Where Is Ground Beef Produced How Are Hambugers Produced

American sandwich of footing beef patty

This article is well-nigh the dish. For the meat served as part of such a dish, run across Patty. For other uses, run across Hamburger (disambiguation).

Hamburger

Hamburger
Course	Main course
Place of origin	Germany or The states (disputed)
Created by
Serving temperature	Hot
Main ingredients	Ground meat, bread
Cookbook: Hamburger Media: Hamburger

A hamburger (or burger for brusk) is a food consisting of fillings —commonly a patty of basis meat, typically beefiness—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, lycopersicon esculentum, onion, pickles, salary, or chilis; condiments such every bit ketchup, mustard, mayonnaise, relish, or a "special sauce", oft a variation of Thousand Isle dressing; and are often placed on sesame seed buns. A hamburger topped with cheese is chosen a cheeseburger.^[i]

The term burger tin can as well exist applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beefiness, for clarity burger may be prefixed with the type of meat or meat substitute used, equally in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a slice of chicken breast on a bun is known as a chicken burger, which would generally not exist considered to exist a burger in the The states; where it would generally be called a chicken sandwich, simply in Australian English and New Zealand English a sandwich requires sliced staff of life (non a bun), then it would not be considered a sandwich.^{[two] [iii]}

Hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-stop restaurants. There are many international and regional variations of hamburgers.

Etymology and terminology

The term hamburger originally derives from Hamburg, the 2nd-largest city in Deutschland; however, at that place is no sure connectedness between the food and the metropolis.^[4]

Hamburger and chips in Tokyo.

By back-germination, the term "burger" eventually became a self-continuing give-and-take that is associated with many different types of sandwiches, like to a (footing meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the instance of the veggie burger.^[5]

History

The "Hamburger Rundstück" was popular already in 1869, and is believed to be a precursor to the modern Hamburger.

Cheeseburger (with onions and tomatoes) at Louis' Lunch, New Haven, Connecticut

Every bit versions of the meal accept been served for over a century, its origin remains ambiguous.^[6] The pop volume The Art of Cookery Fabricated Manifestly and Piece of cake past Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted breadstuff nether information technology". A like snack was as well pop in Hamburg by the proper noun "Rundstück warm" ("breadstuff roll warm") in 1869 or earlier,^[7] and supposedly eaten by many emigrants on their mode to America, but may accept contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between 2 pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may marking the invention of the Hamburger, and explain the proper name.

There is a reference to a "Hamburg steak" every bit early as 1884 in the Boston Journal.^{[OED, under "steak"]} On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article nigh a "Sandwich Machine": "A distinguished favorite, only v cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while yous wait' on the gasoline range."^[8]

Claims of invention

The origin of the hamburger is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s.^[9] The invention of hamburgers is ordinarily attributed to diverse people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen.^{[10] [11]} White Castle traces the origin of the hamburger to Hamburg, Frg with its invention by Otto Kuase.^[12] Some take pointed to a recipe for "Hamburgh sausages" on toasted breadstuff, which was published in "The Art of Cookery Made Plain and Like shooting fish in a barrel" past Hannah Glasse in 1747.^[9] However, hamburgers gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger every bit "the innovation of a nutrient vendor on the freeway".^[eleven] No conclusive statement has ever concluded the dispute over invention. An article from ABC News sums up: "One problem is that at that place is petty written history. Another consequence is that the spread of the burger happened largely at the Globe's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than than one person came upwardly with the idea at the aforementioned fourth dimension in different parts of the country."^[13]

Louis Lassen

Although debunked by the Washington Post,^[9] a popular myth recorded past Connecticut Congresswoman Rosa DeLauro stated the outset hamburger served in America was past Louis Lassen, a Danish immigrant, after he opened Louis' Lunch in New Haven in 1895.^[xiv] Louis' Lunch, a small-scale lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900.^{[15] [16] [17]} New York Magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun afterward themselves years later", noting also that this claim is subject to dispute.^[eighteen] A customer ordered a quick hot meal and Louis was out of steaks. Taking footing beef trimmings, Louis made a patty and grilled it, putting it betwixt 2 slices of toast.^[11] Some critics like Josh Ozersky, a nutrient editor for New York Mag, claim that this sandwich was non a hamburger because the bread was toasted.^[nineteen]

Charlie Nagreen

1 of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between ii slices of bread at the Seymour Fair^[20] now sometimes called the Outagamie Canton Fair.^[nineteen] The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known equally "Hamburger Charlie", with the invention. Nagreen was xv when he was reportedly selling pork sandwiches at the 1885 Seymour Fair, made so customers could consume while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.^{[21] [22]}

Otto Kuase

Co-ordinate 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. High german sailors would afterward omit the fried egg.^[11]

Oscar Weber Bilby

The family of Oscar Weber Bilby merits the starting time-known hamburger on a bun was served on July four, 1891, on Grandpa Oscar's farm. The bun was a yeast bun.^{[23] [24] [25]} 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."^[26]

Frank and Charles Menches

A bacon cheeseburger, from a New York City diner

Frank and Charles Menches claim to accept sold a ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York.^[xix] During the fair, they ran out of pork sausage for their sandwiches and substituted beef.^[20] The brothers wearied their supply of sausage, so purchased chopped upwardly beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein'south market not Klein's, despite Stein's having sold the market in 1874.^[20] The story notes that the name of the hamburger comes from Hamburg, New York, not Hamburg, Germany.^[20] Frank Menches's obituary in The New York Times states that these events took place at the 1892 Height County Fair in Akron, Ohio.^[27]

Fletcher Davis

Fletcher Davis of Athens, Texas claimed to accept invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter in Athens and served a 'burger' of fried basis beef patties with mustard and Bermuda onion between ii slices of breadstuff, with a pickle on the side.^[xi] The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis Earth's Off-white.^[eleven] Historian Frank 10. Tolbert, noted that Athens resident Clint Murchison said his grandpa dated the hamburger to the 1880s with 'Former Dave' a.yard.a. Fletcher Davis.^[20] A photo of "Old Dave'due south Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim.^[20]

