hamburg steak

{{main|History of the hamburger}}

The German equivalent of the Hamburg steak is the Frikadelle, also known as a Bulette, which is known to have existed in the 17th century.

In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef ground by hand, lightly salted, often smoked, and usually served raw in a dish along with onions and bread crumbs.1802, Oxford English Dictionary{{Cite book|title=The Food of the Western World: An Encyclopedia of Food from North America and Europe|first=Theodora|date=January 1976|publisher=Random House Inc|isbn=0-8129-0427-3|edition=1st|location=London|author=Fitzgibbon}} The oldest document that refers to the Hamburg steak in English is a Delmonico's Restaurant menu from 1873 that offered customers an 11-cent plate of Hamburg steak that had been 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.{{Cite book|title=The Hamburger: A History (Icons of America)|first=Josh|publisher=Yale University Press|year=2008|isbn=978-0-300-11758-5|edition=1st|location=London|author=Ozersky|url-access=registration|url=https://archive.org/details/hamburgerhistory0000ozer}}Food in American History, Part 6 – Beef (Part 1): Reconstruction and Growth into the 20th Century (1865–1910), by Louis E. Grivetti, Jan L. Corlett, Bertram M. Gordon, and Cassius T. Lockett By the end of the century, the Hamburg steak was gaining popularity because of its ease of preparation and decreasing cost. This is evident from its detailed description in some of the most popular cookbooks of the day.{{Cite book|author= Farmer, Fannie Merritt |title= Boston Cooking-School Cookbook |year= 1896 |publisher= Gramercy (ed. 1997) |isbn= 0-517-18678-0}} Documents show that this preparation style was used by 1887 in some US 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.{{Cite book |author= Murrey, Thomas Jefferson |title= Cookery for Invalids |url= https://books.google.com/books?id=YjgFAAAAYAAJ&dq=Hamburg+steak&pg=PA1 |format= PDF |access-date= 2013-12-24 |edition= 1st |year= 1887 |publisher= White Stokes & Allen |location= New York City |pages= 30–33 |chapter= Eating Before Sleeping}}

The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast.Roger M. Grace, "Old Menus Tell the History of Hamburgers", Los Angeles, CA Metropolitan New-Enterprise newspaper A variant of Hamburg steak is 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.{{Cite web|url=http://www.merriam-webster.com/dictionary/salisbury%20steak |title=Salisbury steak |access-date=2009-01-28 |work=Merriam-Webster Online}}

File:Close-up view of a Hamburg steak.jpg

By 1930, Hamburg steaks were usually served as part of a sandwich known as a hamburger; the meat part of the sandwich became known as a patty. The term "hamburger" has, in turn often been shortened to simply "burger".{{Cite book |author= Merriam-Webster |title= The Merriam-Webster New Book of Word Histories |volume= I |year= 1995 |publisher= Merriam-Webster |isbn= 0-87779-603-3 |pages= [https://archive.org/details/merriamwebsterne00merr/page/210 210–211] |url= https://archive.org/details/merriamwebsterne00merr/page/210 }} "Burger" is now commonly used as a suffix to create new words for different variants of the hamburger, including cheeseburger, chickenburger, porkburger, baconburger, and mooseburger.

Hamburg steak is made from finely ground beef.{{cite book|url=https://books.google.com/books?id=1kU8N1fXdH0C&pg=PA33 |pages=33– |title=Economical use of meat in the home |last=Hunt |first=Caroline Louisa |year=1910 |publisher=Department of Agriculture (United States) }} Seasoning, egg, breadcrumb, onion and milk may be combined with the meat which is then formed into patties and cooked by frying, roasting, or smoking.{{cite book|url=https://books.google.com/books?id=2CVW7_BIK7cC&pg=PA195 |pages=195– |title=In Search of Total Perfection |first=Heston |last=Blumenthal |publisher=Bloomsbury |year=2010 |isbn=9781408802441 }}

Hamburg steak is listed by Escoffier as a classic dish in haute cuisine.Le Guide Culinaire by Auguste Escoffier, 1903File:Hamburg steak.jpg

File:ガスト西川口駅前店のプレミアムチーズインハンバーグ(20201206).jpg

{{nihongo|Hamburg|ハンバーグ|hanbāgu|Hamburg steak}}{{cite web|title=Japanese Hamburg Steak|url=http://www.nattylive.com/2010/01/japanese-hamburg-steak.html|access-date=2017-08-03|archive-date=2010-04-04|archive-url=https://web.archive.org/web/20100404131718/http://www.nattylive.com/2010/01/japanese-hamburg-steak.html|url-status=dead}} is a popular dish in Japan. It is made from ground meat with finely chopped onion, egg, and breadcrumbs flavored with various spices, and made into a flat, oval shape about 4 cm thick and 10 to 15 cm in diameter. Many restaurants specialize in various styles of hamburger steak.Murakami, Haruki. The Elephant Vanishes, p. 188-194. Some variations include hanbāgu topped with cheese (チーズハンバーグ, or chīzuhanbāgu), hanbāgu with Japanese curry, and Italian hanbāgu (with tomato sauce rather than demi-glace).

In Japan, hamburger steak is more commonly made from a mixture of ground pork and ground beef (called aibikiniku in Japan). If only beef is used instead of pork, the restaurant will usually indicate this.

Hamburg steak became popular during the 1960s as a more affordable way to serve otherwise costly meat. Magazines regularly printed the recipe during that decade, elevating it to a staple dish in Japanese culture. In Japan, the dish dates back to the Meiji period and is believed to have been first served in Yokohama, which was one of the first ports opened to foreigners. Since the 1980s, vacuum-packed hamburgers with pre-added sauce have been available and are commonly used in boxed lunches (bento). Frozen hamburgers are popular, as well, and are often served in fast-food style restaurants.

In Hawaii, hamburger steak is very similar to the Japanese hanbāgu. It consists of a burger patty with brown gravy. It is usually served with macaroni salad and rice in a plate lunch. Also, another variety includes an egg, which is called loco moco.

File:Burger Steak and Lumpia at SM City Consolacion (12-22-2022).jpg Burger Steak with an additional Lumpia]]

In the Philippines, hamburger steaks are a popular menu item from the fast food chain Jollibee, and are served with gravy, mushrooms, and a side of steamed or adobo fried rice.

In Finland, the dish is called jauhelihapihvi ("ground meat steak") and is prepared and served like a meatball: pan-fried, and served with potatoes and brown sauce.

In Denmark, a hamburger steak is called hakkebøf (“ground steak”). It is traditionally served with sautéed onions, boiled potatoes and vegetables, hakkebøf med bløde løg, or in a sandwich with brown sauce, bøfsandwich.

In Australia, it is referred to as a Rissole. Often made at BBQ events and also famous for being a menu item at Returned Servicemen's League Clubs. (RSL clubs) Various sauces and side dishes can be served with it.

{{portal|Food}}

• Cutlet
• Frikadelle

{{Reflist}}

• {{cite book|title=The Story Behind the Dish |first=Mark |last=McWilliams |publisher=ABC-CLIO |year=2012 |isbn=9780313385100 |url=https://books.google.com/books?id=VritIGJ5f48C }}

Category:German beef dishes

Category:Ground meat

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