Originally just a ground beef patty, as it is still interpreted in multiple languages, and the name "hamburger" may be a reference to ground beef sold in Hamburg; evidence also suggests that the United States was the first country to create the "hamburger" as it is known today, where two slices of bread and a ground beef patty were combined into a "hamburger sandwich" and sold as such. The hamburger soon included all of its current characteristic trimmings, including onions, lettuce, and sliced pickles.
There is still some controversy over the origin of the hamburger – mainly because its two basic ingredients, bread and beef, have been prepared and consumed separately for many years in many countries prior to their combination. However, after various controversies in the 20th century, including a nutritional controversy in the late 1990s, the burger is now readily identified with the United States, as well as a particular style of American cuisine, namely fast food. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States.
The hamburger's international popularity is the result of the larger globalization of food that also includes the rise in global popularity of other national dishes, including the Italian pizza, Chinese fried rice, and Japanese sushi. The hamburger has spread from continent to continent, perhaps because it matches familiar elements in different culinary cultures. This global culinary culture has been produced, in part, by the concept of selling processed food, first launched in the 1920s by the White Castle restaurant chain and its founder Edgar Waldo "Billy" Ingram and then refined by McDonald's in the 1940s. This global expansion provides economic points of comparison like the Big Mac Index, by which one can compare the purchasing power of different countries where the Big Mac hamburger is sold.
Origins
Apicius describes a ground meat dish, isicia omentata, which consists of chopped meat wrapped in caul fat and sauteed in a reduction of grape juice.
Another precursor to the hamburger is steak tartare, a seasoned ground beef patty served raw. It is not known when the first restaurant recipe for steak tartare appeared.Prosper Montagné (1938), "Larousse gastronomique" While not providing a clear name, the first description of steak tartare was given by Jules Verne in 1875 in his novel Michael Strogoff. There are certain similarities between steak tartare and the German dishes Labskaus and Mett.
Other similar raw, chopped meats appeared in the 20th century. One of the earliest known references to a "Hamburgh [sic] Sausage" dates to 1763 in Hannah Glasse's Art of Cookery, Made Plain and Easy. Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. Other dishes are also made with minced meat, such as meatloaf, the Serbian pljeskavica, the Arab kofta, and meatballs.
The word sandwich was not recorded until the 18th century. Many cultures claim invention of the sandwich, but it was given its name around the year 1765 in honour of the English aristocrat John Montagu, 4th Earl of Sandwich, who preferred to eat sandwiches for the convenience so he could continue to play cards. In 1840, Elizabeth Leslie Cook included a sandwich recipe in her cookbook and it appeared in the local cuisine of the United States.
Hamburg and its port
Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes.Alan Beardsworth, Teresa Keil, (1997), "Sociology on the Menu: An Invitation to the Study of Food and Society", Ed. Routledge Very little mincing was done by medieval butchers or recorded in the cookbooks of the time, perhaps because it was not part of the sausage-making process that preserves meat.
During the first half of the 19th century, most European emigrants to the New World embarked from Liverpool, England and rivalled later in the 19th century by Bremerhaven and Hamburg, Germany, and New York City was their most common destination. Restaurants in New York offered Hamburg-style American fillet, or even beefsteak à la Hambourgeoise. Early American preparations of minced beef were therefore made to fit the tastes of European immigrants, evoking memories of the port of Hamburg and the world they left behind.
Hamburg steak In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This might consist of a fried patty of chopped beef, eggs, onions, and seasoning,Oxford English Dictionary, 1916, [https://www.oed.com/view/Entry/189457 s.v. 'steak' 2c or it might be lightly salted and often smoked, and served raw in a dish along with onions and bread crumbs. The oldest document that refers to the Hamburg steak is a Delmonico's Restaurant menu from 1873 which offered customers an 11-cent plate of Hamburg steak prepared according to a recipe developed by American chef Charles Ranhofer (1836–1899). This price was high for the time, twice the price of a simple fillet of beef steak.Food in American History, Part 6 – Beef (Part 1): Reconstruction and Growth into the 20th Century (1865–1910), by Louis E. Grivetti, PhD, Jan L. Corlett, PhD, Bertram M. Gordon, PhD, and Cassius T. Lockett, PhD However, by the end of the century the Hamburg steak was gaining popularity because of its ease of preparation, which in turn decreased its cost. This is evident from its detailed description in some of the most popular cookbooks of the day. Documents show that this preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg.
