In today's Media Mix, inside Sean Brock's newest Husk, plus a celebrity chef sues for $272,501
The Daily Meal brings you the biggest news from the food world.
Harry Lewis Dies at 93: The actor and founder of Hamburger Hamlet, also known as a founder of the "gourmet burger," passed away last Sunday. [LA Times]
Prisoners Staff Restaurant: Cardiff Prison has opened a gourmet restaurant where criminals can cook and serve dishes. The results? Lower re-offending rates among inmates who work in the restaurant. [Wales Online]
Where Are the Bugs in Your Food? Sure, you're not eating whole bugs, but creepy crawlers have been in your food for a long time. [Scientific American]
Inside Husk: Here's an excellent slideshow of Sean Brock's latest venture, Husk Nashville. [Eater]
Chef Marco Pierre White Sues: The celebrity chef is suing two former business partners, claiming that he deserves a cut of the profit from the sale of Marco Pierre White's Yew Tree Inn. [Daily Mail]
Joanna Gaines makes her mom's dishes for Mother's Day — including Korean hot dogs and rice
Sometimes, even Joanna Gaines needs to ask her mom for a few cooking tips.
In a new episode of her show "Magnolia Table," the author calls her mom, Nan Stevens, on FaceTime to get some pointers and the mother-daughter moment is simply adorable.
With Mother's Day fast approaching, Gaines was inspired to recreate some of her mom's signature dishes, including beef bulgogi. In a blurb from the author's "Magnolia Table Cookbook," she explains that her mom's bulgogi is an American-Korean hybrid that's "much sweeter than traditional bulgogi" and served on a bed of white rice.
While she's making the marinade for the dish, the 43-year-old calls Stevens to see if she can share any tricks.
"I've always wondered, especially on days where I call her at 4 and I say 'Mom, can you cook us some dinner?' how she has it all whipped up when she only had an hour to cook it," the mother of five explained.
Once she gets Stevens on the line, Gaines asks her how long she should let the meat soak in the sauce and asks if she's ever marinated it overnight.
"I used to when I used the tough meat but when I buy the more expensive meat then you only use like an hour, hour and half," Stevens said.
The term hamburger originally derives from Hamburg,  Germany's second-largest city. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (in German Wien) respectively.
By back-formation, the term "burger" eventually became a self-standing word that is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger. 
As versions of the meal have been served for over a century, its origin remains ambiguous.  The popular book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it". A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier,  and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.
There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal. [OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range." 
Claims of invention
The origin of the hamburger is unclear, with its invention thought to have occurred in the United States and commonly attributed to either Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, and Louis Lassen.   White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase.  However, it gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger as "the innovation of a food vendor on the pike".  No conclusive argument has ever ended the dispute over invention. An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country." 
According to Connecticut Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven.  Louis' Lunch, a small lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900.    New York Magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later", noting also that this claim is subject to dispute.  A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast.  Some critics like Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was not a hamburger because the bread was toasted. 
One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair  now sometimes called the Outagamie County Fair.  The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was fifteen when he was reportedly selling pork sandwiches at the 1885 Seymour Fair, made so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar.  
According to White Castle, Otto Kuase was the inventor of the hamburger. In 1891, he created a beef patty cooked in butter and topped with a fried egg. German sailors would later omit the fried egg. 
Oscar Weber Bilby
The family of Oscar Weber Bilby claim the first-known hamburger on a bun was served on July 4, 1891 on Grandpa Oscar's farm. The bun was a yeast bun.    In 1995, Governor Frank Keating proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891, calling Tulsa, "The Real Birthplace of the Hamburger." 
Frank and Charles Menches
Frank and Charles Menches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York.  During the fair, they ran out of pork sausage for their sandwiches and substituted beef.  Kunzog [ who? ] , who spoke to Frank Menches, says they exhausted their supply of sausage, so purchased chopped up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market not Klein's, despite Stein's having sold the market in 1874.  The story notes that the name of the hamburger comes from Hamburg, New York not Hamburg, Germany.  Frank Menches's obituary in The New York Times states that these events took place at the 1892 Summit County Fair in Akron, Ohio. 
