Talk:Hamburger

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Date	Process	Result
October 18, 2005	Featured article candidate	Not promoted

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Frikadeller cross reference missing

There should be a cross reference to the Frikadeller wikipedia article, not even because they are somewhat similar (altough more firm) but because they are most likely the food from where the Hamburger (which is much softer) evolved: http://en.wikipedia.org/wiki/Frikadeller — Preceding unsigned comment added by 92.203.20.66 (talk) 21:45, 9 January 2014 (UTC)[reply]

Lab Grown Burger

Should the "Lab Grown Birger" be added to the unusual burgers section? http://www.npr.org/blogs/thesalt/2013/08/05/209163204/long-awaited-lab-grown-burger-is-unveiled-in-london — Preceding unsigned comment added by 158.15.255.228 (talk) 18:23, 6 August 2013 (UTC)[reply]

The future of the burger? 29th February 2012

Hamburgers are famous at being at Bar-B-Q's.

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)[reply]

Edit request on 7 May 2012

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"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)[reply]

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)[reply]

"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)[reply]

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[reply]

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)[reply]

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)[reply]

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)[reply]

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)[reply]

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)[reply]

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. — Preceding unsigned comment added by Diathesis (talk • contribs) 12:41, 5 August 2013 (UTC)[reply]

Something is wrong here. The page lists "Germany, United States" as the origin of the hamburger. Should it read "Germany and the United States"? — Preceding unsigned comment added by 38.98.224.69 (talk) 18:40, 16 August 2013 (UTC)[reply]

Addennum to Australian Hamburger Variation

According to eyewitness accounts, the McOz hamburger has been available during January 2013, and will be available for January 2014, as cited here https://mcdonalds.com.au/menu/mcoz 27.253.69.62 (talk) 09:09, 31 December 2013 (UTC)[reply]

If someone's going to edit the AUS/NZ section, please wikify milk bar. – 75.111.1.72 (talk) 06:20, 12 February 2014 (UTC)[reply]

Intracellular parasites (Sarcocystis) identified in two Hamburger samples

In Annals of Diagnostic Pathology Volume 12, Issue 6, December 2008, Pages 406–409 ("Fast food hamburgers: what are we really eating?"), an analysis of the meat of 8 fast-food Hamburger found that two of the samples contained sarcocystis parasites.

"Water content by weight ranged from 37.7% to 62.4% (mean, 49%). Meat content in the hamburgers ranged from 2.1% to 14.8% (median, 12.1%). The cost per gram of hamburger ranged from $0.02 to $0.16 (median, $0.03) and did not correlate with meat content. Electron microscopy showed relatively preserved skeletal muscle. A variety of tissue types besides skeletal muscle were observed including connective tissue (n = 8), blood vessels (n = 8), peripheral nerve (n = 8), adipose tissue (n = 7), plant material (n = 4), cartilage (n = 3), and bone (n = 2). In 2 hamburgers, intracellular parasites (Sarcocystis) were identified".--TraceyR (talk) 09:13, 13 February 2014 (UTC)[reply]

Edit semi-protected

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Under United Kingdom and Ireland, any chance of linking Abrakebabra and Eddie Rockets to their article pages Abrakebabra and Eddie Rocket's? 46.7.249.24 (talk) 19:30, 17 March 2014 (UTC)[reply]

Done Sam Sailor ^Sing 21:23, 17 March 2014 (UTC)[reply]

Semi-protected edit request on 8 May 2014

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The hamburger originated in Germany. This is a fact 12.91.20.190 (talk) 03:27, 8 May 2014 (UTC)[reply]

Cite your sources please. Materialscientist (talk) 03:28, 8 May 2014 (UTC)[reply]

Semi-protected edit request on 29 May 2014

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LieutenantFuse (talk) 23:54, 29 May 2014 (UTC) Requesting permission to name the place of origin[reply]

Not done: it's not clear what changes you want to be made. Please mention the specific changes in a "change X to Y" format. The request doesn't grant you permission to make a change; one of your fellow editors will simply type it into the article for you unless there is some issue which prevents that. Thanks and welcome, Older and ... well older (talk) 05:45, 30 May 2014 (UTC)[reply]

Hamburger/ Germany

Of all the countries mentioned in the article, there is no mention of the hamburger in Germany ... either current or in history. It would help improve the article to have some basic or in depth content concerning Germany.--75.186.70.204 (talk) 17:18, 22 October 2014 (UTC)[reply]

Temperature for cooking

Traditionally, why do hamburgers have to be cooked at 155°F and above — Preceding unsigned comment added by 68.185.9.3 (talk) 05:51, 27 November 2014 (UTC)[reply]

Safety, mostly. Because hamburger is ground it is necessary to cook it all the way through in order to be sure of eliminating all pathogens, particularly e.coli. The general recommendation is 160°F. This is addressed in the "Today" section of the article, though it does need some cleaning up... - Bardbom (talk) 06:13, 22 December 2014 (UTC)[reply]

Jalapeños

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change ((jalapeno))s to ((jalapeño))s — Preceding unsigned comment added by 76.120.162.73 (talk) 21:48, 8 March 2015 (UTC)[reply]

Done --I am k6ka ^{Talk to me!} _{See what I have done} 22:11, 8 March 2015 (UTC)[reply]

Semi-protected edit request on 16 March 2015

It is requested that an edit be made to the semi-protected article at Hamburger. (edit · history · last · links · protection log)

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The edit may be made by any autoconfirmed user. Remember to change the |answered=no parameter to "yes" when the request has been accepted, rejected or on hold awaiting user input. This is so that inactive or completed requests don't needlessly fill up the edit requests category. You may also wish to use the {{ESp}} template in the response. To request that a page be protected or unprotected, make a protection request.

Other hamburger-steak claims Various non-specific claims of invention relate to the term "hamburger steak" without mention of its being a sandwich.

should be changed to:

Other hamburger-steak claims Various non-specific claims of invention relate to the term "hamburger steak" which is not a sandwich.

The reason is that it is an over-sized ground beef patty that is served without being in a bun or between bread slices. Everyone knows this. If it were served in a bun or between slices of bread, it would have just been called a hamburger. 99.23.41.116 (talk) 08:25, 16 March 2015 (UTC)[reply]