bun was a yeast bun.^{[23] [24] [25]} In 1995, Governor Frank Keating proclaimed that the first 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 salary cheeseburger, from a New York City diner

Frank and Charles Menches claim to have sold a basis beef sandwich at the Erie County Off-white 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 exhausted 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 non Klein'southward, despite Stein'southward having sold the market place in 1874.^[xx] The story notes that the name of the hamburger comes from Hamburg, New York, not Hamburg, Germany.^[20] Frank Menches's obituary in The New York Times states that these events took place at the 1892 Elevation County Fair 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 beefiness patties with mustard and Bermuda onion betwixt two slices of bread, 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'southward Off-white.^[11] Historian Frank X. Tolbert, noted that Athens resident Clint Murchison said his granddaddy dated the hamburger to the 1880s with 'Old Dave' a.k.a. Fletcher Davis.^[twenty] A photo of "One-time Dave's 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 existence a sandwich. The first printed American menu which listed hamburger is said to exist an 1834 menu from Delmonico's in New York.^[28] However, the printer of the original menu was not in concern in 1834.^[25] In 1889, a card from Walla Walla Union in Washington offered hamburger steak equally a menu item.^[eleven]

Betwixt 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper Restaurant at 311/313 Pacific Street in San Fernando, California. It cost 10 cents—the same price as mutton chops, grunter's feet in batter, and stewed veal. Information technology was non, withal, on the dinner carte. Simply "Squealer'south Head", "Dogie Tongue", and "Stewed Kidneys" were listed.^[29] Another claim ties the hamburger to Pinnacle Canton, New York or Ohio. Summit County, Ohio exists, but Summit Canton, New York does non.^[xx]

Early major vendors

• 1921: White Castle, Wichita, Kansas. Due to widely anti-German sentiment in the U.Due south. during World War I, an alternative proper noun for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle eating house chain marketed and sold big numbers of modest 65 mm (ii+ 1⁄two  in) square hamburgers, known as sliders ^{[ citation needed ]}. They started to create v holes in each patty, which aid 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 before World State of war II. Many of these were licensed but non strictly franchised. Many airtight during WWII. Betwixt 1955 and 1967, another wave closed or caused changes of proper name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently just five locations exist.
• 1926: White Tower Hamburgers
• 1927: Little Tavern
• 1930s: White Castle (II; run by Henry Cassada)
• 1931: Krystal (restaurant)^[31]
• 1936: Large Boy. In 1937, Bob Wian created the double deck hamburger at his hamburger stand in Glendale California. Large 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 past the early on 1970s. Many franchises have closed or operate independently, simply at the remaining American restaurants, the Big Boy double deck hamburger remains the signature detail.
• 1940: McDonald'due south eating house, San Bernardino, California, was opened past Richard and Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-nutrient eating place. 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 1.9% royalty.^[32]

Today

Hamburger preparation in a fast food establishment

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast nutrient 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 by mitt from ground beef. Nearly American hamburgers are circular, but some fast-food chains, such equally Wendy's, sell square-cutting hamburgers. Hamburgers in fast food restaurants are commonly grilled on a flat-top, simply some firms, such every bit Burger King, utilise 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 practice not unremarkably offer this selection.

The McDonald's fast-food chain sells the Big Mac, one of the world'due south tiptop selling hamburgers, with an estimated 550 one thousand thousand sold annually in the United states.^[34] Other major fast-food chains, including Burger Male monarch (too known as Hungry Jack's in Commonwealth of australia), A&W, Culver's, Whataburger, Carl's Jr./Hardee'due south chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Back Yard Burgers, Lick'south Homeburger, Roy Rogers, Smashburger, and Sonic likewise rely heavily on hamburger sales. Fuddruckers and Reddish Robin are hamburger chains that specialize in the mid-tier "restaurant-mode" diverseness of hamburgers.

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

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

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One instance is the Bobby'south Burger Palace concatenation founded by well-known chef and Nutrient Network star Bobby Flay.

Hamburgers are ofttimes served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills.

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

Rubber

Raw hamburger may contain harmful bacteria that can produce nutrient-borne illness such every bit Escherichia coli O157:H7, due to the occasional initial improper grooming of the meat, and 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-done.^[38]

Variations

Other meats

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

Veggie burgers

Vegetarian and vegan burgers can exist formed from a meat analogue, a meat substitute such equally 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 item 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 Commonwealth of australia, where it is a sandwich containing a steak.

Steak burgers are get-go mentioned in the 1920s. Like other hamburgers, they may be prepared with various accompaniments and toppings.

