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Home / Restaurant Not Chain, Serves Beef on Weck, Kid Friendly, Near Buffalo Airport

Restaurant Not Chain, Serves Beef on Weck, Kid Friendly, Near Buffalo Airport

American sandwich of footing beef patty

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

Hamburger

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

A hamburger (or burger for brusk) is a food consisting of fillings —usually a patty of footing meat, typically beefiness—placed inside a sliced bun or bread roll. Hamburgers are oftentimes served with cheese, lettuce, love apple, onion, pickles, bacon, or chilis; condiments such every bit ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of M Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.[ane]

The term burger tin besides be practical to the meat patty on its own, especially in the United kingdom, where the term patty is rarely used, or the term tin can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, equally in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken breast on a bun is known equally a craven burger, which would generally not be considered to be a burger in the Us; where it would mostly exist called a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), and so information technology would non exist considered a sandwich.[2] [3]

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

Etymology and terminology

The term hamburger originally derives from Hamburg, the second-largest city in Germany; withal, there is no certain connection between the food and the city.[4]

Hamburger and chips in Tokyo.

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

History

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

Cheeseburger (with onions and tomatoes) at Louis' Lunch, New Oasis, Connecticut

As versions of the meal take been served for over a century, its origin remains ambiguous.[vi] The popular book The Art of Cookery Made Plain and Like shooting fish in a barrel by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted staff of life under it". A like snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier,[seven] and supposedly eaten by many emigrants on their manner to America, just may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to take been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may marker the invention of the Hamburger, and explicate the name.

There is a reference to a "Hamburg steak" every bit early on as 1884 in the Boston Journal.[OED, nether "steak"] On July 5, 1896, the Chicago Daily Tribune fabricated 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."[8]

Claims of invention

The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s.[9] The invention of hamburgers is commonly attributed to diverse people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen.[10] [xi] White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase.[12] Some take pointed to a recipe for "Hamburgh sausages" on toasted breadstuff, which was published in "The Art of Cookery Made Plain and Like shooting fish in a barrel" past Hannah Glasse in 1747.[ix] Nonetheless, hamburgers gained national recognition at the 1904 St. Louis Globe's Fair when the New York Tribune referred to the hamburger equally "the innovation of a nutrient vendor on the pike".[xi] No conclusive argument has ever ended the dispute over invention. An article from ABC News sums upwards: "One problem is that in that location is piddling written history. Some other effect is that the spread of the burger happened largely at the Globe'southward Fair, from tiny vendors that came and went in an instant. And information technology is entirely possible that more one person came upward with the idea at the same time in different parts of the country."[thirteen]

Louis Lassen

Although debunked by the Washington Post,[9] a popular myth recorded by Connecticut Congresswoman Rosa DeLauro stated the get-go hamburger served in America was by Louis Lassen, a Danish immigrant, after he opened Louis' Lunch in New Oasis in 1895.[14] Louis' Luncheon, a small lunch carriage in New Haven, Connecticut, is said to have sold the get-go hamburger and steak sandwich in the U.Southward. in 1900.[15] [16] [17] New York Magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun afterward themselves years subsequently", noting too that this claim is bailiwick to dispute.[18] A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beefiness trimmings, Louis made a patty and grilled it, putting information technology between two slices of toast.[eleven] Some critics like Josh Ozersky, a food editor for New York Magazine, merits that this sandwich was not a hamburger considering the bread was toasted.[nineteen]

Charlie Nagreen

I of the primeval claims comes from Charlie Nagreen, who in 1885 sold a meatball betwixt two slices of bread at the Seymour Fair[20] now sometimes called the Outagamie Canton Off-white.[19] The Seymour Community Historical Social club of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was 15 when he was reportedly selling pork sandwiches at the 1885 Seymour Off-white, made so customers could consume while walking. The Historical Gild explains that Nagreen named the hamburger after the Hamburg steak with which local German language immigrants were familiar.[21] [22]