Fletcher Davis of Athens, Texas claimed to have invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter in Athens and served a 'burger' of fried ground beef patties with mustard and Bermuda onion between two slices of bread, with a pickle on the side.  The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair.  Historian Frank X. Tolbert, noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with 'Old Dave' a.k.a. Fletcher Davis.  A photo of "Old Dave's Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim. 
Other hamburger-steak claims
Various non-specific claims of invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu which listed hamburger is said to be an 1834 menu from Delmonico's in New York.  However, the printer of the original menu was not in business in 1834.  In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item. 
Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper Restaurant at 311/313 Pacific Street in San Fernando, California. It cost 10 cents—the same price as mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's Head," "Calf Tongue," and "Stewed Kidneys" were listed.  Another claim ties the hamburger to Summit County, New York or Ohio. Summit County, Ohio exists, but Summit County, New York does not. 
Early major vendors
- 1921: White Castle, Wichita, Kansas. Due to widely anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 65 mm ( 2 + 1 ⁄ 2 in) square hamburgers, known as sliders  . They started to create five holes in each patty, which help them cook evenly and eliminate the need to flip the burger. In 1995 White Castle began selling frozen hamburgers in convenience stores and vending machines. 
- 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second hamburger chain and peaked at 400 locations before World War II. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave closed or caused changes of name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently only five locations exist.
- 1926: White Tower Hamburgers
- 1927: Little Tavern
- 1930s: White Castle (II run by Henry Cassada)
- 1931: Krystal (restaurant)
- 1936: Big Boy. In 1937, Bob Wian created the double deck hamburger at his hamburger stand in Glendale California. Big Boy would become the name of the hamburger, the mascot and the restaurants. Big Boy expanded nationally through regional franchising and subfranchising. Primarily operating as drive-in restaurants in the 1950s, interior dining gradually replaced curb service by the early 1970s. Many franchises have closed or operate independently, but at the remaining American restaurants, the Big Boy double deck hamburger remains the signature item.
- 1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty. 
Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site.  These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Most American hamburgers are round, but some fast-food chains, such as Wendy's, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat-top, but some firms, such as Burger King, use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered "rare", but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.
The McDonald's fast-food chain sells the Big Mac, one of the world's top selling hamburgers, with an estimated 550 million sold annually in the United States.  Other major fast-food chains, including Burger King (also known as Hungry Jack's in Australia), A&W, Culver's, Whataburger, Carl's Jr./Hardee's chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Back Yard Burgers, Lick's Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in the mid-tier "restaurant-style" variety of hamburgers.
Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the Bobby's Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.
Hamburgers are often served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills.
A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings these may be described as "all-beef hamburger" or "all-beef patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"),   advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added. Some cooks prepare their patties with binders like eggs or breadcrumbs. Seasonings may include salt and pepper and others like as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used.
Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C).  If cooked to this temperature, they are considered well-done. 
Burgers can also be made with patties made from ingredients other than beef.  For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer. 
Vegetarian and vegan burgers can be formed from a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.
Vegetable patties have existed in various Eurasian cuisines for millennia, and are a commonplace item in Indian cuisine.
A steak burger is a marketing term for a hamburger claimed to be of superior quality,    except in Australia, where it is a sandwich containing a steak.
Steak burgers are first mentioned in the 1920s. Like other hamburgers, they may be prepared with various accompaniments and toppings.
Use of the term "steakburger" dates to the 1920s in the United States.  In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois.  This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation.  Steak burgers are a primary menu item at Steak 'n Shake restaurants,  and the company's registered trademarks included "original steakburger" and "famous for steakburgers".  Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck. 
Beef is typical, although other meats such as lamb and pork may also be used.  The meat is ground  or chopped. 
In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat. 
Steak burgers may be cooked to various degrees of doneness. 
Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato.  Some may have additional various toppings such as cheese,  bacon, fried egg, mushrooms,  additional meats,  and others.
Various fast food outlets and restaurants — such as Burger King, Carl's Jr., Hardee's, IHOP, Steak 'n Shake, Mr. Steak, and Freddy's — market steak burgers.      Some restaurants offer high-end burgers prepared from aged beef.  Additionally, many restaurants have used the term "steak burger" at various times. 
Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska. 
Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company.  It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll.   Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger. 
In 2004, Steak 'n Shake sued Burger King over the latter's use of term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights.   (According to the St. Louis Post-Dispatch, Burger King's attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Shake's steakburger offering.)  The case was settled out of court. 
