"(Milwaukee). Each location is unique, with a large dance floor in Long Beach and a microbrewery in Chicago. Hamburger Mary's believe in ""You are what you eat,"" and they serve fresh ingredients. They are fresh and made-to-order with an assortment of toppings on a bakery-fresh bun, including the popular ""Buffy the Burger Slayer,"" ""Queen Mary"" and the one-pounder ""Proud Mary."" The burgers are fresh and never frozen all-natural beef for the half-pound burgers. Many locations also offer turkey burgers, homemade black bean patties, chicken breast and other substitutions. They offer a full lunch and dinner menu including homemade chili, soups,"
"sold. This statement has been very poorly documented or substantiated, and in the case of an oral tradition, it is not without its contradictions. Its famous description of the secret ingredients used in the recipes, such as coffee or brown sugar, is primitive. Another version of the creation of the hamburger is that of German cook Otto Kuasw, who created a very popular sailors' sandwich made of a fillet of beef patty fried in butter, served with a fried egg, between two toasted buns in 1891, at a post in Hamburg, Germany. The sandwich was called the ""Deutsches Beefsteak"", German"
"common. This also includes a predilection for open-faced sandwiches of all sorts, especially topped with cold-smoked or pickled fish. The American hamburger may have developed from Hamburg's ""Frikadeller"": a pan-fried patty (usually larger and thicker than its American counterpart) made from a mixture of ground beef, soaked stale bread, egg, chopped onion, salt and pepper, usually served with potatoes and vegetables like any other piece of meat, not usually on a bun. The Oxford Dictionary defined a ""Hamburger steak"" in 1802: a sometimes-smoked and -salted piece of meat, that, according to some sources, came from Hamburg to America. The name"
"burger uses ground venison from deer. A ""veggie burger"", ""black bean burger"", ""garden burger"", or ""tofu burger"" uses a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties. A steak burger is marketing term for a hamburger claimed to be of superior quality. or, in Australia, a sandwich containing a steak. Steak burgers are first mentioned in the 1920s. Like other hamburgers, they may be prepared with various accompaniments and toppings. Use of the term ""steakburger"" dates to the 1920s in the United"
"Buffalo burger Buffalo burgers are hamburgers made with meat from the American bison (""Bison bison""). Author Dan O'Brien said that buffalo meat is sweet and tender and has a unique taste. He also said that it has to be prepared as carefully as fresh fish. The magazine ""Women's Health"" said that the taste of beef burgers and buffalo burgers is almost indistinguishable, but that buffalo burgers are a bit sweeter and more tender. It normally costs more than beef. Buffalo burgers have less cholesterol, less fat, and less food energy than burgers made from beef or chicken. The American Heart"
"or else labeled ""Patties for Salisbury Steak"". The standards for hamburger limit the meat to beef only, and of skeletal origin only. Salt, seasonings and vegetables in condimental proportions can be used, but liquids, binders and/or extenders preclude the use of the term ""hamburger"" or ""burger"". With these added, the product is considered ""beef patties"". Products not made in USDA-inspected establishments are not bound by these standards and may be bound by other standards which vary from country to country. Hamburg steak is a very similar dish. In Sweden, ""Pannbiff"" is similar to a Salisbury steak and is often made"
"because its two basic ingredients, bread and beef, had been prepared and consumed separately for many years in different countries before their combination. Shortly after its creation, the hamburger quickly included all of its currently typically characteristic trimmings, including onions, lettuce, and sliced pickles. After various controversies in the 20th century, including a nutritional controversy in the late 1990s, the burger is now readily identified with the United States, and a particular style of cuisine, namely fast food. Along with fried chicken and apple pie, the hamburger has become a culinary icon in the United States. The hamburger's international popularity"
"the buffalo burger, venison, kangaroo, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger. There have been many claims about the origin of the hamburger, but the origins remain unclear. The popular book ""The Art of Cookery made Plain and Easy"" by Hannah Glasse included a recipe in 1758 as ""Hamburgh sausage"", which suggested to serve it ""roasted with toasted bread under it"". A similar snack was also popular in Hamburg by the name ""Rundstück warm"" (""bread roll warm"") in 1869 or earlier, and supposedly"
"cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range."" According to Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven, Connecticut. There have been rival claims by Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, and Fletcher Davis. White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. However, it gained national"
"dressing made with non-fermented grapes and grape seeds known as ""mustum ardens"". Another ingredient incorporated into the burger, mayonnaise, appears to have been present in 18th century France, after the naval victory of Louis-François-Armand du Plessis de Richelieu in the port of Mahón in Menorca around 1756. Among the vegetables that come with the hamburger, the first described in the literature on its history is the onion, usually finely sliced in rings. Thus, the hamburger came to continue the long American tradition of sandwiches featuring some kind of plant product, whether that be lettuce (as in the case of the"
