Hamburger: Difference between revisions
When is a hamburger ever referred to as a "hamburg"? |
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{{Short description|Culinary dish consisting of a beef patty between rounded buns}} |
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:{{otheruses}} |
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{{About|the dish|the meat served as part of such a dish|Patty|other uses}} |
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[[Image:Hamburger.jpg|thumb|212px|Hamburgers often contain beef, lettuce, onions, and other toppings in a bun.]] |
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{{pp-vandalism|small=yes}} |
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A '''hamburger''' (or in the [[United Kingdom]], a '''beefburger''') is a variant on a [[sandwich]] involving a patty of ground [[meat]] that is almost always [[beef]]. The meat can be [[grilling|grilled]], [[frying|fried]], steamed, or [[broil]]ed, and is generally served with various [[condiment]]s and toppings inside a [[bun]] baked specially for this purpose. Burgers are often served with [[french fries]]. |
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{{Use mdy dates|date=October 2020}} |
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{{Copyedit | date = June 2024}} |
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{{Infobox food |
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| name = Hamburger |
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| image = RedDot Burger.jpg |
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| caption = A hamburger with bacon, lettuce, and slices of tomato, served with french fries and a beer |
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| image_size = 240px |
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| country = [[Germany]] or [[United States]] |
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| region = |
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| creator = Multiple claims ([[#History|see text]]) |
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| course = [[Main course]] |
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| served = Hot |
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| main_ingredient = [[Ground meat]], [[bread]] |
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| alt = A brown meat patty between slices of yellow American cheese, topped with sliced pickles and lettuce, sandwiched in a sesame seed bun |
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| alternate_name = Burger |
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}} |
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A '''hamburger''', or simply a '''burger''', is a [[Dish (food)|dish]] consisting of fillings—usually a [[patty]] of ground meat, typically [[Ground beef|beef]]—placed inside a sliced [[bun]] or [[bread roll]]. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with [[condiment]]s such as ketchup, mustard, mayonnaise, [[relish]] or a "special sauce", often a variation of [[Thousand Island dressing]], and are frequently placed on [[Bun|sesame seed buns]]. A hamburger patty topped with cheese is called a [[cheeseburger]].<ref>{{Cite web|url=https://therec.io/the-history-of-the-burger/|title=The history of the burger|access-date=October 15, 2019|archive-date=October 15, 2019|archive-url=https://web.archive.org/web/20191015123905/https://therec.io/the-history-of-the-burger/|url-status=dead}}</ref> Under some definitions, and in some cultures, a burger is considered a [[sandwich]]. |
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==Etymology and history== |
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===Precursors and origins=== |
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The word "hamburger" originated from Hamburg, Germany. In [[Hamburg]] it was common to put a piece of roast pork into a roll, called ''Rundstück warm'', although this is missing the "essence" of the modern hamburger, which is ground meat. |
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Hamburgers are typically associated with [[fast-food restaurant]]s and [[diner]]s but are also sold at various other restaurants, including more expensive high-end establishments. There are many international and regional [[List of hamburgers|variations]] of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: [[McDonald's]] [[Big Mac]] and [[Burger King|Burger King's]] [[Whopper]] have become global icons of [[American culture]].<ref>{{Cite web |last=Rella |first=Emily |date=2021-12-03 |title=Burger King Is Selling Iconic Menu Item for Less Than a Dollar |url=https://www.entrepreneur.com/business-news/burger-king-is-selling-iconic-menu-item-for-less-than-a/400690 |access-date=2023-08-03 |website=Entrepreneur |language=en}}</ref><ref>{{Cite web |date=2018-07-30 |title=Big Mac is 50, but McDonald's sticks with aging icon - CBS News |url=https://www.cbsnews.com/news/big-mac-is-50-but-mcdonalds-sticks-with-burger/ |access-date=2023-08-03 |website=www.cbsnews.com |language=en-US}}</ref> |
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In the Middle Ages, Hamburg was an important center of trade between Arab and European merchants. The theory is that Arab traders introduced [[Kibbeh]], which is ground lamb mixed with spices, often eaten raw. The locals then adapted the dish by replacing the lamb with pork and/or beef, and more significantly, by cooking it to make a fillet of ground meat, i.e., a "Hamburg Steak" or "Hamburger" as it eventually came to be known, and from this they made a new and unique kind of Rundstück warm that came to be strongly associated with the city. |
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==Etymology and terminology== |
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There is still a German tradition of making ground beef sandwiches, thought to descend from the original "Hamburg Rundstück," and which tend to be elongated like an American sub sandwich, and feature very different condiments than the typical modern hamburger. These are often referred to as "German hamburgers" outside of Germany, and are served in many German-food restaurants. |
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The term ''hamburger'' originally derives from [[Hamburg]], the second-largest city in Germany; however, there is no specific connection between the dish and the city.<ref>{{OEtymD|hamburger|access-date=October 17, 2009}}</ref> |
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By linguistic [[rebracketing]], the term "burger" eventually became a self-standing word that is associated with many different types of [[sandwich]]es that are similar to a hamburger, but contain different meats such as [[American bison|buffalo]] in the [[buffalo burger]], [[venison]], [[Kangaroo meat|kangaroo]], [[chicken burger|chicken]], [[turkey as food|turkey]], [[elk]], [[lamb and mutton|lamb]] or [[fish]] such as [[salmon]] in the [[salmon burger]], and even with meatless sandwiches as is the case of the [[veggie burger]].<ref>[http://www.merriam-webster.com/dictionary/burger Burger] ''Merriam-Webster Dictionary''</ref> |
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Within Germany, the specific connection between the food and the city of Hamburg became lost as the sandwich spread throughout the country and became a somewhat common dish, while in other countries the historical term "Hamburger" remained in popular usage to describe ground meat rolls and sandwiches. In modern times, "hamburger" refers to the ground beef used to make the sandwich, rather than the sandwich itself. |
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The term ''burger'' can also be applied to a meat patty on its own. Since the term ''hamburger'' usually implies beef, for clarity ''burger'' may be prefixed with the type of meat or meat substitute used, as in '''beef burger''', [[Turkey as food|turkey]] burger, [[bison]] burger, or [[Portobello mushroom|portobello]] burger. In most English-speaking countries, including the United Kingdom, Ireland, Canada, Australia and New Zealand, a piece of chicken breast in a bun is a '''chicken burger'''. Americans would call this a ''[[chicken sandwich]]'' because the meat is not ground, whereas in other countries, anything with a bun is considered a ''burger'' and a ''[[sandwich]]'' has sliced bread.<ref name="Unilever" /><ref>{{Cite web |date=2021-07-30 |title=14 Names Other Countries Have For Food That Will Confuse Every Aussie |url=https://punkee.com.au/australian-food-names-different-other-countries/127082 |access-date=2022-02-09 |website=Punkee |language=en-US}}</ref><ref name="Murphy2018">{{Cite book|last=Murphy|first=Lynne|url=https://books.google.com/books?id=uh69DwAAQBAJ&pg=PT209|title=The Prodigal Tongue: The Love–Hate Relationship Between British and American English|date=2018-03-29|publisher=Oneworld Publications|isbn=978-1-78607-270-2|pages=211|language=en|quote=...the British are so particular about sandwiches that they use the word ''less'' than Americans do. In Britain, a '''''sandwich''''' is some filing between two ''slices of bread''. Not a roll. Not a bagel. Not a baguette. Without sliced bread, it's not a sandwich. The American ''sandwich'' prototype is much like the British: savoury filings within two slices of bread. However, American sandwiches are allowed to wander further from the prototype because they interpret the 'bread' requirement more loosely. An American sandwich can be on a roll, on a bagel, on a bun, on a croissant, and at breakfast time, on an English muffin...}}</ref> |
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===Development of modern hamburgers=== |
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[[image:homemade_hamburger.jpg|right|thumb|250 px|A modern homemade hamburger]] |
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Although Hamburg, Germany is credited for the precursor to the hamburger, the origins of the first "modern" hamburger is often debated among scholars. [http://old.lib.ucdavis.edu/exhibits/food/panel6.html] Of much debate is what exactly constitutes the "modern" hamburger, although there is general consensus that it refers to a hamburger patty's placement in a hamburger bun (not just any piece of bread). The '''hamburger bun''' is said to have been invented in 1916 by J. Walter Anderson, a short-order cook, who went on to found [[White Castle]] in 1921. Before the bun, hamburgers are said to have been served between two pieces of bread. In fact, a ground beef patty was known as "Hamburger steak" (first mentioned in an American [[cookbook]] in 1891); when this was put between bread or in a bun it was called a "Hamburger sandwich". |
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==History== |
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One claim of inventing the Hamburger sandwich comes from Charlie Nagreen of [[Seymour, Wisconsin|Seymour]], [[Wisconsin]], [[United States|U.S.]]. In 1885, he tried selling fried meatballs at the [[Outagamie County]] fair, but customers found them hard to eat while walking around the fair, so Nagreen flattened it and made it into a sandwich he called the "hamburger". (Seymour is home to the Hamburger Hall of Fame and the world's largest hamburger, weighing in at 8,266 pounds [3,749 kg].) |
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{{main|History of the hamburger|History of the hamburger in the United States}} |
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[[File:Hamburg steak.jpg|thumb|[[Hamburg steak]] has been known as "[[Frikadelle]]" in Germany since the 17th century.]] |
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[[File:Oberhafenkantine (Hamburger Rundstück).jpg|thumb|The "Hamburger Rundstück" was popular already in 1869 and is believed to be a precursor to the modern Hamburger.]] |
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[[File:Cheeseburger at Louis' Lunch, New Haven.jpg|thumb|Cheeseburger (with onions and tomatoes) at Louis' Lunch, New Haven, Connecticut]] |
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Versions of the meal have been served for over a century, but its origins still need to be discovered.<ref>{{Cite book|url=https://books.google.com/books?id=VritIGJ5f48C|title=The Story behind the Dish: Classic American Foods: Classic American Foods|last=McWilliams|first=Mark|date=April 6, 2012|publisher=ABC-CLIO|isbn=9780313385100|language=en}}</ref> The 1758 edition of the book ''[[The Art of Cookery Made Plain and Easy]]'' by [[Hannah Glasse]] included a recipe called "Hamburgh sausage", suggesting that it should be served "roasted with toasted bread under it." A similar snack was also popular in Hamburg under the name of "[[Rundstück warm]]" ("bread roll warm") in 1869 or earlier,<ref>{{Cite web|url=https://www.digitale-sammlungen.de/de/view/bsb11005595?page=83|title=Neuester, vollständiger Führer durch Hamburg, Altona und Umgegend : Mit Berücksichtigung von Kiel, Helgoland, Lübeck und Travemünde. Mit vielen lithogr. Abbildungen u. d. neuesten Plane der Stadt|date=1869|website=Bavarian National Library Archives|publisher=J. F. Richter|location=Hamburg|trans-title=Newest, complete guide to Hamburg, Altona and surroundings. [...]|access-date=January 11, 2017}}</ref> and was supposedly eaten by emigrants on their way to America. However, this may have contained roasted beefsteak rather than [[Frikadelle]]. It has alternatively been suggested that Hamburg steak served between two pieces of bread and eaten by Jewish passengers travelling from Hamburg to New York on [[Hamburg America Line]] vessels (which began operations in 1847) became so well known that the shipping company gave its name to the dish.<ref>[[Arthur L. Herman]] in ''Viking Heart'' {{ISBN|978-1328595904}} p 175.</ref> It is not known which of these stories actually marks the invention of the hamburger and explains the name. |
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[[Hamburg (village), New York|Hamburg]], [[New York State|New York]], U.S. (not to be confused with the previously mentioned German city of Hamburg) also claims credit for the invention of the hamburger. This village celebrates a "Burgerfest" every summer, held to mark the anniversary of the hamburger's creation at the Erie County Fair in 1885 by the Menches brothers. |
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There is a reference to a "[[Hamburg steak]]" as early as 1884 in ''[[The Boston Journal]]''.<sup>[OED, under "steak"]</sup> On July 5, 1896, the ''Chicago Daily Tribune'' made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range."<ref name="hamburger1896">{{cite news |
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Another claim is made by a small lunch counter in the town of [[New Haven, Connecticut|New Haven]], [[Connecticut]], U.S., named Louis' Lunch. It is sometimes credited with having invented this quick businessman's meal for busy office workers in 1900. Louis' Lunch was serving hamburgers from its closet-sized original location in the 1970s until it had to be re-located to 261-263 Crown Street to make room for a high-rise. Their burgers are made the same way they were since the beginning, which means toasted bread instead of a hamburger bun and no condiments; the only permitted garnishes are cheese, tomato, and onion. |
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| author =<!--not stated--> |
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| title = In a 'Sandwich Car' |
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| url = https://chicagotribune.newspapers.com/clip/88784660/hamburger-sandwich-1896/ |
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| work = [[Chicago Tribune]] |
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| date = 5 July 1896 |
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| access-date = 20 Dec 2022 |
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}} |
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</ref> |
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=== Claims of invention === |
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Due to widely prevalent anti-[[Germany|German]] sentiment in the USA during the [[World War I|First World War]], an alternative name for hamburgers ("[[salisbury steak]]s") became more common for the duration; hamburgers' popularity even after the war was severely depressed until the [[White Castle (restaurant)|White Castle]] chain of restaurants created a business model featuring sales of large numbers of small hamburgers (later sometimes called "sliders", "grease grenades", "gut bombs" and other [[dysphemism]]s) in the mid-1920s. The original "Salisbury steak", however, was simply well-cooked plain, bunless hamburger, and was "invented" in 1888 by Dr. James H. Salisbury, an English physician. Today, Salisbury steak usually contains egg, bread crumbs or other extenders, and seasonings and is topped with gravy. A thin, fried, hamburger steak is sometimes referred to as a "minute steak". In many parts of the U.S., the same term is sometimes used for a thin, mechanically tenderized (nearly chopped) piece of round steak. |