Use of the term "steakburger" dates to the 1920s in the United States.^[44] In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'northward Shake, devised a college-quality hamburger and offered it every bit a "steakburger" to customers at the company's kickoff 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 primary menu item at Steak 'n Milk shake restaurants,^[45] and the company's registered trademarks included "original steakburger" and "famous for steakburgers".^[46] Steak 'n Shake's "Prime Steakburgers" are now made of choice class brisket and chuck.^[47]

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

In Australia, a steak burger is a steak sandwich which contains a whole steak, not 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 love apple.^[52] Some may take additional various toppings such as cheese,^[52] salary, fried egg, mushrooms,^[53] boosted meats,^[54] and others.

Diverse fast food outlets and restaurants ‍—‌ such as Burger Male monarch, Carl'due south Jr., Hardee's, IHOP, Steak 'n Shake, Mr. Steak, and Freddy's ‍—‌ marketplace steak burgers.^{[44] [46] [55] [56] [57]} Some restaurants offer high-end burgers prepared from aged beef.^[58] Additionally, many restaurants have used the term "steak burger" at various times.^[56]

Some baseball game parks concessions in the U.s.a. phone call their hamburgers steak burgers, such equally Johnny Rosenblatt Stadium in Omaha, Nebraska.^[59]

Burger Rex introduced the Sirloin Steak sandwich in 1979 every bit part of a card expansion that in plow was part of a corporate restructuring endeavour for the company.^[44] It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll.^{[60] [61]} Additional steak burgers that Burger Male monarch 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'south utilise of term Steak Burger in conjunction with one of its menu items, claiming that such employ infringed on trademark rights.^{[62] [63]} (According to the St. Louis Post-Dispatch, Burger Rex's attorneys "grilled" Steak 'n Shake's CEO in courtroom about the precise content of Steak 'north Shake's steakburger offer.)^[62] The case was settled out of courtroom.^[64]

Usa and Canada

The hamburger is considered a national dish of the The states.^[65] In the United States and Canada, burgers may be classified as two chief types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, tomato, onion, and often sliced pickles (or pickle relish). French chips often back-trail the burger. Cheese (normally processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on acme, is by and large an option.

Condiments might be added to a hamburger or may exist offered separately on the side including ketchup, mustard, mayonnaise, relish, 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 beefiness, tartar sauce, french fries, onion rings or potato chips.

• Standard toppings on hamburgers may depend upon location, particularly at restaurants that are non 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 "100x100."^[66]
• Pastrami burgers may exist served in Salt Lake City, Utah.^[67]
• A patty cook 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 minor square hamburger patty, served on an every bit 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 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 flight line galleys at military airfields, which were so greasy they slid right through i; or considering their small size allows them to "slide" correct down the throat in 1 or two bites.
• In Alberta, Canada a "kubie burger" is a hamburger fabricated with a pressed Ukrainian sausage (kubasa).^[70]
• A butter burger, establish commonly throughout Wisconsin and the upper midwest is a normal burger with a pad of butter as a topping, or a heavily buttered bun. It is the signature carte du jour item of the restaurant chain Culver's.^[71]
• The Fatty Boy, is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba^[72]
• In Minnesota, a "Juicy Lucy" (besides 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 information technology melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to allow 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.^{[73] [74] [75]}
• A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between 2 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 by the NDP chiffonier, the French consume 14 hamburgers in restaurants per year per person, placing them quaternary in the globe and second in Europe, just backside the British.^[77]

According to a study past Gira Conseil on the consumption of hamburger in France in 2013, 75% of traditional French restaurants offer at to the lowest degree one hamburger on their carte and for a third of these restaurants, it has become the leader in the range of dishes, alee 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 superlative of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. Bacon may likewise be added, which can exist fried or grilled along with the meat patty. A slice of pineapple may exist added to a hamburger for a "Hawaiian hamburger".

Some restaurants' burgers also have barbecue sauce, and others replace the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken chest. Many burger chains from the United States can be constitute all over Mexico, including Carl'south Jr., Sonic, McDonald'south, and Burger King.

United kingdom and Republic of ireland

Hamburgers in the UK and Ireland are very like to those in the US, and the High Street is dominated by the aforementioned big two chains equally in the U.S. — McDonald's and Burger Rex. The menus offered to both countries are virtually identical, although portion sizes tend to exist smaller in the Uk. In Ireland the food outlet Supermacs is widespread throughout the country serving burgers every bit part of its menu. In Republic of ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.

An original and ethnic rival to the big ii U.S. giants was the quintessentially British fast-nutrient 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-fashion chips, accompanied by cutlery and delivered to the customer'south table. In the late 1970s, to compete with McDonald's,^[fourscore] Wimpy began to open up American-style counter-service restaurants and the brand disappeared from many UK high streets when those restaurants were re-branded equally Burger Kings between 1989 and 1990 by the then-owner of both brands, 1000 Metropolitan. A direction buyout in 1990 split the brands once more and at present Wimpy table-service restaurants tin can still be constitute in many town centres whilst new counter-service Wimpys are now often found at freeway service stations.

