|
Hamburger can also refer to
the meat itself. This type of meat can be used in boxed dinners such
as "Hamburger Helper". Hamburger is actually a distinct
product from ground round and other types of ground meat. However,
ground beef of any form is often commonly referred to as
"hamburger." A recipe calling for 'hamburger' (the
non-countable noun) would require ground beef or beef substitute-
not a whole sandwich.
Although Hamburg, Germany is
credited for the precursor to the hamburger, the origins of the
first "modern" hamburger are often debated among scholars.
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 Walter Anderson, a short-order cook, who went on to co-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".
Due to widely prevalent
anti-German
sentiment in the USA during the First
World War, an alternative name for hamburgers ("salisbury
steaks") became more common for the duration. 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.
|
All text is available under the terms of the GNU Free Documentation
License.
Burger Recipes