The hamburger most likely first appeared in the 19th or early 20th centuries, it was firstly made in Germany, Hamburg, in German when referencing where you came from you would put ‘er’ at the end of the word, so hamburger would be the answer to that when, this is where the hamburger came from.
The modern hamburger
…was a product of the culinary needs of a society that was rapidly changing due to industrialization, and therefore, people had less time to prepare as well as to consume meals.
Americans contend that they were the first to combine two slices of bread and a steak of ground beef into a “hamburger sandwich”. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination. Shortly after its creation, the hamburger was prepared with all of the now typically characteristic trimmings, including onions, lettuce, and sliced pickles. During the 20th century, there were various controversies, 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.
The Cheddar Bacon Onion Hamburger Recipe
In this recipe I suggest using a 80/20 mix ground beef. Normally for plain hamburgers I will use a 70 (75)/30 (25) ground beef especially when grilling to have a juicy burger. If using the skillet method for plain burgers it’s a personal preference with what you want to use, but with this recipe you are adding ingredients that would give your burgers the moistness you expect when you bite into the All-In-One Bacon, Cheddar, Onion (and now) Mushroom Burger BURSTING with flavor right off the frying pan or the grill. I slightly amended the recipe from my original version to include optional mushrooms. Basically, you can adjust or add other ingredients but not so where one flavor over takes the others. You wouldn’t want to add a relish or other vinegar based condiments into the precooked burger. That can be added after cooking along with the tomato and lettuce. Instead of, or in addition to the cheddar, you can use a different cheese. A suggestion would be Colby, Monterey Jack or blue cheese but if you use any cheese with bacteria added for aging (i.e Blue Cheese) be sure to form your patties and cook very soon after. I wouldn’t store those types of cheeses in the raw meat for long and especially not at room temperature.
- 2 lbs of ground beef 80/20
- 1 large onion - coarsely chopped
- 8 oz of finely chopped mushrooms (optional)
- 1 16 oz block of sharp cheddar cheese
- 1 lb bacon - cut in 3rds
- 3 tbsp cooking oil for sauteing onion
- salt and pepper to flavor (verses taste)
- Using only one frying pan to do your burger....
- Coarsely chop one large onion by hand or food processor
- (OPTIONAL - chopped mushrooms)
- On med-med/high heat saute the chopped onion (and optional mushrooms) in cooking oil until translucent - put aside when done
- In the same frying pan add the lb of bacon that was cut in 3rds.
- Cook bacon until it is fully cooked and crispy - set aside on paper towels to drain
- In a food processor coarsely chop (not shred) the cheddar cheese.
- In a large mixing bowl combine all the ingredients crumbling the bacon to the mixture and salt and pepper to flavor.
- shut off heat to the frying pan but leave the bacon grease in the frying pan.
- Separate the mixed meat into 5 or 6 equal portions - forming the meat into large flat thick patties (5" x ½" patties) - they will shrink as they cook.
- Heat the same frying pan with the bacon grease on med/high heat and when hot add the burgers to cook.
- Cook burgers until fully cooked (inside temperature around 165 degrees F)
- Put on a roll of your choice and add your condiments and lettuce.
If the weather isn't cooperating then you just use ONE frying pan to cook your burgers. Makes cleanup easier and the flavor of the bacon grease gets added to the meat while cooking.
Be sure to cook your bacon fully so when cooled it will easily crumble.
If you rather, you can hand-chop your cheddar cheese into small bits to where the pieces are about ⅛ inch.
Kaiser or the new soft pretzel rolls go well with this burger.
You can find more information about the history of hamburgers at http://en.wikipedia.org