The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold as a breakfast item.Roger M. Grace, "Old Menus Tell the History of Hamburgers", Los Angeles, CA Metropolitan New-Enterprise newspaper A variant of Hamburg steak is the Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. Invented by Dr. James Salisbury (1823–1905), the term Salisbury steak has been used in the United States since 1897. Nowadays, in the city of Hamburg as well as in other parts of northern Germany, this type of dish is called Frikadelle, Frikandelle, or Bulette, which is similar to the meatball. The term hamburger steak was replaced by hamburger by 1930, which has in turn been somewhat displaced by the simpler term burger. The latter term is now commonly used as a suffix to create new words for different variants of the hamburger, including cheeseburger, porkburger, baconburger and mooseburger. There are other foods with names derived from German cities that are shortened in different ways in American English. An example is the frankfurter, often abbreviated as frank.
Invention
Many recipes and dishes traveled along with transatlantic immigrants to their destinations in the New World. Some authors question whether the Hamburg America Line was part of this, arguing that the hamburger was created to meet needs that arose amongst immigrants already in the New World. Others, however, support the thesis that the Hamburg America Line brought the first hamburger steaks from Europe to the Americas. The hamburger as it is known today has multiple invention claims dating to between 1885 and 1904, but it is well established by the early 20th century. During the following 100 years, the hamburger spread throughout the world as a result of the emerging concept of fast food and a new business model: the franchise.
North America
The industrial use of mechanical meat shredding was the technical advance that helped popularize the Hamburg steak. The first meat grinder was invented in the early 19th century by the German engineer Karl Drais. The machine made it possible for minced meat to be sold at market in large quantities at reasonable prices. By 1845, numerous patents existed for improved meat grinders in the United States.E. Wade registered Patent Number x5348 on January 26, 1829 for an instrument entitled "Meat Cutter"G. A. Coffman of Virginia received Patent Number 3935 on February 28, 1845 for an "Improvement in Machines for Cutting Sausage-Meat" These machines could all shred meat to sizes that were previously unimaginable. Before this, minced meat was prepared by hand at home using specialized chisels and requiring intensive manual labor that severely limited the amount that could be produced. It is very likely that the invention of the meat grinder contributed directly to the popularization of Hamburg steak, while the steak gradually became distant from its German roots in the minds of many Americans. Minced meat also came to be used in other popular American foods, including hot dogs and meatloaf.
Another development facilitating the invention and popularization of the proto-hamburger was the increased production of beef through livestock intensification. By the late 19th century, an increasing amount of land was being devoted to cattle and a growing number of people being employed as cowboys, resulting in the United States becoming one of the world's largest producers and consumers of beef. The 1880s were declared "The Golden Age of Beef", during which the abundance of rural beef production made vital its transportation by rail from agricultural to urban areas. This gave rise to various methods of meat preservation for making possible the consumption of fresh meat in urban and industrialized areas, among the refrigerator cars and different methods of packaging meat (such as corned beef), which were promoted by industrialists like Gustavus Swift (1839–1903). Around this time, the city of Chicago, along with cities on the East Coast, became a focal point for the large-scale processing of beef. Beef was already inexpensive at that time, and it was available to the working class. This put the Hamburg steak within reach of the vast majority of the population, giving rise to what some authors jokingly call the "American beef dream". In this era, the number of steakhouses that specialized in serving steaks increased markedly; some restaurants even served steak along with seafood, in a dish known as Surf and turf.
The high production and consumption of beef cattle in the United States made the meat industry increasingly powerful by the end of the 19th century. Corruption problems soon arose in the meat industry, problems that endangered both quality and hygiene. At the beginning of the 20th century, Upton Sinclair published The Jungle, a novel about conspiracies and corruption in the American meat industry, intended as a veiled criticism of the industry itself. The book raised popular awareness about the safety of meat processing and helped lead to the creation of the Pure Food and Drug Act, which was sponsored by the Food and Drug Administration. The Jungle was a milestone in the subsequent history of the hamburger, as it led the American public to force restaurant chains to prove the safety of their cooked meat. In 1933, Arthur Kallett published a similar book, entitled 100,000,000 Guinea Pigs: Dangers in Everyday Foods, Drugs, and Cosmetics, which warned consumers specifically about the content preservatives in hamburgers.
Controversial origins
Many people have claimed to have invented the hamburger as a sandwich of a ground beef patty placed between two slices of bread. All claims for invention occur between 1885 and 1904, making it probable that the hamburger was created sometime in these two decades. Despite varieties, common elements in these narratives include the claim that the hamburger was born as a food associated with major events such as amusement parks, fairs, conferences, and festivals. These hypotheses also often share the presence of street vendors.