United States and Canada
The hamburger is considered a national dish of the United States.  In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, tomato, onion, and often sliced pickles (or pickle relish). French fries often accompany the burger. Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option.
Condiments might be added to a hamburger or may be offered separately on the side including ketchup, mustard, mayonnaise, relish, salad dressings and barbecue sauce.
- Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises.
- Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a "100x100." 
- Pastrami burgers may be served in Salt Lake City, Utah. 
- A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
- A slider is a very small square hamburger patty, served on an equally small bun and usually sprinkled with diced onions. According to the earliest citations, the name originated aboard U.S. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled.  Other versions claim the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through one or because their small size allows them to "slide" right down the throat in one or two bites.
- In Alberta, Canada a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa). 
- A butter burger, found commonly throughout Wisconsin and the upper midwest is a normal burger with a pad of butter as a topping, or a heavily buttered bun. It is the signature menu item of the restaurant chain Culver's. 
- The Fat Boy, is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba
- In Minnesota, a "Juicy Lucy" (also spelled "Jucy Lucy"), is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
- A low carb burger is a hamburger served without a bun and replaced with large slices of lettuce with mayonnaise or mustard being the sauces primarily used. 
- A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between two discs of compressed ramen noodles in lieu of a traditional bun.  is a bacon cheeseburger with two glazed doughnuts instead of buns.  is a cheeseburger where the burger is steamed instead of grilled. It was invented in Connecticut. 
In 2012, according to a study by the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them fourth in the world and second in Europe, just behind the British. 
According to a study by Gira Conseil on the consumption of hamburger in France in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu and for a third of these restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish. 
In Mexico, burgers (called hamburguesas) are served with ham  and slices of American cheese fried on top of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. In certain parts are served with bacon, which can be fried or grilled along with the meat patty. A slice of pineapple is also a usual option, and the variation is known as a "Hawaiian hamburger".
Some restaurants' burgers also have barbecue sauce, and others also replace the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken breast. Many burger chains from the United States can be found all over Mexico, including Carl's Jr., Sonic, as well as global chains such as McDonald's and Burger King.
United Kingdom and Ireland
Hamburgers in the UK and Ireland are very similar to those in the US, and the High Street is dominated by the same big two chains as in the U.S. — McDonald's and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK. In Ireland the food outlet Supermacs is widespread throughout the country serving burgers as part of its menu. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.
An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the customer's table. In the late 1970s, to compete with McDonald's,  Wimpy began to open American-style counter-service restaurants and the brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of both brands, Grand Metropolitan. A management buyout in 1990 split the brands again and now Wimpy table-service restaurants can still be found in many town centres whilst new counter-service Wimpys are now often found at motorway service stations.
Hamburgers are also available from mobile kiosks, commonly known as “burger vans", particularly at outdoor events such as football matches. Burgers from this type of outlet are usually served without any form of salad — only fried onions and a choice of tomato ketchup, mustard or brown sauce.
Chip shops, particularly in the West Midlands and North-East of England, Scotland and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is usually served with chips.
Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are usually high quality minced steak patties, topped with items such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties made from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in some Australian themed pubs even kangaroo burgers can be purchased. These burgers are served in a similar way to the traditional hamburger but are sometimes served with a different sauce including redcurrant sauce, mint sauce and plum sauce.
In the early 21st century "premium" hamburger chain and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic, usually served to eat on the premises rather than to take away.  Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a style of rich, juicy burger in 2012 which is known as a dirty burger or third-wave burger. 
In recent years Rustlers has sold pre-cooked hamburgers reheatable in a microwave oven in the United Kingdom. 
In the UK, as in North America and Japan, the term "burger" can refer simply to the patty, be it beef, some other kind of meat, or vegetarian.
Australia and New Zealand
Fast food franchises sell American-style fast food hamburgers in Australia and New Zealand. The traditional Australasian hamburgers are usually bought from fish and chip shops or milk bars, rather than from chain restaurants. These traditional hamburgers are becoming less common as older-style fast food outlets decrease in number. The hamburger meat is almost always ground beef, or "mince" as it is more commonly referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion and meat as minimum—in this form, known in Australia as a "plain hamburger", which often also includes a slice of beetroot—and, optionally, can include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included, it is known in Australia as "burger with the lot".   The term 'burger' is also applied to any hot sandwich using a bun for the bread, even when the filling does not contain beef, such as a chicken burger (generally with chicken breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc. The term 'sandwich' is usually only applied when the bread used is sliced bread.
