Despite its name, the first hamburger as we know it today, did not originate in Hamburg. In the early 19th century Hamburg butchers did, however, chop steak very finely, combine it with onions and seasonings and form it into ‘steaks’ or patties. As there was no refrigeration these steaks required almost immediate cooking.
When later in the century German immigrants arrived in America, many opened restaurants. A version of the Hamburg steak appeared on menus — as the most expensive item.
But then during the mid-1800s, when many Americans found industrial jobs, a bun was placed around the Hamburg steak making it easier to eat. It wasn’t until 1921 that the first fast-food hamburger outlet opened in Wichita, Kansas. Now, on average, Americans consume a national total about 50 billion burgers each year. They’re so popular there is a national Hamburger Day (May 28) and a Hamburger Hall of Fame located in Seymour, Wisconsin.
If you can pack at least four vegetables (raw preferably) into a wholemeal bun together with cooked lean meat or fish, then you have a healthy meal that the whole family can enjoy.
And if you want to be a little more creative then substitute rice, mushrooms or a potato cake for the bun.
SUSHI BURGERS
Fresh or smoked oysters can be used.
1 cup sushi rice
1 1/2 cups water
1-2 tablespoons sushi su (sushi vinegar)
1/3 cup mayonnaise
1 teaspoon wasabi paste
200g boneless salmon
2 tablespoons lemon juice
16 thin slices cucumber
4 oysters
8 coriander leaves
Cook the rice in the water according to the packet instructions. Add a little more water if necessary. Cover and stand for 5 minutes then fluff with a fork adding the sushi su at the same time.
Meanwhile, combine the mayo and wasabi paste.
Place the salmon in a microwave dish and sprinkle with the lemon juice. Cover and microwave on high power for 1 1/2-2 minutes, until just cooked. Remove the skin and divide the salmon into 4 pieces.
Take a mould or biscuit cutter and make 4 x 7cm round discs of the rice for the bases and 4 x 3-4cm round discs for the top. Layer the bases with the cucumber, salmon and oysters, wasabi mayo and coriander leaves. Top with the smaller discs. Can be garnished with strips of fried nori or cavolo nero leaves. Serves 4.
STICKY CHICKEN BAGEL BURGERS
500g skinned and boned chicken breasts
1 tablespoon canola oil
2 teaspoons Worcestershire sauce
1/4 cup each: tomato sauce, barbecue sauce, brown sugar
1 teaspoon smoked paprika
4 bagels, split and lightly toasted
4 each: large frilly lettuce leaves, spring onions
1 teaspoon sesame seeds
Slice the chicken into 1cm strips. Pan-fry in the oil until just cooked, about 5 minutes.
Combine the sauces, brown sugar and paprika and stir into the chicken. Heat for a few seconds.
Meanwhile, top the bagel bases with the lettuce leaves. Trim the spring onions. Thinly slice the green ends so they will curl then place in icy water.
Top the lettuce with the sticky chicken. Sprinkle with sesame seeds, cover with the bagel top and insert a spring onion curl in the bagel hole. Serves 4.