"Hungry Jack's (Burger King) ""Aussie Burger"" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty. In China, restaurants such as McDonald's and KFC exist, which sell hamburgers. In Japan, hamburgers can be served in a bun, called ""hanbāgā"" (ハンバーガー), or just the patties served without a bun, known as ""hanbāgu"" (ハンバーグ) or ""hamburg"", short for ""hamburg steak"". ""Hamburg steaks"" (served without buns) are similar to what are known as Salisbury steaks in the U.S. They are made from minced beef, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They"
"Angus burger An Angus burger is a hamburger made using beef from Angus cattle. The name Angus burger is used by several fast-food hamburger chains for one or more ""premium"" burgers; however, it does not belong to any single company. Pre-made frozen Angus burgers are increasingly available from retailers. McDonald's is believed to have been the first major fast-food burger chain to introduce an Angus burger. Since 2006, McDonald's has test-marketed its own version of the sandwich in several markets, including Chicago, Illinois and upstate New York. The test sandwich was offered in three varieties that had similar makeup of"
"is most commonly served with white bread, spicy sauces, pickles, sliced onion, and jalapeños; sides include pinto beans, potato or rice salad, and cabbage slaw. Common desserts served with barbecue are fruit cobbler, banana pudding, and pecan pie. The earliest claim to the invention of the hamburger was Fletcher Davis of Athens, Texas, who was claimed to have served it at his restaurant at a time when there were more cows than people in Texas. According to oral histories, in the 1880s, he opened a lunch counter in Athens and served a ""burger"" of fried ground beef patties with mustard"
"History of the hamburger The hamburger (also commonly called “burger”) most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Considerable evidence suggests the USA was the first country where two slices of bread and a ground beef steak were combined into a ""hamburger sandwich"" and sold. There is some controversy over the origin of the hamburger"
"derived from plants. The company says that making it uses 95% less land and 74% less water, and it emits about 87% less greenhouse gas than making a ground beef burger patty from cows. The plant-based burger has more protein, less total fat, no cholesterol and fewer calories than a similar-sized hamburger patty made with beef. It contains more sodium and more saturated fats than an unseasoned beef patty. Impossible Foods' scientists discovered that a molecule called heme is a key factor in how meat behaves. Heme is the molecule that gives blood its red color and helps carry oxygen"
"connective tissues within the meat break down into gelatin. Greek immigrants to Salt Lake City in the early 1960s introduced a cheeseburger topped with pastrami and a special sauce. The pastrami cheeseburger has since remained a staple of local burger chains in Utah. Pastrami Pastrami (, Romanian: ""pastramă"", Bulgarian: ""пастърма"") is a meat product usually made from beef, and sometimes from pork, mutton, or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Beef plate is the traditional cut of meat for making pastrami, although it is now common in the United"
"preferences of customers. Ground beef is generally made from the less tender and less popular cuts of beef. Trimmings from tender cuts may also be used. In a study in the U.S. in 2008, eight brands of fast food hamburgers were evaluated for recognizable tissue types using morphological techniques that are commonly used in the evaluation of tissue's histological condition. The study of the eight laboratory specimens found the content of the hamburgers included: Ground beef in the United States may contain a meat-based product used as a food additive produced using technology known as advanced meat recovery systems. Meat"
"nationwide: In the United States, hamburgers may be classified into one of two primary categories: fast food hamburgers or individually prepared burgers made in homes and restaurants. The latter are traditionally prepared ""with everything"" (or ""all the way"", ""deluxe"", ""the works"", ""dragged through the garden"", or, in some regions, ""all dressed""), which includes lettuce, tomato, onion, and sliced pickles (or pickle relish). Cheese (usually processed cheese slices, but often Cheddar, Swiss, pepper jack, or blue cheese), either melted on the meat patty or crumbled on top, is a popular option. In the Carolinas a time-honored popular style for hamburgers (and"
"a menu from Walla Walla Union in Washington offered hamburger steak as a menu item. Between 1871 and 1884, ""Hamburg Beefsteak"" was on the ""Breakfast and Supper Menu"" of the Clipper Restaurant at 311/313 Pacific Street in San Fernando, California. It cost 10 cents—the same price as mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only ""Pig's Head,"" ""Calf Tongue,"" and ""Stewed Kidneys"" were listed. Another claim ties the hamburger to Summit County, New York or Ohio. Summit County, Ohio exists, but Summit County, New York does not. Hamburgers are usually"
"hanger steak is usually the tenderest cut on an animal. Anatomically speaking, the hanger steak is the crura, or legs, of the diaphragm. The steak is said to ""hang"" from the diaphragm of the heifer or steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak, traditionally considered more flavorful, and the outer skirt steak, composed of tougher muscle from the dome of the diaphragm. The hanger is attached to the last rib and to the front of several of the lumbar vertebrae. The right side is larger and stronger than the left."
