Homemade beef burgers gourmet recipes in two styles: Gourmet and Classic
Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are mass-produced in factories and frozen for delivery to the site.
These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef.
In 1885, the family of Frank and Charles Menches from Akron, Ohio, claim the brothers invented the hamburger while traveling in a 100-man traveling concession circuit at events (fairs, race meetings, and farmers' picnics) in the Midwest in the early 1880s. During a stop at the Erie County Fair in Hamburg, New York, the brothers ran out of pork for their hot sausage patty sandwiches.
Because this happened on a particularly hot day, the local butchers stop slaughtering pigs. The butcher suggested that they substitute beef for the pork. The brothers ground up the beef, mixed it with some brown sugar, coffee, and other spices and served it as a sandwich between two pieces of bread.
They called this sandwich the "hamburger" after Hamburg, New York where the fair was being held. According to family legend, Frank didn't really know what to call it, so he looked up and saw the banner for the Hamburg fair and said, "This is the hamburger". In Frank's 1951 obituary in The Los Angeles Times, he is acknowledged him as the "inventor" of the hamburger.
Homemade burgers were always a favorite of many people who wanted the taste of a real beef with the look and feel inside the buns, like served in fast food restaurants. We decided to share two of our best recipes for homemade burgers!
In the late eighteenth century, the largest ports in Europe were in Germany. Sailors who had visited the ports of Hamburg, Germany and New York, brought this food and term "Hamburg Steak" into popular usage. To attract German sailors, eating stands along the New York city harbor offered "steak cooked in the Hamburg style."
In 1802, the Oxford English Dictionary defined Hamburg steak as salt beef. It had little resemblance to the hamburger we know today.
It was a hard slab of salted minced beef, often slightly smoked, mixed with onions and breadcrumbs. The emphasis was more on durability than taste.
Immigrants to the United States from German-speaking countries brought with them some of their favorite foods. One of them was Hamburg Steak.
The Germans simply flavored shredded low-grade beef with regional spices, and both cooked and raw it became a standard meal among the poorer classes. In the seaport town of Hamburg, it acquired the name Hamburg steak.
Today, this hamburger patty is no longer called Hamburg Steak in Germany but rather "Frikadelle," "Frikandelle" or "Bulette," orginally Italian and French words.
There is a dispute about who made the first hamburger and bun in America. Have you ever wondered where the first hamburger on a bun came from? Which story you believe depends on your definition of a hamburger. Is it a hamburger when served on a bun? Or is it a hamburger when served between two slices of bread?
Only one of the claimants below served their hamburgers on a bun - Oscar Weber Bilby in 1891. The rest served them as sandwiches between two slices of bread.
Most of the following stories on the history of the hamburgers were told after the fact and are based on the recollections of family members. For many people, which story or legend you believe probably depends on where you are from.
There is also a dispute between Denver, Colorado, Louisville, Kentucky, and Pasadena, California on who and where the cheeseburger was invented.
Here are two great easy recipes for homemade beef burgers:
The gourmet style
Ingredients       2 shallots, peeled and chopped
1 splash of olive oil
700 grams of tail beef fillet
4 tablespoons of gherkins
2 tablespoons of double cream
1/2 tablespoon of Dijon Mustard
1 (10 3/4 ounce) can condensed cheddar soup
1 splash of Worcestershire sauce
spicy and chunky tomato relishes
Directions       Sauté the chopped shallots quickly in the oil for less than a minute to take off the rawness.
Allow to cool.
Mince the fillet of beef through the fine plate of a mincer into a bowl.
Add the shallots, chopped gherkins, cream, mustard and Worcestershire Sauce.
Beat all the ingredients together and season to taste with salt and pepper.
Using a little oil on your hands, shape the mixture into 4 even sized burgers, then leave to rest for 10 minutes.
Preheat a barbecue grill and then cook the burgers medium rare, about 4 minutes on each side or to your liking.
Season well and serve in a burger bun with tomato relish.
The classic style
Ingredients       1/2 white onion, finely diced
1 garlic clove, crushed
200 grams of beef mince
2 teaspoons of Dijon Mustard
2 tablespoons of chopped flat leaf parsley
1 teaspoons thyme leaves
2 slices of sourdough bread
1 bacon rasher
1 red onion, sliced in rings
4 piccolini tomatoes, halved
Directions       Combine onion, garlic, mince, mustard and herbs in a bowl.
Season with salt and pepper, shape into a large pattie.
Heat oil in a frying pan over medium heat.
Cook burger for 4-5 minutes each side or until cooked to your liking.
Heat a char-grill pan over medium heat.
Drizzle the sourdough with olive oil and char-grill for 2-3 minutes each side or until toasted.
Add the bacon and onion rings to the pan and char-grill for 4 minutes turning, until golden and tender.
For a more creamer dish, add more milk and cheese.
Place 1 slice of bread on a plate.
Top with the burger, bacon, onion rings, rocket and tomato, drizzle with olive oil and season, sandwich together with remaining toasted bread.