Otto Kuase

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

Oscar Weber Bilby

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

Frank and Charles Menches

A bacon cheeseburger, from a New York City diner

Frank and Charles Menches claim to take sold a basis beef sandwich at the Erie County Off-white in 1885 in Hamburg, New York.[nineteen] During the fair, they ran out of pork sausage for their sandwiches and substituted beef.[xx] The brothers wearied their supply of sausage, and so purchased chopped up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market non Klein'due south, despite Stein's having sold the market in 1874.[xx] The story notes that the name of the hamburger comes from Hamburg, New York, non Hamburg, Federal republic of germany.[xx] Frank Menches'due south obituary in The New York Times states that these events took identify at the 1892 Meridian County Fair in Akron, Ohio.[27]

Fletcher Davis

Fletcher Davis of Athens, Texas claimed to accept invented the hamburger. According to oral histories, in the 1880s he opened a tiffin counter in Athens and served a 'burger' of fried footing beef patties with mustard and Bermuda onion betwixt two slices of bread, with a pickle on the side.[11] The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand up at the St. Louis World'southward Fair.[11] Historian Frank X. Tolbert, noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with 'Onetime Dave' a.k.a. Fletcher Davis.[20] A photo of "Quondam Dave's Hamburger Stand up" from 1904 was sent to Tolbert equally evidence of the claim.[20]

Other hamburger-steak claims

Diverse not-specific claims of invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu which listed hamburger is said to be an 1834 bill of fare from Delmonico's in New York.[28] However, the printer of the original bill of fare was not in business organization in 1834.[25] In 1889, a menu from Walla Walla Union in Washington offered hamburger steak every bit a carte item.[11]

Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper Eating place at 311/313 Pacific Street in San Fernando, California. It price ten cents—the aforementioned price as mutton chops, grunter'due south feet in batter, and stewed veal. It was not, however, on the dinner card. Only "Pig'southward Head", "Calf Tongue", and "Stewed Kidneys" were listed.[29] Another claim ties the hamburger to Top County, New York or Ohio. Top County, Ohio exists, but Superlative County, New York does not.[twenty]

Early major vendors

  • 1921: White Castle, Wichita, Kansas. Due to widely anti-High german sentiment in the U.Due south. during Earth State of war I, an alternative name for hamburgers was Salisbury steak. Post-obit the war, hamburgers became unpopular until the White Castle eating place chain marketed and sold big numbers of small-scale 65 mm (two+ one⁄2  in) foursquare hamburgers, known as sliders [ citation needed ]. They started to create five holes in each patty, which help them cook evenly and eliminate the need to flip the burger. In 1995 White Castle began selling frozen hamburgers in convenience stores and vending machines.[30]
  • 1923: Kewpee Hamburgers, or Kewpee Hotels, Flintstone, Michigan. Kewpee was the 2nd hamburger chain and peaked at 400 locations before World State of war II. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave closed or caused changes of name. In 1967 the Kewpee licensor moved the company to a franchise organization. Currently but v locations exist.
  • 1926: White Belfry Hamburgers
  • 1927: Picayune Tavern
  • 1930s: White Castle (II; run by Henry Cassada)
  • 1931: Krystal (eating place)[31]
  • 1936: Big Boy. In 1937, Bob Wian created the double deck hamburger at his hamburger stand up in Glendale California. Large Boy would become the name of the hamburger, the mascot and the restaurants. Big Boy expanded nationally through regional franchising and subfranchising. Primarily operating as drive-in restaurants in the 1950s, interior dining gradually replaced adjourn service by the early 1970s. Many franchises have closed or operate independently, but at the remaining American restaurants, the Big Male child double deck hamburger remains the signature item.
  • 1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the mod fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the visitor from the brothers for $2.7 1000000 and a 1.ix% royalty.[32]

Today

Hamburger preparation in a fast food establishment

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site.[33] These hamburgers are thin and of compatible thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from basis beef. Nearly American hamburgers are round, just some fast-food bondage, such as Wendy'southward, sell foursquare-cut hamburgers. Hamburgers in fast food restaurants are unremarkably grilled on a flat-superlative, but some firms, such as Burger King, utilise a gas flame grilling procedure. At conventional American restaurants, hamburgers may exist ordered "rare", but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this selection.

