Video Discription |
For being an American staple, the Hamburger has quite the history around the world. Let's track it down and figure out how it became America's favorite food.
Transcript:
The invention of food in America is a fascinating thing. Innovation is everywhere, and America is the perfect place to combine a melting pot of different chefs from different cultures, races, and species (okay maybe only human and rat, but he was a REALLY good chef.) However, as with most culinary creations, the exact origin can be somewhat hard to chase to a single person, though we can often trace it back to a region and time period pretty easily. So let’s do that today with the most American of food creations, the heart attack on a bun we’ve become so well known for, the Hamburger.
The invention of the hamburger itself isn’t exactly groundbreaking, it is meat between two pieces of bread, but I suppose as monumental creations have to start somewhere. Let’s start even further though, to the creation of the meat patty itself. Back during the days of Genghis Khan around the early 1200s, with a busy schedule of pillaging, the Mongol army needed something that could be easily eaten with one hand on horseback, so they scraped together lamb and mutton into flat patties and stored them under the saddles. Once it was time to eat, they would significantly softer from all the squishing from the sitting rider atop the meat, and the soft raw patty would be consumed as a tasty wartime snack.
In 1238 As the mongol army continued their ransacking, they eventually made their way into Moscow and brought their ground meat patties along with them. Eventually, the Russians adopted this into their own cuisine and mixed it with chopped onions and raw eggs, calling the delightful salmonella treat “Steak Tartare”
This dish and variations of it became a major delicacy in Europe. Eventually in the 1600s, the dish became served regularly in the ports of Hamburg, Germany and with a desire to be unique, they called it Tartare Steak instead of Steak Tartare. Truly innovative. I wonder if the name of that city will come up again in this story?
A couple centuries later, in the late 1800s, sailors from New York began catching onto the dish and bringing the food to their own local restaurants. In order to attract German visitors in search of a familiar food, they began calling it Hamburg Steak, as in “Steak cooked in the hamburg style.” Or sometimes, uncooked and served raw. It really was lawless back then.
The problem with tracing the placement of Hamburger on bread, is just the sheer amount of people that it is credited to nowadays. Between Hamburger Charlie, who served meatballs cooked in Hamburg style atop bread, or perhaps Grandpa Oscar’s farm, where hamburger was first served on a bun rather than a slice of bread. Though, the Library of Congress credits the creation to Louis Lassen of the Louis’ Lunch Wagon, where we used the excess beef from lunch rushes in beef sandwiches. Naturally, the creation was popping up everywhere, with no real traceable origin.
However, the first time that it became a huge nationwide hit was at the St. Louis 1904 World Fair, where Fletch Davis began serving crisp beef on in a toasted sandwich with a slice of raw onion. The creation was massive, and the patrons of the World’s Fair couldn’t get enough of it, and subsequently brought it back to their hometowns to continue the ever-growing hamburger craze that, to this day, still keeps going.
References:
https://whatscookingamerica.net/History/HamburgerHistory.htm
https://en.wikipedia.org/wiki/History_of_the_hamburger
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