Other hamburger-steak claims

Various not-specific claims of invention relate to the term "hamburger steak" without mention of its beingness a sandwich. The beginning printed American carte du jour which listed hamburger is said to be an 1834 menu from Delmonico's in New York.^[28] However, the printer of the original menu was non in business in 1834.^[25] In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a card detail.^[11]

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 price x cents—the same cost as mutton chops, squealer's feet in batter, and stewed veal. It was not, notwithstanding, on the dinner carte du jour. Only "Pig'due south Head", "Dogie Tongue", and "Stewed Kidneys" were listed.^[29] Another claim ties the hamburger to Acme County, New York or Ohio. Meridian County, Ohio exists, simply Summit County, New York does not.^[20]

Early major vendors

• 1921: White Castle, Wichita, Kansas. Due to widely anti-German sentiment in the U.S. during Earth War I, an alternative proper noun for hamburgers was Salisbury steak. Following the state of war, hamburgers became unpopular until the White Castle eating place chain marketed and sold large numbers of pocket-sized 65 mm (two+ 1⁄2  in) square hamburgers, known as sliders ^{[ commendation needed ]}. They started to create 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.^[30]
• 1923: Kewpee Hamburgers, or Kewpee Hotels, Flintstone, Michigan. Kewpee was the 2nd hamburger chain and peaked at 400 locations before World War 2. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, some other wave closed or caused changes of name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently only five locations be.
• 1926: White Tower Hamburgers
• 1927: Little Tavern
• 1930s: White Castle (II; run by Henry Cassada)
• 1931: Krystal (restaurant)^[31]
• 1936: Big Boy. In 1937, Bob Wian created the double deck hamburger at his hamburger stand in Glendale California. Large Male child would get the name of the hamburger, the mascot and the restaurants. Big Boy expanded nationally through regional franchising and subfranchising. Primarily operating equally drive-in restaurants in the 1950s, interior dining gradually replaced curb service by the early on 1970s. Many franchises have airtight or operate independently, simply at the remaining American restaurants, the Big Boy double deck hamburger remains the signature item.
• 1940: McDonald's restaurant, San Bernardino, California, was opened past Richard and Maurice McDonald. Their introduction of the "Speedee Service Arrangement" in 1948 established the principles of the modernistic fast-nutrient eating place. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the visitor from the brothers for $two.7 1000000 and a 1.ix% royalty.^[32]

Today

Hamburger grooming in a fast food institution

Hamburgers are unremarkably a feature of fast food restaurants. The hamburgers served in major fast nutrient establishments are usually mass-produced in factories and frozen for delivery to the site.^[33] These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared past hand from basis beef. Virtually American hamburgers are round, but some fast-food chains, such equally Wendy'south, sell square-cutting hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat-tiptop, simply some firms, such as Burger King, use a gas flame grilling procedure. At conventional American restaurants, hamburgers may be ordered "rare", simply usually are served medium-well or well-washed for food prophylactic reasons. Fast food restaurants do non ordinarily offer this option.

The McDonald's fast-food concatenation sells the Big Mac, one of the world'southward top selling hamburgers, with an estimated 550 million sold annually in the United States.^[34] Other major fast-food chains, including Burger King (also known as Hungry Jack'south in Commonwealth of australia), A&W, Culver's, Whataburger, Carl'south Jr./Hardee'southward chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, Milkshake Shack, In-N-Out Burger, V Guys, Fatburger, Vera's, Burgerville, Back Yard Burgers, Lick's Homeburger, Roy Rogers, Smashburger, and Sonic besides rely heavily on hamburger sales. Fuddruckers and Scarlet Robin are hamburger bondage that specialize in the mid-tier "restaurant-manner" variety of hamburgers.

A hamburger with fries bought as accept-away, with the hamburger and the chips in separate containers.

Some hamburgers have a black bun, commonly coloured with squid ink.

Some restaurants offering elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One instance is the Bobby's Burger Palace concatenation founded by well-known chef and Food Network star Bobby Flay.

Hamburgers are often served as a fast dinner, picnic or party nutrient and are often cooked outdoors on barbecue grills.

A high-quality hamburger patty is made entirely of ground (minced) beefiness and seasonings; these may be described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"),^{[35] [36]} advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added. Some cooks prepare their patties with binders like eggs or breadcrumbs. Seasonings may include salt and pepper and others like as parsley, onions, soy sauce, 1000 Isle dressing, onion soup mix, or Worcestershire sauce. Many name make seasoned table salt products are also used.

Safety

Raw hamburger may contain harmful leaner that tin produce food-borne illness such every bit Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers exist cooked to an internal temperature of 160 °F (71 °C).^[37] If cooked to this temperature, they are considered well-done.^[38]

Variations

Other meats

Burgers can also be fabricated with patties made from ingredients other than beef.^[39] For example, a turkey burger uses ground turkey meat, a craven burger uses ground craven meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer.^[twoscore]

Veggie burgers

Vegetarian and vegan burgers can be formed from a meat counterpart, a meat substitute such equally tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, footing up and mashed into patties.

Vegetable patties accept existed in various Eurasian cuisines for millennia, and are a commonplace item in Indian cuisine.

Steak burgers

A steak burger with cheese and onion rings

A steak burger is a marketing term for a hamburger claimed to be of superior quality,^{[41] [42] [43]} except in Australia, where it is a sandwich containing a steak.