The McDonald'south fast-food chain sells the Big Mac, ane of the world's top selling hamburgers, with an estimated 550 million sold annually in the United states of america.[34] Other major fast-food bondage, including Burger Male monarch (as well known as Hungry Jack's in Australia), A&W, Culver's, Whataburger, Carl's Jr./Hardee'southward chain, Wendy'southward (known for their square patties), Jack in the Box, Melt Out, Harvey'south, Milk shake Shack, In-Northward-Out Burger, Five Guys, Fatburger, Vera'due south, Burgerville, Back M Burgers, Lick'due south Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger bondage that specialize in the mid-tier "eating house-fashion" variety of hamburgers.

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

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

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One case 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 charcoal-broil grills.

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

Rubber

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

Variations

Other meats

Burgers can also exist fabricated with patties made from ingredients other than beef.[39] For case, a turkey burger uses basis turkey meat, a chicken burger uses basis chicken meat. A buffalo burger uses footing meat from a bison, and an ostrich burger is made from footing seasoned ostrich meat. A deer burger uses ground venison from deer.[40]

Veggie burgers

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

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

Steak burgers

A steak burger with cheese and onion rings

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

Use of the term "steakburger" dates to the 1920s in the United States.[44] In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a college-quality hamburger and offered it equally a "steakburger" to customers at the company's first location in Normal, Illinois.[45] This burger used a combination of ground meat from the strip portion of T-os steak and sirloin steak in its preparation.[45] Steak burgers are a chief carte item at Steak 'n Shake restaurants,[45] and the company's registered trademarks included "original steakburger" and "famous for steakburgers".[46] Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck.[47]

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

In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat.[51]

Steak burgers may exist cooked to diverse degrees of doneness.[52]

Steak burgers may exist served with standard hamburger toppings such as lettuce, onion, and tomato.[52] Some may have additional various toppings such every bit cheese,[52] salary, fried egg, mushrooms,[53] additional meats,[54] and others.

Various fast food outlets and restaurants ‍—‌ such equally Burger Male monarch, Carl's Jr., Hardee'south, IHOP, Steak 'n Milkshake, Mr. Steak, and Freddy's ‍—‌ market steak burgers.[44] [46] [55] [56] [57] Some restaurants offer loftier-finish burgers prepared from anile beef.[58] Additionally, many restaurants have used the term "steak burger" at various times.[56]

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

Burger Male monarch introduced the Sirloin Steak sandwich in 1979 every bit role of a menu expansion that in turn was part of a corporate restructuring endeavor for the visitor.[44] It was a unmarried oblong patty fabricated of chopped steak served on a sub-style, sesame seed coil.[60] [61] Additional steak burgers that Burger King has offered are the Angus Salary Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger.[44]

In 2004, Steak 'northward Shake sued Burger Male monarch over the latter's use of term Steak Burger in conjunction with 1 of its carte items, claiming that such utilize infringed on trademark rights.[62] [63] (According to the St. Louis Mail service-Dispatch, Burger Male monarch's attorneys "grilled" Steak 'n Milkshake'south CEO in court about the precise content of Steak 'n Shake's steakburger offering.)[62] The instance was settled out of courtroom.[64]

United states and Canada

The hamburger is considered a national dish of the United States.[65] In the Us and Canada, burgers may be classified as two chief types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are oftentimes prepared with a multifariousness of toppings, including lettuce, love apple, onion, and oftentimes sliced pickles (or pickle relish). French fries ofttimes back-trail the burger. Cheese (usually processed cheese slices simply frequently Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on superlative, is generally an option.

