Hamburgers take their place with apple pie as American traditional fare. Historically, as the name suggests, the hamburger appears to have originated in Germany.
The American Heritage Dictionary of the English Language states:
“. . .By the middle of the 19th century people in the port city of Hamburg, Germany, enjoyed a form of pounded beef called Hamburg steak. The large numbers of Germans who migrated to North America during this time probably brought the dish and its name along with them. The entrée may have appeared on an American menu as early as 1836, although the first recorded use of Hamburg steak is not found until 1884. The variant form hamburger steak, using the German adjective Hamburger meaning “from Hamburg,” first appears in a Walla Walla, Washington, newspaper in 1889. By 1902 we find the first description of a Hamburg steak close to our conception of the hamburger, namely a recipe calling for ground beef mixed with onion and pepper. By then the hamburger was on its way, to be followed—much later—by the shortened form burger, used in forming cheeseburger and the names of other variations on the basic burger, as well as on its own.”
Hamburgers are a favorite entree served throughout the summer. Their juicy, hearty taste is unlocked as they are grilled outside. Backyard chefs are unleashed as they accent hamburgers with garlic, pepper and a plethora of other seasonings. They might wrap them in bacon and perhaps add an additional smoked flavor as they barbecue their creations over apple wood.
The grilling season is endless in warmer climates. However, you can enjoy delicious burgers well into the fall even as you prepare for a snowy winter. I have actually fired up my grill in the middle of a winter wonderland after a willing son cleared my path through the snow.
Here is my take on an American classic. . .
The 7-and-7 Hamburger
3 pounds extra lean ground sirloin
1 egg
1/2 cup Progresso Italian seasoned bread crumbs
1 teaspoon granulated garlic
1 teaspoon ground pepper (freshly ground is best)
Mix the ingredients together in a large bowl until the egg and seasonings are thoroughly incorporated into the ground beef. Shape hamburger patties. This recipe will allow you to make about 12 medium-sized hamburgers.
Brush 12 hamburger buns with butter in preparation for grilling. Refrigerate until you are ready to grill your burgers.
Slice cheese for those who enjoy cheeseburgers. I prefer extra-sharp cheddar cheese; however, this is simply a matter of preference.
Prepare a condiment tray to your liking – sliced tomatoes, pickles, lettuce and onions are always favorites.
Place the hamburger patties on your pre-heated grill. Usually a medium to medium-high heat is preferred. I have found that cooking the hamburgers for 7 minutes on one side and 7 minutes on the other side is just about the right timing. I like to serve well-done hamburgers. You might have to adjust the cooking time to suit your taste.
During the last three minutes of grilling, place the cheese slices on the burgers for adequate melting. At this time, you can even top the cheese with cooked slices of bacon. You may also grill the buttered side of your buns as well.
Serve the hamburgers with your condiments: spicy mustard, mayonnaise, and even ketchup.
“There’s nothing in the world that can compare / With a hamburger, juicy and rare / A hamburger lives for the pleasure it gives / It’s a thrill-on-the-bill affair / Such heavenly food deserves the best / A home and contentment beneath my vest / There’s nothing in the world that’s so divine / As a hamburger, tender and fine / I adore you, hamburger mine. ” -Wimpy, from Popeye
