Hamburg steak
![](http://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Hamburg_steak.jpg/220px-Hamburg_steak.jpg)
Hamburg steak is beefsteak that is shaped into a patty to be cooked after being chopped. It is closely similar to the Salisbury steak. Made popular worldwide by the migrating Germans, it became a mainstream dish in around the start of the nineteenth century.
History
![](http://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Hamburg_Rathaus.jpg/220px-Hamburg_Rathaus.jpg)
In as early as the early eighteenth century, Hamburg steak was already widely heard of and popular mostly among the Germans, who are claimed to have invented it.[1] One tale has it that the beef in Hamburg, a German port, was known for being minced and chopped – a method borrowed from the Russians by the German butchers.[1] Another one states that Hamburg steak is an English creation; it is mentioned in the 1745 cookbook Art of Cookery by Hannah Glasse.[1] Migrating Germans introduced the dish worldwide and Hamburg steak became a mainstream dish in nineteenth-century America.[1] The first printed menu in the United States listed Hamburg steak as one of the food items offered; at ten cents, it was the most expensive item on the list.[2] After being wedged between two pieces of bread, the steak evolved into the hamburger.[3]
There is a distinction between the term "Hamburg steak" and "hamburger": The former refers to just a beef patty made a certain way, while the hamburger, which was created in 1916, is a sandwich-like dish comprising the patty, buns and other ingredients including onions.[1]
Ingredients and preparation
Hamburg beefsteak is made from ground beef[4] or other cheap beef parts.[5] After being chopped, minced, and scraped[6] into a patty, the beefsteak is cooked,[1] either by roasting,[7] frying, or smoking.[8] Eggs, bread, or onions, are sometimes combined with the beef.[1] Mixing milk with the dish[clarification needed] is believed to enhance its quality.[5] Hamburg steak is usually seasoned.[7] The steak may also be consumed raw.[9]
In Haute Cuisine
The Hamburg Steak is listed by Escoffier as a classic dish in Haute Cuisine.[10]
See also
References
- ^ a b c d e f g McWilliams 2012, p. 122.
- ^ Murphy, Jane (2010). The Great Big Burger Book: 100 New and Classic Recipes for Mouth Watering Burgers Every Day Every Way: Easyread Large Edition. ReadHowYouWant. p. 2. ISBN 9781458764638.
- ^ Urbans, Dennis (2005). God Wants You Healthy!. Xulon Press. p. 120. ISBN 9781597814638.
- ^ Merriam-Webster (1991). The Merriam-Webster new book of word histories. Merriam-Webster. pp. 211–. ISBN 9780877796039.
- ^ a b Hunt, Caroline Louisa (1910). Economical use of meat in the home. Department of Agriculture (United States). pp. 33–.
- ^ McWilliams 2012, p. 123.
- ^ a b Telford, Emma Paddock (2008). Standard Paper-Bag Cookery. Applewood Books. pp. 62–. ISBN 9781429090179.
- ^ Blumenthal, Heston (2010). In Search of Total Perfection. Bloomsbury. pp. 195–. ISBN 9781408802441.
- ^ Francis, Charles (2009). Wisdom Well Said. Levine Mesa Press. pp. 166–. ISBN 9780982388709.
- ^ Le Guide Culinaire by Auguste Escoffier, 1903
Bibliography
- McWilliams, Mark (2012). The Story Behind the Dish. ABC-CLIO. ISBN 9780313385100.
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