Condiments might be added to a hamburger or may exist offered separately on the side including ketchup, mustard, mayonnaise, savor, salad dressings and charcoal-broil 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 toppings on hamburgers may depend upon location, specially at restaurants that are not national or regional franchises.
  • Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, merely California-based burger chain In-Due north-Out once sold a sandwich with 1 hundred patties, called a "100x100."[66]
  • Pastrami burgers may exist served in Salt Lake City, Utah.[67]
  • A patty cook consists of a patty, sautéed onions and cheese betwixt two slices of rye breadstuff. The sandwich is then buttered and fried.
  • A slider is a very small square hamburger patty, served on an equally small bun and ordinarily sprinkled with diced onions. According to the earliest citations, the proper name originated aboard U.S. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled.[68] [69] Other versions claim the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid correct through i; or because their modest size allows them to "slide" correct down the throat in one or two bites.
  • In Alberta, Canada a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa).[seventy]
  • A butter burger, found unremarkably 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 concatenation Culver'south.[71]
  • The Fat Boy, is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba[72]
  • In Minnesota, a "Juicy Lucy" (also spelled "Jucy Lucy"), is a hamburger having cheese within the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten cadre of cheese within the patty. This scalding hot cheese tends to gush out at the get-go 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 existence the sauces primarily used.[73] [74] [75]
  • A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched betwixt two discs of compressed ramen noodles in lieu of a traditional bun.[76]
  • Luther Burger is a bacon cheeseburger with ii glazed doughnuts instead of buns.[71]
  • Steamed cheeseburger is a cheeseburger where the burger is steamed instead of grilled. It was invented in Connecticut.[71]

France

In 2012, co-ordinate to a written report past the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them quaternary in the world and second in Europe, only behind the British.[77]

According to a study by Gira Conseil on the consumption of hamburger in France in 2013, 75% of traditional French restaurants offer at to the lowest degree one hamburger on their card and for a third of these restaurants, it has become the leader in the range of dishes, alee of rib steaks, grills or fish.[78]

Mexico

In Mexico, burgers (chosen hamburguesas) are served with ham[79] and slices of American cheese fried on summit of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. Salary may besides 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 likewise accept barbecue sauce, and others replace the footing patty with sirloin, Al pastor meat, barbacoa or a fried craven breast. Many burger chains from the United states of america tin can exist constitute 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 High Street is dominated past the aforementioned large two bondage as in the U.South. — McDonald'due south 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 nutrient 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.Southward. giants was the quintessentially British fast-food concatenation Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied past cutlery and delivered to the customer's tabular array. In the late 1970s, to compete with McDonald's,[eighty] 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 betwixt 1989 and 1990 by the then-owner of both brands, Grand Metropolitan. A management buyout in 1990 separate the brands again and now Wimpy table-service restaurants can still exist found in many town centres whilst new counter-service Wimpys are now often establish at motorway service stations.

Hamburgers are besides available from mobile kiosks, commonly known every bit "burger vans", particularly at outdoor events such every bit football game matches. Burgers from this type of outlet are commonly served without any form of salad — only fried onions and a choice of tomato plant ketchup, mustard or brown sauce.

Fleck shops, particularly in the Due west Midlands and N-Due east of England, Scotland and Ireland, serve battered hamburgers chosen batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is unremarkably served with chips.

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

In the early on 21st century "premium" hamburger chain and independent restaurants accept arisen, selling burgers produced from meat stated to be of high quality and frequently organic, usually served to swallow on the premises rather than to take away.[81] Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such equally Meatmarket and Dirty Burger developed a mode of rich, juicy burger in 2012 which is known every bit a dingy burger or tertiary-moving ridge burger.[82]

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

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

Australia and New Zealand

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

Fast food franchises sell American-style fast food hamburgers in Australia and New Zealand. The traditional Australasian hamburgers are usually bought from fish and chip shops or milk bars, rather than from concatenation restaurants. These traditional hamburgers are becoming less common as older-style fast nutrient outlets decrease in number. The hamburger meat is most always footing beef, or "mince" as it is more commonly referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion and meat every bit minimum—in this course, known in Australia equally a "evidently hamburger", which often too includes a slice of beetroot—and, optionally, can include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included, information technology is known in Australia as "burger with the lot".[84] [85]

In Australia and New Zealand, every bit in the United Kingdom, the give-and-take sandwich is generally reserved for ii slices of bread (from a loaf) with fillings in between them – unlike in American English where a sandwich is fillings betwixt two pieces of any kind of bread, non only slices of breadstuff – every bit such burgers are not more often than not considered to exist sandwiches.[ii] 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 craven breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc.