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The hamburger's origin is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s.<ref name="Washington Post" /> 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.<ref name="Origins">Sam Gazdziak (August 1, 2006). [https://web.archive.org/web/20130116040038/http://www.highbeam.com/doc/1G1-152420803.html "Giving the BURGER its due: the hamburger's origins are somewhat shrouded in mystery, but there is no doubt as to its impact on American dining habits and culture.(Editorial)."] The National Provisioner. BNP Media.</ref><ref name="Origin2">Nancy Ross Ryan (February 6, 1989). [https://web.archive.org/web/20130116040049/http://www.highbeam.com/doc/1G1-7049156.html Great American food chronicles: the hamburger. (restaurant marketing)]. Restaurants & Institutions. Reed Business Information, Inc. (US).</ref> [[White Castle (restaurant)|White Castle]] traces the origin of the hamburger to Hamburg, Germany, with its invention by Otto Krause.<ref>Lance Gay Scripps (April 2, 2004). [https://www.deseret.com/2004/4/2/19820803/birth-of-an-icon-hamburger-s-origins-unclear-but-it-became-popular-100-years-ago#the-white-castle-chain-traces-the-hamburgers-ancestry-back-to-a-german-cook-named-otto-kuase "Birth of an icon: Hamburger's origins unclear, but it became popular 100 years ago"]. ''Deseret News'' (Salt Lake City).</ref> Some have pointed to a recipe for "Hamburgh sausages" on toasted bread, published in ''The Art of Cookery Made Plain and Easy'' by Hannah Glasse in 1758.<ref name="Washington Post" /> Hamburgers gained national recognition in the U.S. 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."<ref name="Origin2" /> No conclusive argument has ended the dispute over invention. An article from [[ABC News (United States)|ABC News]] sums up: "One problem is that there is little written history. Another issue is that the burger spread happened largely at the World's Fair, from tiny vendors that came and went instantly. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country."<ref>{{cite web |author1=Berman, John |author2=Millhon, Drew | url=https://abcnews.go.com/WNT/story?id=2856336 | title=A Major Beef! Who Invented the Hamburger? | publisher=[[ABC News (United States)|ABC News]] | date=February 20, 2007 | access-date=May 24, 2014}}</ref> |
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=== |
====Louis Lassen==== |
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Although debunked by ''[[The Washington Post]]'',<ref name="Washington Post">{{Cite news|title=Who invented the hamburger? Biting into the messy history of America's iconic sandwich.|language=en-US|newspaper=Washington Post|url=https://www.washingtonpost.com/food/2021/05/28/hamburger-origin-story/|access-date=2021-12-16|issn=0190-8286}}</ref> a popular myth recorded by Connecticut Congresswoman [[Rosa DeLauro]] stated the first hamburger served in America was by Louis Lassen, a Danish immigrant, after he opened [[Louis' Lunch]] in [[New Haven]] in 1895.<ref name="James">[[Rosa L. DeLauro]] (2000). [http://lcweb2.loc.gov/diglib/legacies/CT/200002814.html Louis' Lunch]. the [[Library of Congress]].</ref> Louis' Lunch, a small lunch wagon in [[New Haven, Connecticut]], is said to have sold the first hamburger and [[steak sandwich]] in the U.S. in 1900.<ref>[http://www.americaslibrary.gov/es/ct/es_ct_burger_1.html Louis' Lunch A Local Legacy]. Library of Congress. Americaslibrary.gov. Retrieved on April 21, 2013.</ref><ref>U.S. Library of Congress Folklife Center Local Legacies Project retrieved on April 13, 2009 [http://lcweb2.loc.gov/diglib/legacies/CT/200002814.html Louis' Lunch A Local Legacy]</ref><ref>[http://www.ct.gov/ctportal/cwp/view.asp?a=843&q=246434 About Connecticut]. State of Connecticut official website</ref> ''[[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", also noting that this claim is subject to dispute.<ref>{{cite magazine|magazine=New York Magazine |url=https://books.google.com/books?id=ReQCAAAAMBAJ&pg=PA42|title=Roadfood|author1=Jane Stern|author2=Michael Stern |year = 1977 |page=42 |issn=0028-7369}}</ref> 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.<ref name="Origin2"/> Some critics such as Josh Ozersky, a food editor for ''New York Magazine'', claim that this sandwich was not a hamburger because the bread was toasted.<ref name=Beach /> |
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====Charlie Nagreen==== |
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The fast-food hamburger began its ascent to modern popularity when [[Ray Kroc]] purchased the [[McDonald's]] hamburger chain from the McDonald brothers in California, and opened his first McDonald's franchise in [[Illinois]] in the mid-[[1950s]]. Richard and Maurice McDonald had started the chain in [[San Bernardino]], California, in [[1948]]. |
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One of the earliest claims comes from [[Charlie Nagreen]], who in 1885 sold a meatball between two slices of bread at the Seymour Fair<ref name=Harmon /> now sometimes called the Outagamie County Fair.<ref name=Beach>Randall Beach (February 3, 2008) [https://web.archive.org/web/20130116040055/http://www.highbeam.com/doc/1P2-25510511.html Louis' Lunch has beef with book claiming it didn't invent the hamburger]. ''New Haven Register'' (New Haven, CT). McClatchy-Tribune Information Services.</ref> The Seymour Community Historical Society of [[Seymour, Wisconsin]], credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was 15 when he reportedly sold pork sandwiches at the 1885 Seymour Fair so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.<ref>{{cite web|url=http://www.seymourhistory.org/news/?id=35 |title="Hamburger" Charlie Nagreen |publisher=SeymourHistory.org |access-date=September 3, 2010}}</ref><ref>{{cite news |first=Myron|last=Heuer |title=The real home of the hamburger |url=http://www.herald-journal.com/archives/1998/columns/mh101298.html |work=Herald & Journal |date=October 12, 1999 |access-date=March 24, 2008 }}</ref><!-- For proof, the Historical Society's website refers to articles posted on http://www.homeofthehamburger.org/history.html, but these establish only that Seymour's first annual fair took place in 1885 Nagreen claimed in 1947 to have invented the hamburger there. --> |
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====Otto Kuase==== |
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The "cheese hamburger," now simply the '''cheeseburger''', is said to have first appeared in 1924, and credited to grill chef Lionel Steinberger of [[The Rite Spot]] restaurant in [[Pasadena, California]]. |
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According to [[White Castle (restaurant)|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 later omitted the fried egg.<ref name=Origin2 /> |
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The term "burger" has now become generic, and may refer to sandwiches that have ground meat, chicken, fish (or even vegetarian) fillings other than a beef patty, but share the characteristic round bun. By the mid [[20th century]] both terms were commonly shortened to "hamburger" or simply "[[burger]]." A "hamburger" today can also be made with finely chopped beef as well as ground beef. |
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====Oscar Weber Bilby==== |
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Hamburgers are often served as a common picnic and party food cooked outdoors on [[barbecue]] grills. Hamburgers are also very good for backyard grilling and for home use. Hamburger patties are raw when first bought and may contain harmful bacteria, therefore caution is needed when handling them. Hamburgers should be fully cooked to kill the bacteria. |
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The family of Oscar Weber Bilby claims the first-known hamburger on a bun was served on July 4, 1891, on Grandpa Oscar's farm. The bun was a yeast bun.<ref>{{cite book|first=Josh|last=Ozersky |title=The Hamburger: A History |url=https://books.google.com/books?id=MjP0Jf2DGkEC&pg=PT19 |year=2009 |publisher=Yale University Press |isbn=978-0-300-15125-1 |page=19}}</ref><ref>{{cite book|author=John T. Edge |title=Hamburgers & Fries: An American Story |url=https://archive.org/details/hamburgersfriesa00edge |url-access=registration |year=2005 |publisher=G.P. Putnam's Sons |isbn=978-0-399-15274-0 |page=[https://archive.org/details/hamburgersfriesa00edge/page/22 22]}}</ref><ref name="amhistory"/> 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".<ref>[http://webersrootbeer.net/index.html Welcome To Weber's Superior Root Beer and Grill] {{webarchive|url=https://web.archive.org/web/20130114150801/http://webersrootbeer.net/index.html |date=January 14, 2013 }}. Webersrootbeer.net (April 13, 1995). Retrieved on April 21, 2013.</ref> |
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====Frank and Charles Menches==== |
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Hamburgers are also served in many [[fast food]] [[restaurant]]s. The McDonald's chain sells a burger called the [[Big Mac]] that is the world's best selling. Other major fast-food chains – such as [[Burger King]], [[Whataburger]], [[Carl's Jr.]], [[Hardee's]], [[Wendy's]], [[Jack_in_the_Box|Jack-In-The-Box]], [[White Castle (restaurant)|White Castle]], [[In-N-Out Burger]], [[Fatburger]], and [[Sonic Drive-In|Sonic]] – also rely heavily on hamburger sales. [[Fuddruckers]] is a popular hamburger chain that specializes in the higher-end "restaurant-style" variety of hamburgers. The "slider" style of mini hamburger is still popular regionally in the White Castle and [[Krystal (restaurant)|Krystal]] chains. |
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[[File:NYC-Diner-Bacon-Cheeseburger.jpg|thumb|right|A bacon cheeseburger, from a New York City diner]] |
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Frank and Charles Menches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in [[Hamburg, New York]].<ref name=Beach /> During the fair, they ran out of pork sausage for their sandwiches and substituted beef.<ref name=Harmon /> The brothers exhausted their supply of sausage, so they purchased chopped-up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market, not Klein's, despite Stein's having sold the market in 1874.<ref name=Harmon /> The story notes that the name of the hamburger comes from Hamburg, New York, not Hamburg, Germany.<ref name=Harmon /> Frank Menches's obituary in ''[[The New York Times]]'' states that these events took place at the 1892 Summit County Fair in [[Akron, Ohio]].<ref>"Obituary: Charles Menches." The New York Times. October 5, 1951.</ref> |
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====Fletcher Davis==== |
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==Ingredients of the meat of the hamburger== |
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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 bread, with a pickle on the side.<ref name="Origin2"/> The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair.<ref name="Origin2"/> Historian Frank X. Tolbert noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with Fletcher "Old Dave" Davis.<ref name=Harmon>John E. Harmon [http://web.ccsu.edu/faculty/harmonj/atlas/atlasf.html "The Better Burger Battle"] {{Webarchive|url=https://web.archive.org/web/20130606114631/http://web.ccsu.edu/faculty/harmonj/atlas/atlasf.html |date=June 6, 2013 }}, in ''Atlas of Popular Culture in the Northeastern United States''.</ref> A photo of "Old Dave's Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim.<ref name=Harmon /> |
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====Other hamburger-steak claims==== |
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In most countries, a commercial hamburger usually contains no ham or other [[pork]] product. It is made primarily of ground beef, although it may also contain [[spice|spices]] and other ingredients. This is also known as a beef hamburger or a "beefburger." A beef hamburger that contains no other ingredients besides the beef itself is referred to as an "all beef hamburger" or "all beef patties." Some prepare their patties with egg, bread crumbs, onions, parsley or other ingredients. |
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Various non-specific claims of the invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu listing hamburgers is an 1834 menu from [[Delmonico's]] in New York.<ref>{{cite journal |first1=Louis E. |last1=Grivetti |first2=Jan L. |last2=Corlett |first3=Bertram M. |last3=Gordon |first4=Cassius T. |last4=Lockett |date=January–February 2004 |title=Food in American History, Part 6-Beef (Part 1): Reconstruction and Growth Into the 20th Century (1865–1910) |journal=Nutrition Today |volume=39 |issue=1 |pages=18–25 |pmid=15076706 |doi=10.1097/00017285-200401000-00006|issn=0029-666X}}</ref> However, the printer of the original menu was not in business in 1834.<ref name="amhistory">{{cite web|url=http://whatscookingamerica.net/History/HamburgerHistory.htm|title=What's cooking America: History of the Hamburger|first=Matthew|last=Preusch|date=October 26, 2007 }}</ref> In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item.<ref name="Origin2"/> |
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Between 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, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's Head", "Calf Tongue", and "Stewed Kidneys" were listed.<ref>Roger M. Grace (January 15, 2004). [http://www.metnews.com/articles/2004/reminiscing011504.htm Old Menus Tell the History of Hamburgers in L.A.] metnews.com.</ref> Another claim ties the hamburger to Summit County, New York, or Ohio. Summit County, Ohio, exists, but Summit County, New York, does not.<ref name=Harmon /> |
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Recent years have seen the increasing popularity of new types of "[[burger]]s" in which alternatives to ground beef are used as the primary ingredient. For example, a ''turkey burger'' uses ground [[domesticated turkey|turkey]] meat, a ''chicken burger'' uses either ground [[chicken]] meat or [[chicken]] fillets, a ''buffalo burger'' uses ground meat from a [[American Bison|bison]], an ostrich burger is made from ground [[ostrich]] meat and a ''veggie burger'', ''garden burger'', or ''tofu burger'' uses a meat substitute (such as [[tofu]], [[textured vegetable protein|TVP]], [[wheat gluten (food)|seitan]] (wheat gluten), or an assortment of vegetables, ground up and mashed into patties). Many of these other types of burgers are generally lower in fat or calories than traditional hamburgers. |
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===Early major vendors=== |
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==Serving style== |
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{{See also|White Castle (restaurant)#History|l1=History of White Castle|History of McDonald's}} |
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[[File:McD_Big_Mac.png|thumb|right|[[McDonald's]] [[Big Mac]]]] |
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* 1921: [[White Castle (restaurant)|White Castle]], [[Wichita, Kansas]]. Due to widespread anti-German sentiment in the U.S. during [[World War I]], an alternative name for hamburgers was [[Salisbury steak]]. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small {{convert|2+1/2|in|mm|order=flip|round=5|abbr=on}} square hamburgers, known as sliders.{{Citation needed|date=May 2017}} They created five holes in each patty, which helped them cook evenly and eliminated the need to flip the burger. In 1995, White Castle began selling frozen hamburgers in convenience stores and vending machines.<ref>{{cite web | url=http://www.answers.com/topic/white-castle-system-inc | title=Hoover's Company Profiles: White Castle System, Inc.|publisher=[[Answers.com]]}}</ref> |
