The hamburger has been around awhile, first as a hamburger steak in Germany, then as a hamburger steak or Salisbury steak in the United States. It first appeared in the United States, on the menu at Delmonico’s, in New York, in 1896. In the 1930’s and 40’s, beef was at a premium, so people used cheaper cuts of meat, such as chuck, to make their hamburger steaks. By 1936 it was put on a bun, and the first McDonald’s opened in San Bernadino, CA in 1940, forever changing the role of the hamburger in American society.
Since then, the hamburger has come a long way. Today we have beef burgers, turkey burgers, and even tofu burgers, all with a variety of cheese and vegetable toppings. The king of all burgers, however, is the Kobe beef burger. If you’ve never had one, run…don’t walk.. to your nearest gourmet butcher, and get a pound. Kobe beef is tender, juicy, and very flavorful. They are certainly a far cry from the chuck steak burgers of the 1940’s. Add caramelized onions, brie, or guacamole to jazz up your burger, or just layer with onions and tomato, like I did.
- 1 lb Kobe Beef, made into thick patties
- Salt and Pepper to Taste
- Potato Hamburger Buns
- Swiss or Cheddar Cheese
- Tomatoes, Sliced
- Sweet Onion, Sliced
- Ketchup, Mustard, Pickles
Sprinkle the beef patties with salt and pepper.
Preheat your grill on high for about eight minutes. Add the burgers to the grill, and grill 3-4 minutes on each side, depending on how well-done you want the burgers.
Serve on potato rolls with a variety of toppings.
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