The hamburger, a global culinary icon, seems ubiquitous today. From fast-food chains to gourmet restaurants, this bun-patty-bun combination is a staple in diets worldwide. But have you ever stopped to wonder, “why is it called a hamburger?” The answer isn’t as straightforward as you might think. The story behind the name is a fascinating journey through centuries and continents, involving everyone from ancient civilizations to nomadic warriors and, ultimately, the bustling ports of 19th-century America. Prepare to be surprised as we unpack the historical hand-offs that led to the naming of your favorite burger.
Ancient Times: The Earliest Ground Meat Consumption
The story of the hamburger’s name begins long before hamburgers as we know them even existed. In ancient times, food preparation methods were quite different. Historical records indicate that as far back as ancient Egypt, people were consuming ground meat. While they certainly weren’t making burgers, the Egyptians are documented as eating ground meat as part of their diet. Imagine this early form of meat consumption happening amidst the construction of pyramids and their famed reverence for cats – a far cry from a modern burger joint, but a significant starting point in the history of ground meat.
1100s: Mongol Ground Lamb – Meat on the Move
Fast forward to the 12th century, and we encounter Genghis Khan and his Mongol warriors. Renowned for their military prowess and nomadic lifestyle, the Mongols needed food that was convenient and easily portable. Their ingenious solution involved taking lamb or mutton scrapings, forming them into flat patties, and placing these patties under their saddles while riding. This may sound unconventional, but the constant pressure and motion from riding tenderized the meat, making it easier to eat raw, which was their typical consumption method. This Mongol innovation of preparing ground meat patties on the go marks another crucial step in the hamburger’s lineage.
1200s: Russian Steak Tartare – A Culinary Cultural Exchange
The Mongol Empire’s expansion in the 13th century brought them into Russia. Along with their armies came their dietary habits, including their unique style of ground meat. The Russians adopted this Mongol ground meat dish, referring to it as “steak tartare.” The term “Tartars” was the Russian word for “Mongols,” directly linking the dish to its nomadic origins. This steak tartare, raw ground meat seasoned and often mixed with onions and spices, became a part of Russian cuisine, demonstrating the spread of ground meat consumption through cultural exchange.
1600s: Hamburg Steak – The German Connection
Centuries later, in the 17th century, German sailors, who frequently traveled to Russia for trade and maritime activities, encountered steak tartare. They brought this culinary concept back to Hamburg, Germany, a major port city. Initially, it was known as “tartare steak,” a clear nod to its Russian roots. Over time, the name evolved to “Hamburg steak,” associating the dish with the German city. It’s important to note that the Hamburg steak of this era was still essentially seasoned raw ground beef, perhaps with some variations in spices and preparation, but the crucial link to Hamburg is established here.
1700s: Coming to America – Setting Sail for New Shores
As the 18th century dawned, and transatlantic voyages became more common, German immigrants began arriving in America, bringing their culinary traditions with them. To attract German sailors to American ports, particularly in New York City, food vendors along the harbor started offering “steak cooked in the Hamburg style.” This was a direct attempt to cater to the tastes of German sailors and capitalize on the familiarity of “Hamburg steak.” Simultaneously, German immigrants settling in America also introduced and popularized Hamburg steak recipes within their communities, further embedding the dish in American culinary landscape.
1855 – The American Hamburger(s): Multiple Birth Stories Emerge
The 19th century marks the pivotal point where Hamburg steak transitions into the hamburger as we recognize it today. However, the precise origin of the American hamburger is shrouded in some mystery, with several competing, yet compelling, stories vying for the title of “first hamburger.”
One popular narrative centers around Charlie Nagreen from Seymour, Wisconsin. In 1885, at the Seymour Fair, Charlie, nicknamed “Hamburger Charlie,” faced a challenge. Selling meatballs, he noticed fairgoers struggled to eat them while walking around. His solution? He flattened the meatballs and placed them between two slices of bread, calling his creation a “hamburger.” This made it a portable and convenient food for fair attendees.
Another account points to Frank and Charles Menches at the Erie County Fair in Hamburg, New York, also in 1885. Running out of their usual hot pork sandwiches, they purportedly improvised by using ground beef, mixing it with spices, and serving it between bread. They named this new sandwich “the hamburger” after Hamburg, New York, the location of the fair.
A third claim originates from the family of Oscar Bilby of Tulsa, Oklahoma. They assert that Oscar was the first to serve ground meat patties on actual buns in 1891. While acknowledging that hamburgers using bread might have existed before, they maintain Oscar’s innovation was using buns, a defining characteristic of the modern hamburger.
1904: National Spotlight at the World’s Fair – Hamburger Goes Mainstream
Regardless of the exact inventor, the hamburger’s breakthrough into national consciousness came at the 1904 World’s Fair in St. Louis, Missouri. A reporter from the New York Tribune wrote about a novel sandwich being served there called a “hamburger.” This media attention significantly boosted the hamburger’s popularity, introducing it to a wider American audience and beyond. The World’s Fair served as a crucial platform, propelling the hamburger from a regional fair food to a nationally recognized dish.
1921: The First Fast Food Burger – A Culinary Revolution
The hamburger’s journey took another leap forward in 1921 with the founding of White Castle in Wichita, Kansas. Walter Anderson and Edgar Ingram established White Castle as the first fast-food chain specifically focused on hamburgers. This innovation revolutionized the way hamburgers were served and consumed, paving the way for other fast-food giants like McDonald’s (1948) and Burger King (1954). White Castle’s streamlined approach to hamburger production and service marked the beginning of the fast-food burger era.
Today: More Popular Than Ever – A Global Phenomenon
Today, the hamburger’s popularity is undeniable. It’s become a global food icon, featured on menus across diverse cultures and cuisines. The simple yet satisfying combination of bun, patty, and bun continues to resonate with people worldwide. From culinary innovation to pop culture references, the hamburger’s influence is pervasive. It’s a testament to the enduring appeal of this dish, which evolved from ancient meat preparations to become the globally beloved food we know today.
So, “why is it called a hamburger?” The answer lies in its historical connection to Hamburg, Germany. From “Hamburg steak” brought to America by German immigrants to the various origin stories of the “hamburger” in the US, the name stuck. It’s a culinary legacy that spans centuries, continents, and cultures, all culminating in the name of the sandwich we crave and enjoy today.
References:
- whatscookingamerica.net/history/hamburgerhistory
- The Food of the Western World – An Encyclopedia of food from North American and Europe
- foodandwine.com/comfort-food/burgers/burger-timelines
- 2019 Technomic Burger Consumption Trend Report
