Hamburg steak

Hamburg Steak

The Hamburg steak is a popular dish that originated from Hamburg, Germany. It is a patty of ground beef, which is usually seasoned with onions, salt, and pepper, then grilled or fried. The dish is often served with potatoes, vegetables, or in a sandwich, and is a precursor to the modern hamburger.

History

The Hamburg steak traces its origins back to the 19th century in Hamburg, Germany. The dish was brought to the United States by German immigrants during the 19th century, where it became popular in cities like New York City and Chicago. The dish evolved into the modern hamburger in the early 20th century, with the addition of a bun.

Preparation

The Hamburg steak is made from ground beef, typically a lean cut like chuck or round. The meat is seasoned with onions, salt, and pepper, then formed into a patty. The patty is then grilled or fried until it is cooked to the desired level of doneness. The dish is often served with potatoes, vegetables, or in a sandwich.

Variations

There are many variations of the Hamburg steak around the world. In Japan, the dish is known as hambāgu and is typically served with rice and a rich gravy. In the United States, the dish has evolved into the modern hamburger, which is typically served on a bun with various toppings like lettuce, tomato, and pickles.

See also

• Hamburger
• Cuisine of Germany
• Cuisine of the United States