There have been many claims about the origin of the
hamburger. There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal. 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.”According to Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two
slices of bread, was first created in America in 1900 by Louis Lassen, a Danish
immigrant, owner of Louis' Lunch in New Haven, Connecticut.
There have been rival claims by Charlie Nagreen, Frank and Charles Menches,
Oscar Weber Bilby, and Fletcher Davis. White Castle traces the
origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase.
However, it gained national recognition 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".No conclusive argument has ever
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
spread of the burger happened largely at the World's Fair, from tiny vendors
that came and went in an instant. And it is entirely possible that more than
one person came up with the idea at the same time in different parts of the
country."
Claims of invention
Louis Lassen
Louis Lassen of 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. New York magazine states
that "The dish actually had no name until some rowdy sailors from Hamburg
named the meat on a bun after themselves years later", noting also that
this claim is subject to dispute. 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. Some critics like Josh Ozersky, a
food editor for New York Magazine, claim that this sandwich was not a
hamburger because the bread was toasted.
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 now sometimes called the Outagamie County
Fair. The Seymour Community Historical Society of Seymour, Wisconsin,
credits Nagreen, now known as "Hamburger Charlie", with the
invention. Nagreen was fifteen when he was reportedly selling pork sandwiches
at the 1885 Seymour Fair, made 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.
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 would later omit the fried egg.
Oscar Weber Bilby
The family of Oscar Weber Bilby claim the first-known
hamburger on a bun was served on July 4, 1891 on Grandpa Oscar's farm. The bun
was a yeast bun. 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."
Frank and Charles
Menches
A bacon cheeseburger, from a New York City diner
Frank and Charles Menches claim to have sold a ground
beef sandwich at the Erie County Fair in 1885 in Hamburg, New York. During the fair, they ran out of pork
sausage for their sandwiches and substituted beef. Kunzog who spoke
to Frank Menches, says they exhausted their supply of sausage, so purchased
chopped up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote
that the meat was from Stein's market not Klein's, despite Stein's having sold
the market in 1874. The story notes that the name of the hamburger comes from
Hamburg, New York not Hamburg Germany. Frank Menches's obituary in The New York Times
states that these events took place at the 1892 Summit County Fair in Akron, Ohio.
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. The story is that in 1904,
Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair.
Historian Frank X. Tolbert, noted that Athens resident Clint Murchison said his
grandfather dated the hamburger to the 1880s with 'Old Dave' a.k.a. Fletcher
Davis. A photo of "Old Dave's Hamburger Stand" from 1904 was sent to
Tolbert as evidence of the claim. Also the New York Tribune, without
giving names, attributed the innovation of the hamburger to the stand on the
pike.
Other hamburger-steak
claims
Various non-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 menu
from Delmonico's in New York. However, the printer of the original
menu was not in business in 1834. In 1889, a menu from Walla Walla Union in
Washington offered hamburger steak as a menu item.
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. Another
claim ties the hamburger to Summit County, New York or Ohio. Summit County,
Ohio exists, but Summit County, New York does not.
Early major vendors
- 1921: White Castle, Wichita, Kansas. Due to widely 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 2.5-inch square hamburgers, known as sliders. They started to punch 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.
- 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 closed or caused changes of name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently only five locations exist.
- 1926: White Tower Hamburgers
- 1927: Little Tavern
- 1931: Toddle House
- 1930s: White Castle (II; run by Henry Cassada)
- 1931:Krystal (restaurant)
- 1936: Big Boy
- 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.
Detailed components also affect me choose a burger. Tomato, cucumber, lettuce, meat and some other foodstuffs I think is quite complete to meet the nutritional needs of the body. If the burger is the last option, for health and due to be consumed every day, I'll let you know how to make a delicious burger as well as healthy.
Before You Start
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Get all your ingredients and toppings prepared
first. The cooking process moves fast, and you’ll want to serve your
burgers as quickly as possible.
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Buy a cast-iron pan, if you don’t already have one. There is no better surface on which to cook a hamburger.
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A solid spatula, rather than a slotted one, is ideal for flipping burgers.
The Beef
When you say the word “burger,” most people think beef. The quality of the meat is important, of course, but the most important factor is fat. Burgers should be composed of meat that is at least 20 percent fat.-
The most common grind of beef used for hamburgers is chuck.
