Many people believe that hamburgers are an American phenomenon, but they didn’t originate in the U.S. The next time you’re enjoying a burger, share this history of the quintessential sandwich. 

Hamburger 101

The Origin

During the 1^st Century, Romans ate minced meat with pepper, wine, pine nuts, and fermented fish sauce. Between 1121 and 1209, Mongol horsemen and Genghis Khan roamed the world dining on raw meat bits, flattened into patties. Their crew needed meals that were easy to eat on the go, so they dug into ground lamb or mutton. 

As Khan’s grandson Khubilai took over Moscow, Russia, in 1238, they brought the ground meat. Locals called it steak tartare and added raw eggs with onion. In the 15^th century, the Russian take on these meat patties moved across Europe, arriving at the port of Hamburg, Germany. 

Evolution 

During the 18^th century, sailors brought tartare steak back to New York, calling it Hamburg Steak. Portside vendors sold the dish of low-grade beef seasoned with local spices both raw and cooked to attract German sailors.

In the late 1800s, people began selling the meat sandwiched between two slices of bread. Soon, restaurants upgraded the bread to a bun, increasing the thickness and making it easier to hold the meat without the bread breaking apart.

Today

Burgers across the world are served with regional toppings and sauces. California patties are thin and geometric, served with minimal toppings like lettuce and tomatoes. New Mexico burgers may be inches thick with smoky chiles and cheese on top. Minnesotans love the Jucy Lucy, a thick burger stuffed with cheese. 

In Germany, the Hamburg steak is like a burger but is made with tiny pieces of steak instead of low-grade beef. Mexico serves them with cheese, avocado, and jalapeño slices. East Asian varieties are much different than our usual burger, featuring rice patties instead of buns and shrimp fritters or fried fish as the meat.

To curb your next pizza craving, visit Riverfront Pizza & Sports Bar in Covington, KY. This casual eatery sits next to the Ohio River and offers traditional pizzas and innovative flavors, like BBQ chicken and taco pies, with a variety of beer on tap including $6 domestic pitchers. Call the Northern Kentucky restaurant at (859) 261-4800 or visit the website for information on their full menu.