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A Byte of Hamburger History
In the late eighteenth century, the largest ports in Europe were in Germany. Sailors who had visited the ports of Hamburg, Germany and New York, brought this food and term “Hamburg Steak” into popular usage. To attract German sailors, eating stands along the New York city harbor offered “steak cooked in the Hamburg style.”
Immigrants to the United States from German-speaking countries brought with them some of their favorite foods. One of them was Hamburg Steak. The Germans simply flavored shredded low-grade beef with regional spices, and both cooked and raw it became a standard meal among the poorer classes.
Burgers are boiled and served with a fried egg on top of a piece of pumpernickel bead.
A fancier favorite in Argentina is a burger topped with chimichurri sauce (zesty sauce of parsley, garlic, red wine vinegar and olive oil). Slices of red onion and slightly salty Spanish manchego cheese give the burger a strong and savory finish.
According to news published in the Washington Post, scientists and researchers in Argentina are working on creating a new kind of Burger. One with less “bad” fat and with more “good” fat. What they are doing is taking the beef fat out of the burger and replacing it with substitutes such as high oleic sunflower oil and fish fats rich in omega 3 fatty acids. The new “better-for-you burger”, as reported by the Washington Post, is low-sodium and has no saturated fat.
These kind of products are part of a new area in food science known as development of functional foods.
Burgers are the Germans’ top choice of meat snack, with a share of around 57 percent of all meals eaten outside the home, according to German market analyst, ZMP. Although it can be difficult to find an all-beef burger in Germany because Germans overall prefer pork.
The ground beef is mixed with pieces of wet bread, onions and mustard – an egg is also added. Similiar to what we know as meatloaf.
Burgers are served American style but are always eaten with a knife and a fork. Generally, a typical burger is prepared with salt, pepper (to taste), dill pickle slilces and shredded Swiss cheese all servied and a fresh, split toasted bun.
Burgers are called “pannbif”, which beef is mixed in a brown sauce with fried onions and of all things, lingonberry preserves. Try it, you just might like it!
Stealth Burger Nutrition Tip. Next time you make burgers, leave out the iceberg lettuce and top them with spinach. This will give you an immediate boost of vitamins A, C, and folate. Your taste buds won’t even notice the swap! As is now, Americans eat 40 servings of iceberg for each serving of spinach.
Add a unique touch of their own, kimchee, a mixture of pickled cabbage and very hot peppers.
Another Korean burger favorite uses one tablespoon of minced garlic and is served on a bun with teriyaki sauce. Here is the recipe:
1 pound ground beef
4 tablespoons organic soy sauce
2 tablespoons sugar
1 tablespoon sesame seed
1 tablespoon vegetable oil
3 tablespoons chopped green onions
1 tablespoon minced garlic
1 dash black pepper
Mix ingredients thoroughly. Shape into 4 patties. Grill or fry as usual.
To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil. The garlic intensifies when frozen.
We Need A Bun!
We need tasty buns for all these scrumptious burgers, so how about a Cheesy Onion Bun?
Read More: Food Facts