Also Hamburger Day. No matter how you say it, yesterday, May
28 was the day to be eating out and enjoying some great burgers.
This day is always toward the end of National Hamburger month.
There
are 1259 people listed in whitepages.com with the last name
'Hamburger' and 17,617 people with the last name 'Burger'.
Referring to ground beef
as 'hamburger' dates to the invention of the mechanical meat
grinder during the 1860s.
'Filet de boeuf a la
Hambourgeoise,' was sold in Boston in 1874.
Hamburgers and
Cheeseburgers comprise 71% of the beef servings in
commercial restaurants. Burgers account for 40% of all
sandwiches sold.
The Hamburger hall of
fame is located in Seymour, Wisconsin.
Showing posts with label Hamburger. Show all posts
Showing posts with label Hamburger. Show all posts
Jun 7, 2020
Sep 13, 2019
Burger Sandwich
A burger is not
called a sandwich because it is not sandwich. A sandwich is made by putting a
filling between two slices of cut bread. Sandwiches can be hot or cold.
Only bread slices can make a sandwich, anything
placed in a bun, roll, sub, cob, or whatever not a sandwich. A patty melt is a
sandwich that has a burger between two slices of, usually Rye bread.Nov 17, 2017
Hamburger 101
Two things all the experts agree on for a succulent burger are
simple; good meat and do not mess with it while cooking.
1: Start with meat that is not too lean, 80/20 is good. A juicy burger needs fat content to be juicy. Lean meat is, by definition lean and that means less fat. Less fat means drier burger.
2: Do not press the burger. Let it cook. Pressing the meat presses the juices out and they stay on the grill or in the pan, not in the meat.
Everything else, like salt, pepper, other condiments, trimmings, toppings are all a matter of taste. Bottom line, beauty and taste are individual preferences, but juiciness is in the meat.
1: Start with meat that is not too lean, 80/20 is good. A juicy burger needs fat content to be juicy. Lean meat is, by definition lean and that means less fat. Less fat means drier burger.
2: Do not press the burger. Let it cook. Pressing the meat presses the juices out and they stay on the grill or in the pan, not in the meat.
Everything else, like salt, pepper, other condiments, trimmings, toppings are all a matter of taste. Bottom line, beauty and taste are individual preferences, but juiciness is in the meat.
May 2, 2014
National Hamburger Month
May is national hamburger month
and it is also Barbecue month.
The term hamburger originally derives from Hamburg, Germany, from which many people emigrated to the United States. Hamburger, in the German language, is the demonym of Hamburg. Similar to frankfurter and wiener, names for other meat-based foods, being demonyms of the cities of Frankfurt and Vienna (Wien), respectively. A hamburger is typically made with ground beef. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. Many others have claimed to be the first in the US to make hamburgers.
The term "burger" is generic and may refer to sandwiches that have ground meat, chicken, fish, or vegetarian fillings other than a beef patty, but share the characteristic round bun. Other "burgers" are usually referred to as "chicken burgers", "fish burgers", etc. Some fast food places more accurately call them "chicken sandwiches", "fish sandwiches", etc. An infinite number of fillings and toppings can be found in many locations around the block and around the world.
A veggie burger, garden burger, or tofu burger uses a meat substitute such as tofu, TVP, wheat gluten, beans, grains, or an assortment of vegetables, ground up and mashed into patties. This really stretches the definition of 'burger'.
Another variety of hamburger is the slider, which is a very small hamburger patty served on an equally small bun. This is the kind of hamburger has been popularized by White Castle. The name comes from their size (and sometimes greasiness) and are considered to slide down your throat in one or two bites.
A cheeseburger is a hamburger accompanied with melted cheese. The term itself is a portmanteau of the words "cheese" and "hamburger." The cheese is usually sliced, then added a short time before the hamburger finishes cooking, to allow it to melt.
In the US Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty, or with a pat of butter on top of the burger patty, and called a "Butter Burger."
In Alberta, Canada a kubie burger is a hamburger made with a pressed Ukrainian garlic sausage, kubasa.
In Toronto the local eatery Dangerous Dan's Diner offers the Colossal Colon Clogger, 24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs.
A slugburger is a traditional southern delicacy found in northeast Mississippi, US. It is a patty made from a mixture of meat or pork and an inexpensive extender such as soybeans and deep fried in canola oil.