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* 1923: [[Kewpee Hamburgers]], or Kewpee Hotels, [[Flint, Michigan]]. Kewpee was the second hamburger chain and peaked at 400 locations before [[World War II]]. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave of restaurants closed or changed names. In 1967, the Kewpee licensor moved the company to a franchise system. Currently, only five locations exist. |
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* 1926: [[White Tower Hamburgers]] |
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* 1927: [[Little Tavern]] |
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* 1930s: [[White Castle (restaurant)|White Castle]] (II; run by Henry Cassada) |
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* 1931: [[Krystal (restaurant)|Krystal]]<ref name="SBS">{{cite book |last=Hogan |first=David Gerard |year=1997 |title=Selling 'Em by the Sack: White Castle and the Creation of American Food |url=https://books.google.com/books?id=PT6s4ZbznHMC&q=Samuel+V.+Blair+Kewpee&pg=PA50 |edition=1st |publisher=NYU Press |pages=52–55 |isbn=978-0814735671 |access-date=June 4, 2008}}</ref> |
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* 1936: [[Big Boy Restaurants|Big Boy]]. In 1937, Bob Wian created the double-deck hamburger at his stand in Glendale, California. Big Boy would become the name of the hamburger, mascot, and restaurant. 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 operated independently, but the Big Boy double-deck hamburger remains the signature item at the remaining American restaurants. |
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* 1940: [[McDonald's]] restaurant, [[San Bernardino, California]], was opened by [[Richard and Maurice McDonald]]. Their introduction of the "[[Speedee|Speedee Service System]]" in 1948 established the principles of the modern [[fast-food 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 1.9% royalty.<ref>{{Cite news|url=https://www.washingtonpost.com/archive/local/1984/01/15/mcdonalds-chief-ray-kroc-dies/5c5007d4-9cad-4fad-8a7f-08b8a785a33b/|title=Ray Kroc Dies - McDonald's company history|newspaper=[[The Washington Post]]}}</ref> |
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==In the United States== |
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Methods of serving hamburgers vary considerably in different countries. |
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[[File:Flickr XP-ert 489502412--Cheeseburgers on grill.jpg|thumb|Hamburger preparation in a fast food establishment]] [[File:Fat "L" Half Pound Burger at home.jpg|thumb|A hamburger with fries bought as take-away, with the hamburger and the fries in separate containers]] |
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Hamburgers are often a feature of [[fast food]] [[restaurant]]s. In the United States, the hamburger patties served by major fast food chains are usually mass-produced in factories and frozen for delivery to the site.<ref>For references, see the literature review in William O. Giles "Method for preparing hamburger patties" {{US Patent|5484625}} issued January 16, 1996.</ref> These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from [[ground beef]]. Most American hamburgers are round, but some fast-food chains, such as [[Wendy's]], sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat top, but some firms, such as [[Burger King]], use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered "rare" but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option. |
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The McDonald's fast-food chain sells the [[Big Mac]], one of the world's top-selling hamburgers, with an estimated 550 million sold annually in the United States.<ref>[https://www.cbsnews.com/news/big-mac-hits-the-big-4-0/ Big Mac Hits The Big 4-0], [[CBS News]], February 11, 2009.</ref> Other major fast-food chains, including [[Burger King]] (also known as [[Hungry Jack's]] in Australia), [[A&W Restaurants|A&W]], [[Culver's]], [[Whataburger]], [[Carl's Jr.]]/[[Hardee's]] chain, [[Wendy's]] (known for their square patties), [[Jack in the Box]], [[Cook Out (restaurant)|Cook Out]], [[Harvey's]], [[Hesburger]], [[Supermac's]], [[Shake Shack]], [[In-N-Out Burger]], [[Five Guys]], [[Fatburger]], Vera's, [[Burgerville]], [[Back Yard Burgers]], [[Lick's Homeburger]], [[Roy Rogers Restaurants|Roy Rogers]], [[Smashburger]], and [[Sonic Drive-In|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. |
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===United States=== |
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Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the [[Bobby's Burger Palace]] chain founded by well-known chef and [[Food Network]] star [[Bobby Flay]]. |
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In USA restaurants, burgers can be divided into two main types, fast food hamburgers and ones served at sit down restaurants. The latter is traditionally offered "with everything" (or "all the way," "the works," or in some regions "dressed") which includes [[lettuce]], [[tomato]], [[onion]], and often a [[pickle]] (or pickle relish). [[Cheese]] (usually [[American cheese|American processed cheese]] but often [[Cheddar cheese|cheddar]], [[Swiss cheese|Swiss]], or [[blue cheese|blue]], either melted on the meat patty or crumbled on top), is generally an option. Condiments are usually added to the hamburger, but they may be offered separately ("on the side"), with the two most common condiments being [[Culinary mustard|mustard]] and [[ketchup]]. However, [[mayonnaise]] and other salad dressings are also popular. |
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Hamburgers are often served as a fast dinner, picnic, or party food and are often cooked outdoors on barbecue grills. |
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Other popular toppings include [[bacon]], [[guacamole]], sliced [[mushroom|mushrooms]] or mushroom sauce, [[chili con carne|chili]] (with or without [[beans]]), [[salsa (sauce)|salsa]] and other kinds of [[chile pepper]]s. [[Heinz 57|Heinz 57 sauce]] is popular among die-hard burger enthusiasts. Less popular ingredients include [[fried egg]], [[Egg (food)|scrambled egg]], [[feta cheese]], slices of [[Ham (meat)|ham]] and [[tartar sauce]], however, standard toppings on hamburgers can vary by geographical region, particularly at restaurants that are not national or regional franchises. In portions of the Carolinas, for instance, a hamburger "with everything" may be served with cheese, chili, onions, mustard, and [[cole slaw]] (usually a vinegar-heavy slaw with little or no mayonnaise). In Hawaii hamburgers are often topped with [[teriyaki]] sauce, derived from the Japanese-American culture, and locally grown [[pineapple]]. |
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A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings; these may be described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added [[flour]], [[textured vegetable protein]], [[Pink Slime|ammonia treated defatted beef trimmings]] (which the company [[Beef Products]] Inc, calls "lean finely textured beef"),<ref name="Anatomy of a Burger">{{cite news |url=https://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html |work=The New York Times |title=Anatomy of a Burger |date=October 4, 2009 |access-date=May 4, 2010}}</ref><ref name="Moss">{{cite news |url=https://www.nytimes.com/2009/10/04/health/04meat.html |work=The New York Times |title=The Burger That Shattered Her Life |first=Michael|last=Moss |date=October 3, 2009 |access-date=May 4, 2010}}</ref> [[advanced meat recovery]], or other [[meat extenders|fillers]]. In the 1930s, ground [[liver (food)|liver]] was sometimes added. Some cooks prepare their patties with binders like [[Egg (food)|eggs]] or [[breadcrumb]]s. Seasonings may include salt and pepper and others like [[parsley]], onions, [[soy sauce]], [[Thousand Island dressing]], [[French onion soup|onion soup]] mix, or [[Worcestershire sauce]]. Many name-brand [[seasoned salt]] products are also used. |
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A hamburger with two patties is a "double hamburger," while a hamburger with three patties is a "triple hamburger." Doubles and triples are often combined with cheese and occasionally with bacon as well, yielding a "double bacon cheeseburger" or a "triple bacon cheeseburger," or alternatively, a "bacon double/triple cheeseburger." A [[patty melt]] is a sandwich consisting of a hamburger patty, [[Sautéing|sautéed]] onions and cheese between two slices of [[rye bread]]. The sandwich is then grilled so that the cheese melts thoroughly. |
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=== Cost === |
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To decrease cooking and serving time, fast food hamburgers have thinner patties than their fancier counterparts. They are usually already packaged with a variety of condiments, and to get a fast food hamburger without one of these standard condiments, a special order may be required. Due to the recent low carbohydrate fad (popularized by the [[Atkins diet]]), many restaurants are offering their hamburgers without a bun, wrapping them instead with lettuce. |
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According to [[Bloomberg News]], the average price of a fast-food restaurant burger in the United States increased by 16% between [start date] and [end date], reaching $8.41 in the second quarter of 2024. Specifically, the iconic Big Mac at McDonald's cost $5.29 during the same period, representing a 21% price increase over the same five-year span.<ref>{{cite web | last=Shanker | first=Deena | title=The End of the Cheap Burger | website=Bloomberg.com | date=2024-09-26 | url=https://www.bloomberg.com/news/articles/2024-09-26/mcdonald-s-faces-the-end-of-the-cheap-burger-era-as-prices-rise-sales-drop | access-date=2024-09-29}}</ref> |
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===Safety=== |
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Raw hamburgers may contain harmful bacteria that can produce food-borne illnesses such as [[Escherichia coli O157:H7|''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 food-borne illness, the [[USDA]], recommends hamburgers be cooked to an internal temperature of {{convert|160|F}}.<ref name=USDA>{{cite web |url=http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ground-beef-and-food-safety/CT_Index |title=Ground Beef and Food Safety|access-date=July 26, 2016}}</ref> If cooked to this temperature, they are considered [[well-done]].<ref>[http://www.fsis.usda.gov/OA/news/1998/colorpr.htm USDA Urges Consumers To Use Food Thermometer When Cooking Ground Beef Patties] {{webarchive|url=https://web.archive.org/web/20090903093259/http://www.fsis.usda.gov/OA/news/1998/colorpr.htm |date=September 3, 2009 }}. United States Department of Agriculture Safety and Inspection Service Media Communications Office, August 11, 1998.</ref> |
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==Variations== |
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In the [[United Kingdom]] hamburger patties - usually known either as "beefburgers" or just "burgers" - are either specified as 100% beef (with seasoning) or they often can incorporate extra ingredients such as egg, onion, breadcrumbs and have a sausage-like taste and texture, similar to what is known in the United States today as a [[Salisbury Steak]]. Burgers also tend to be described by their combined uncooked weight, with a single uncooked burger a nominal four ounces (a "quarter pounder"); so, instead of a "double hamburger" one might encounter a "half pounder" (i.e. eight ounces; burger weights are always specified in pounds). The dressings used are usually [[lettuce]], [[tomato]] and [[onion]] with various condiments including [[ketchup]], [[mayonnaise]], [[brown sauce]], [[Hot sauce|chili sauce]] or [[Culinary mustard|mustard]] or additions such as fried eggs, [[cheese]] or [[bacon]]. The use of pickles is less common outside of U.S.-dominated franchises such as [[McDonald's]]. |
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{{see also|List of hamburgers}} |
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===Other meats=== |
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Hamburgers are often available from mobile [[kiosk]]s, particularly at outdoor events such as [[football (soccer)|football]] matches. These are often known colloquially as "wagons of death," due to the often poor standards of food hygiene. Burgers from this type of outlet are usually served without any form of salad - only fried onions and a choice of sauce (mayo, ketchup, brown sauce, etc.) |
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Burgers can also be made with patties made from ingredients other than beef.<ref>{{cite journal|title=Orange Coast Magazine|journal = Orange Coast|url=https://books.google.com/books?id=1gYEAAAAMBAJ&pg=PA254|date=May 2007|publisher=Emmis Communications|page=254|issn=0279-0483}}</ref> For example, a ''turkey burger'' uses ground [[turkey as food|turkey]] meat, a ''chicken burger'' uses ground [[chicken (food)|chicken]] meat. A ''buffalo burger'' uses ground meat from a [[American Bison|bison]], and an ''ostrich burger'' is made from ground seasoned [[ostrich]] meat. A deer burger uses ground [[venison]] from [[deer]].<ref>{{cite journal|url=https://www.theguardian.com/uk_news/story/0,3604,1318965,00.html|title=Highland schools get Bambi burgers|journal=The Guardian | location=London | first=Gerard| last=Seenan | date=October 4, 2004 | access-date=May 4, 2010}}</ref> |
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===Veggie burgers=== |
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{{main|Veggie burger}} |
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[[File:Impossible Burger - Gott's Roadside- 2018 - Stierch.jpg|thumb|The vegan [[Impossible Burger]]]] |
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Vegetarian and vegan burgers can be formed from a [[meat analogue]], a meat substitute such as [[tofu]], [[textured vegetable protein|TVP]], [[seitan]] (wheat gluten), [[quorn]], beans, grains or an assortment of vegetables, ground up and mashed into patties. |
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Vegetable patties have existed in various [[Eurasian]] cuisines for millennia and are a commonplace item in [[Indian cuisine]]. |
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[[Australia|Australian]] hamburgers almost always include tomato, lettuce, cheese, onion and meat (with BBQ or tomato sauce) as minimum, and can optionally include [[beet|beetroot]], egg, bacon, and [[pineapple]] (aka "burger with the lot"). "BLT" means the hamburger is being served with bacon, lettuce, and tomato. The "Aussie" burger is one with egg, bacon and cheese only. Hamburgers in Australia tend to be generally less oily and fatty then their US counterparts, and are more likely to include a full [[salad]] if available. |
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In the 1900s, some companies began making soy-based burgers, including the [[Boca Burger]] and [[Lightlife]]. Other producers entered business with new burgers in the 2000s, including [[Gardein]], [[Impossible Foods]], [[Beyond Meat]], and Meati. These products are primarily made of peas, soy, mushrooms, yeast, beans, and/or nuts. |
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Hamburger meat is almost always ground beef. Outside of fast food restaurants, "home made" burgers are usually bought from [[fish and chip shops]]. |
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=== Steak burgers === |
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[[File:Steak burger with cheese and onion rings.jpg|thumb|left|upright|A steak burger with cheese and onion rings]] |
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{{Steak}} |
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In the United States, a '''steak burger''' is a marketing term for a hamburger claimed to be of superior quality.<ref>Ronald R. Butters, "Trademark linguistics: Trademarks: Language that one owns," in Malcolm Coulthard, Alison Johnson, ''The Routledge Handbook of Forensic Linguistics'', p. 360</ref><ref>George Motz, ''Hamburger America'', 2011 {{isbn|0762440708}}, p. 17, 41</ref><ref>Thomas Riggs, ''Encyclopedia of major marketing campaigns'', '''2''':456</ref> Elsewhere, it is a burger containing a [[steak]]. |
