Rescued restaurant menus from the year 1900 reveal that the hamburger steak was already a fashionable item: both Bristol’s Oyster & Chop House and Mills Hotel Restaurant sold the ground beef steak. The gastro-temple Delmonico, one of the first modern restaurants, also served the Hamburger steak, plain or with onions.
Sometime between 1880 and 1904, someone served a hamburger steak on a bun. Unfortunately, no one quite knows who that was; another anonymous hero. Of course, many people have claimed to be the creators of the hamburger sandwich, from Texas to Rio de Janeiro.
A growing consciousness about the origin of our food applies to hamburgers too. Grass fed beef, organic farming, low stress, happy cows, heritage cattle breeds, and respect for the environment. It’s all about the quality of the ingredients.
On the other hand, some chefs aim for the flair, and won’t settle for anything other than wagyu beef and exotic toppings to make some of the most expensive burgers on the planet. Kobe beef, foie gras, truffles, and lobster have been used to make burgers with four-digit price tags, and people seem to love them. You might end up with gold leaf stuck between your teeth, but hey, that’s the price of living large.
Social media has played its part too. #instaburger, #burgerlovers and #burgertime are all popular hashtags around the net. The #burger hashtag has been used 11.9 million times, and if you think about it, that’s 11.9 million burgers served. Join the trend with our own #franklinspublichouse the next time come by and tag your Franklin’s burger. Spread the love!
Today hamburgers are all about diversity. Umami Burgers with Port and Stilton, Bacon burgers, Kimchi burgers, and Teriyaki sliders are just a few species in the burger kingdom. The cheeseburger is the quintessential American meal. Be honest; chances are you had one this week. But the burger is steadily evolving; this story is not over.
The twenty-first century greeted us with the birth of the impossible burger concept. A patty that looks like meat, tastes like meat but is made from plants. It’s Beyond Meat. It’s not just music-to-the-ears of our vegan friends, it might actually be the solution to global warming; animal agriculture produces the biggest climate-warming emissions.
What would a burger do without Ketchup?
Plan Check, a modern American comfort food restaurant in LA, revealing their newest invention: the ketchup leather. Dehydrated ketchup that carries the same flavor of the Heinz original, in a solid form, which means it comes without its bun-sogging properties. But more significant discoveries are yet to come.
If you’re into saving the world but are not planning on renouncing real meat, there’s news for you: In vitro patties are around the corner, real meat grown in a lab, that might as well be the holy grail of the burger industry. Millions of dollars have been invested to develop this eco-friendly, although scary new product.
Trendy or conventional, current professional chefs dedicate as much time refining their burgers as they do with any other dish. People line up to try their favorite chefs’ burgers; as their sandwiches have become personal statements. The late Anthony Bourdain once said, “The way you make an omelet reveals your character;” The same can be said about burgers.