Talk:Hamburger

The future of the burger? 29th February 2012

http://www.telegraph.co.uk/science/science-news/9091628/Test-tube-hamburgers-to-be-served-this-year.html — Preceding unsigned comment added by 2.99.130.243 (talk) 18:22, 29 February 2012 (UTC)

Edit request on 7 May 2012

"Beef Burger"?? I'm just curious why it necessary to prefix it with the word "beef"? Since "non-beef" sandwiches .. such as chicken .. are called chicken sandwich. A burger is nothing else ... but a patty that is primarily made of beef wrapped in a bun. 195.229.181.251 (talk) 11:35, 7 May 2012 (UTC)

Many confuse the initial 'ham' as just that, not knowing the origin, especially if English is not their first language or they haven't studied European/German/world history. Burger is derived from burg (town), and could have been anything else; (off topic) eggs florentine (derived from Florence) have...spinach. Dru of Id (talk) 12:00, 7 May 2012 (UTC)

"Beefburger" (one word) is the standard British English usage: http://oxforddictionaries.com/definition/english/beefburger — Preceding unsigned comment added by 81.98.255.115 (talk) 21:49, 12 May 2013 (UTC)

Claims of invention

I remember Alistair Cook, in one of his 'Letters from America', stating that the Hamburger was named after the town of Hamburg in Pennsylvania USA. I can't remember which 'letter' it was - sometime in the 1980s or 1990s, long before the 'Taste of Hamburg-er Festival' began there in 2003. However, there's no mention of that in the article. 149.241.202.165 (talk) 21:36, 28 November 2012 (UTC) dpstat

safe cooking temperature inaccuracy?

article contains statement: Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 170 °F (80 °C). If cooked to this temperature, they are considered well-done.[27]

Reference [27] points to: http://www.fsis.usda.gov/OA/news/1998/colorpr.htm

That page contains statements: Thomas J. Billy, administrator of USDA's Food Safety and Inspection Service, explained that USDA studies show that the color of cooked ground beef patties can be quite variable. At 160 degrees F a safely cooked patty may look brown, pink or some variation of brown or pink. "The bottom line is that if you cook your burger to 160 degrees F on an instant-read food thermometer, you can enjoy a safe, juicy burger," said Billy. Use an accurate digital instant-read food thermometer to check the temperature throughout the patty. The temperature must reach 160 degrees F.

all of which mention 160deg as the safe temperature, not 170. — Preceding unsigned comment added by 71.164.120.135 (talk) 01:52, 2 December 2012 (UTC)

Etymology

The German article about hamburgers says that there are three versions why its name is hamburger, it might also come from the city of Hamburg, Erie county near Buffalo.95.91.95.202 (talk) 21:25, 10 December 2012 (UTC)

Naan burger merge

There's a proposed merger from Naan burger to on of the sections here, I do support the merger of Naan burger into this article, assuming someone can find some sourced content to merge at all. Anyone got anything at all? --j⚛e decker^talk 03:40, 30 December 2012 (UTC)

Synthetic burger

The claim that a burger has been made from feces is probably cra ... I mean bogus. See this question on Skeptics Stack Exchange: Has a meat substitute from human feces been developed in Japan?.

The only citation supporting the claim in the article is the Huffington Post, which isn't a reliable source. If you want to add this claim back in, find a more reliable source unambiguously stating that it really has been created. Andrew Grimm (talk) 04:31, 28 January 2013 (UTC)

Grades of Beef in Fast Food

We need a new Section: We need to explain the grades of beef used in fast food hamburger places like McDonald's, In-N-Out Burger, Wendy's, etc. There are 8 grades of beef: Prime, Choice, and Select are the best, then the lower 5 are Standard, Commercial, Utility, Cutter and Canner. I've read that fast food places use the lowest three grades. (The lowest three grades are used for ground beef and hot dogs.) Also USDA "A" is a misnomer, the "A" just means that it's fit for human consumption, that's all, it could be the lowest grade of beef possible and still be given the "A" designation. There's a great deal of confusion (and urban myths) out there and people are really curious as to the quality of their meat in fast food places. Cattle are normally killed and slaughtered at 16 months since they're fully grown by then and it would be a waste of money to keep feeding them. But dairy cows live up to around 8 years old and I've read that these dairy cows are slaughtereed and used in fast food places. Also, if McDonald's has it's own herds, then who do they serve their Prime, Choice and Select cuts to? --Fancy uptown restaurants? They sure wouldn't put expensive meat in their hamburgers, especially since I've read that they use "Utility" grade beef in their hamburgers. What do they do with the Cutter and Canner grades? Sell it for dog food? Or put it in their hamburgers? And the idiotic claim that everything in the burger is "100% beef" is very misleading, they could put the cattle hooves in the meat and it would still be "100% beef", so the "100% beef" is basically a lie that is used as a marketing ploy. People really want to know what they're eating, it's a health issue and a consumer right. And the fast food places are very deceptive and misleading. 50.202.81.2 (talk) 07:50, 9 April 2013 (UTC)

Bun Kebab Link

The bun kebab link goes to http://en.wikipedia.org/wiki/Bun_kabab, where there is nothing, instead of http://en.wikipedia.org/wiki/Bun_kebab, where there is something.

Seems like editing this link to point to that would make sense but I can't do it because the page is semi-protected.