Hamburger profile showing the typical ingredients: bread, vegetables, and ground meat. Open hamburger with cheese and fries served in an American diner. The hamburger first appeared in the 19th or early 20th century. After various controversies in the 20th century, including a nutritional controversy in the late 1990s, the wendy’s vegan burger is now readily identified with the United States, and a particular style of cuisine, namely fast food.

The “Hamburger Rundstück” was popular already in 1869, and is believed to be a precursor to the modern hamburger. Before the disputed invention of the hamburger in the United States, similar foods already existed in the culinary tradition of Europe. It is not known when the first restaurant recipe for steak tartare appeared. While not providing a clear name, the first description of steak tartare was given by Jules Verne in 1875 in his novel Michael Strogoff.

The word sandwich was not recorded until the 18th century. Many cultures claim invention of the sandwich, but it was given its name around the year 1765 in honor of the English aristocrat John Montagu, 4th Earl of Sandwich, who preferred to eat sandwiches so he could play cards without soiling his fingers. The port of Hamburg in the 1890s. Minced meat was a delicacy in medieval cuisine, red meat usually being restricted to the higher classes. During the first half of the 19th century, most European emigrants to the New World embarked from Hamburg, and New York City was their most common destination. Restaurants in New York offered Hamburg-style American fillet, or even beefsteak à la Hambourgeoise.

In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast. A variant of Hamburg steak is the Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. William Davies Company stall at the St.

Scenes such as this became common during the early twentieth century in the United States and Canada as the meat market grew rapidly. Many recipes and dishes traveled along with transatlantic immigrants to their destinations in the New World. Some authors question whether the Hamburg America Line was part of this, arguing that the hamburger was created to meet needs that arose amongst immigrants already in the New World. The industrial use of mechanical meat shredding was the technical advance that helped popularize the Hamburg steak. The first meat grinder was invented in the early 19th century by the German engineer Karl Drais. The machine made it possible for minced meat to be sold at market in large quantities at reasonable prices.