The hamburger recipe has its roots in various culinary traditions.
Let’s discover the behind the scenes of one of the most iconic dishes in world cuisine. Follow us to discover the best in Rome.
Once upon a time… The hamburger
It all began in the Middle Ages, when Mongolian knights kept minced meat under the saddle of their horses to tenderize it during long rides. This was the ancestor of today’s tartare. In the 19th century, a primordial recipe for the modern hamburger took hold in Hamburg, Germany. Some butchers prepared a dish, the Frikadelle or Buletten based on minced beef, smoked or salted, and shaped into a flat meatball. But it was the German chef Otto Kuasw who first inserted it between two pieces of bread. Otto had a restaurant in the port of Hamburg where workers went for a quick and nutritious meal. He removed the sausage from its casing, flattened it by frying it in butter and served it with a fried egg. Then he stuck it all between two slices of bread. The workers thus had a tasty and quick meal to eat.
The hamburger arrives overseas
This convenient dish quickly spread among sailors and travelers heading to America. With German emigration to the United States, the concept of Hamburg steak, invented by Otto Kuasw, became more and more popular. That is, this salted and crushed minced meat from Hamburg. In the 1920s, the hamburger began to gain popularity. Especially in American diners, thanks to the simple and quick recipe, and the convenience of eating it. However, the exact moment in which someone decided to put the meatball between two slices of bread is much debated. In fact, several American cities claim the paternity of the modern hamburger.
Who was the first to serve a hamburger?
According to some of the earliest accounts, the first hamburger in a bun was served in 1900 in New Haven, Connecticut, by Louis’ Lunch. However, it seems that even in Wisconsin in 1885 Charlie Nagreen, known as Hamburger Charlie, began offering patties of meat squeezed between two slices of bread during a local fair, to sell it more easily. In the same year, in Hamburg, the Menches Brothers, after running out of sausages at the Erie County Fair, began serving ground beef in a bun. Finally, in Texas, Fletcher Davis claims to have sold hamburgers at the World’s Fair in St. Louis for the first time in 1904. So, who was the first?
The father of the hamburger
The real boom of the modern hamburger occurred in the 1950s, with the expansion of fast food chains. McDonald’s in particular helped make the hamburger a symbol of American culture, later spreading it throughout the world. The simplicity and versatility of the hamburger allowed it to be adapted to different cuisines and tastes, leading to the creation of regional and gourmet variations. Today, the hamburger is much more than a simple sandwich with meat. It has become a global phenomenon, with a wide range of ingredients and preparation styles. From traditional beef to vegetarian and vegan options. However, it always maintains its reputation as the most loved dish by millions of people around the world.
The best hamburgers in Rome
Considered one of the symbolic dishes of street food culture. The hamburger is one of the ultimate indulgence foods. Whether it’s meat or vegetarian, simple or gourmet, the important thing is that it’s tasty. Let’s discover together the 5 best hamburgers in the capital.
Bar Sota (Via della Frezza, 55) – a guarantee for the choice of ingredients
Open Baladin (Via degli Specchi, 6) – one of the pioneers of quality hamburgers in Rome
Fonzie Burger (Via di S. Maria del Pianto, 13) – kosher products in the heart of the Jewish ghetto of Rome
Don’s meats & spirits (Vicolo delle vacche, 9) – the most famous smash burger in the capital
Flower Burger (Via dei Gracchi, 87) – the first Italian veganburger shop