Utilize of the term "steakburger" dates to the 1920s in the The states.^[44] In the U.South. in 1934, A.H. "Gus" Chugalug, the founder of Steak 'north Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois.^[45] This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation.^[45] Steak burgers are a primary bill of fare item at Steak 'due north Shake restaurants,^[45] and the company's registered trademarks included "original steakburger" and "famous for steakburgers".^[46] Steak 'n Milkshake's "Prime number Steakburgers" are now made of selection grade brisket and chuck.^[47]

Beef is typical, although other meats such as lamb and pork may as well exist used.^[48] The meat is ground^[49] or chopped.^[50]

In Australia, a steak burger is a steak sandwich which contains a whole steak, non ground meat.^[51]

Steak burgers may be cooked to various degrees of doneness.^[52]

Steak burgers may exist served with standard hamburger toppings such as lettuce, onion, and tomato.^[52] Some may have additional various toppings such as cheese,^[52] bacon, fried egg, mushrooms,^[53] boosted meats,^[54] and others.

Diverse fast nutrient outlets and restaurants ‍—‌ such as Burger King, Carl's Jr., Hardee's, IHOP, Steak 'n Shake, Mr. Steak, and Freddy'south ‍—‌ market steak burgers.^{[44] [46] [55] [56] [57]} Some restaurants offer loftier-end burgers prepared from aged beef.^[58] Additionally, many restaurants take used the term "steak burger" at diverse times.^[56]

Some baseball parks concessions in the Us call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska.^[59]

Burger Rex introduced the Sirloin Steak sandwich in 1979 every bit function of a menu expansion that in plough was role of a corporate restructuring attempt for the visitor.^[44] It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll.^{[threescore] [61]} Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Salary & Cheese Steak Burger, and a limited edition Blimp Steakhouse Burger.^[44]

In 2004, Steak 'n Milkshake sued Burger King over the latter's use of term Steak Burger in conjunction with one of its menu items, claiming that such utilize infringed on trademark rights.^{[62] [63]} (According to the St. Louis Post-Acceleration, Burger Rex'southward attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Milk shake'southward steakburger offering.)^[62] The example was settled out of court.^[64]

U.s. and Canada

The hamburger is considered a national dish of the Usa.^[65] In the United States and Canada, burgers may be classified as ii main types: fast food hamburgers and individually prepared burgers fabricated in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, lycopersicon esculentum, onion, and often sliced pickles (or pickle savour). French chips often accompany the burger. Cheese (ordinarily processed cheese slices merely oft Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on tiptop, is more often than not an selection.

Condiments might be added to a hamburger or may be offered separately on the side including ketchup, mustard, mayonnaise, relish, salad dressings and barbecue sauce.

Other toppings can include salary, avocado or guacamole, sliced sautéed mushrooms, cheese sauce, chili (ordinarily without beans), fried egg, scrambled egg, feta cheese, blue cheese, salsa, pineapple, jalapeños and other kinds of chili peppers, anchovies, slices of ham or bologna, pastrami or teriyaki-seasoned beefiness, tartar sauce, french fries, onion rings or potato chips.

• Standard toppings on hamburgers may depend upon location, especially at restaurants that are not national or regional franchises.
• Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, merely California-based burger chain In-Due north-Out once sold a sandwich with one hundred patties, called a "100x100."^[66]
• Pastrami burgers may be served in Common salt Lake City, Utah.^[67]
• A patty melt consists of a patty, sautéed onions and cheese between ii slices of rye bread. The sandwich is then buttered and fried.
• A slider is a very small-scale square hamburger patty, served on an equally small bun and usually sprinkled with diced onions. According to the earliest citations, the name originated aboard U.Southward. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled.^{[68] [69]} Other versions merits the term "slider" originated from the hamburgers served by flight line galleys at armed forces airfields, which were so greasy they slid correct through i; or considering their pocket-size size allows them to "slide" right down the throat in i or two bites.
• In Alberta, Canada a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa).^[70]
• A butter burger, constitute commonly throughout Wisconsin and the upper midwest is a normal burger with a pad of butter equally a topping, or a heavily buttered bun. It is the signature menu item of the eating house chain Culver'south.^[71]
• The Fat Boy, is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba^[72]
• In Minnesota, a "Juicy Lucy" (too spelled "Jucy Lucy"), is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded past raw meat and cooked until it melts, resulting in a molten cadre of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
• A low carb burger is a hamburger served without a bun and replaced with large slices of lettuce with mayonnaise or mustard existence the sauces primarily used.^{[73] [74] [75]}
• A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between ii discs of compressed ramen noodles in lieu of a traditional bun.^[76]
• Luther Burger is a bacon cheeseburger with ii glazed doughnuts instead of buns.^[71]
• Steamed cheeseburger is a cheeseburger where the burger is steamed instead of grilled. It was invented in Connecticut.^[71]

France

In 2012, according to a report by the NDP chiffonier, the French consume 14 hamburgers in restaurants per year per person, placing them 4th in the world and 2d in Europe, merely behind the British.^[77]

Co-ordinate to a study by Gira Conseil on the consumption of hamburger in French republic in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu and for a third of these restaurants, it has become the leader in the range of dishes, alee of rib steaks, grills or fish.^[78]

Mexico

In Mexico, burgers (chosen hamburguesas) are served with ham^[79] and slices of American cheese fried on top of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. Bacon may also be added, which can exist fried or grilled along with the meat patty. A slice of pineapple may be added to a hamburger for a "Hawaiian hamburger".

Some restaurants' burgers likewise have barbecue sauce, and others supercede the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken breast. Many burger bondage from the United States can exist constitute all over Mexico, including Carl's Jr., Sonic, McDonald's, and Burger King.

United kingdom of great britain and northern ireland and Ireland

Hamburgers in the UK and Ireland are very like to those in the US, and the High Street is dominated by the same big ii chains as in the U.S. — McDonald'due south and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the U.k.. In Republic of ireland the nutrient outlet Supermacs is widespread throughout the country serving burgers as function of its menu. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.

