How Is Burger Made?

How is burger made? Hamburger is a commonly used term for one of America’s favorite foods and is one of the most common menu items in the US. Despite the simple sensory pleasure that this sandwich offers, its history is a little darker and full of mystery.

In this post, you will know about hamburger history and how is burger made.

The burger is a culinary classic that never goes out of style.

– Gordon RamsaY

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1. History
2. Hamburger Production

History

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The origin of the hamburger is unclear. Its invention is commonly attributed to various people in the US, since the 1890s as “hamburger steak sandwiches,” and also to Germany, with a recipe for “Hamburg sausages” on toasted bread that would have appeared in 1747.

However, hamburgers gained international recognition in the US.

New York restaurant Delmonico’s, founded in 1827, first put a hamburger steak on its menu in 1836. Considered the pioneer of the modern version, Delmonico’s hamburger steak didn’t come with the bun we know — but it remains a prototype of today’s classic perfection.

In the early 19th century, in New Haven, Connecticut, Louis Lunch began offering hamburger sandwiches. It also didn’t come with today’s classic burger bun but was served on a toasted white bun, which we can say represents the first connection between the bun and the juicy burger patty.

In 1921, Billy Ingram launched a family-owned business with $700, the White Castle restaurant, and an idea –  to sell five-cent, small, square hamburgers so easy to eat that they would be dubbed Sliders and sold by the sack.

In 1925 Lionel Sternberger invented the cheeseburger at his restaurant “The Rite Spot”, located in Pasadena, CA, creating an American legend.

However, in 1954, Ray Kroc opened his first McDonald’s in San Bernardino, California, revolutionizing the fast food and burger industry forever.

It is estimated that Americans consume approximately 50 billion hamburgers annually, generating around $73 billion in the US, with California being the most consumers, followed by Texas and Florida. This represents 71% of all beef consumed in restaurants as burgers, representing about 60% of all sandwiches sold.

Hamburger Production

Industrially speaking,  beef carcasses are cut into large pieces and steaks. Smaller pieces of cuts result in what we call “trimmings” or various-sized chunks of beef. Trimmings are blended to produce products such as ground beef. Meat cuts containing higher fat levels need to be blended into some lean meat not to exceed 30 percent fat. 

As in ground beef production, making hamburgers also involves grinding trimmings with a maximum of 30 percent fat allowed, according to USDA standards. 

Food industries make patties – beef products that went through industrial grinders 3 or 4 times to be finely ground. And It is shaped into the iconic circular form in a burger-forming machine, and instantly frozen in a nitrogen tunnel to be finally packaged as what we think of as a burger. 

Generally, patties are 100 percent ground beef; if seasonings are added, the label will indicate it.

In North American restaurants,  the meat trimmings from other meat preparations become burger patties. Where they are ground, shaped, frozen, and later prepared and served in a delicious soft burger bun with cheese, lettuce,  tomatoes, caramelized onions, and bacon, with french fries as a side. There’s the real hamburger.

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I hope this article has helped you understand about hamburger history and how it is made. To learn more, take a look at Is It Safe To Wash Meat Before Cooking?

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