The only variance between the two countries' hamburgers is that New Zealand's equivalent to "The Lot" often contains a steak (beef) as well. The condiments regularly used are barbecue sauce and tomato sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald's "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger however, it is no longer a part of the menu. Likewise, McDonald's in New Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty, while adding pineapple is an upcharge. It is essentially a "Burger with the lot", but uses the standard HJ circular breakfast Egg, rather than the fully fried egg used by local fish shops. 
In China, due to the branding of their sandwiches by McDonald's and KFC restaurants in China, the word "burger" (汉堡) refers to all sandwiches that are consist of two pieces of bun and a meat patty in between. This has led to confusions when Chinese nationals try to order sandwiches with meat fillings other than beef in fast-food restaurants in North America. 
A popular Chinese street food, known as roujiamo (肉夹馍), consists of meat (most commonly pork) sandwiched between two buns. Roujiamo has been called the "Chinese hamburger".  Since the sandwich dates back to the Qin dynasty (221 BC–206 BC) and fits the aforementioned Chinese word for burger, Chinese media have claimed that the hamburger was invented in China.   
In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak".
Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the U.S. They are made from minced beef, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".
Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains. Japan has homegrown hamburger chain restaurants such as MOS Burger, First Kitchen and Freshness Burger. Local varieties of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and burgers containing shrimp korokke. Some of the more unusual examples include the rice burger, where the bun is made of rice, and the luxury 1000-yen (US$10) "Takumi Burger" (meaning "artisan taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the actual patty, there are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently launched a McPork burger, made with U.S. pork. McDonald's has been gradually losing market share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings.  Burger King once retreated from Japan, but re-entered the market in Summer 2007 in cooperation with the Korean owned Japanese fast-food chain Lotteria.
In Denmark, the hamburger was introduced in 1949, though it was called the bøfsandwich. There are many variations. While the original bøfsandwich was simply a generic meat patty containing a mix of beef and horse meat, though with slightly different garnish(sennep, ketchup and soft onions), it has continued to evolve. Today, a bøfsandwich usually contains a beef patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled red beets, mustard, ketchup, remoulade, and perhaps most strikingly, is often often overflowing with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is still on the menu at the same restaurant from which it originated in 1949, now run by the grandson of the original owner. 
Following the popularity of the bøfsandwich, many variations sprung up, using different types of meat instead of the beef patty. One variation, the flæskestegssandwich, grew especially popular. This variation replaces the minced beef patty with slices of pork loin or belly, and typically uses sweet-and-sour pickled red cabbage, mayonnaise, mustard, and pork rinds as garnish. 
Today, the bøfsandwich, flæskestegssandwich, and their many variations co-exist with the more typical hamburger, with the opening of the first Burger King restaurant in 1977 popularizing the original dish in Denmark. Many local, high-end burger restaurants dot the major cities, including Popl, an offshoot of Noma.
Hamburger Casserole Recipe
- Author: Steve Gordon
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 Servings 1 x
- Category: Main Dish, Beef
- Method: Bake
- Cuisine: American
Step-by-step, photo illustrated recipe for making our Hamburger Casserole as seen on Taste of Southern.com.
- 2 lbs. Lean Ground Beef, browned
- 1 small Onion
- 5 small Potatoes
- 2 cans Cream of Mushroom Soup
- 1 cup Milk
- 1 ½ cups Cheddar or Colby Jack Mix cheese
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Preheat oven to 350F degrees.
- Lightly spray a 9吉 inch casserole baking dish with non-stick spray. Set aside.
- Brown ground beef, drain, set beef aside.
- Slice the onion, into rounds, then into quarters.
- Place the mushroom soup in a medium size mixing bowl.
- Add the milk.
- Add the salt.
- Add the pepper.
- Mix well and set mixture aside.
- Rinse and slice the potatoes into 1/8 inch thick slices.
- Place a layer of potatoes in the casserole dish.
- Add a layer of the beef.
- Add a layer of onions.