An original and ethnic rival to the big ii U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon'due south Corner House in Coventry Street London), which served its hamburgers on a plate with British-manner fries, accompanied by cutlery and delivered to the customer's table. In the tardily 1970s, to compete with McDonald's,^[eighty] Wimpy began to open American-style counter-service restaurants and the make disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 past the and so-possessor of both brands, Grand Metropolitan. A management buyout in 1990 split the brands again and at present Wimpy tabular array-service restaurants tin can still be institute in many boondocks centres whilst new counter-service Wimpys are now often constitute at throughway service stations.

Hamburgers are besides available from mobile kiosks, commonly known as "burger vans", peculiarly at outdoor events such every bit football game matches. Burgers from this blazon of outlet are commonly served without any form of salad — only fried onions and a option of tomato ketchup, mustard or brown sauce.

Scrap shops, particularly in the W Midlands and North-Due east of England, Scotland and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is unremarkably served with fries.

Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are usually high quality minced steak patties, topped with items such every bit blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties fabricated from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in some Australian themed pubs fifty-fifty kangaroo burgers can exist purchased. These burgers are served in a like style to the traditional hamburger but are sometimes served with a different sauce including redcurrant sauce, mint sauce and plum sauce.

In the early on 21st century "premium" hamburger chain and contained restaurants have arisen, selling burgers produced from meat stated to be of high quality and oftentimes organic, ordinarily served to eat on the bounds rather than to take abroad.^[81] Bondage include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Wedlock and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a manner of rich, juicy burger in 2012 which is known as a dirty burger or third-wave burger.^[82]

In recent years Rustlers has sold pre-cooked hamburgers reheatable in a microwave oven in the United kingdom of great britain and northern ireland.^[83]

In the Uk, as in Northward America and Japan, the term "burger" can refer simply to the patty, exist it beef, some other kind of meat, or vegetarian.

Australia and New Zealand

This hamburger in a fast food restaurant in Auckland, New Zealand contains beetroot for flavor.

Fast food franchises sell American-manner fast food hamburgers in Australia and New Zealand. The traditional Australasian hamburgers are unremarkably bought from fish and flake shops or milk bars, rather than from concatenation restaurants. These traditional hamburgers are becoming less common equally older-style fast food outlets decrease in number. The hamburger meat is most always ground beef, or "mince" as it is more commonly referred to in Commonwealth of australia and New Zealand. They commonly include tomato, lettuce, grilled onion and meat equally minimum—in this form, known in Australia as a "plain hamburger", which frequently also includes a slice of beetroot—and, optionally, tin include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included, it is known in Commonwealth of australia equally "burger with the lot".^{[84] [85]}

In Commonwealth of australia and New Zealand, as in the Great britain, the word sandwich is generally reserved for ii slices of staff of life (from a loaf) with fillings in betwixt them – unlike in American English language where a sandwich is fillings betwixt two pieces of any kind of staff of life, not simply slices of bread – every bit such burgers are not mostly considered to exist sandwiches.^[2] The term burger is applied to whatever cutting bun with a hot filling, even when the filling does not incorporate beef, such as a craven burger (more often than not with craven breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc.

The just variance between the two countries' hamburgers is that New Zealand'southward equivalent to "The Lot" often contains a steak (beef) as well. The condiments regularly used are barbecue sauce and tomato sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald's "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger; even so, information technology is no longer a part of the bill of fare. Also, McDonald'due south in New Zealand created a Kiwiburger, similar to a Quarter Pounder, only features salad, beetroot and a fried egg. The Hungry Jack's (Burger King) "Aussie Burger" has love apple, lettuce, onion, cheese, salary, beetroot, egg, ketchup and a meat patty, while calculation pineapple is an upcharge. It is essentially a "Burger with the lot", but uses the standard HJ circular breakfast Egg, rather than the fully fried egg used by local fish shops.^[86]

Prc

In Prc, due to the branding of their sandwiches by McDonald's and KFC restaurants in China, the discussion "burger" ( 汉堡 ) refers to all sandwiches that consist of two pieces of bun and a meat patty in between. This has led to defoliation when Chinese nationals try to order sandwiches with meat fillings other than beef in fast-food restaurants in Due north America.^[87]

A popular Chinese street nutrient, known as roujiamo ( 肉夹馍 ), consists of meat (virtually commonly pork) sandwiched between two buns. Roujiamo has been called the "Chinese hamburger".^[88] Since the sandwich dates back to the Qin dynasty (221–206 BC) and fits the aforementioned Chinese discussion for burger, Chinese media have claimed that the hamburger was invented in Cathay.^{[89] [90] [87]}

Japan

In Japan, hamburgers can be served in a bun, called hanbāgā ( ハンバーガー ), or just the patties served without a bun, known as hanbāgu ( ハンバーグ ) or "hamburg", short for "hamburg steak".

Hamburg steaks (served without buns) are similar to what are known every bit Salisbury steaks in the US. They are fabricated from minced beefiness, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with chocolate-brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Nippon as "family restaurants".

Hamburgers in buns, on the other mitt, are predominantly the domain of fast food chains. Japan has homegrown hamburger chain restaurants such as MOS Burger, Starting time Kitchen and Freshness Burger. Local varieties of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu ) and burgers containing shrimp korokke . Some of the more than unusual examples include the rice burger, where the bun is made of rice, and the luxury 1,000-yen (United states of america$10) "Takumi Burger" (significant "artisan taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the actual patty, at that place are burgers made with Kobe beefiness, butchered from cows that are fed with beer and massaged daily. McDonald'south Japan also recently^{[ when? ]} launched a McPork burger, fabricated with The states pork. McDonald'due south has been gradually losing marketplace share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more than refined, "upscale" hamburger offerings.^[91] Burger King one time retreated from Japan, only re-entered the marketplace in summer 2007 in cooperation with the Korean-endemic Japanese fast-food concatenation Lotteria.^{[ citation needed ]}

