. .the Hamburger!
When you look back a few centuries, you might realize that the ancient Egyptians ate ground beef patties, and down through the ages ground beef was shaped into patties and eaten all around the world under many different names. But exactly when and where the modern hamburger was created is much more difficult to pin down.
As controversial as it is, the history of the hamburger is quite a story that’s been conducted through the meat grinder. Legends say it started with the Mongols, who stashed bits of beef, lamb or mutton under their saddles as they spanned the planet in their effort to conquer the known world, much as McDonald’s has done in the past half century.
The softened meat was shaped into flat patties, and after enough time spent sandwiched between the asses of man and monster, the meat became tender enough to eat raw – surely a blessing to swift-moving riders not eager to dismount.
The Russians adopted it in their own cuisine using the title”Steak Tartare,” (Tartars being their name for the Mongols). Over several decades, Russian chefs adapted and developed this dish and processed it by adding chopped onions and raw eggs.
Later, as international trade picked up, seafarers brought this idea back into the port city of Hamburg, Germany, in which the Deutschvolk chose to mold it with breadcrumbs to a steak form and cook it, making something which, outside of Hamburg, was known as”Hamburg steak,” a dish today most popular now, in most places, Japan, where nearly every menu lists it under Western cuisine as”steak cooked at the Hamburg style” or”hanbagu.”
But enough fishing in Asian and European waters; let us cut bait here. Somehow it is put on a bun. Regrettably, it does not.
Though some have written the first American hamburger (really Hamburger Steak) was served in 1834 in Delmonico’s Restaurant, New York City, this oft-quoted source isn’t based on the first Delmonico menu but instead a facsimile, which was debunked; the printed facsimile couldn’t possibly be correct, since the printer of the supposed original menu wasn’t even in business in 1834!
If a ground beef patty served between two pieces of bread is a hamburger, then charge goes to Charlie Nagreen of Seymour, Wisconsin, that, at age 15, sold hamburgers out of his ox-drawn food stand at the Outagamie County Fair.
Business was not good and he immediately realised that it was since meatballs were too tricky to eat while strolling round the fair.
In a flash of invention, he flattened the meatballs, put them between two pieces of bread and called his new creation a hamburger.
“Hamburgers, hamburgers, hamburgers hot; onions in the center, pickle on top. Makes your lips go flippity flop”
Louis’ Lunch in New Haven, Connecticut, claims to have devised our favorite meal. From its website:”One day in the year 1900 a man hurried to a little New Haven luncheonette and asked for a fast meal he could eat on the run. Louis Lassen, the establishment’s proprietor hurriedly sandwiched a grilled beef patty between two slices of bread and delivered the customer on his way, so the story goeswith America’s first hamburger.”
This claim is countered by the family of Frank and Charles Menches from Akron, Ohio, who now run a small chain called, unsurprisingly, Menches Bros., and assert that their great-grandfather Charles and his brother Frank invented the dish when travelling at a concession circuit in fairs, race meetings, and farmers’ picnics in the Midwest.
Equipped with nothing to sell in any way, they purchased some ground beef, and upon frying it up, found it too dull. Then they decided to place coffee, brown sugar, and a few other household ingredients inside and consumed the sandwich.
Hamburg fair and stated,”This is the hamburger.” In Frank’s 1951 obituary in The Los Angeles Times, he’s recognized as the”inventor” of the hamburger.
However, some say a hamburger is in factn’t a hamburger unless it is on a bun. In accordance with http://www.whatscookingamerica.net, Bilby’s hamburgers were served on Mrs. Bilby’s homemade yeast buns.
From all of the research that has been done, it is likely that the hamburger sprang up independently in a lot of different places around the usa. Irrespective of where it was devised, most people agree that the hamburger was popularised in 1904, and historians in McDonalds agree.
That is when concessionaire Fletcher Davis of Athens, Texas, served the hamburger in the St. Louis World’s Fair. Davis spread a combination of ground mustard and mayonnaise on slices of bread and topped the hamburger with cucumber pickles and a slice of Bermuda onion. It allegedly created quite a sensation, and after the World’s Fair, paper reports helped spread the hamburger idea around the nation.
From the 1920s, the hamburger was available in the quick-service restaurant chain White Castle and the guy who gave the hamburger its modern appearance and sought to expand the product’s appeal through string operations was J. Walter Anderson, a Wichita, Kansas, resident who went to co-found the White Castle Hamburger system, the oldest continuously running burger chain.
Afterwards White Castle would pioneer the notion of chain advertising with the advertising tag line”Purchase Celtics from the Sack.”
Wimpy’s was groundbreaking in two respects: It was the first chain that tried to court an upscale diner with 10-cent hamburgers, and it had been the first to go abroad. But when its creator, Ed Gold, died in 1978, the series vanished briefly in keeping with a provision in his will that 1,500 units shut. However, you can not keep a great hamburger down, and Wimpy’s are still with us in England today.
Through the 1930s, drive-in hamburger restaurants with carhops on roller skates popped up, which was when cheese was first used on burgers. In actuality, in 1935 a Humpty-Dumpty Drive-In in Denver, Colorado, really tried to trademark the name”cheeseburger.” And since Bob’s Big Boy introduced the first double patty burger, fresh kinds of burgers have been produced. Today people enjoy chicken burgers, veggie burgers and quarter-pound hamburgers with many different toppings such as lettuce,
Mushrooms, cheese, onions, tomatoes, ketchup, mustard, pickles, you name it, it has been put on a hamburger.
Backyard cookouts were a favorite pastime, but it was only when a milk-shake machine salesman of Czech origin named Ray Kroc met two brothers called McDonald, the plan of hamburger history could be permanently changed and the item could be chiselled right next to mom’s apple pie as an American icon. Maurice and Richard McDonald opened their first self-serve McDonald’s in 1948 in San Bernardino, California – as opposed to the drive-in sockets – as a
Hot-dog and new orange-juice stand.
Following up on McDonald’s heels are Burger King, home of the flame-broiled hamburger, Wendy’s with their signature square patties and Carl’s Jr/Hardees, which, besides having the best burgers in the world, is famed for last season’s Paris Hilton ad campaign (featuring a scantily clad Hilton washing a car in a bikini, introducing the idea that eating huge hamburgers is a sign of manliness), and their main fast-food hamburger, the Monster Thickburger, with two meat patties, three slices of cheese, six strips of bacon, 1,420 calories and 107 grams of fat, a true man’s meal.
Their large hamburgers are very popular, you see, because in order to reduce cooking and serving time, other fast food hamburger chains have thinner patties than you would find in a restaurant.
Whether char-grilled, flame-broiled, steamed, fried or cooked on both sides at once in double-sided griddles or slathered with ketchup, mayonnaise, cheese or even teriyaki sauce or concealed under onions, mushrooms or avocado, the hamburger is into the restaurant sector as wings would be to aviation. A century after its introduction, the hamburger definitely has maintained its own attraction. In actuality, by some sources, it’s the number one food item in the world, with 60% of all sandwiches eaten being burgers!