Hamburgers are besides bachelor from mobile kiosks, commonly known equally "burger vans", peculiarly at outdoor events such as football matches. Burgers from this type of outlet are normally served without any class of salad — only fried onions and a selection of lycopersicon esculentum 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 usually 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 as bluish 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 fifty-fifty kangaroo burgers can be purchased. These burgers are served in a like way to the traditional hamburger but are sometimes served with a unlike sauce including redcurrant sauce, mint sauce and plum sauce.

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 abroad.^[81] Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a manner of rich, juicy burger in 2012 which is known as a dingy burger or tertiary-wave burger.^[82]

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

In the Great britain, as in North America and Nippon, the term "burger" can refer but to the patty, exist 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 becoming less common as older-style fast food outlets decrease in number. The hamburger meat is almost always footing beef, or "mince" as it is more commonly referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion and meat as minimum—in this class, known in Australia equally a "plain hamburger", which frequently also includes a slice of beetroot—and, optionally, tin 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 Uk, the word sandwich is generally reserved for 2 slices of bread (from a loaf) with fillings in betwixt them – unlike in American English language where a sandwich is fillings between two pieces of any kind of bread, not simply slices of bread – as such burgers are non mostly considered to be sandwiches.^[2] The term burger is practical to any cut bun with a hot filling, even when the filling does non incorporate beefiness, such as a chicken burger (mostly with chicken breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc.

The only variance between the two countries' hamburgers is that New Zealand'due south equivalent to "The Lot" often contains a steak (beef) every bit well. The condiments regularly used are barbecue sauce and tomato plant sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald'south "McOz" Burger is partway between American and Australian fashion burgers, having beetroot and tomato plant in an otherwise typical American burger; all the same, it is no longer a part of the menu. Too, McDonald's in New Zealand created a Kiwiburger, similar to a Quarter Pounder, just features salad, beetroot and a fried egg. The Hungry Jack'due south (Burger Male monarch) "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 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's and KFC restaurants in Cathay, the word "burger" ( 汉堡 ) refers to all sandwiches that consist of two pieces of bun and a meat patty in betwixt. This has led to confusion when Chinese nationals endeavour to club sandwiches with meat fillings other than beef in fast-nutrient restaurants in North America.^[87]

A popular Chinese street food, known every bit roujiamo ( 肉夹馍 ), consists of meat (most ordinarily pork) sandwiched betwixt 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 give-and-take for burger, Chinese media have claimed that the hamburger was invented in Communist china.^{[89] [90] [87]}

Japan

In Nihon, hamburgers tin be served in a bun, chosen hanbāgā ( ハンバーガー ), or merely the patties served without a bun, known as hanbāgu ( ハンバーグ ) or "hamburg", brusque for "hamburg steak".

Hamburg steaks (served without buns) are like to what are known as Salisbury steaks in the United states. They are fabricated from minced beefiness, pork or a alloy of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with chocolate-brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".

Hamburgers in buns, on the other mitt, are predominantly the domain of fast food chains. Nippon has homegrown hamburger concatenation restaurants such as MOS Burger, Showtime 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 fabricated of rice, and the luxury 1,000-yen (The states$10) "Takumi Burger" (meaning "artisan gustatory modality"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the bodily patty, at that place are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald'south Nippon likewise recently^{[ when? ]} launched a McPork burger, fabricated with The states pork. McDonald'southward has been gradually losing market share in Nippon to these local hamburger chains, due in role to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.^[91] Burger King once retreated from Japan, but re-entered the market place in summer 2007 in cooperation with the Korean-endemic Japanese fast-food chain Lotteria.^{[ commendation 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 simply a generic meat patty containing a mix of beef and horse meat, though with slightly dissimilar garnish (mustard, ketchup and soft onions), information technology has continued to evolve. Today, a bøfsandwich usually contains a beefiness patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled red beets, mustard, ketchup, remoulade, and peradventure almost strikingly, is often overflowing with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is nevertheless on the menu at the same restaurant from which it originated in 1949, at present run by the grandson of the original owner.^[92]

Following the popularity of the bøfsandwich, many variations sprung up, using unlike types of meat instead of the beef patty. One variation, the flæskestegssandwich, grew especially pop. This variation replaces the minced beefiness patty with slices of pork loin or belly, and typically uses sugariness-and-sour pickled scarlet 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 start 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 adjunct of Noma.

Other countries

Korean-style bulgogi burger

Chicken 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.