Denmark

The modern Danish bøfsandwich

In Denmark, the hamburger was introduced in 1949, though information technology was called the bøfsandwich. There are many variations. While the original bøfsandwich was but a generic meat patty containing a mix of beefiness and horse meat, though with slightly dissimilar garnish (mustard, ketchup and soft onions), it has connected to evolve. Today, a bøfsandwich usually contains a beef patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled scarlet beets, mustard, ketchup, remoulade, and perhaps virtually strikingly, is often inundation with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is however on the card at the same eating place from which it originated in 1949, now run by the grandson of the original owner.^[92]

Following the popularity of the bøfsandwich, many variations sprung upwards, using different types of meat instead of the beef patty. One variation, the flæskestegssandwich, grew especially popular. This variation replaces the minced beef patty with slices of pork loin or belly, and typically uses sweet-and-sour pickled ruddy cabbage, mayonnaise, mustard, and pork rinds as garnish.^[93]

Today, the bøfsandwich, flæskestegssandwich, and their many variations co-exist with the more than typical hamburger, with the opening of the first Burger King restaurant in 1977 popularizing the original dish in Denmark. Many local, high-end burger restaurants dot the major cities, including Popl, an adjunct of Noma.

Other countries

Korean-way bulgogi burger

Chicken burger with rice bun (sold in Taiwan, Korea, Hong Kong, Macao, the Philippines, Thailand and Singapore). Note that the "bun" is composed of cooked rice

In Finland, hamburgers are sometimes served in buns fabricated of rye instead of wheat.

East Asia

Rice burgers, mentioned above, are likewise available in several East Asian countries such equally Taiwan and South korea. Lotteria is a big hamburger franchise in Japan owned by the South Korean Lotte group, with outlets likewise in China, South korea, Vietnam, and Taiwan. In addition to selling beef hamburgers, they also accept hamburgers made from squid, pork, tofu, and shrimp. Variations available in Due south Korea include Bulgogi burgers and Kimchi burgers.

In the Philippines, a broad range of major U.S. fast-food franchises are well represented, together with local imitators, frequently amended to the local palate. The concatenation McDonald's (locally nicknamed "McDo") has a range of burger and craven dishes often accompanied by plain steamed rice or French fries. The Philippines boasts its own burger-chain called Jollibee, which offers burger meals and craven, including a signature burger called "Champ". Jollibee now has a number of outlets in the United States, the Middle East and Eastern asia.

Vada pav or "Indian Burger" is made of potatoes and spices.

Bharat

In India, burgers are usually made from chicken or vegetable patties due to cultural behavior against eating beefiness (which stalk from Hindu religious practice) and pork (which stems from Islamic religious practice). Because of this, the majority of fast nutrient chains and restaurants in India do not serve beef. McDonald'south in Bharat, for instance, does not serve beefiness, offering the "Maharaja Mac" instead of the Large Mac, substituting the beef patties with chicken. Some other version of the Indian vegetarian burger is the Wada Pav consisting deep-fried spud patty dipped in gramflour batter. Information technology is usually served with mint chutney and fried green chili. Another alternative is the "Vitrify Burger" made with buffalo meat.^[94]

Pakistan

In Pakistan, apart from American fast food chains, burgers can be found in stalls near shopping areas, the best known being the "shami burger". This is fabricated from "shami kebab", made by mixing lentil and minced lamb.^[95] Onions, scrambled egg and ketchup are the most popular toppings.

Malaysia

In Malaysia there are 300 McDonald'southward restaurants. The menu in Malaysia also includes eggs and fried chicken on top of the regular burgers. Burgers are as well easily found at nearby mobile kiosks, specially Ramly Burger.

Mongolia

In Mongolia, a recent fast food craze due to the sudden influx of foreign influence has led to the prominence of the hamburger. Specialized fast nutrient restaurants serving to Mongolian tastes accept sprung upward and seen corking success.

Turkey

In Turkey, in addition to the internationally familiar offerings, numerous localized variants of the hamburger may exist found, such every bit the Islak Burger (lit. "Wet-Burger"), which a beef slider doused in seasoned tomato sauce and steamed inside a special glass chamber, and has its origins in the Turkish fast food retailer Kizilkayalar. Other variations include lamb-burgers and offal-burgers, which are offered by local fast food businesses and global chains akin, such as McDonald'south and Burger Rex. Nigh burger shops have likewise adopted a pizzeria-like arroyo when it comes to home delivery, and near all major fast food chains evangelize.

Yugoslavia and Serbia

In the one-time Yugoslavia, and originally in Serbia, in that location is a local version of the hamburger known equally the pljeskavica. It is oft served equally a patty, but may accept a bun besides.

Belgium and Netherlands

Throughout Belgium and in some eateries in holland, a Bicky Burger is sold that combines pork, craven, and horse meat.^{[96] [97]} The hamburger, usually fried, is served between a bun, sprinkled with sesame seeds. It often comes with a specific Bickysaus (Bicky dressing) made with ^[96] mayonnaise, mustard, cabbage, and onion.^[96]

Unusual hamburgers

• In May 2012, Serendipity iii was recognized every bit the Guinness Earth Record holder for serving the world'south most expensive hamburger, the $295 Le Burger Extravagant.^[98]
• At $499, the world'due south largest hamburger commercially available tips the scales at 185.8 pounds (84.3 kg) and is on the card at Mallie's Sports Grill & Bar in Southgate, Michigan. It is called the "Absolutely Ridiculous Burger", which takes about 12 hours to prepare. Information technology was cooked and adjudicated on May thirty, 2009.^[99]
• A $777 Kobe beef and Maine lobster burger, topped with caramelized onion, Brie cheese and prosciutto, was reported available at Le Burger Brasserie, inside the Paris Las Vegas casino.^[100]
• On August v, 2013, the first hamburger made from meat lab grown from cow stem cells was served. The hamburger was the result of research in kingdom of the netherlands led past Mark Post at Maastricht University and sponsored by Google's co-founder Sergey Brin.^[101]