- Add a layer of soup mixture.
- Add layer of cheese. Reserve ½ cup of cheese for topping later.
- Repeat the layering process ending with the soup mixture.
- Cover with aluminum foil and bake at 350F degrees for 1 hour and 30 minutes.
- Remove foil, sprinkle top with remaining cheese.
- Bake uncovered for another 15 minutes or until potatoes are fork tender.
- Remove from oven, place on wire rack, let cool for 10 minutes.
I used a Cheddar and Colby Jack cheese mixture. Use just Cheddar if you prefer.
Keywords: Hamburger potato casserole, hamburger casserole, mushroom soup, easy
Have you ever made our Hamburger Casserole? What did you think of the recipe?
Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.
Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.
Sign Up For Our Free Newsletter:
While you’re here, be sure to sign up for our totally FREE NEWSLETTER. I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern. It’s totally free, and super easy to sign up. And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe. How cool is that? I’ll be looking forward to seeing you add your name to our list. The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.
Peanut Butter Sheet Cake with Peanut Butter Frosting
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 (12 tablespoons) sticks butter
1 cup water
1/2 cup peanut butter
1/4 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2 sticks (1 cup) butter, softened
3/4 cup peanut butter
3 cups confectioners' sugar
3 to 4 tablespoons milk
2 tablespoons instant vanilla pudding mix
Preheat oven to 350 degrees. Grease a 10x15x1 inch jellyroll pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Combine 1 1/2 sticks butter and 1 cup water in a medium saucepan and bring to a simmer. Sitr to make sure all butter is melted.
Whisk 1/2 cup peanut butter and vegetable oil into butter mixture. Stir into flour mixture.
Whisk together eggs, buttermilk, and vanilla extract. Stir into flour mixture until well combined.
Pour batter into prepared pan.
Bake for 22 to 26 minutes or until a toothpick inserted in middle comes out clean. Let cool.
To make Frosting,
Use an electric mixer to beat butter and peanut butter together until smooth.
Add half of confectioners' sugar and half of milk and beat until smooth.
Add remaining confectioners' sugar, milk and the vanilla pudding mix and beat until smooth. Add a little more milk if necessary.
Spread frosting on cake.
Recipes by Chrissy Teigen, Gwyneth Paltrow and More Celebs for the Perfect At-Home Mother's Day Brunch
Celebrating Mother's Day is still possible amid the coronavirus pandemic. Though the festivities may look a little different this year due to quarantine, there are plenty of celeb recipes that you can make to help your mom feel as special as ever.
Even if you'll be spending the day apart from mom, you can still utilize the recipes by sending a planned menu, along with a thoughtful card, to give her something to look forward to once quarantine ends.
Gwyneth Paltrow's spiked strawberry lemonade is sure to be a hit with Mom and will be an easy start of the day for the chef! Just blend strawberries, and combine the puree with vodka, lemon juice and sparkling water. Simply leave out the vodka for an equally delicious, alcohol-free version.
While your finishing the final preparations on the main event, treat Mom to some sriracha deviled eggs from Rachael Ray. The drop of spice is sure to wake up Mom's taste buds for the rest of the meal.
Chrissy Teigen's challah French with strawberry sour cream swirl will delight Mom thanks to its fluffy texture and sweet accents. As a bonus, the strawberry flavor will pair perfectly with the cocktail she's sipping.
For the savory addition to the plate, try making Sarah Michelle Gellar's nest eggs. Made with potatoes, sausage, cheese and eggs, the crispy, muffin-shaped snack is sure to become a family favorite.
ON THE SIDE
Complete the main meal with Lauren Conrad's coco citrus salad. Made with your favorite citrus fruit, coconut pieces, mint and honey, the light and airy treat will complement everything else on the plate.
Cue your sweet tooth because this famous @KrisJenner brownie recipe never disappoints. See what her recipe calls for: https://t.co/VrPwlrLsLHpic.twitter.com/1udgPtqtjb&mdash Poosh (@pooshdotcom) October 26, 2019
After the fruit-filled meal, end things on a chocolate note by making Kris Jenner's brownie recipe. The decadent dessert calls for chocolate chips and unsweetened chocolate to get a perfect, rich flavor.
