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Hamburg (ハンバーグ, hanbāgu, Hamburg steak) [13] is a popular dish in Japan. It is made from ground meat with finely chopped onion , egg , and breadcrumbs flavored with various spices, and made into a flat, oval shape about 4 cm thick and 10 to 15 cm in diameter.
Hamburg steak is known by the name "Frikadelle" in Germany since (at least) the 17th century. Hamburg was a common embarkation point for transatlantic voyages during the first half of the 19th century and New York City was the most common destination.
Hamburger profile showing the typical ingredients: bread, vegetables, and ground meat. Open hamburger with cheese and fries served in an American diner. Originally just a ground beef patty, as it is still interpreted in multiple languages, [a] the first hamburger likely originated in Hamburg (), hence its name; [1] [2] however, evidence also suggests that the United States may have later been ...
A Block House steak in Portugal. Block House AG is a restaurant chain based in Hamburg, Germany. Block House restaurants specialize in steaks. The chain was founded in 1968 [1] by Eugen Block and his sister Marlies Head. It currently owns 53 restaurants in Europe; 42 of which are in Germany, and the others are in Portugal, Spain and Austria. [2]
The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for steak tartare may contain less than 5% fat. Both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted ...
The hamburger's origin is unclear, though "hamburger steak sandwiches" have been advertised in U.S. newspapers from New York to Hawaii since at least the 1890s. [13] The invention of hamburgers is commonly attributed to various people, including Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, or Louis Lassen.
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled.
Rendang, beef slowly simmered in rich spice and coconut milk served in Nasi Padang, a Minang cuisine of Indonesia Sukiyaki Ropa vieja (shredded flank steak in a tomato sauce base) with black beans, yellow rice, plantains and fried cassava A small steak and kidney pudding, served with mashed potatoes and other vegetables Nikujaga, a Japanese ...