Slang

• "$100 hamburger" ("hundred-dollar hamburger") is aviation slang for a general aviation pilot needing an alibi to fly. A $100 hamburger trip typically involves flying a brusque distance (less than two hours), eating at an airdrome restaurant, and flight habitation.^[102]

See also

• Cheeseburger
• Chicken sandwich
• Chicken nugget
• French chips
• Frikadeller
• Frikandel
• Kofta
• Hamburg steak
• Hot dog
• List of hamburgers
• List of hamburger restaurants
• List of sandwiches
• Meat grinder
• Pljeskavica – a traditional Balkan meal
• Salisbury steak
• Sloppy joe – Multifariousness of sandwich made with ground meat
• Steak sandwich

References

1. ^ "The history of the burger". Archived from the original on October 15, 2019. Retrieved October xv, 2019.
2. ^ ^{a b} "Recipes for tasty, crunchy & saucy American style sandwiches". Unilever Food Solutions. Archived from the original on February nine, 2022. Retrieved February nine, 2022. Expect a blank wait if you're in the states and ask for a chicken burger 'crusade they ain't got a clue what the hell you're talking almost... It's just what we call burgers, Americans call sandwiches...
3. ^ "14 Names Other Countries Have For Nutrient That Will Confuse Every Aussie". Punkee. July xxx, 2021. Retrieved February 9, 2022.
4. ^ Harper, Douglas. "hamburger". Online Etymology Dictionary . Retrieved October 17, 2009.
5. ^ Burger Merriam-Webster Lexicon
6. ^ McWilliams, Mark (Apr half dozen, 2012). The Story backside the Dish: Classic American Foods: Classic American Foods. ABC-CLIO. ISBN9780313385100.
7. ^ "Neuester, vollständiger Führer durch Hamburg, Altona und Umgegend : Mit Berücksichtigung von Kiel, Helgoland, Lübeck und Travemünde. Mit vielen lithogr. Abbildungen u. d. neuesten Plane der Stadt" [Newest, complete guide to Hamburg, Altona and surroundings. [...]]. Bavarian National Library Archives. Hamburg: J. F. Richter. 1869. Retrieved January 11, 2017.
8. ^ "In a "Sandwich Car"". Chicago Daily Tribune. July 5, 1896. Retrieved August seven, 2014.
9. ^ ^{a b c} "Who invented the hamburger? Biting into the messy history of America's iconic sandwich". Washington Post. ISSN 0190-8286. Retrieved Dec xvi, 2021.
10. ^ Sam Gazdziak (August 1, 2006). "Giving the BURGER its due: the hamburger's origins are somewhat shrouded in mystery, just there is no doubt as to its impact on American dining habits and culture.(Editorial)." The National Provisioner. BNP Media.
11. ^ ^{a b c d eastward f 1000} Nancy Ross Ryan (February six, 1989). Peachy American nutrient chronicles: the hamburger. (restaurant marketing). Restaurants & Institutions. Reed Business organisation Information, Inc. (US).
12. ^ Lance Gay Scripps (April 2, 2004). Nascency of an icon: Hamburger's origins unclear, but it became popular 100 years ago. Deseret News (Common salt Lake City).
13. ^ Berman, John; Millhon, Drew (February 20, 2007). "A Major Beefiness! Who Invented the Hamburger?". ABC News. Retrieved May 24, 2014.
14. ^ Rosa L. DeLauro (2000). Louis' Lunch. the Library of Congress.
15. ^ Louis' Luncheon A Local Legacy. Library of Congress. Americaslibrary.gov. Retrieved on April 21, 2013.
16. ^ U.S. Library of Congress Folklife Center Local Legacies Project retrieved on April 13, 2009 Louis' Lunch A Local Legacy
17. ^ Most Connecticut. Land of Connecticut official website
18. ^ Jane Stern; Michael Stern (1977). "Roadfood". New York Mag. p. 42. ISSN 0028-7369.
19. ^ ^{a b c} Randall Beach (February iii, 2008) Louis' Dejeuner has beefiness with book challenge it didn't invent the hamburger. New Haven Register (New Haven, CT). McClatchy-Tribune Information Services.
20. ^ ^{a b c d eastward f g} John Due east. Harmon "The Better Burger Battle", in Atlas of Popular Culture in the Northeastern United states.
21. ^ ""Hamburger" Charlie Nagreen". SeymourHistory.org. Retrieved September iii, 2010.
22. ^ Heuer, Myron (October 12, 1999). "The real home of the hamburger". Herald & Journal . Retrieved March 24, 2008.
23. ^ Ozersky, Josh (2009). The Hamburger: A History. Yale Academy Press. p. 19. ISBN978-0-300-15125-1.
24. ^ John T. Edge (2005). Hamburgers & Fries: An American Story . Thou.P. Putnam's Sons. p. 22. ISBN978-0-399-15274-0.
25. ^ ^{a b} Preusch, Matthew (Oct 26, 2007). "What's cooking America: History of the Hamburger".
26. ^ Welcome To Weber'southward Superior Root Beer and Grill Archived Jan xiv, 2013, at the Wayback Machine. Webersrootbeer.net (Apr thirteen, 1995). Retrieved on April 21, 2013.
27. ^ "Obituary: Charles Menches". The New York Times. Oct v, 1951.
28. ^ Grivetti, Louis E.; Corlett, January 50.; Gordon, Bertram M.; Lockett, Cassius T. (January–February 2004). "Food in American History, Part 6-Beef (Part 1): Reconstruction and Growth Into the 20th Century (1865–1910)". Nutrition Today. 39 (one): 18–25. doi:10.1097/00017285-200401000-00006. PMID 15076706.