East asia

Rice burgers, mentioned above, are as well bachelor in several Eastward Asian countries such equally Taiwan and South korea. Lotteria is a big hamburger franchise in Nihon owned past the South Korean Lotte group, with outlets too in Mainland china, South korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they too have hamburgers made from squid, pork, tofu, and shrimp. Variations bachelor in South Korea include Bulgogi burgers and Kimchi burgers.

In the Philippines, a wide range of major U.South. fast-food franchises are well represented, together with local imitators, often amended to the local palate. The concatenation McDonald's (locally nicknamed "McDo") has a range of burger and craven dishes often accompanied by evidently steamed rice or French fries. The Philippines boasts its own burger-chain called Jollibee, which offers burger meals and chicken, including a signature burger chosen "Champ". Jollibee now has a number of outlets in the United States, the Heart East and East Asia.

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

Bharat

In India, burgers are usually fabricated from craven or vegetable patties due to cultural beliefs confronting eating beef (which stem from Hindu religious exercise) and pork (which stems from Islamic religious practice). Considering of this, the majority of fast nutrient chains and restaurants in India practise not serve beefiness. McDonald's in Republic of india, for instance, does not 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. Information technology is usually served with mint chutney and fried greenish chili. Another alternative is the "Buff Burger" made with buffalo meat.^[94]

Pakistan

In Pakistan, autonomously from American fast food bondage, burgers tin can be plant in stalls near shopping areas, the best known being the "shami burger". This is made from "shami kebab", made past mixing lentil and minced lamb.^[95] Onions, scrambled egg and ketchup are the most popular toppings.

Malaysia

In Malaysia there are 300 McDonald'due south restaurants. The menu in Malaysia also includes eggs and fried chicken on height of the regular burgers. Burgers are likewise hands institute at nearby mobile kiosks, specially Ramly Burger.

Mongolia

In Mongolia, a contempo fast food craze due to the sudden influx of strange influence has led to the prominence of the hamburger. Specialized fast food restaurants serving to Mongolian tastes have sprung up and seen great success.

Turkey

In Turkey, in addition to the internationally familiar offerings, numerous localized variants of the hamburger may be found, such equally the Islak Burger (lit. "Wet-Burger"), which a beef slider doused in seasoned tomato sauce and steamed within a special glass bedchamber, 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 chains alike, such as McDonald's and Burger King. Most burger shops have also adopted a pizzeria-similar arroyo when information technology comes to home delivery, and almost all major fast nutrient chains deliver.

Yugoslavia and Serbia

In the former Yugoslavia, and originally in Serbia, there is a local version of the hamburger known equally the pljeskavica. It is often served as a patty, but may have a bun as well.

Belgium and Netherlands

Throughout Belgium and in some eateries in the Netherlands, a Bicky Burger is sold that combines pork, chicken, and horse meat.^{[96] [97]} The hamburger, usually fried, is served betwixt 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 iii was recognized as the Guinness World Tape holder for serving the globe's nearly expensive hamburger, the $295 Le Burger Extravagant.^[98]
• At $499, the globe'southward largest hamburger commercially available tips the scales at 185.8 pounds (84.3 kg) and is on the bill of fare at Mallie'southward Sports Grill & Bar in Southgate, Michigan. It is called the "Absolutely Ridiculous Burger", which takes almost 12 hours to prepare. It was cooked and adjudicated on May xxx, 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 beginning hamburger made from meat lab grown from cow stem cells was served. The hamburger was the outcome of inquiry in the Netherlands led by Marking Post at Maastricht University and sponsored past Google's co-founder Sergey Brin.^[101]

Slang

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

Run into besides

• Cheeseburger
• Chicken sandwich
• Chicken nugget
• French chips
• Frikadeller
• Frikandel
• Kofta
• Hamburg steak
• Hot domestic dog
• List of hamburgers
• List of hamburger restaurants
• List of sandwiches
• Meat grinder
• Pljeskavica – a traditional Balkan meal
• Salisbury steak
• Steak sandwich

References

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Further reading

• Barber, Katherine, editor (2004). The Canadian Oxford Dictionary, 2d edition. Toronto, Oxford Academy Press. ISBN 0-19-541816-6.
• Border, John T. (2005). Hamburgers & Fries : an American Story . K.P. Putnam'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 Nowadays. Owl Books. ISBN978-0-8050-5247-three.
• Allen, Beth (2004). Great American classics Cookbook . Hearst Books. ISBN978-1-58816-280-ix.
• Smith, Andrew (2008). Hamburger: A Global History . Reaktion Books. p. 128. ISBN978-1-86189-390-1.

External links

This sound file was created from a revision of this article dated nineteen August 2019 (2019-08-xix), and does not reflect subsequent edits.

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