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Use of the term "steakburger" dates to the 1920s in the United States.<ref name="Perry"/> In the U.S. in 1934, A.H. "Gus" Belt, the founder of [[Steak 'n Shake]], devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in [[Normal, Illinois]].<ref name="LR66">{{cite book|url=https://books.google.com/books?id=Oq80iaT38k4C&pg=PA210|title=Legendary Route 66|page=210|isbn=9781616731236|last1=Michael Karl Witzel|first1=Gyvel Young-Witzel|year=2007|publisher=Voyageur Press }}</ref> This burger used a combination of ground meat from the strip portion of [[T-bone steak]] and [[sirloin steak]] in its preparation.<ref name="LR66"/> Steakburgers are a primary menu item at [[Steak 'n Shake]] restaurants,<ref name="LR66"/> and the company's registered [[trademark]]s included "original steakburger" and "famous for steakburgers".<ref name="AFDLD"/> Steak 'n Shake's "Prime Steakburgers" are now made of [[Beef carcass classification|choice grade]] brisket and chuck.<ref>{{Cite web|url=https://www.steaknshake.com/|title=Steak n Shake | Steakburger & Homemade Milkshakes|website=www.steaknshake.com}}</ref> |
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[[Beef]] is typical, although other meats such as lamb and pork may also be used.<ref>{{cite book|url=https://books.google.com/books?id=ZARABAAAQBAJ&pg=PT6|title=Be Your Own Burger King|publisher=PJ Group|page=14|last=Stone|first=Martha|date=August 10, 2014}}</ref> The meat is ground<ref name="Croft">{{cite web | url=http://www.indystar.com/story/life/2014/10/09/make-great-steak-burger/16911277/ | title=Make your own great steak burger | work=[[The Indianapolis Star]]| date=October 9, 2014 | access-date=October 9, 2014 | author=Croft, Sara}}</ref> or chopped.<ref>{{cite book|url=https://archive.org/details/savoirfarelondon0000loui|url-access=registration|page=[https://archive.org/details/savoirfarelondon0000loui/page/14 14]|title=London|publisher=New York Review of Books|isbn=9781892145659|last1=Louie|first1=Elaine|year=2008}}</ref> |
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In other places - including Australia and New Zealand - a steak burger contains a whole steak, not ground meat.<ref>{{cite web | url=https://outbackjoe.com/macho-divertissement/australian-places-and-general-travel/steak-sandwich/ | title=Steak Sandwich Around Australia | work=Outback Joe | access-date=July 18, 2017| date=April 2012 }}</ref> |
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Steak burgers may be cooked to various [[Doneness|degrees of doneness]].<ref name="Kearney"/> |
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Steakburgers may be served with standard hamburger toppings such as lettuce, onion, and tomato.<ref name="Kearney">{{cite web | url=http://www.chron.com/entertainment/restaurants-bars/article/One-great-dish-Signature-Steak-Burger-at-La-Casa-5449167.php | title=One great dish: Signature Steak Burger at La Casa del Caballo | work=[[Houston Chronicle]]| date=May 2, 2014 | access-date=October 9, 2014 | author=Kearney, Syd}}</ref> Some may have various additional toppings such as cheese,<ref name="Kearney"/> bacon, fried egg, mushrooms,<ref>{{cite book | url=https://books.google.com/books?id=7Efo_YpMVL0C&pg=PA99 | title=The Little Black Book of Burgers | publisher=Peter Pauper Press, Inc. | page=99 | isbn=978-1441300409}}</ref> additional meats,<ref>{{cite book|url=https://books.google.com/books?id=rdgfAQAAQBAJ&pg=PA41|title=Hamburger America|pages=41–42|isbn=9780762440702|last1=Motz|first1=George|date=May 10, 2011|publisher=Running Press }}</ref> and others. |
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[[File:Burger King Angus Bacon & Cheese Steak Burger.jpg|thumb|A [[Burger King]] bacon and cheese steak burger]] |
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Various fast food outlets and restaurants {{mdashb}} such as [[Burger King]], [[Carl's Jr.]], [[Hardee's]], [[IHOP]], [[Steak 'n Shake]], [[Mr. Steak]], and [[Freddy's]] {{mdashb}} market steak burgers.<ref name="Perry"/><ref name="AFDLD">{{cite book|url=https://books.google.com/books?id=U3imY6hdVgQC&pg=PA109|title=Annual Franchise and Distribution Law Developments|pages=109–110|isbn=9781590314319|last1=Brimer|first1=Jeffrey|last2=Smith-Porter|first2=Leslie|year=2005|publisher=American Bar Association }}</ref><ref>{{cite book|url=https://books.google.com/books?id=XkkEAAAAMBAJ&pg=PA20-IA3|title=Life|page=83|date=November 10, 1967}}</ref><ref name="ARDBCL">{{cite book|url=https://books.google.com/books?id=4OZCKtzM3ZkC&pg=PA1075|title=Annual Review of Developments in Business and Corporate Litigation|pages=1075–1076|isbn=9781590315460|year=2006|publisher=American Bar Association }}</ref><ref>{{cite book|url=https://books.google.com/books?id=70vSvQwG4vAC&pg=PA186|title=Inventory|page=186|isbn=9781439109892|author=A.V. Club|date=October 13, 2009|publisher=Simon and Schuster }}</ref> Some restaurants offer high-end burgers prepared from [[Beef aging|aged]] beef.<ref>{{cite book|url=https://books.google.com/books?id=E8vhbo4so_0C&pg=PA80|title=Serious Eats|pages=80–81|isbn=9780307720870|last1=Levine|first1=Ed|date=November 2011|publisher=Clarkson Potter }}</ref> Additionally, many restaurants have used the term "steakburger" at various times.<ref name="ARDBCL"/> |
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Some [[baseball park]]s concessions in the United States call their hamburgers steak burgers, such as [[Johnny Rosenblatt Stadium]] in [[Omaha, Nebraska]].<ref>{{cite book|url=https://books.google.com/books?id=nhNkcSYS1OwC&pg=PA96|title=Brit at the Ballpark|page=97|isbn=9780786486472|last1=Taylor|first1=Peter|date=August 31, 2011|publisher=McFarland }}</ref> |
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Burger King introduced the [[Burger King premium burgers#Sirloin Steak sandwich|Sirloin Steak sandwich]] in 1979 as part of a menu expansion that, in turn, was part of a corporate restructuring effort for the company.<ref name="Perry"/> It was a single oblong [[patty]] made of chopped steak served on a sub-style sesame seed roll.<ref>{{cite AV media |year=1979 |title=Specialty Sandwich commercial |medium=Television commercial}}</ref><ref name="HBR-BK">{{cite magazine |last1=Sasser |first1=W. Earl Jr.|last2=Rikert |first2=David C. |title=Burger King Corp. |url=http://hbr.org/product/burger-king-corp/an/681045-PDF-ENG |magazine=Harvard Business Review |access-date=November 25, 2013 |location=Cambridge, MA |date=February 27, 1996}}</ref> Additional 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.<ref name="Perry">{{cite web |last1=Perry |first1=Catherine D. |author-link1=Catherine D. Perry |title=Memorandum and Order: The Steak 'n Shake Company vs. The Burger King Corporation, Case No. 4:04CV525 CDP |url=https://ecf.moed.uscourts.gov/documents/opinions/STEAK_N_SHAKE_ET_AL_V_BURGER_KING_ET_AL-CDP-57.PDF |date=July 7, 2004 |url-status=dead |archive-url=https://web.archive.org/web/20130928003530/https://ecf.moed.uscourts.gov/documents/opinions/STEAK_N_SHAKE_ET_AL_V_BURGER_KING_ET_AL-CDP-57.PDF |archive-date=September 28, 2013 |publisher=[[United States District Court]], Eastern District of Missouri, Eastern Division |access-date=June 26, 2024}} [https://casetext.com/case/steak-n-shake-company-v-burger-king-corporation (July 7, 2004) 323 F. Supp.2d 983 (E.D. Mo. 2004)]</ref> |
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In 2004, [[Steak 'n Shake]] sued [[Burger King]] over the latter's use of the term ''Steak Burger'' in conjunction with one of its menu items, claiming that such use infringed on trademark rights.<ref name=StL>{{cite news|author=Peter Shinkle|work=St. Louis Post-Dispatch |date=June 16, 2004|at=Metro|title=Burger battle heats up in court}}</ref><ref>{{cite news | url=http://www.gainesville.com/article/20040602/BUSINESS/40601034 | title=Steak 'n Shake sues Burger King over use of "steakburger" phrase | work=[[The Florida Times-Union]] | date=June 2, 2004 | access-date=February 22, 2015 | agency=[[Associated Press]] | archive-date=February 25, 2015 | archive-url=https://web.archive.org/web/20150225221307/http://www.gainesville.com/article/20040602/BUSINESS/40601034 | url-status=dead }}</ref> |
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(According to the ''St. Louis Post-Dispatch'', Burger King's attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Shake's steakburger offering.)<ref name=StL/> The case was settled out of court.<ref>[https://advance.lexis.com/enwiki/api/permalink/d90958d8-a18d-4958-8efc-cd019b8a72fd/?context=1519217 4:04cv525, Steak N Shake Company et al v. Burger King Corporation] CourtLink docket.</ref> |
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===United States and Canada=== |
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{{See also|Cheeseburger|Chili burger|History of the hamburger in the United States}} |
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[[File:Flickr - cyclonebill - Burger.jpg|thumb|right|A hamburger served in New York with [[arugula]] on a [[ciabatta]] roll]] |
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[[File:A party tray of sliders at a restaurant.jpg|thumb|right|Miniature hamburgers ("[[slider (sandwich)|sliders]]") |
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]] |
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The hamburger is considered a national dish of the United States.<ref>{{Cite web|date=September 13, 2011|title=Top 10 National Dishes -- National Geographic|url=https://www.nationalgeographic.com/travel/top-10/national-food-dishes/|archive-url=https://web.archive.org/web/20161014060413/http://www.nationalgeographic.com/travel/top-10/national-food-dishes/|url-status=dead|archive-date=October 14, 2016|access-date=August 8, 2020|website=Travel|language=en}}</ref> In the [[United States]] and [[Canada]], burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and [[restaurant]]s. The latter are often prepared with a variety of toppings, including [[lettuce]], [[tomato]], [[onion]], and often sliced [[Pickled cucumber|pickles]] (or pickle relish). [[French fries]] (or commonly [[Poutine]] in Canada) often accompany the burger. [[Cheese]] (usually [[processed cheese|processed cheese slices]] but often [[Cheddar cheese|Cheddar]], [[Swiss cheese (North America)|Swiss]], [[pepper jack]], or [[blue cheese|blue]]), either melted directly on the meat patty or crumbled on top, is generally an option. |
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[[Condiment]]s might be added to a hamburger or may be offered separately on the side, including [[ketchup]], [[Mustard (condiment)|mustard]], [[mayonnaise]], [[relish]], salad dressings and [[barbecue sauce]]. Other toppings can include [[bacon]], [[avocado]] or [[guacamole]], sliced sautéed [[Edible mushroom|mushrooms]], cheese sauce, [[chili con carne|chili]] (usually without [[bean]]s), [[fried egg]], [[scrambled egg]], [[feta cheese]], [[blue cheese]], [[salsa (sauce)|salsa]], [[pineapple]], [[jalapeño]]s and other kinds of [[chili pepper]]s, [[Anchovy (food)|anchovies]], slices of [[ham]] or [[Bologna sausage|bologna]], [[pastrami]] or [[teriyaki]]-seasoned beef, [[tartar sauce]], [[french fries]], [[onion ring]]s or [[potato chip]]s. |
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* Standard hamburger toppings may depend on location, particularly at restaurants that are not national or regional franchises. |
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* 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".<ref name="100x100">{{cite web|title=How Much Does A 100x100 In-N-Out Cheeseburger Cost?|url=http://robertkaplinsky.com/work/in-n-out-100-x-100/|website=Robert Kaplinsky|date=September 6, 2013 }}</ref> |
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* Pastrami burgers may be served in [[Salt Lake City]], [[Utah]].<ref>{{cite news |author=John T. Edge |url=https://www.nytimes.com/2009/07/29/dining/29united.html |title=Pastrami Meets the Patty in Utah |work=The New York Times |date=July 29, 2009}}</ref> |
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* A [[patty melt]] consists of a patty, [[sautéed]] onions and cheese between two slices of [[rye bread]]. The sandwich is then buttered and fried. |
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* A [[slider (sandwich)|slider]] is a tiny square hamburger patty served on an equally small bun and usually sprinkled with diced onions. According to the earliest citations, the name originated aboard [[U.S. Navy]] ships due to how greasy burgers slid across the galley grill as the ship pitched and rolled.<ref>[http://www.barrypopik.com/index.php/new_york_city/entry/slider_or_slyder_mini_hamburger/ Slider or Slyder (mini-hamburger)]. ''[[Barry Popik]]'', February 14, 2008.</ref><ref>Keith Plocek (February 21, 2008). [http://blogs.houstonpress.com/eating/2008/02/sliders_rollers_and_monkey_dic.php Sliders, Rollers and Monkey Dicks] {{Webarchive|url=https://web.archive.org/web/20080316145506/http://blogs.houstonpress.com/eating/2008/02/sliders_rollers_and_monkey_dic.php |date=March 16, 2008 }}. ''Houston Press''.</ref> 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 one, or because their small size allowed them to "slide" right down the throat in one or two bites. |
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* In [[Alberta]], [[Canada]], a "kubie burger" is a hamburger made with a pressed Ukrainian sausage ([[kubasa]]).<ref>The Canadian Oxford Dictionary has headwords for the Canadianisms "[[kubasa]]," "kubie" (as a [[hot dog]]), and "kubie burger," the latter two being specific to [[Alberta]].</ref> |
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* 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. It is the signature menu item of the restaurant chain [[Culver's]].<ref name="16_Regional_Burgers">[https://www.thrillist.com/eat/nation/16-regional-american-burgers-juicy-lucy-butter-burger-and-more 16 Regional American Burgers], April 7th, 2021</ref> |
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* The [[Fat Boy (hamburger)|Fat Boy]] is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of [[Winnipeg]], [[Manitoba]]<ref>{{cite web|title=How the Fat Boy burger became a Winnipeg icon|publisher=CBC.ca|accessdate=May 14, 2021|url=https://www.cbc.ca/news/canada/manitoba/fat-boy-burger-winnipeg-icon-1.5344645}}</ref> |
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* In [[Minnesota]], a "[[Jucy Lucy|Juicy Lucy]]" (also spelled "Jucy Lucy"), is a hamburger having cheese inside 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 within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption. |
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* 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.<ref>[http://www.carlsjr.com/menu/charbroiled-burgers/the-low-carb-six-dollar-burger/ The Low Carb Six Dollar Burger | Carl's Jr. Menu] {{Webarchive|url=https://web.archive.org/web/20101002161407/http://www.carlsjr.com/menu/charbroiled-burgers/the-low-carb-six-dollar-burger/ |date=October 2, 2010 }}. Carlsjr.com. Retrieved on April 21, 2013.</ref><ref>{{cite web |url=http://www.hardees.com/menu/indulge |title=Low Carb, Vegetarian, Gluten-Sensitive* & Low Fat Options at Hardee's |access-date=September 18, 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100114003438/http://www.hardees.com/menu/indulge |archive-date=January 14, 2010 }}. hardees.com</ref><ref>{{cite book|title=Healthy Carb Cookbook For Dummies|first=Jan|last=McCracken|page=294|isbn=978-0-7645-8476-3|year=2005|publisher=[[For Dummies]]|url=https://books.google.com/books?id=cEL5UVDOdJAC&q=low+carb+burger+lettuce&pg=PA294}}</ref> |
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* 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.<ref>{{cite web|url=https://nypost.com/2013/08/21/move-over-cronut-the-new-ramen-burger-has-new-yorkers-in-a-foodie-frenzy/|title=Move over, Cronut! The new Ramen Burger has New Yorkers in a foodie frenzy.|work=[[New York Post]]|date=August 21, 2013}}</ref> |
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* [[Luther Burger]] is a bacon cheeseburger with two glazed doughnuts instead of buns.<ref name="16_Regional_Burgers" /> |
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* [[Steamed cheeseburger]] is a cheeseburger in which the burger is steamed instead of grilled. It was invented in Connecticut.<ref name="16_Regional_Burgers" /> |
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=== France === |
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In 2012, according to a study by the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them fourth in the world and second in Europe, just behind the British.<ref>{{cite web|title=Les Français, deuxièmes plus gros consommateurs de hamburgers en Europe|url=http://www.lexpress.fr/styles/saveurs/les-francais-deuxiemes-plus-gros-consommateurs-de-hamburgers-en-europe_1138906.html|author=Audrey Parfait|website=www.lexpress.fr|date=July 16, 2012}}.</ref> |