29. ^ Roger Thousand. Grace (January 15, 2004). Quondam Menus Tell the History of Hamburgers in L.A. metnews.com.
30. ^ "Hoover'south Company Profiles: White Castle System, Inc". Answers.com.
31. ^ Hogan, David Gerard (1997). Selling 'em by the Sack: White Castle and the Creation of American Food (1st ed.). NYU Press. pp. 52–55. ISBN978-0814735671 . Retrieved June four, 2008.
32. ^ "Ray Kroc Dies - McDonald'south company history". The Washington Post.
33. ^ For references meet the literature review in William O. Giles "Method for preparing hamburger patties" U.S. Patent five,484,625 issued January 16, 1996.
34. ^ Big Mac Hits The Large 4-0, CBS News, February 11, 2009.
35. ^ "Beefcake of a Burger". The New York Times. October four, 2009. Retrieved May 4, 2010.
36. ^ Moss, Michael (October 3, 2009). "The Burger That Shattered Her Life". The New York Times . Retrieved May four, 2010.
37. ^ "Ground Beef and Food Safe". Retrieved July 26, 2016.
38. ^ USDA Urges Consumers To Use Nutrient Thermometer When Cooking Basis Beef Patties Archived September three, 2009, at the Wayback Machine. United states of america Department of Agriculture Safety and Inspection Service Media Communications Office, August 11, 1998.
39. ^ "Orange Declension Magazine". Orange Coast. Emmis Communications: 254. May 2007. ISSN 0279-0483.
40. ^ Seenan, Gerard (October iv, 2004). "Highland schools become Bambi burgers". The Guardian. London. Retrieved May 4, 2010.
41. ^ Ronald R. Butters, "Trademark linguistics: Trademarks: Language that 1 owns", in Malcolm Coulthard, Alison Johnson, The Routledge Handbook of Forensic Linguistics, p. 360
42. ^ George Motz, Hamburger America, 2011 ISBN 0762440708, p. 17, 41
43. ^ Thomas Riggs, Encyclopedia of major marketing campaigns, ii:456
44. ^ ^{a b c d} Perry, Catherine D., District Judge (July 7, 2004). "Memorandum and Lodge" (PDF). The Steak 'due north Shake Company vs. The Burger King Corporation, Case No. 4:04CV525 CDP. The states District Court, Eastern District of Missouri, Eastern Sectionalisation. Archived from the original (PDF) on September 28, 2013. Retrieved Oct 12, 2014. (July 7, 2004) 323 F. Supp.second 983 (E.D. Mo. 2004)
45. ^ ^{a b c} Michael Karl Witzel, Gyvel Immature-Witzel (2007). Legendary Route 66. p. 210. ISBN9781616731236.
46. ^ ^{a b} Brimer, Jeffrey; Smith-Porter, Leslie (2005). Annual Franchise and Distribution Police Developments. pp. 109–110. ISBN9781590314319.
47. ^ "Steak n Milk shake | Steakburger & Homemade Milkshakes". www.steaknshake.com.
48. ^ Rock, Martha (August 10, 2014). Be Your Own Burger King. PJ Grouping. p. 14.
49. ^ Croft, Sara (Oct 9, 2014). "Make your own not bad steak burger". The Indianapolis Star . Retrieved Oct nine, 2014.
50. ^ Louie, Elaine (2008). London . New York Review of Books. p. 14. ISBN9781892145659.
51. ^ "Steak Sandwich Around Australia". Outback Joe. April 2012. Retrieved July 18, 2017.
52. ^ ^{a b c} Kearney, Syd (May 2, 2014). "1 swell dish: Signature Steak Burger at La Casa del Caballo". Houston Relate . Retrieved October ix, 2014.
53. ^ The Little Black Book of Burgers. Peter Pauper Press, Inc. p. 99. ISBN978-1441300409.
54. ^ Motz, George (May 10, 2011). Hamburger America. pp. 41–42. ISBN9780762440702.
55. ^ Life. Nov 10, 1967. p. 83.
56. ^ ^{a b} Annual Review of Developments in Business organization and Corporate Litigation. 2006. pp. 1075–1076. ISBN9781590315460.
57. ^ A.V. Social club (October xiii, 2009). Inventory. p. 186. ISBN9781439109892.
58. ^ Levine, Ed (November 2011). Serious Eats. pp. 80–81. ISBN9780307720870.
59. ^ Taylor, Peter (Baronial 31, 2011). Brit at the Ballpark. p. 97. ISBN9780786486472.
60. ^ Specialty Sandwich commercial (Tv set commercial). 1979.
61. ^ Sasser, W. Earl Jr.; Rikert, David C. (Feb 27, 1996). "Burger Rex Corp". Harvard Business Review. Cambridge, MA. Retrieved November 25, 2013.
62. ^ ^{a b} Peter Shinkle (June 16, 2004). "Burger boxing heats up in courtroom". St. Louis Mail service-Dispatch. Metro.
63. ^ "Steak 'north Milk shake sues Burger Rex over apply of "steakburger" phrase". The Florida Times-Marriage. Associated Printing. June 2, 2004. Retrieved February 22, 2015.
64. ^ 4:04cv525, Steak Due north Shake Company et al v. Burger King Corporation CourtLink docket.
65. ^ "Top ten National Dishes -- National Geographic". Travel. September xiii, 2011. Retrieved Baronial 8, 2020.
66. ^ "How Much Does A 100x100 In-Due north-Out Cheeseburger Cost?". Robert Kaplinsky.
67. ^ John T. Edge (July 29, 2009). "Pastrami Meets the Patty in Utah". The New York Times.
68. ^ Slider or Slyder (mini-hamburger). Barry Popik, February 14, 2008.
69. ^ Keith Plocek (February 21, 2008). Sliders, Rollers and Monkey Dicks. Houston Press.
