In The Ends …
Let’s look at the mysterious roots of the most famous meal in the world…the Hamburger!
If you go back a few thousand years, you can note that only the ancient Egyptians consumed ground meat patties, and ground meat has been made into patties and eaten under several various names all over the world down through the centuries. But it’s much tougher to pin down precisely when and where the first hamburger was born. Several U.S. folks — from New Haven, Connecticut, to Tulsa , Oklahoma — confidently say it was created by their ancestors.
As controversial as it is, the hamburger’s history is truly a story run through the meat grinder. Legends say it started with the Mongols who stashed beef, lamb or mutton scraps beneath their saddles as they spanned the globe in their campaign to conquer the known world, much as McDonald’s did in the last half century.You can get additional information at hamburger restaurant Montana.
The softened meat was formed into flat patties, and after spending enough time sandwiched between man’s and beast’s asses, the meat became tender enough to eat raw-certainly a boon for swift-moving riders unwilling to dismount.
When the grandson of Genghis Khan, Kublai Khan, and his hordes invaded Moscow they naturally brought with them their unique dietary ground meat. The Russians adopted it in their own cuisine with the name “Steak Tartare,” (their name for the Mongols is Tartars). This dish was adapted and developed by Russian chefs over many years, and refined by adding chopped onions and raw eggs.
Later, as world trading picked up, seafarers took this concept back to the port city of Hamburg, Germany, where the German citizens wanted to mould it in a steak form with breadcrumbs and cook it, creating it that was referred to as “Hamburg steak” outside of Hamburg, a recipe that is still most common today, in all areas, Japan, where almost every menu lists it as “steak fried” under Western sampling.
But enough fishing in waters across Europe and Asia; let’s cut bait here. The ground beef is getting to America somehow. It’s put on a bun anyhow. And by whom? The historical record ought certainly to become clearer once we land on American shores. Because it doesn’t.
While some have written that the first American hamburger (actually Hamburger Steak) was served at Delmonico’s New York City Restaurant in 1834, this often-quoted origin is not based on the original Delmonico menu, but rather on a debunked facsimile; the published facsimile could not possibly be correct, as the printer of the supposed original menu was not even in business in 1834!
When a ground beef patty eaten between two pieces of bread is a hamburger then credit goes to Charlie Nagreen of Seymour, Wisconsin who sold hamburgers at the Outagamie County Fair at the age of 15 from his ox-drawn food stand. He went to the fair and put up a stall that would offer meatballs.
Business wasn’t successful and he soon knew it was because it was too hard to consume meatballs when wandering around the show.
He flattened the meatballs in a burst of creativity, put them between two slices of bread and called a hamburger to his latest invention. He became known to others as “Hamburger Charlie.” Each year, before his death in 1951, he continued to sell hamburgers at the fair, he would thrill crowds with his guitar he mouth organ and this jingle:
“Hamburgers, hamburgers, hot hamburgers; onions in the center, pickle on top. Makes flippity flop to the mouth.”
The city of Seymour is so convinced of this assertion that it considers itself the “Capital of the Hamburger,” maintains the title for the world’s biggest hamburger, and hosts an annual hamburger festival.