My favorite is the Bacon Cheese Bomb, a cheeseburger with cheese inside the meat patty rather than on top. A thick chunk of sharp cheddar cheese is surrounded by the meat, which is a mixture of ground beef mixed half and half with finely chopped bacon. The smoky bacony flavor with a molten core of cheese within the patty is ooey gooey heavenly bacony food for the gods.
The term hamburger originally derives from Hamburg, Germany, from which many people emigrated to the United States. Hamburger, in the German language, is the demonym of Hamburg. Similar to frankfurter and wiener, names for other meat-based foods, being demonyms of the cities of Frankfurt and Vienna (Wien), respectively. A hamburger is typically made with ground beef. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. Many others have claimed to be the first in the US to make hamburgers.
The term "burger" is generic and may refer to sandwiches that have ground meat, chicken, fish, or vegetarian fillings other than a beef patty, but share the characteristic round bun. Other "burgers" are usually referred to as "chicken burgers", "fish burgers", etc. Some fast food places more accurately call them "chicken sandwiches", "fish sandwiches", etc. An infinite number of fillings and toppings can be found in many locations around the block and around the world.
A veggie burger, garden burger, or tofu burger uses a meat substitute such as tofu, TVP, wheat gluten, beans, grains, or an assortment of vegetables, ground up and mashed into patties. This really stretches the definition of 'burger'.
Another variety of hamburger is the slider, which is a very small hamburger patty served on an equally small bun. This is the kind of hamburger has been popularized by White Castle. The name comes from their size (and sometimes greasiness) and are considered to slide down your throat in one or two bites.
A cheeseburger is a hamburger accompanied with melted cheese. The term itself is a portmanteau of the words "cheese" and "hamburger." The cheese is usually sliced, then added a short time before the hamburger finishes cooking, to allow it to melt.
In the US Upper Midwest, particularly Wisconsin, burgers are often made with a buttered bun, butter as one of the ingredients of the patty, or with a pat of butter on top of the burger patty, and called a "Butter Burger."
In Alberta, Canada a kubie burger is a hamburger made with a pressed Ukrainian garlic sausage, kubasa.
In Toronto the local eatery Dangerous Dan's Diner offers the Colossal Colon Clogger, 24oz burger served with a quarter pound of cheese, a quarter pound of bacon, and 2 fried eggs.
A slugburger is a traditional southern delicacy found in northeast Mississippi, US. It is a patty made from a mixture of meat or pork and an inexpensive extender such as soybeans and deep fried in canola oil.
My favorite is the Bacon Cheese Bomb, a cheeseburger with cheese inside the meat patty rather than on top. A thick chunk of sharp cheddar cheese is surrounded by the meat, which is a mixture of ground beef mixed half and half with finely chopped bacon. The smoky bacony flavor with a molten core of cheese within the patty is ooey gooey heavenly bacony food for the gods.
Mar 23, 2012
Hamburger Culture
A researcher recently announced that his lab will have a hamburger fit for human consumption this fall, 2012. Growing meat without raising livestock has long been a goal and now it seems it is finally practical.
He made the announcement at the annual meeting for the American Association for the Advancement of Science in Vancouver. He said by the fall they will have enough tissue to make a hamburger.
Cultured meat begins with muscle cells taken from the rear of a cow for sirloin steak or from the area surrounding a pig’s spine for growing pork chops, etc. The cells are then placed in a nutrient mixture that helps them to proliferate. A biodegradable scaffold guides the cells as they grow together to eventually form tissue. I withheld the pics, because it does not look pretty at this stage. Hey, maybe they should grow the pork and beef together in the dish and make bacon burgers.
He made the announcement at the annual meeting for the American Association for the Advancement of Science in Vancouver. He said by the fall they will have enough tissue to make a hamburger.
Cultured meat begins with muscle cells taken from the rear of a cow for sirloin steak or from the area surrounding a pig’s spine for growing pork chops, etc. The cells are then placed in a nutrient mixture that helps them to proliferate. A biodegradable scaffold guides the cells as they grow together to eventually form tissue. I withheld the pics, because it does not look pretty at this stage. Hey, maybe they should grow the pork and beef together in the dish and make bacon burgers.
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