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According to a study by Gira Conseil on the consumption of hamburgers in France in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu, and for a third of these restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish.<ref>{{cite web|title=Le burger détrône le sandwich jambon-beurre|url=https://www.ladepeche.fr/article/2014/02/06/1812088-le-burger-detrone-le-sandwich-jambon-beurre.html|website=www.ladepeche.fr|date=February 6, 2014}}.</ref> |
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===Mexico=== |
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In Mexico, burgers (called ''hamburguesas'') are served with [[ham]]<ref>{{cite news|first=Jeremy|last=Schwartz |title=Uncovering Mexico: Best of times, worst of times: Celebrating the 100th |url=http://www.statesman.com/blogs/content/shared-gen/blogs/austin/mexico/entries/2007/08/27/im_sure_youve_all_been_1.html |access-date=December 18, 2010 |newspaper=[[Statesman.com]] |date=August 27, 2007 |url-status=dead |archive-url=https://web.archive.org/web/20071102102321/http://www.statesman.com/blogs/content/shared-gen/blogs/austin/mexico/entries/2007/08/27/im_sure_youve_all_been_1.html |archive-date=November 2, 2007 }}</ref> and slices of [[American cheese]] fried on top of the meat patty. The toppings include [[avocado]], [[jalapeño]] slices, shredded [[lettuce]], [[onion]], and [[tomato]]. The bun has [[mayonnaise]], [[ketchup]], and [[Mustard (condiment)|mustard]]. [[Bacon]] may also be added, which can be fried or grilled along with the meat patty. A slice of [[pineapple]] may be added to a hamburger for a "Hawaiian hamburger". |
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Some restaurants' burgers also have barbecue sauce, and others replace the ground patty with sirloin, [[Al pastor]] meat, [[barbacoa]], or fried chicken breast. Many burger chains from the [[United States]] can be found all over [[Mexico]], including [[Carl's Jr.]], [[Sonic Drive-In|Sonic]], [[McDonald's]], and [[Burger King]]. |
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===United Kingdom and Ireland=== |
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Hamburgers in the UK and Ireland are very similar to those in the US, and the same big two chains dominate the [[High Street]] as in the U.S. — 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 Ireland, the food outlet [[Supermacs]] is widespread throughout the country, serving burgers as part of its menu. In Ireland, [[Abrakebabra]] (started out selling kebabs) and [[Eddie Rocket's]] are also major chains. |
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An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain [[Wimpy (brand)|Wimpy]], originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style [[french fries|chips]], accompanied by [[cutlery]] and delivered to the customer's table. In the late 1970s, to compete with McDonald's,<ref>{{cite web|url=http://www.wimpy.uk.com/moments.htm |title=Wimpy History |work=wimpy.uk.com |url-status=dead |archive-url=https://web.archive.org/web/20080509122138/http://www.wimpy.uk.com/moments.htm |archive-date=May 9, 2008 }}</ref> Wimpy began to open American-style counter-service restaurants, and the brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of both brands, [[Grand Metropolitan]]. A [[management buyout]] in 1990 split the brands again, and now Wimpy table-service restaurants can still be found in many town centres, whilst new counter-service Wimpys are now often found at motorway service stations. |
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Hamburgers are also available from mobile [[kiosk]]s, commonly known as "burger vans", particularly at outdoor events such as [[football (soccer)|football]] matches. Burgers from this type of outlet are usually served without any form of salad — only fried onions and a choice of tomato ketchup, mustard, or brown sauce. |
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Chip shops, particularly in the West Midlands and North-East of England, Scotland, and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty is deep-fat-fried in batter and is usually served with chips. |
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Hamburgers and [[veggie burger]]s served with chips, and salad is standard [[pub grub]] menu items. Many pubs specialize in "gourmet" burgers. These are usually high-quality minced steak patties topped with things such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British [[pub]]s serve burger patties made from more exotic meats, including [[venison]] burgers (sometimes nicknamed Bambi Burgers), [[bison]] burgers, [[ostrich]] burgers, and in some Australian-themed pubs even [[Kangaroo meat|kangaroo]] burgers can be purchased. These burgers are served similarly to the traditional hamburger but are sometimes served with a different sauce, including redcurrant sauce, mint sauce, and plum sauce. |
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In the early 21st century, "premium" hamburger chains and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often [[Organic food|organic]], usually served to eat on the premises rather than to take away.<ref>{{cite journal|journal=The Guardian |url=https://www.theguardian.com/food/Story/0,,1676523,00.html|title=Camembert with that, sir? | location=London | first=Josh| last=Lacey | date=January 2, 2006 | access-date=May 4, 2010}}</ref> Chains include [[Gourmet Burger Kitchen]], Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a style of rich, juicy burger in 2012 which is known as a ''dirty burger'' or ''third-wave burger''.<ref>{{Cite book |chapter-url=http://lostincatering.com/lostincatering/london_dining_trends.html |chapter=Third Wave Burgers |title=London Menu Trends 2012 |publisher=LostinCatering |access-date=September 28, 2012 |archive-date=September 24, 2012 |archive-url=https://web.archive.org/web/20120924030250/http://www.lostincatering.com/lostincatering/london_dining_trends.html |url-status=dead }}</ref> |
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In recent years [[Rustlers (convenience food)|Rustlers]] has sold pre-cooked hamburgers reheatable in a [[microwave oven]] in the United Kingdom.<ref>{{cite web| title=Rustler's Microwave Quarterpounder 190g| url=http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1272223297835| work=sainsburys.co.uk| access-date=April 25, 2010| archive-url=https://web.archive.org/web/20111001134541/http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1272223297835| archive-date=October 1, 2011| url-status=dead}}</ref> |
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In the UK, as in North America and [[Japan]], the term "burger" can refer simply to the patty, be it beef, some other kind of meat, or vegetarian. |
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===Australia and New Zealand=== |
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[[File:Hamburger in New Zealand.jpg|thumb|right|This hamburger in a fast food restaurant in [[Auckland]], New Zealand, contains [[beetroot]] for flavor.]] |
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Fast food franchises sell American-style fast-food hamburgers in Australia and New Zealand. The traditional [[Australasia]]n hamburgers are usually bought from [[fish and chip shop]]s or milk bars rather than from chain restaurants. These traditional hamburgers are becoming less common as older-style fast food outlets decrease in number. The hamburger meat is almost always ground beef, or "mince", as it is more commonly referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion, and meat as minimum—in this form, known in Australia as a "plain hamburger", which often also includes a slice 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 a "burger with the lot".<ref>{{cite news |
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|title=Fed: Tough to swallow inflationary hamburgers |
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|work=Australian Associated Press General News |
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|publisher=[[Australian Associated Press]] |
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|date=July 26, 2006 |
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}}</ref><ref>{{cite news |
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|first=Donna|last=Hay |
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|title=The new burger |
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|work=[[Sunday Herald Sun]] |
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|publisher=[[The Herald and Weekly Times]] |
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|date=November 24, 2002 |
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}}</ref> |
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In Australia and New Zealand, as in the United Kingdom, the word ''sandwich'' is generally 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 bread, not only slices of bread – as such ''burgers'' are not generally considered to be ''sandwiches''.<ref name="Unilever">{{Cite web|title=Recipes for tasty, crunchy & saucy American style sandwiches|url=https://www.unileverfoodsolutions.com.au/chef-inspiration/trends-on-plate/americana/pick-it-up-and-shove-it-in.html|archive-url=https://web.archive.org/web/20220209073308/https://www.unileverfoodsolutions.com.au/chef-inspiration/trends-on-plate/americana/pick-it-up-and-shove-it-in.html|archive-date=2022-02-09|access-date=2022-02-09|website=Unilever Food Solutions|language=en-AU|quote=Expect a blank look if you're in the States and ask for a chicken burger 'cause they ain't got a clue what the hell you're talking about... It's just what we call burgers, which Americans call sandwiches...}}</ref> The term ''burger'' is applied to any cut bun with a hot filling, even when the filling does not contain beef, such as a chicken burger (generally with chicken breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc. |
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The only variance between the two countries' hamburgers is that New Zealand's equivalent to "The Lot" often contains a steak (beef). The condiments regularly used are barbecue sauce and [[Tomato sauce#Australia, New Zealand and South Africa|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 in an otherwise typical American burger; however, it is no longer a part of the menu. Likewise, McDonald's in New Zealand created a [[Kiwiburger]], similar to a Quarter Pounder, but features salad, beetroot, and a fried egg. The [[Hungry Jack's]] ([[Burger King]]) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup, and a meat patty, while adding pineapple is an upcharge. It is essentially a "Burger with the lot" but uses the standard HJ circular breakfast Egg rather than the fully fried egg used by local fish shops.<ref>{{cite web |url=http://www.hungryjacks.com.au/menu |title=Hungry Jack's menu |access-date=March 10, 2012}}</ref> |
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===China=== |
===China=== |
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[[File:Roujiamo, La Taverne de Zhao, Paris 17 September 2016.jpg|thumb|right|{{transliteration|zh|[[Roujiamo]]}}, the "Chinese hamburger"]] |
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In China, due to the branding of their sandwiches by [[McDonald's]] and [[KFC]] restaurants in China, the word "burger" ({{lang|zh|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 try to order sandwiches with meat fillings other than beef in fast-food restaurants in North America.<ref name="Sohu-2017">{{Cite web|url=https://www.sohu.com/a/161318777_224814|title=汉堡和三明治有什么区别?强力科普这些外来词!|date=August 1, 2017|website=Sohu}}</ref> |
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A popular Chinese [[street food]], known as {{transliteration|zh|[[roujiamo]]}} ({{lang|zh|肉夹馍}}), consists of meat (most commonly pork) sandwiched between two buns. {{transliteration|zh|Roujiamo}} has been called the "Chinese hamburger".<ref>{{Cite web|url=https://thewoksoflife.com/chinese-hamburgers-rou-jia-mo/|title=Chinese Hamburger, Rou Jia Mo 肉夹馍|date=March 4, 2017|website=The Woks of Life|language=en-US|access-date=January 5, 2020}}</ref> 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.<ref>{{Cite web|url=https://www.eater.com/2015/4/14/8414083/china-claims-it-invented-hamburger-burger|title=China Brazenly Claims it Invented the Hamburger|last=Shah|first=Khushbu|date=April 14, 2015|website=Eater|language=en|access-date=January 5, 2020}}</ref><ref>{{Cite web|url=https://www.huffpost.com/entry/what-are-chinese-hamburger_n_7020056|title=The World's First Hamburger Comes From Where?|date=April 8, 2015|website=HuffPost|access-date=January 5, 2020}}</ref><ref name="Sohu-2017" /> |
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In China, restaurants such as [[McDonald's]] and [[KFC]] have been proliferating all across this country. In many parts of China, small hamburger chains have opened up to capitalize on the popularity of hamburgers with children. Restaurants such as ''Peter Burger'', although they attempt to copy [[McDonald's]], use hamburger patties that are not 100% beef, although they claim to be. |
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===Japan=== |
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In supermarkets and corner stores, customers can buy "hamburgers" (''hanbao'') off the bread shelf. These unrefrigerated so-called "hamburgers" are nothing more than ultra-sweet buns cut open with a thin slice of pork or ham placed inside without any condiments or vegetables. These hanbao are a half-westernised form of the traditional Cantonese "hamburgers" called "''[[Char siu|Char Siu]] [[Baozi|Bao]]''", see [[Chinese cuisine]]. The Chinese word for hamburger (hanbao) often refers to all sandwiches containing cooked meat, regardless of the meat's origin. This includes chicken burgers, as [[KFC]] is very popular in China. |
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[[File:MOS Kaisen01.JPG|thumb|right|[[MOS Burger]] [[rice burger]]]] |
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In Japan, hamburgers can be served in a bun, called {{nihongo||ハンバーガー|hanbāgā}}, or just the patties served without a bun, known as {{nihongo||ハンバーグ|hanbāgu}} or "hamburg", short for "hamburg steak". |
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''[[Hamburg steak]]s'' (served without buns) are similar to what are known as [[Salisbury steak]]s in the US. They are made from minced beef, pork, or a blend of the two mixed with minced onions, eggs, breadcrumbs, and spices. They are served with [[brown sauce]] (or [[demi-glace]] in restaurants) with vegetable or salad sides, or occasionally in [[Japanese curry|Japanese curries]]. Hamburgers may be served in casual, western-style suburban restaurant chains known in Japan as "[[casual dining|family restaurants]]". |
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===Other countries=== |
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On the other hand, Hamburgers in buns are predominantly the domain of fast food chains. Japan has homegrown hamburger chain restaurants such as [[MOS Burger]], [[First Kitchen]], and [[Freshness Burger]]. Local varieties of burgers served in Japan include [[teriyaki]] burgers, {{transliteration|ja|katsu}} burgers (containing {{transliteration|ja|[[tonkatsu]]}}) and burgers containing shrimp {{transliteration|ja|[[korokke]]}}. Some of the more unusual examples include the [[rice burger]], where the bun is made of rice, and the luxury 1,000-yen (US$10) "Takumi Burger" (meaning "artisan taste"), featuring [[avocado]]s, freshly grated [[wasabi]], and other rare seasonal ingredients. In terms of the actual patty, there are burgers made with [[Kobe beef]], butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently{{when|date=December 2021}} launched a McPork burger made with US [[pork]]. McDonald's has been gradually losing market share in Japan to these local hamburger chains due partly to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.<ref>{{cite web | title=Ideaforesight: Upscale, modern fast food | url=http://ideaforesight.wordpress.com/2010/07/11/upscale-modern-fast-food/|work=ideaforesight's blog| date=July 11, 2010}}</ref> [[Burger King]] once retreated from Japan, but re-entered the market in summer 2007 in cooperation with the Korean-owned Japanese fast-food chain Lotteria.{{citation needed|date=December 2021}} |