70. ^ The Canadian Oxford Dictionary has headwords for the Canadianisms "kubasa", "kubie" (every bit a hot canis familiaris), and "kubie burger", the latter two being specific to Alberta.
71. ^ ^{a b c} xvi Regional American Burgers, April 7th, 2021
72. ^ "How the Fat Male child burger became a Winnipeg icon". CBC.ca. Retrieved May fourteen, 2021.
73. ^ The Low Carb Half-dozen Dollar Burger | Carl'south Jr. Carte du jour Archived Oct 2, 2010, at the Wayback Machine. Carlsjr.com. Retrieved on April 21, 2013.
74. ^ "Low Carb, Vegetarian, Gluten-Sensitive* & Low Fat Options at Hardee's". Archived from the original on January 14, 2010. Retrieved September eighteen, 2010. . hardees.com
75. ^ McCracken, Jan (2005). Healthy Carb Cookbook For Dummies. For Dummies. p. 294. ISBN978-0-7645-8476-3.
76. ^ "Movement over, Cronut! The new Ramen Burger has New Yorkers in a foodie frenzy". New York Post. August 21, 2013.
77. ^ Audrey Parfait (July 16, 2012). "Les Français, deuxièmes plus gros consommateurs de hamburgers en Europe". www.lexpress.fr. .
78. ^ "Le burger détrône le sandwich jambon-beurre". www.ladepeche.fr. February 6, 2014. .
79. ^ Schwartz, Jeremy (August 27, 2007). "Uncovering Mexico: Best of times, worst of times: Jubilant the 100th". Statesman.com. Archived from the original on November ii, 2007. Retrieved December xviii, 2010.
80. ^ "Wimpy History". wimpy.uk.com. Archived from the original on May 9, 2008.
81. ^ Lacey, Josh (January 2, 2006). "Camembert with that, sir?". The Guardian. London. Retrieved May 4, 2010.
82. ^ "Third Moving ridge Burgers". London Card Trends 2012. LostinCatering.
83. ^ "Rustler'south Microwave Quarterpounder 190g". sainsburys.co.u.k.. Archived from the original on October 1, 2011. Retrieved April 25, 2010.
84. ^ "Fed: Tough to consume inflationary hamburgers". Australian Associated Press General News. Australian Associated Press. July 26, 2006.
85. ^ Hay, Donna (Nov 24, 2002). "The new burger". Sunday Herald Sun. The Herald and Weekly Times.
86. ^ "Hungry Jack's carte". Retrieved March 10, 2012.
87. ^ ^{a b} "汉堡和三明治有什么区别？强力科普这些外来词!". Sohu. August 1, 2017.
88. ^ "Chinese Hamburger, Rou Jia Mo 肉夹馍". The Woks of Life. March 4, 2017. Retrieved Jan v, 2020.
89. ^ Shah, Khushbu (April 14, 2015). "China Brazenly Claims it Invented the Hamburger". Eater . Retrieved Jan v, 2020.
90. ^ "The Earth'southward Starting time Hamburger Comes From Where?". HuffPost. April eight, 2015. Retrieved Jan five, 2020.
91. ^ "Ideaforesight: Upscale, modernistic fast food". ideaforesight's weblog. July 11, 2010.
92. ^ "Danmarks første bøfsandwich fylder 70". Mynewsdesk (in Danish). Retrieved March 10, 2021.
93. ^ "Flæskestegssandwich | Vores opskrift på den bedste flæskestegssandwich". meyers.dk . Retrieved March 10, 2021.
94. ^ "Bite Into 11 Of The Best Burgers In Pune | LBB". LBB, Pune.
95. ^ Fried lamb burger recipe on Recidemia. En.recidemia.com (July 15, 2012). Retrieved on April 21, 2013.
96. ^ ^{a b c} Steves, Rick (2015). Rick Steves Belgium: Bruges, Brussels, Antwerp & Ghent. Avalon Travel. ISBN978-1631210655.
97. ^ Smith, Andrew F. (2008). "The Global Burger". Hamburger a global history . London: Reaktion Books. ISBN978-1861896315.
98. ^ "Serendipity 3 - Burger Weekly". Burger Weekly. Burger Weekly. June 12, 2013. Retrieved Oct viii, 2013.
99. ^ "Largest hamburger commercially available". guinnessworldrecords.com. Archived from the original on June 7, 2009.
100. ^ Ungerleider, Neal (June 4, 2009). "10 Nigh Expensive Hamburgers". Forbes. Archived from the original on June 12, 2009.
101. ^ "Earth's first lab-grown burger is eaten in London". BBC. Baronial 5, 2013. Retrieved Baronial 5, 2013.
102. ^ Matthew Preusch (Oct 26, 2007). Cleared for Lunching: The $100 Hamburger. NY Times.

Further reading

• Barber, Katherine, editor (2004). The Canadian Oxford Dictionary, second edition. Toronto, Oxford University Printing. ISBN 0-19-541816-half-dozen.
• Edge, John T. (2005). Hamburgers & Fries: An American Story . Yard.P. Putnam's Sons. ISBN978-0-399-15274-0. History and Origins of the Hamburger
• Trage (1997). The Food Chronology: A Food Lover's Compendium of Events and Anecdotes, From Prehistory to the Nowadays. Owl Books. ISBN978-0-8050-5247-3.
• Allen, Beth (2004). Great American Classics Cookbook . Hearst Books. ISBN978-1-58816-280-9.
• Smith, Andrew (2008). Hamburger: A Global History . Reaktion Books. p. 128. ISBN978-1-86189-390-1.
• Volger, Lukas (2010). Veggie Burgers Every Which Twenty-four hours: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More. The Experiment. ISBN978-one-61519-019-5.

External links

This audio file was created from a revision of this commodity dated 19 August 2019 (2019-08-nineteen), and does non reverberate subsequent edits.

jamesforely74.blogspot.com

Source: https://en.wikipedia.org/wiki/Hamburger

Share this post