The Best Keto Ground Beef Recipes
Stay on track with your keto diet and create wholesome and satisfying Keto Hamburger Recipes that you and your whole family will enjoy. From skillet dishes, casseroles and more.
Cheesy Keto Ground Beef Taco Skillet
Cheesy Ground Beef Keto Taco Skillet is my go-to quick weeknight meal. On those nights where I want a Tex-Mex filled meal, I reach for this recipe.
It&rsquos cheesy, loaded with Mexican spices and hearty ground beef, in a single large skillet. It fills me up and leaves us feeling satisfied and my family loved it.
Sub out the shredded cheddar for a Mexican cheese blend and you have a recipe that even non-keto diet people will want to sink their teeth in!
Low Carb Cheeseburger Casserole
Another yummy dish is my cheeseburger low carb skillet. Cream cheese, diced tomatoes, veggies, ground beef and more come together for one tasty skillet dish. This recipe is amazing stuffed in a bell pepper too.
Easy Healthy Taco Salad Recipe with Ground Beef
Healthy taco salads are a wonderful way to get a filling meal that you might be craving without straying from your keto plan. Load up with your favorite toppings and dive in. These soy black beans are amazing if you miss beans on the keto diet.
Hamburger Beef Stroganoff - Low Carb and Gluten Free
Whip up your favorite classic dish, hamburger beef stroganoff, that is keto and low carb. You will find this might be a lighter version to the classic recipes, but you don&rsquot miss the empty carbs.
Keto Low Carb Cauliflower & Cheeseburger Casserole
Cheeseburger and cauliflower casserole is another hearty one to make. The cauliflower will fill you up and leave you feeling full without feeling heavy after. Creamy, cheesy, and low carb to boot.
15-minute KETO Asian Beef Bowl
This keto-friendly Asian Beef bowl is a 15-minute dish that you have to give a try. Asian flavors in every bite of your beefy dish. It also tastes great leftover the next day for a quick lunch.
Scrambled Egg Ground Beef Casserole - Keto and Low Carb!
Here is a scrambled egg ground beef casserole to add to your menu list. You can even make this the night before so all you have to do is toss in the oven and bake the next day.
Keto Low Carb Chili Recipe - Crock Pot or Instant Pot (Paleo)
One recipe you really need in your back pocket is a good keto low carb chili recipe. This is a must for me, I love having chili on cold days, and it is great topping hot dogs, making walking tacos for the kids and more.
Low Carb Crack Slaw with Beef and Cabbage
Fan of cabbage? Try this low carb crack slaw with beef! It is a shaved cabbage and ground beef dish that will be a delight. Drizzle with soy sauce or spicy mustard and call it dinner.
Easy Meatloaf Recipe | The Best Meatloaf Recipe Ever!
Whip up this easy meatloaf recipe that is not heavy on carbs but heavy in the flavor department. Moist, tender, and flavorful, without added carbs that will weigh you down.
Paleo Korean Ground Beef (Low Carb, Keto)
Paleo Korean Ground Beef gives you the sweet and savory factor in each bite. It doesn&rsquot require many ingredients to make, and is budget-friendly. If you enjoy Korean seasonings give it a go.
Keto Cauliflower Ziti
Keto Cauliflower Ziti gives you that flavor of pasta but with cauliflower. You get that same hearty dish just a lot less heavy at the end of the meal, which is nice.
Easiest Instant Pot Meatballs
Instant Pot meatballs are so easy to make and tender, juicy and light on the carbs. Serve over cauliflower rice or zoodles and call it a meal fit for the entire family.
Keto Low Carb Pizza Casserole Recipe (Easy) - 5 Ingredients
Don&rsquot say goodbye to pizza, say hello to a lighter version. This Keto Low Carb Pizza Casserole Recipe is going to brighten up your day on those days you can&rsquot get pizza out of your head.
Easy Layered Taco Dip - Low Carb, THM S, 5 Ingredients
A lot of spices and seasonings are void of carbs, I use salt and pepper often, but as with anything make sure you are checking the nutrition. I know for a fact that chili powder and the other seasonings used to make taco seasoning is great for keto, I use it often in my recipes. This Layered Taco Dip uses a premade taco seasoning but you can mix it up a bit and use your own spices.
Your keto diet just got a bit better with all these wholesome options.
I always have ground beef in my freezer, and I use a good number of these keto hamburger recipes in my weekly meal plans. The good thing is they freeze very well.