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In [[Japan]], hamburgers are almost never made at home as sandwiches, but more as something closer to [[salisbury steak]], which is referred to as a ''hanbāgu'' (ハンバーグ) or a hamburg. Although this is also the case at many restaurants, a separate word, ''hanbāgā'' (ハンバーガー), is used for the sandwich. These are almost exclusively the realm of McDonald's restaurants in Japan, but there are some home grown hamburger chain restaurants (for example, [[MOS Burger]]) which serve what many consider to be excellent, if unusual, hamburgers. One example is [[MOS Burger]]'s [[MOS Rice Burger]] |
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=== Denmark === |
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In several East Asian countries such as [[Taiwan]], [[Japan]] and [[South Korea]], some fast food restaurants offer a hamburger variation that uses rice instead of bread for the bun. The "bun" is made from glutinous rice, which has a sticky consistency allowing it to form the bun without falling apart. [[Lotteria]] is a big hamburger franchise based in Japan, with restaurants also in China, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they also have hamburgers made from squid, pork, rice, tofu, and shrimp. |
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[[File:Danish Beef Sandwich.JPG|thumb|The modern Danish bøfsandwich]] |
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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, with slightly different garnish (mustard, ketchup, and soft onions), it has continued to evolve. Today, a bøfsandwich usually contains a beef patty, pickled cucumber, raw, pickled, fried or soft onions, pickled red beets, mustard, ketchup, [[Remoulade#Danish remoulade|remoulade]], and perhaps most strikingly, is often overflowing with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is still on the menu at the same restaurant from which it originated in 1949, now run by the original owner's grandson.<ref>{{Cite web|title=Danmarks første bøfsandwich fylder 70|url=https://www.mynewsdesk.com/dk/dyrehavsbakken/pressreleases/danmarks-foerste-boefsandwich-fylder-70-2862780|access-date=2021-03-10|website=Mynewsdesk|language=da|archive-date=July 26, 2021|archive-url=https://web.archive.org/web/20210726144557/https://www.mynewsdesk.com/dk/dyrehavsbakken/pressreleases/danmarks-foerste-boefsandwich-fylder-70-2862780|url-status=dead}}</ref> |
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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 especially 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.<ref>{{Cite web|title=Flæskestegssandwich {{!}} Vores opskrift på den bedste flæskestegssandwich|url=https://meyers.dk/opskrifter/flaeskestegssandwich/p/71518/|access-date=2021-03-10|website=meyers.dk}}</ref> |
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Hamburgers are often adapted to condiments that are already a part of the ethnic food of Mexico. Toppings such as jalapeños, bell peppers, cilantro, guacamole and chorizo are quite popular. Standard American dressings such as cheddar cheese and bacon are quite uncommon and have been replaced by mozzarella cheese and a slice of ham, the latter being almost unheard of anywhere else. In some parts of Mexico, the patty is made with baby shrimps, or surimi, and white cheese. |
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Today, the bøfsandwich, flæskestegssandwich, and their many variations co-exist with the more typical hamburger, with the opening of the first Burger King restaurant in 1977 popularizing the original dish in Denmark. Many local, high-end burger restaurants dot the major cities, including [[Popl (restaurant)|Popl]], an offshoot of [[Noma (restaurant)|Noma]]. |
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==Cultural associations== |
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===East Asia=== |
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In the 1930s (and TV re-runs through the 1970s), the best-known association to the hamburger was [[J. Wellington Wimpy|Wimpy]], a [[moocher]] in the cartoon [[Popeye]] who would "gladly pay you Tuesday for a hamburger today". The character was the inspiration behind the name of the [[Wimpy Bar|Wimpy]] hamburger chain. |
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[[File:Bulgogi burger 2.jpg|thumb|left|Korean-style bulgogi burger]] |
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[[Rice burger]]s mentioned above are also available in several East Asian countries such as Taiwan and South Korea. [[Lotteria]] is a big hamburger franchise in Japan owned by the South Korean [[Lotte (conglomerate)|Lotte]] group, with outlets also in China, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they have hamburgers made from squid, pork, tofu, and shrimp. Variations available in South Korea include [[Bulgogi]] burgers and [[Kimchi]] burgers. |
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Another character associated with the hamburger is [[Jughead]] of [[Archie Comics]]. He would often beg his best friend [[Archie Andrews]] to buy him a hamburger and was constantly seen hanging out at [[Pop Tate]]'s restaurant. At one point in the series, Jughead even entered a hamburger eating contest. After defeating his opponent, his only thoughts were to eat more hamburgers. |
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[[File:Taiwan McDonald's chicken rice burger 20050218.jpg|thumb|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.]] |
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Characters associated with hamburgers have also been used in modern advertising. A notable example of this is [[McDonald]]'s [[Hamburglar]]. |
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In the Philippines, a wide range of major U.S. fast-food franchises are well represented, together with local imitators, often amended to the local palate. The chain [[McDonald's]] (locally nicknamed "McDo") has a range of burger and chicken dishes often accompanied by plain [[steamed rice]] or French fries. The Philippines boasts its own burger chain called [[Jollibee]], which offers burger meals and chicken, including a signature burger called "Champ". Jollibee now has several outlets in the United States, the Middle East, and East Asia. |
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===India=== |
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In the mid-2000s, some American fast food restaurants such as [[Hardee's]] and Burger King began intensely marketing eating "large hamburgers" (of one half pound of beef or more) as a sign of masculinity. Using scantily clad women and images of construction workers eating hamburgers, they introduced the notion that eating large hamburgers is a sign of [[masculinity|manliness]]. |
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[[File:Jumbo Vada Pav (dodged).jpg|thumb|left|[[Vada pav]] or "Indian Burger" is made of potatoes and spices.]] |
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In India, burgers are usually made from chicken or vegetable patties due to cultural beliefs against eating beef (which stem from [[Hinduism|Hindu]] religious practice) and pork (which stems from [[Islamic]] religious practice). Because of this, most fast food chains and restaurants in India do not serve beef. McDonald's in 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 of a deep-fried potato patty dipped in gram flour batter. It is usually served with mint chutney and fried green chili. Another alternative is the "Buff Burger", made with buffalo meat.<ref>{{Cite web|url=https://lbb.in/pune/best-burgers-pune/|title=Bite Into 11 Of The Best Burgers In Pune|website=LBB}}</ref> |
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===Pakistan=== |
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In Pakistan, apart from American fast food chains, burgers can be found in stalls near shopping areas, the best known being the "shami burger". This is made from "shami kebab", made by mixing lentils and minced lamb.<ref>[http://en.recidemia.com/wiki/Arouk Fried lamb burger recipe on Recidemia] {{Webarchive|url=https://web.archive.org/web/20130114150802/http://en.recidemia.com/wiki/Arouk |date=January 14, 2013 }}. En.recidemia.com (July 15, 2012). Retrieved on April 21, 2013.</ref> Onions, scrambled eggs, and ketchup are the most popular toppings. |
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== See also == |
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* [[Burgerless burger]] |
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===Malaysia=== |
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* [[Mechanically separated meat]] |
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* [[Advanced meat recovery]] |
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In Malaysia, there are 300 McDonald's restaurants. The menu in Malaysia also includes eggs and fried chicken on top of regular burgers. Burgers are also easily found at nearby mobile kiosks, especially [[Ramly Burger]]. |
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* [[Nutritional facts of some popular hamburgers]] |
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===Mongolia=== |
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In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the prominence of the hamburger. Specialized fast food restaurants serving to Mongolian tastes have sprung up and seen great success. |
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[[File:Beef Burger In Kota Kinabalu, Malaysia.jpg|thumb|right|[[Beef|Beef burger]] with [[fried egg]], [[cabbage]] and some [[french fries]] in [[Kota Kinabalu]], [[Malaysia]]]] |
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===Turkey=== |
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In Turkey, in addition to the internationally familiar offerings, numerous localized variants of the hamburger may be found, such as the Islak Burger (lit. "Wet-Burger"), which is a beef slider doused in seasoned tomato sauce and steamed inside a special glass chamber, and has its origins in the Turkish fast food retailer Kizilkayalar. 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-like approach to home delivery, and almost all major fast food chains deliver. |
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===Yugoslavia and Serbia=== |
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In the former Yugoslavia, and originally in Serbia, there is a local version of the hamburger known as the ''[[pljeskavica]]''. It is often served as a patty but may also have a bun. |
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===Belgium and Netherlands=== |
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Throughout Belgium and in some eateries in the Netherlands, a Bicky Burger is sold that combines pork, chicken, and horse meat.<ref name="Steves2015">{{cite book|last1=Steves|first1=Rick|title=Rick Steves Belgium: Bruges, Brussels, Antwerp & Ghent|date=2015|publisher=Avalon Travel|isbn=978-1631210655}}</ref><ref name="Smith2008">{{cite book|last1=Smith|first1=Andrew F.|title=Hamburger a global history|url=https://archive.org/details/isbn_9781861893901|url-access=registration|date=2008|publisher=Reaktion Books|location=London|isbn=978-1861896315|chapter=The Global Burger}}</ref> The hamburger, usually fried, is served between a bun, sprinkled with sesame seeds. It often comes with a specific ''Bickysaus'' (Bicky dressing) made with mayonnaise, mustard, cabbage, and onion.<ref name="Steves2015" /> |
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==Unusual hamburgers== |
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* In May 2012, Serendipity 3 was recognized as the Guinness World Record holder for serving the world's most expensive hamburger, the $295 Le Burger Extravagant.<ref> |
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{{cite news |
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| title = Serendipity 3 - Burger Weekly |
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| work = Burger Weekly |
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| date = June 12, 2013 |
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| url = http://www.burgerweekly.com/serendipity-3 |
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| access-date = October 8, 2013}}</ref> |
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* At $499, the world's largest hamburger commercially available weighs {{convert|185.8|lb|kg}} and is sold at [[Mallie's Sports Grill & Bar]] in [[Southgate, Michigan]]. Called the "Absolutely Ridiculous Burger", it takes about 12 hours to prepare. It was cooked and adjudicated on May 30, 2009.<ref>{{cite web|url=http://community.guinnessworldrecords.com/_Largest-hamburger-commercially-available/blog/334882/7691.html?b= |title=Largest hamburger commercially available |work=guinnessworldrecords.com |url-status=dead |archive-url=https://web.archive.org/web/20090607045816/http://community.guinnessworldrecords.com/_Largest-hamburger-commercially-available/blog/334882/7691.html?b= |archive-date=June 7, 2009 }}</ref> |
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* A $777 [[Kobe beef]] and [[American lobster|Maine lobster]] burger, topped with caramelized onion, Brie cheese, and prosciutto, was reported available at Le Burger Brasserie, inside the [[Paris Las Vegas]] casino.<ref>{{cite journal |journal=Forbes |url=http://www.forbestraveler.com/food-drink/best-burgers-2009-story.html? |title=10 Most Expensive Hamburgers |first=Neal |last=Ungerleider |date=June 4, 2009 |url-status=dead |archive-url=https://web.archive.org/web/20090612034104/http://www.forbestraveler.com/food-drink/best-burgers-2009-story.html |archive-date=June 12, 2009 }}</ref> |
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* On August 5, 2013, the first hamburger from a meat lab grown from cow stem cells was served. The hamburger was the result of research in the Netherlands led by Mark Post at [[Maastricht University]] and sponsored by Google's co-founder [[Sergey Brin]].<ref>{{cite news|url=https://www.bbc.co.uk/news/science-environment-23576143|title=World's first lab-grown burger is eaten in London|publisher=BBC|date=August 5, 2013|access-date=August 5, 2013}}</ref> |
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==Slang== |
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* "[[$100 hamburger]]" ("hundred-dollar hamburger") is aviation slang for a [[general aviation]] 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 flying home.<ref>Matthew Preusch (October 26, 2007). [http://travel.nytimes.com/2007/10/26/travel/escapes/26burger.html?pagewanted=all&_moc.semityn.levart Cleared for Lunching: The $100 Hamburger]. NY Times.</ref> |
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==See also== |
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{{Portal|Food|United States|}} |
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{{Div col|colwidth=20em}} |
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* [[Patty]] |
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* [[Cheeseburger]] |
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* [[Chicken sandwich]] |
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* [[Chicken nugget]] |
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* [[French fries]] |
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* [[Frikadelle]] |
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* [[Frikandel]] |
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* [[Kofta]] |
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* [[Bun kebab]] |
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* [[Hamburg steak]] |
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* [[Hot dog]] |
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* [[List of hamburgers]] |
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* [[List of hamburger restaurants]] |
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* [[List of sandwiches]] |
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* [[Meat grinder]] |
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* [[Pljeskavica]]{{Spaced ndash}}a traditional [[Balkan]] meal |
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* [[Salisbury steak]] |
* [[Salisbury steak]] |
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* [[Steak tartare]] |
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* {{annotated link|Sloppy joe}} |
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* [[Steak sandwich]] |
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{{Div col end}} |
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==References== |
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A video on the hamburger process |