"offer high-end burgers prepared from aged beef. Additionally, many restaurants have used the term ""steak burger"" at various times. Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska. Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company. It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll. Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak"
"dish comprising the patty, a bun and, often, other ingredients. Hamburg steak is made from beef which is finely chopped, ground (American English), or minced (British English). Seasoning, egg, breadcrumb, onion and milk may be combined with the meat, which is then formed into patties and cooked, by frying, roasting, or smoking. Hamburg steak is listed by Escoffier as a classic dish in haute cuisine. is a popular dish in Japan. It is made from ground meat with finely chopped onion, egg and breadcrumbs flavored with various spices, and made into a flat, circular shape about a centimeter thick and"
"burger, which was cooked and eaten at a news conference in London. Scientists from Maastricht University in the Netherlands, led by professor Mark Post, had taken stem cells from a cow and grown them into strips of muscle which they then combined to make a burger. Tissue for the London demonstration was cultivated in May 2013, using about 20,000 thin strips of cultured muscle tissue. Funding of around €250,000 came from an anonymous donor later revealed to be Sergey Brin. The burger was cooked by chef Richard McGeown of Couch's Great House Restaurant, Polperro, Cornwall, and tasted by critics Rützler"
"the hamburger comes from Hamburg, New York not Hamburg Germany. Frank Menches's obituary in ""The New York Times"" states that these events took place at the 1892 Summit County Fair in Akron, Ohio. Fletcher Davis of Athens, Texas claimed to have invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter in Athens and served a 'burger' of fried ground beef patties with mustard and Bermuda onion between two slices of bread, with a pickle on the side. The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the"
"buttered bun, butter as one of the ingredients of the patty, or with a pat of butter on top of the burger patty. This is called a ""Butter Burger"". In the Carolinas, a Carolina-style hamburger ""with everything"" may be served with cheese, chili, onions, mustard, and coleslaw. National hamburger chain Wendy's sells a ""Carolina Classic"" burger with these toppings in these areas. In Hawaii, hamburgers are often topped with teriyaki sauce, derived from the Japanese-American culture, and locally grown pineapple. The Waffle House claims on its menus and website to offer 70,778,880 different ways of serving a hamburger. In areas"
"such as lamb and pork may also be used. The meat is ground or chopped. In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat. Steak burgers may be cooked to various degrees of doneness. Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato. Some may have additional various toppings such as cheese, bacon, fried egg, mushrooms, additional meats, and others. Various fast food outlets and restaurants such as Burger King, Carl's Jr., Hardee's, IHOP, Steak 'n Shake, Mr. Steak, and Freddy's market steak burgers. Some restaurants"
"made from the prepared intestine of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as ""bangers"", particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. Famously, they are an essential component of a full English or Irish breakfast. Some are made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat,"
"particularly in the West Midlands and North-East of England, Scotland and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is usually served with chips. Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. Many pubs specialize in ""gourmet"" burgers. These are usually high quality minced steak patties, topped with items such as blue cheese, brie, avocado et cetera. Some British pubs serve burger patties made from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in"
"1930 at Harry's Bar in Venice. Similarly, one of the oldest references to a Hamburgh Sausage appeared in 1763 in the cookbook entitled ""Art of Cookery, Made Plain and Easy"" by Hannah Glasse (1708–1770). Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. A wide variety of traditional European dishes are also made with minced meat, such as meatloaf, the Serbian pljeskavica, the Arab kofta, and meatballs. While ground beef was used by various cultures in Europe and Central Asia, the hamburger's other"
"Slugburger A slugburger (originally Weeksburger) is a traditional Southern food found in the area of Northeast Mississippi, particularly Corinth, New Albany, Booneville, Iuka, Tishomingo, Burnsville, West Tennessee, and northwest Alabama. Consisting of a patty made from a mixture of beef or pork and an inexpensive extender such as soybeans, it is deep fried in oil. It is typically served on a bun with mustard, pickles, onion, and in some places with a side of French fries or onion rings. John Weeks brought his hamburger recipe from Chicago to Corinth in 1917. Weeks had his hamburger meat ground to specification by"
"a hamburger consisting of anywhere from one to four grilled beef patties, American cheese, bacon and Stacker sauce (a Thousand Island dressing variant) served on a sesame seed bun. The standard variants of the BK Stacker sandwich are: The BK Stacker was introduced using commercials that employed groups of little people in the roles of members of the ""Stackers Union"". The characters were ""Vin,"" played by Danny Woodburn, ""the new guy,"" and various members of the ""Stackers Union"" construction team that work in a BK kitchen assembling the sandwiches. The tag line was ""Meat, Cheese and Bacon- Stacked High"". As"
"of meat - bacon, pepperoni and the beef patty itself as well as another variant, the Meat Beast Whopper which included ham, and the 4-Cheese Whopper which contains four different types of cheese - Swiss, American, mozzarella and cheese sauce. For a limited time, the Bacon 4-Cheese Whopper and Cheetos 4-Cheese Crunch were made available which included bacon and Cheetos, respectively. As part of the 45th anniversary of the Whopper sandwich in 2002, Burger King introduced a grilled chicken version of the sandwich called the Chicken Whopper and added a smaller Chicken Whopper Jr. sandwich along with a new Caesar"
"Hanger steak A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about . This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as ""butcher's steak"", because butchers would often keep it for themselves rather than offer it for sale. Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The"