With these recipes, they are all easy to make and different they are a great way to make dinner exciting again.
These recipes give you the opportunity to use ingredients like cream cheese, olive oil while keeping them keto and low carb. Some of them are even gluten-free and paleo too!
I absolutely love the fact that a good portion of these meals is ready in 30 minutes or less! Easy keto recipes that the family will love.
Cauliflower rice is a great substitute for regular rice. It is easy to flavor cauli-rice in many ways that will make it taste very similar to rice. Plus it keeps your net carbs very low and is also keto-friendly.
As for spaghetti squash is an amazing substitute for traditional spaghetti. And it is really easy to make.
Making My Poor-Man’s Steak
Now that I have all of my ingredients together it’s show time! When it’s time to pull the dish together I’ll make the stuffed meat patty using leftover chopped grilled onions, bell pepper & jalapeno. But chop & sauté those veggies now if needed.
I also pulled out some shredded pepper jack cheese. RancherMan & I are fans of spicy food. If your family isn’t, feel free to substitute with your favorite cheese here.
Since my potatoes are dehydrated from the pantry, I’ll need to get them ready to be topped by the stuffed meat patty. So while the meat’s cooking I’ll drain the now-rehydrated cubed potatoes.
With a little bacon grease in my cast-iron skillet I’ll fry the rehydrated cubed potatoes to give them a little crisp edge. This will take the place of regular cubed & fried potatoes for the recipe.
Finally I’ll make gravy out of homemade broth. It’s simple, I’ll thicken it with just a little cornstarch.
You can use broth the same as me, or a jar of prepared brown gravy, or even the inexpensive little packets sold in the store. Whatever’s easiest for you.
Now I’m ready to start assembling my poor-man’s steak. Let’s see how it all comes together with my ground meat:
Country Hamburger Steak w/ Onion Gravy
Lord have mercy…there are just some meals that are the epitome of southern comfort food like hamburger steak and gravy! I grew up eating this meal alongside mashed potatoes or rice, sweet peas, dinner rolls, and ice cold sweet tea. It’s not the most photogenic dish but ahhh…the good ol’ days! We had it several times a month
As a child, even when I was outside playing I knew when we were having hamburger steak for dinner. The smell of those savory onions and beefy gravy always made it’s way outdoors. Probably from us kids running in and out nonstop. It was one of my favorite meals.
It was always served with mashed potatoes or rice since those really are the best with brown gravy! Sweet peas just complimented the savoriness so well.
Now I’m not talking about Salisbury steak (which uses egg and often breadcrumbs), which is also another favorite of mine.
The recipe I’m sharing with you today is for a country hamburger steak with no bells or whistles. Even though I love adding new things like bell peppers and celery and swapping out things occasionally, sometimes you just want a straight up southern classic. Pure, plain and simple.
Most authentic southern recipes are that way. Just easy ingredients brought together to sooth the soul and easily (and cheaply) feed a large family. No fluff or complicated methods. Hamburger steak and gravy is exactly that way. Just beef, broth, spices onions, and flour. Maybe a little bit of butter and fresh garlic for good measure. And man is it a comforting, hearty meal.
Become A Better Leader: Ray Kroc, McDonald's, And His Ten Recipes For Success
Thirty years ago today, Ray Kroc – the founder of McDonald’s Corp. – passed away. But three decades later, he is still heralded as one of the most successful businessmen in America. What made him and his company so successful? According to him, “The two most important requirements for major success are: first, being in the right place at the right time, and second, doing something about it.” The second part of his formula – “doing something about it” or executing – is the real key lesson. I’ve heard a saying once that adjoins to Kroc’s thinking and seems to be a commonality among many successful people I know: “Luck is when preparation meets opportunity.” This thought is the basis for the following 10 guiding principles Ray Kroc lived by, which allowed him to successfully build the McDonald’s business foundation and future.
- Take your business seriously. Kroc did this by focusing on the details. If you look at the more successful companies in this world ( Apple , Tesla, McDonald’s), their leaders all focus on the business’ details and deeply care about the business and the customer. Kroc is quoted with saying, "I didn’t invent the hamburger. I just took it more seriously than anyone else. We take the hamburger business more seriously than anyone else."