The only variance betwixt the two countries' hamburgers is that New Zealand's equivalent to "The Lot" often contains a steak (beef) equally well. The condiments regularly used are barbecue sauce and tomato sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald'south "McOz" Burger is partway between American and Australian manner burgers, having beetroot and love apple in an otherwise typical American burger; yet, information technology is no longer a part of the carte du jour. Likewise, McDonald'southward in New Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry Jack's (Burger Male monarch) "Aussie Burger" has tomato, lettuce, onion, cheese, salary, beetroot, egg, ketchup and a meat patty, while adding pineapple is an upcharge. Information technology is essentially a "Burger with the lot", just uses the standard HJ round breakfast Egg, rather than the fully fried egg used by local fish shops.[86]

China

In China, due to the branding of their sandwiches by McDonald's and KFC restaurants in 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 endeavor to society sandwiches with meat fillings other than beef in fast-food restaurants in Due north America.[87]

A popular Chinese street nutrient, known as roujiamo ( 肉夹馍 ), consists of meat (most commonly pork) sandwiched between two buns. Roujiamo has been called the "Chinese hamburger".[88] Since the sandwich dates dorsum to the Qin dynasty (221–206 BC) and fits the aforementioned Chinese word for burger, Chinese media accept claimed that the hamburger was invented in People's republic of china.[89] [xc] [87]

Japan

In Nihon, hamburgers can be served in a bun, called hanbāgā ( ハンバーガー ), or just the patties served without a bun, known every bit hanbāgu ( ハンバーグ ) or "hamburg", curt for "hamburg steak".

Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the US. They are fabricated from minced beef, pork or a blend of the ii mixed with minced onions, egg, breadcrumbs and spices. They are served with dark-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 eating house chains known in Japan as "family unit restaurants".

Hamburgers in buns, on the other paw, are predominantly the domain of fast nutrient chains. Japan has homegrown hamburger chain restaurants such as MOS Burger, Commencement 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 (United states$10) "Takumi Burger" (meaning "artisan gustation"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the bodily patty, there are burgers fabricated with Kobe beefiness, butchered from cows that are fed with beer and massaged daily. McDonald'southward Japan besides recently[ when? ] launched a McPork burger, fabricated with US pork. McDonald'southward has been gradually losing market share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.[91] Burger King once retreated from Nippon, just re-entered the marketplace in summer 2007 in cooperation with the Korean-owned Japanese fast-food chain Lotteria.[ commendation needed ]

Kingdom of denmark

The mod Danish bøfsandwich

In Denmark, the hamburger was introduced in 1949, though information technology was chosen the bøfsandwich. At that place are many variations. While the original bøfsandwich was merely a generic meat patty containing a mix of beef and horse meat, though with slightly different garnish (mustard, ketchup and soft onions), it has continued to evolve. Today, a bøfsandwich usually contains a beefiness patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled cherry beets, mustard, ketchup, remoulade, and perhaps most strikingly, is often overflowing with brownish gravy, which is sometimes even poured on summit of the assembled bøfsandwich. The original bøfsandwich is however on the menu at the aforementioned restaurant from which information technology originated in 1949, now run past the grandson of the original owner.[92]

Following the popularity of the bøfsandwich, many variations sprung up, using unlike types of meat instead of the beef patty. One variation, the flæskestegssandwich, grew especially popular. This variation replaces the minced beef patty with slices of pork loin or abdomen, and typically uses sweet-and-sour pickled red cabbage, mayonnaise, mustard, and pork rinds as garnish.[93]

Today, the bøfsandwich, flæskestegssandwich, and their many variations co-be with the more than typical hamburger, with the opening of the first Burger Rex eating house in 1977 popularizing the original dish in Kingdom of denmark. Many local, high-end burger restaurants dot the major cities, including Popl, an offshoot of Noma.