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{{Reflist|30em}} |
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==Further reading== |
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== External links == |
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* {{Cite book |last=Allen |first=Beth |year=2004 |title=Great American Classics Cookbook |url=https://archive.org/details/goodhousekeeping0000unse_i5a8 |url-access=registration |location=New York |publisher=Hearst Books |isbn=978-1-58816-280-9}} |
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{{cookbook}} |
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* {{Cite book |editor-last=Barber |editor-first=Katherine |year=2004 |title=The Canadian Oxford Dictionary |url=https://archive.org/details/canadianoxforddi0000unse_f6g8 |url-access=registration |edition=Second |location=Toronto |publisher=Oxford University Press |isbn=0-19-541816-6}} |
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* [http://old.lib.ucdavis.edu/exhibits/food/panel6.html The Hamburger: How it came about] |
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* {{Cite book |last=Edge |first=John T. |year=2005 |title=Hamburgers & Fries: An American Story |url=https://archive.org/details/hamburgersfriesa00edge |url-access=registration |location=New York |publisher=G. P. Putnam's Sons |isbn=978-0-399-15274-0 }} History and origins of the hamburger. |
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* [http://whatscookingamerica.net/History/HamburgerHistory.htm History of Hamburgers] |
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* {{Cite book |last=Smith |first=Andrew |year=2008 |title=Hamburger: A Global History |url=https://archive.org/details/isbn_9781861893901/ |location=London |publisher=Reaktion Books |page=[https://archive.org/details/isbn_9781861893901/page/128 128] |isbn=978-1-86189-390-1 |url-access=registration}} |
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* [http://www.mcdonalds.com/app_controller.nutrition.categories.nutrition.index.html/ Nutritional facts: Big Mac] |
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* {{Cite book |last=Trager |first=James |year=1997 |title=The Food Chronology: A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present |url=https://archive.org/details/foodchronologyfo0000trag |url-access=registration |location=New York |publisher=Aurum Press |isbn=978-0-8050-5247-3}} |
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* [http://www.bk.com/Food/Nutrition/NutritionWizard/index.aspx Nutritional facts: Whopper] |
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* {{Cite book |last=Volger |first=Lukas |year=2010 |title=Veggie Burgers Every Which Day: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More |url=https://books.google.com/books?id=6_vWCwAAQBAJ |location=New York |publisher=The Experiment |isbn=978-1-61519-019-5}} |
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* [http://www.mediterrasian.com/recipe_makeovers_burger.htm Vegetarian burger recipe] |
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==External links== |
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[[Category:American cuisine]] |
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{{Spoken Wikipedia|Hamburger.ogg|date=2019-8-19}} |
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[[Category:Sandwiches]] |
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* {{Commons category-inline|Hamburgers}} |
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[[Category:Fast food]] |
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* {{Wiktionary-inline}} |
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[[Category:German loanwords]] |
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* {{cookbook-inline}} |
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{{Hamburgers}} |
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[[de:Hamburger]] |
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{{Sandwiches}} |
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[[es:Hamburguesa]] |
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{{Authority control}} |
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[[eo:Hamburgero]] |
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[[fr:Hamburger]] |
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[[Category:American sandwiches]] |
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[[he:המבורגר]] |
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[[Category:Culture in Hamburg]] |
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[[hu:Hamburger]] |
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[[ |
[[Category:Fast food]] |
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[[Category:German cuisine]] |
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[[ja:ハンバーガー]] |
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[[Category:German-American cuisine]] |
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[[ko:햄버거]] |
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[[Category:Hamburgers (food)| ]] |
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[[nl:Hamburger]] |
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[[Category:National dishes]] |
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[[no:Hamburger]] |
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[[Category:German sandwiches]] |
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[[pl:Hamburger]] |
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[[Category:Hot sandwiches]] |
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[[pt:Hambúrguer]] |
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Latest revision as of 12:11, 22 December 2024
This article may require copy editing for grammar, style, cohesion, tone, or spelling. (June 2024) |
Alternative names | Burger |
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Course | Main course |
Place of origin | Germany or United States |
Created by | Multiple claims (see text) |
Serving temperature | Hot |
Main ingredients | Ground meat, bread |
A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with 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 patty topped with cheese is called a cheeseburger.[1] Under some definitions, and in some cultures, a burger is considered a sandwich.
Hamburgers are typically associated with fast-food restaurants and diners but are also sold at various other restaurants, including more expensive high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture.[2][3]
Etymology and terminology
The term hamburger originally derives from Hamburg, the second-largest city in Germany; however, there is no specific connection between the dish and the city.[4]
By linguistic rebracketing, the term "burger" eventually became a self-standing word that is associated with many different types of sandwiches that are similar to a hamburger, but contain different meats such as buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish such as salmon in the salmon burger, and even with meatless sandwiches as is the case of the veggie burger.[5]
The term burger can also be applied to a meat patty on its own. Since the term hamburger usually 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, or portobello burger. In most English-speaking countries, including the United Kingdom, Ireland, Canada, Australia and New Zealand, a piece of chicken breast in a bun is a chicken burger. Americans would call this a chicken sandwich because the meat is not ground, whereas in other countries, anything with a bun is considered a burger and a sandwich has sliced bread.[6][7][8]
History
Versions of the meal have been served for over a century, but its origins still need to be discovered.[9] The 1758 edition of the book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe called "Hamburgh sausage", suggesting that it should be served "roasted with toasted bread under it." A similar snack was also popular in Hamburg under the name of "Rundstück warm" ("bread roll warm") in 1869 or earlier,[10] and was supposedly eaten by emigrants on their way to America. However, this may have contained roasted beefsteak rather than Frikadelle. It has alternatively been suggested that Hamburg steak served between two pieces of bread and eaten by Jewish passengers travelling from Hamburg to New York on Hamburg America Line vessels (which began operations in 1847) became so well known that the shipping company gave its name to the dish.[11] It is not known which of these stories actually marks the invention of the hamburger and explains the name.
There is a reference to a "Hamburg steak" as 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 Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range."[12]
Claims of invention
The hamburger's origin is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s.[13] 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.[14][15] White Castle traces the origin of the hamburger to Hamburg, Germany, with its invention by Otto Krause.[16] Some have pointed to a recipe for "Hamburgh sausages" on toasted bread, published in The Art of Cookery Made Plain and Easy by Hannah Glasse in 1758.[13] Hamburgers gained national recognition in the U.S. 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."[15] No conclusive argument has ended the dispute over invention. An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the burger spread happened largely at the World's Fair, from tiny vendors that came and went instantly. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country."[17]
Louis Lassen
Although debunked by The Washington Post,[13] a popular myth recorded by Connecticut Congresswoman Rosa DeLauro stated the first hamburger served in America was by Louis Lassen, a Danish immigrant, after he opened Louis' Lunch in New Haven in 1895.[18] Louis' Lunch, a small lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900.[19][20][21] 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", also noting that this claim is subject to dispute.[22] 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.[15] Some critics such as Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was not a hamburger because the bread was toasted.[23]
Charlie Nagreen
One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair[24] now sometimes called the Outagamie County Fair.[23] The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was 15 when he reportedly sold pork sandwiches at the 1885 Seymour Fair so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.[25][26]
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. German sailors later omitted the fried egg.[15]
Oscar Weber Bilby
The family of Oscar Weber Bilby claims the first-known hamburger on a bun was served on July 4, 1891, on Grandpa Oscar's farm. The bun was a yeast bun.[27][28][29] 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".[30]
Frank and Charles Menches
Frank and Charles Menches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York.[23] During the fair, they ran out of pork sausage for their sandwiches and substituted beef.[24] The brothers exhausted their supply of sausage, so they purchased chopped-up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market, not Klein's, despite Stein's having sold the market in 1874.[24] The story notes that the name of the hamburger comes from Hamburg, New York, not Hamburg, Germany.[24] Frank Menches's obituary in The New York Times states that these events took place at the 1892 Summit County Fair in Akron, Ohio.[31]
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 bread, with a pickle on the side.[15] The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair.[15] Historian Frank X. Tolbert noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with Fletcher "Old Dave" Davis.[24] A photo of "Old Dave's Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim.[24]
Other hamburger-steak claims
Various non-specific claims of the invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu listing hamburgers is an 1834 menu from Delmonico's in New York.[32] However, the printer of the original menu was not in business in 1834.[29] In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item.[15]
Between 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, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's Head", "Calf Tongue", and "Stewed Kidneys" were listed.[33] Another claim ties the hamburger to Summit County, New York, or Ohio. Summit County, Ohio, exists, but Summit County, New York, does not.[24]
Early major vendors
- 1921: White Castle, Wichita, Kansas. Due to widespread anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 65 mm (2+1⁄2 in) square hamburgers, known as sliders.[citation needed] They created five holes in each patty, which helped them cook evenly and eliminated the need to flip the burger. In 1995, White Castle began selling frozen hamburgers in convenience stores and vending machines.[34]
- 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second hamburger chain and peaked at 400 locations before World War II. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave of restaurants closed or changed names. In 1967, the Kewpee licensor moved the company to a franchise system. Currently, only five locations exist.
- 1926: White Tower Hamburgers
- 1927: Little Tavern
- 1930s: White Castle (II; run by Henry Cassada)
- 1931: Krystal[35]
- 1936: Big Boy. In 1937, Bob Wian created the double-deck hamburger at his stand in Glendale, California. Big Boy would become the name of the hamburger, mascot, and restaurant. 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 operated independently, but the Big Boy double-deck hamburger remains the signature item at the remaining American restaurants.
- 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 modern fast-food 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 1.9% royalty.[36]
In the United States
Hamburgers are often a feature of fast food restaurants. In the United States, the hamburger patties served by major fast food chains are usually mass-produced in factories and frozen for delivery to the site.[37] These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Most American hamburgers are round, but some fast-food chains, such as Wendy's, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat top, but some firms, such as Burger King, use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered "rare" but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.
The McDonald's fast-food chain sells the Big Mac, one of the world's top-selling hamburgers, with an estimated 550 million sold annually in the United States.[38] Other major fast-food chains, including Burger King (also 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, Hesburger, Supermac's, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Back Yard 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.
Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the Bobby's Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.
Hamburgers are often 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-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"),[39][40] advanced 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 parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name-brand seasoned salt products are also used.
Cost
According to Bloomberg News, the average price of a fast-food restaurant burger in the United States increased by 16% between [start date] and [end date], reaching $8.41 in the second quarter of 2024. Specifically, the iconic Big Mac at McDonald's cost $5.29 during the same period, representing a 21% price increase over the same five-year span.[41]
Safety
Raw hamburgers may contain harmful bacteria that can produce food-borne illnesses 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 food-borne illness, the USDA, recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C).[42] If cooked to this temperature, they are considered well-done.[43]
Variations
Other meats
Burgers can also be made with patties made from ingredients other than beef.[44] For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer.[45]
Veggie burgers
Vegetarian and vegan burgers can be formed from a meat analogue, a meat substitute such as 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.
In the 1900s, some companies began making soy-based burgers, including the Boca Burger and Lightlife. Other producers entered business with new burgers in the 2000s, including Gardein, Impossible Foods, Beyond Meat, and Meati. These products are primarily made of peas, soy, mushrooms, yeast, beans, and/or nuts.