Specialty shops will sometimes sell custom blends for hamburgers,
adding brisket or short-rib to the mix. You can experiment with those. But the most important factor in hamburger meat is the ratio of meat to fat.
Look for a ratio of 80 percent meat to 20 percent fat. Avoid supermarket blends marked “lean,” which are generally mixed in a ratio of 90 percent meat to 10 percent fat, often marked on the label as 90/10. A 90/10 blend will lead to dry hamburgers. (Conversely, be careful with blends that are more than 20 percent fat. These lead to hamburgers that are too loose and fatty.)
Avoid preground supermarket chuck if possible. Instead, ask your butcher to grind your meat for you. Ask for a coarse grind. You should be able to see both meat and fat in the mix. (Supermarket chuck is ground “fine,” which can lead to a denser and less satisfying burger.)
Keep the meat in the refrigerator, untouched, until you are ready to cook.
The Patty
Great hamburgers fall into two distinct categories. There is the traditional griddled hamburger of diners and takeout places, a patty that is smashed thin with a burnished crust. And there is the pub- or tavern-style hamburger, which is larger, plump and juicy. Decide which form you want your burgers to take well before you start cooking. -
The most common grind of beef used for hamburgers is chuck.
Specialty shops will sometimes sell custom blends for hamburgers,
adding brisket or short-rib to the mix. You can experiment with those. But the most important factor in hamburger meat is the ratio of meat to fat.
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Tavern Style
Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.
The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.
Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.
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Tavern Style
Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.
The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.
Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.
Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.
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Diner Style
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. This style of burger can only be cooked on a flat surface, like a cast-iron pan; do not attempt it on the grill.
The diner hamburger weighs around 3 to 4 ounces precooked, roughly an ice-cream-scoop’s worth of meat. Two pounds of beef will yield eight patties, enough for four to eight servings, depending on whether you choose to serve two patties on a single bun (not an outrageous option).
Do not form the patties before cooking. Instead, leave the ground meat in a pile in the refrigerator until you are ready to cook. Then gently divide the ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.
When you’re ready to transfer the meat to the pan, turn the heat to high. Put half the orbs into the skillet with plenty of distance between them. Quickly, using a stiff metal spatula, press down on each burger, smashing it to form a thin patty that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.
Cook without moving until patties have achieved a deep, burnished crust, roughly 90 seconds later. Slide your spatula under the patty, flip it over, add cheese if you’re using it, and cook the hamburger through, approximately a minute or so longer. Remove them to buns, and repeat with remaining burgers.
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Poultry Burgers
When looking for ground chicken or turkey for burgers, make sure that you get the highest fat to meat ratio available at the grocery store, or consider going to a butcher or specialty shop. Because poultry is leaner than red meat, you’ll need to add fat and moisture, since the meat itself generally won’t be fatty enough to retain a patty shape or fry up properly. Moisten them by adding ketchup and a bit of grated onion to the ground meat — or mayonnaise and a bit of mustard.
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Seafood
With any burger made of seafood –tuna, salmon or shrimp – a key component is the binding agent, the thing that helps keep the burger from falling apart. Some recipes rely on bread crumbs, others on an egg or mayonnaise. Whatever the recipe calls for, make sure the balance of wet and dry ingredients is maintaine
Cooking the Burger
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In a Cast-Iron Pan
Get a cast-iron pan. There is no better surface on which to cook a hamburger. The fat that renders out of the meat gathers around the patty as it cooks, crisping the exterior and adding a great deal of flavor. You can even use a cast-iron pan outside, setting it on top of a grill. It will heat beautifully over the fire. A cast-iron pan is also a great surface for cooking non-beef burgers: turkey, chicken, salmon and the like.
Some cooks salt the pan and cook the meat directly on the spice. Others use a scant amount of oil for the first few patties. More will not be necessary later, as fat renders from the meat.
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On a Grill
You don’t need to cook burgers in a cast-iron pan, of course. If you’d prefer to cook them outdoors on the grill, you can also shape the patties and cook them directly over the flames.
Build a hot fire, and don’t make the patties too loose or too large. Be careful to flip them enough times, both to crisp the exterior and cook them thoroughly. Resist the temptation to press down on them with the spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose precious flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.
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