Other countries

Korean-style bulgogi burger

Craven burger with rice bun (sold in Taiwan, Korea, Hong Kong, Macao, the Philippines, Thailand and Singapore). Note that the "bun" is composed of cooked rice

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

East asia

Rice burgers, mentioned above, are besides available in several E Asian countries such every bit Taiwan and Southward Korea. Lotteria is a big hamburger franchise in Japan owned by the Due south Korean Lotte group, with outlets also in Prc, South Korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they also have hamburgers made from squid, pork, tofu, and shrimp. Variations bachelor in South korea include Bulgogi burgers and Kimchi burgers.

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

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

India

In Bharat, 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, the majority of fast food chains and restaurants in Republic of india exercise not serve beef. McDonald'south in India, for instance, does not serve beef, offering the "Maharaja Mac" instead of the Big Mac, substituting the beefiness patties with craven. Some other version of the Indian vegetarian burger is the Wada Pav consisting deep-fried potato patty dipped in gramflour batter. It is usually served with mint chutney and fried greenish chili. Another alternative is the "Vitrify Burger" made with buffalo meat.[94]

Pakistan

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

Malaysia

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

Mongolia

In Mongolia, a recent fast nutrient craze due to the sudden influx of foreign influence has led to the prominence of the hamburger. Specialized fast food restaurants serving to Mongolian tastes have sprung upwardly and seen slap-up success.

Turkey

In Turkey, in add-on to the internationally familiar offerings, numerous localized variants of the hamburger may be plant, such equally the Islak Burger (lit. "Wet-Burger"), which a beef slider doused in seasoned tomato plant 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 nutrient businesses and global chains akin, such as McDonald's and Burger King. Nigh burger shops have as well adopted a pizzeria-like arroyo when it comes to home commitment, and almost all major fast food chains deliver.

Yugoslavia and Serbia

In the former Yugoslavia, and originally in Serbia, in that location is a local version of the hamburger known equally the pljeskavica. It is often served as a patty, but may take a bun besides.

Belgium and Netherlands

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

Unusual hamburgers

  • In May 2012, Serendipity iii was recognized as the Guinness Globe Record holder for serving the world'southward most expensive hamburger, the $295 Le Burger Improvident.[98]
  • At $499, the world's largest hamburger commercially available tips the scales at 185.8 pounds (84.3 kg) and is on the menu at Mallie's Sports Grill & Bar in Southgate, Michigan. It is chosen the "Absolutely Ridiculous Burger", which takes almost 12 hours to fix. It was cooked and adjudicated on May 30, 2009.[99]
  • A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reported available at Le Burger Brasserie, inside the Paris Las Vegas casino.[100]
  • On August 5, 2013, the kickoff hamburger made from meat lab grown from cow stem cells was served. The hamburger was the consequence of research in the Netherlands led by Mark Post at Maastricht University and sponsored by Google's co-founder Sergey Brin.[101]

Slang

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

See also

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

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Further reading

  • Hairdresser, Katherine, editor (2004). The Canadian Oxford Dictionary, 2d edition. Toronto, Oxford Academy Press. ISBN 0-nineteen-541816-6.
  • Edge, John T. (2005). Hamburgers & Fries: An American Story . G.P. Putnam's Sons. ISBN978-0-399-15274-0. History and Origins of the Hamburger
  • Trage (1997). The Food Chronology: A Nutrient Lover's Compendium of Events and Anecdotes, From Prehistory to the Nowadays. Owl Books. ISBN978-0-8050-5247-three.
  • Allen, Beth (2004). Great American Classics Cookbook . Hearst Books. ISBN978-1-58816-280-nine.
  • Smith, Andrew (2008). Hamburger: A Global History . Reaktion Books. p. 128. ISBN978-one-86189-390-1.
  • Volger, Lukas (2010). Veggie Burgers Every Which Day: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More than. The Experiment. ISBN978-1-61519-019-5.

External links

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