- Strive for perfection. Now, we all know perfection is utopia and unattainable, but that is not the point. It’s used as a guiding light to keep you on track. Ray Kroc said, "Perfection is very difficult to achieve, and perfection was what I wanted in McDonald&#039s . Everything else was secondary for me."
- Be an astute and sharp-witted entrepreneur. When the McDonald brothers didn’t want to sell Kroc his first store, he opened up a McDonald’s across the street (called “Big M”) in order to drive them out of business and convince them he was the right man for the job.
- You have to have teamwork in your organization. Kroc was a strong proponent of teamwork, which is the backbone behind the assembly line order preparation that McDonald’s still has in place today. "I put the hamburger on the assembly line,” said Kroc.
- Deliver better service with a smile. Part of Kroc’s strategy was to have customer service personnel smile upon greeting patrons. “McDonald's is a people business, and that smile on that counter girl's face when she takes your order is a vital part of our image.” Now, who doesn’t like a smile?
- Be willing to take risks. As the old saying goes, “No risks, no rewards.” All of the innovation Kroc employed was extremely risky, but that didn’t stop him – he still managed to create the foundation of what McDonald’s is today. Kroc is quoted as saying, “If you're not going to be a risk taker, you should get the hell out of business.”
- Dream big. Kroc didn’t invent McDonald’s, but he saw a vision of what it could be and executed on that vision every day in order to make that dream a reality. Kroc said, “Visions of McDonald’s restaurants dotting crossroads all over the country paraded through my brain.”
- Bet big. The next step from dreaming big was betting big. In an industry where people went out to get a nice sit-down meal, Kroc was betting on his untested model, which served fast food on paper plates with quick service. "The McDonald brothers were simply not on my wavelength at all. I was obsessed with the idea of making McDonald's the biggest and the best. They were content with what they had they didn't want to be bothered with more risks and more demands."
- Always strive to be better. Kroc constantly looked at all aspects of his business and didn’t leave a lot of specific details out –including owning all the real estate that McDonald’s franchisees would build their McDonald’s locations on. This level of detail has given McDonald’s one of the most valuable real estate portfolios in the world today. “A man must take advantage of any opportunity that comes along,” he said.
- Don’t just work for money. Kroc said, “If you work just for money, you’ll never make it, but if you love what you’re doing and you always put the customer first, success will be yours.” To him, money only signified pride in his accomplishments.
Whatever business we’re in, we can learn from Ray Kroc. Though it’s been years since he first founded McDonald’s, his principles have stood the test of time. Embrace them, go forth, and taste your own success.
The SunGard Availability Services BrandVoice Team is a group of marketing, product management, and IT professionals with a passion for sharing their expertise and pontificating on a wide variety of topics including IT disaster recovery, cloud computing, IT outsourcing, IT uptime and availability, general IT, and general business.
Sungard Availability Services partners with companies of all types to provide high availability solutions tailored to meet your unique business needs. We work with you to…
Sungard Availability Services partners with companies of all types to provide high availability solutions tailored to meet your unique business needs. We work with you to understand your business’ goals and then design IT solutions to address exactly what you need – and not what you don’t. We’re flexible enough to work with the most complex infrastructures and hybrid deployments. We bring the accumulated expertise that comes from more than three decades in IT disaster recovery to solve your availability challenges. We help keep the leading businesses in every major industry continuously available and in control of their critical systems.
Big Weather's big recipe: Hamburger pinwheels
This week we are wrapping up our month-long salute to ABC11 Pioneer, Peggy Mann. We are making her Hamburger Pinwheels. Even with the recipe, I came across some questions on 'What to do next?' but I think it turned out great and made a delicious meal on the grill. Let's get to it!
6. Refrigerate over night
7. Remove from wrap and slice the log into equal parts
8. Add a toothpick through the end to hold together
9. Grill or cook in broiler until 165.
10. Serve hot on a bun like a hamburger
That's it. I'm not sure if it's how Peggy meant for it to be served, but it's pretty awesome as a burger. If you skip the toothpicks they will pull apart so make sure to add them. I also found the end pieces fell apart more easily than the middle. Also, the original recipe called for dill pickle relish to be added into the mix. It didn't say how much and I'm the only one in my family who likes it, so I skipped it. But it would be awesome to add a couple of tablespoons if that's how you roll.