The Lovely Hamburger

The hamburger is probably the most popular single food served at home, as takeout or in restaurants today. The original hamburger was somewhat different, but the basics were similar

In the 1700’s In the UK and Europe, royalty ate beef patties, and the royal chefs would deliberate, selecting the finest cuts of beef and tying them together with the finest green horseradish. The modestly priced steaks might be served with mustard or vinegar on the side.

Commonly eaten by the working class of 15th century London, a hamburger was probably like a large egg and three slices of white bread.

In 1879, a salesman named Alfred Taube devised the standardized form of the hamburger in one of his ads. Enjoying the flavour of the round patties, with just enough meat to keep the price reasonable and the bun light, the modern hamburger was born. It was perfectly sized and could be folded to fit on a serving plate three times its original size. In today’s parlance, he called it a square or rectangular burger.

The first buffalo burger came in the 1930s, cooked in batches of five hundred burgers using “secret techniques”

It is worth noting that the famous cheeseburger has influenced the evolution of food in a major way too, stemming from the famous German cheeseburger stand in Vienna. Though the first burger made from ground chuck in the US did not appear until the early 1950s, the Austrian cheesesteak has been a dish in restaurants since the 19th-century.

From the late 1960s onward, cheese products made their way onto hamburgers (possibly originating in a restaurant called Cheese ‘n Burger from 1971). Whether raw or pasteurized, unsalted cheeses added a savoury umami flavour not present in the beef and may have helped offset their lack of caloric content from meat alone.

Cheese products were used as toppings on hamburgers or just as a generous spread on the outside.

Today, Monday is Special burger day at many restaurants but the burger consumption throughout the week is still generally high in most countries including South Africa.

 This versatile product provides opportunities for so many bespoke offerings and is said to be similar to the possibilities there are in cooking pizza.

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