Steak burgers
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In the United States, a steak burger is a marketing term for a hamburger claimed to be of superior quality.[46][47][48] Elsewhere, it is a burger containing a steak.
Use of the term "steakburger" dates to the 1920s in the United States.[49] In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois.[50] This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation.[50] Steakburgers are a primary menu item at Steak 'n Shake restaurants,[50] and the company's registered trademarks included "original steakburger" and "famous for steakburgers".[51] Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck.[52]
Beef is typical, although other meats such as lamb and pork may also be used.[53] The meat is ground[54] or chopped.[55]
In other places - including Australia and New Zealand - a steak burger contains a whole steak, not ground meat.[56]
Steak burgers may be cooked to various degrees of doneness.[57]
Steakburgers may be served with standard hamburger toppings such as lettuce, onion, and tomato.[57] Some may have various additional toppings such as cheese,[57] bacon, fried egg, mushrooms,[58] additional meats,[59] and others.
Various fast food outlets and restaurants — such as Burger King, Carl's Jr., Hardee's, IHOP, Steak 'n Shake, Mr. Steak, and Freddy's — market steak burgers.[49][51][60][61][62] Some restaurants offer high-end burgers prepared from aged beef.[63] Additionally, many restaurants have used the term "steakburger" at various times.[61]
Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska.[64]
Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that, in turn, was part of a corporate restructuring effort for the company.[49] It was a single oblong patty made of chopped steak served on a sub-style sesame seed roll.[65][66] Additional 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.[49]
In 2004, Steak 'n Shake sued Burger King over the latter's use of the term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights.[67][68] (According to the St. Louis Post-Dispatch, Burger King's attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Shake's steakburger offering.)[67] The case was settled out of court.[69]
United States and Canada
The hamburger is considered a national dish of the United States.[70] In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, tomato, onion, and often sliced pickles (or pickle relish). French fries (or commonly Poutine in Canada) often accompany the burger. Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option.
Condiments might be added to a hamburger or may be offered separately on the side, including ketchup, mustard, mayonnaise, relish, 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, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beef, tartar sauce, french fries, onion rings or potato chips.
- Standard hamburger toppings may depend on location, particularly at restaurants that are not national or regional franchises.
- Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a "100x100".[71]
- Pastrami burgers may be served in Salt Lake City, Utah.[72]
- A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
- A slider is a tiny square hamburger patty served on an equally small bun and usually sprinkled with diced onions. According to the earliest citations, the name originated aboard U.S. Navy ships due to how greasy burgers slid across the galley grill as the ship pitched and rolled.[73][74] 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 one, or because their small size allowed them to "slide" right down the throat in one or two bites.
- In Alberta, Canada, a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa).[75]
- 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. It is the signature menu item of the restaurant chain Culver's.[76]
- The Fat Boy is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba[77]
- In Minnesota, a "Juicy Lucy" (also spelled "Jucy Lucy"), is a hamburger having cheese inside 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 within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
- A low-carb burger is a hamburger served without a bun and replaced with large slices of lettuce, with mayonnaise or mustard being the sauces primarily used.[78][79][80]
- 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.[81]
- Luther Burger is a bacon cheeseburger with two glazed doughnuts instead of buns.[76]
- Steamed cheeseburger is a cheeseburger in which the burger is steamed instead of grilled. It was invented in Connecticut.[76]
France
In 2012, according to a study by the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them fourth in the world and second in Europe, just behind the British.[82]
According to a study by Gira Conseil on the consumption of hamburgers in France in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu, and for a third of these restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish.[83]
Mexico
In Mexico, burgers (called hamburguesas) are served with ham[84] and slices of American cheese fried on top 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 slice of pineapple may be 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 fried chicken breast. Many burger chains from the United States can be found all over Mexico, including Carl's Jr., Sonic, McDonald's, and Burger King.
United Kingdom and Ireland
Hamburgers in the UK and Ireland are very similar to those in the US, and the same big two chains dominate the High Street as in the U.S. — 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 Ireland, the food outlet Supermacs is widespread throughout the country, serving burgers as part of its menu. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.
An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the customer's table. In the late 1970s, to compete with McDonald's,[85] Wimpy began to open American-style counter-service restaurants, and the brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of both brands, Grand Metropolitan. A management buyout in 1990 split the brands again, and now Wimpy table-service restaurants can still be found in many town centres, whilst new counter-service Wimpys are now often found at motorway service stations.
Hamburgers are also available from mobile kiosks, commonly known as "burger vans", particularly at outdoor events such as football matches. Burgers from this type of outlet are usually served without any form of salad — only fried onions and a choice of tomato ketchup, mustard, or brown sauce.
Chip shops, particularly in the West Midlands and North-East of England, Scotland, and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty is deep-fat-fried in batter and is usually served with chips.
Hamburgers and veggie burgers served with chips, and salad is standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are usually high-quality minced steak patties topped with things such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties made from more exotic meats, including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers, and in some Australian-themed pubs even kangaroo burgers can be purchased. These burgers are served similarly 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 chains and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic, usually served to eat on the premises rather than to take away.[86] Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a style of rich, juicy burger in 2012 which is known as a dirty burger or third-wave burger.[87]
In recent years Rustlers has sold pre-cooked hamburgers reheatable in a microwave oven in the United Kingdom.[88]
In the UK, as in North America and Japan, the term "burger" can refer simply to the patty, be it beef, some other kind of meat, or vegetarian.
Australia and New Zealand
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 chain restaurants. These traditional hamburgers are becoming less common as older-style fast food outlets decrease in number. The hamburger meat is almost always ground beef, or "mince", as it is more commonly referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion, and meat as minimum—in this form, known in Australia as a "plain hamburger", which often also includes a slice 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 a "burger with the lot".[89][90]
In Australia and New Zealand, as in the United Kingdom, the word sandwich is generally 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 bread, not only slices of bread – as such burgers are not generally considered to be sandwiches.[6] The term burger is applied to any cut bun with a hot filling, even when the filling does not contain beef, such as a chicken burger (generally 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's equivalent to "The Lot" often contains a steak (beef). 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 in an otherwise typical American burger; however, it is no longer a part of the menu. Likewise, McDonald's in New Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot, and a fried egg. The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup, and a meat patty, while adding pineapple is an upcharge. It is essentially a "Burger with the lot" but uses the standard HJ circular breakfast Egg rather than the fully fried egg used by local fish shops.[91]
China
In China, due to the branding of their sandwiches by McDonald's 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 try to order sandwiches with meat fillings other than beef in fast-food restaurants in North America.[92]
A popular Chinese street food, known as roujiamo (肉夹馍), consists of meat (most commonly pork) sandwiched between two buns. Roujiamo has been called the "Chinese hamburger".[93] 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.[94][95][92]
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 two mixed with minced onions, eggs, 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 be served in casual, western-style suburban restaurant chains known in Japan as "family restaurants".
On the other hand, Hamburgers in buns are predominantly the domain of fast food chains. Japan has homegrown hamburger chain restaurants such as 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 1,000-yen (US$10) "Takumi Burger" (meaning "artisan taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the actual patty, there are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently[when?] launched a McPork burger made with US pork. McDonald's has been gradually losing market share in Japan to these local hamburger chains due partly to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.[96] Burger King once retreated from Japan, but re-entered the market in summer 2007 in cooperation with the Korean-owned Japanese fast-food chain Lotteria.[citation needed]
Denmark
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, with slightly different garnish (mustard, ketchup, and soft onions), it has continued to evolve. Today, a bøfsandwich usually contains a beef patty, pickled cucumber, raw, pickled, fried or soft onions, pickled red beets, mustard, ketchup, remoulade, and perhaps most strikingly, is often overflowing with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is still on the menu at the same restaurant from which it originated in 1949, now run by the original owner's grandson.[97]
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 especially 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.[98]
Today, the bøfsandwich, flæskestegssandwich, and their many variations co-exist with the more typical hamburger, with the opening of the first Burger King 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.
East Asia
Rice burgers mentioned above are also available in several East Asian countries such as Taiwan and South Korea. Lotteria is a big hamburger franchise in Japan owned by the South Korean Lotte group, with outlets also in China, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they have 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, often amended to the local palate. The chain McDonald's (locally nicknamed "McDo") has a range of burger and chicken dishes often accompanied by plain steamed rice or French fries. The Philippines boasts its own burger chain called Jollibee, which offers burger meals and chicken, including a signature burger called "Champ". Jollibee now has several outlets in the United States, the Middle East, and East Asia.
India
In India, burgers are usually made from chicken or vegetable patties due to cultural beliefs against eating beef (which stem from Hindu religious practice) and pork (which stems from Islamic religious practice). Because of this, most fast food chains and restaurants in India do not serve beef. McDonald's in 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 of a deep-fried potato patty dipped in gram flour batter. It is usually served with mint chutney and fried green chili. Another alternative is the "Buff Burger", made with buffalo meat.[99]
Pakistan
In Pakistan, apart from American fast food chains, burgers can be found in stalls near shopping areas, the best known being the "shami burger". This is made from "shami kebab", made by mixing lentils and minced lamb.[100] Onions, scrambled eggs, 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 top of regular burgers. Burgers are also easily found at nearby mobile kiosks, especially Ramly Burger.
Mongolia
In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the prominence of the hamburger. Specialized fast food restaurants serving to Mongolian tastes have sprung up and seen great success.
Turkey
In Turkey, in addition to the internationally familiar offerings, numerous localized variants of the hamburger may be found, such as the Islak Burger (lit. "Wet-Burger"), which is a beef slider doused in seasoned tomato sauce and steamed inside a special glass chamber, and has its origins in the Turkish fast food retailer Kizilkayalar. 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-like approach 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. It is often served as a patty but may also have a bun.
Belgium and Netherlands
Throughout Belgium and in some eateries in the Netherlands, a Bicky Burger is sold that combines pork, chicken, and horse meat.[101][102] The hamburger, usually fried, is served between a bun, sprinkled with sesame seeds. It often comes with a specific Bickysaus (Bicky dressing) made with mayonnaise, mustard, cabbage, and onion.[101]
Unusual hamburgers
- In May 2012, Serendipity 3 was recognized as the Guinness World Record holder for serving the world's most expensive hamburger, the $295 Le Burger Extravagant.[103]
- At $499, the world's largest hamburger commercially available weighs 185.8 pounds (84.3 kg) and is sold at Mallie's Sports Grill & Bar in Southgate, Michigan. Called the "Absolutely Ridiculous Burger", it takes about 12 hours to prepare. It was cooked and adjudicated on May 30, 2009.[104]
- 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.[105]
- On August 5, 2013, the first hamburger from a meat lab grown from cow stem cells was served. The hamburger was the result of research in the Netherlands led by Mark Post at Maastricht University and sponsored by Google's co-founder Sergey Brin.[106]
Slang
- "$100 hamburger" ("hundred-dollar hamburger") is aviation slang for a general aviation 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 flying home.[107]
See also
- Patty
- Cheeseburger
- Chicken sandwich
- Chicken nugget
- French fries
- Frikadelle
- Frikandel
- Kofta
- Bun kebab
- Hamburg steak
- Hot dog
- List of hamburgers
- List of hamburger restaurants
- List of sandwiches
- Meat grinder
- Pljeskavica – a traditional Balkan meal
- Salisbury steak
- Steak tartare
- Sloppy joe – Variety of sandwich made with ground meat
- Steak sandwich
References
- ^ "The history of the burger". Archived from the original on October 15, 2019. Retrieved October 15, 2019.
- ^ Rella, Emily (December 3, 2021). "Burger King Is Selling Iconic Menu Item for Less Than a Dollar". Entrepreneur. Retrieved August 3, 2023.
- ^ "Big Mac is 50, but McDonald's sticks with aging icon - CBS News". www.cbsnews.com. July 30, 2018. Retrieved August 3, 2023.
- ^ Harper, Douglas. "hamburger". Online Etymology Dictionary. Retrieved October 17, 2009.
- ^ Burger Merriam-Webster Dictionary
- ^ a b "Recipes for tasty, crunchy & saucy American style sandwiches". Unilever Food Solutions. Archived from the original on February 9, 2022. Retrieved February 9, 2022.
Expect a blank look if you're in the States and ask for a chicken burger 'cause they ain't got a clue what the hell you're talking about... It's just what we call burgers, which Americans call sandwiches...
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...the British are so particular about sandwiches that they use the word less than Americans do. In Britain, a sandwich is some filing between two slices of bread. Not a roll. Not a bagel. Not a baguette. Without sliced bread, it's not a sandwich. The American sandwich prototype is much like the British: savoury filings within two slices of bread. However, American sandwiches are allowed to wander further from the prototype because they interpret the 'bread' requirement more loosely. An American sandwich can be on a roll, on a bagel, on a bun, on a croissant, and at breakfast time, on an English muffin...
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Further reading
- Allen, Beth (2004). Great American Classics Cookbook. New York: Hearst Books. ISBN 978-1-58816-280-9.
- Barber, Katherine, ed. (2004). The Canadian Oxford Dictionary (Second ed.). Toronto: Oxford University Press. ISBN 0-19-541816-6.
- Edge, John T. (2005). Hamburgers & Fries: An American Story. New York: G. P. Putnam's Sons. ISBN 978-0-399-15274-0. History and origins of the hamburger.
- Smith, Andrew (2008). Hamburger: A Global History. London: Reaktion Books. p. 128. ISBN 978-1-86189-390-1.
- Trager, James (1997). The Food Chronology: A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present. New York: Aurum Press. ISBN 978-0-8050-5247-3.
- Volger, Lukas (2010). Veggie Burgers Every Which Day: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More. New York: The Experiment. ISBN 978-1-61519-019-5.
External links
- Media related to Hamburgers at Wikimedia Commons
- The dictionary definition of hamburger at Wiktionary
- Hamburger at the Wikibooks Cookbook subproject