A hamburger (abbreviated hamburger) is a food commonly considered a sandwich in which one or more cooked hamburgers are placed inside the ground meat, usually beef, bun or sliced bun. Burger fried, broiled, smoked, or baked. Burgers are often served with cheese, lettuce, tomato, onion, pickle, bacon or chili; Spices like ketchup, mustard, mayonnaise, condiments or “special sauce” are often a variation of the Thousand Island dressing; And often placed in sesame seed buns. A cheeseburger topped with cheese is called a cheeseburger.
The term "hamburger" can also be applied to meat patties on their own, especially as the term "hamburger" is rarely used in the UK, or may refer to minced meat. Since the term hamburger usually refers to beef, for clarity, "hamburger" may precede an alternative type of meat or meat, such as beef patty, turkey patty, bison patty, hamburger portobello or veggie burger.
Burgers are sold in fast food restaurants, coffee shops and specialty and high-end restaurants.
Etymology and terminology
The term hamburger originally came from Hamburg, [2] the second largest city in Germany.
By later formation, the word "hamburger" eventually became an independent term associated with a wide variety of sandwiches, similar to hamburger (ground beef), but is derived from a variety of meats, such as buffalo burger, venison, kangaroo, and chicken buffalo. , Fish like turkey, elk, lamb or salmon in salmon burger, but also with meatless sandwiches like veggie burger. [3]
Story
Main articles: History of hamburgers and history of hamburgers in the United States.
The Hamburg steak has been known as "fricadel" in Germany since the 17th century.
The "hamburger randstock" was already popular in 1869 and is believed to be the forerunner of the modern hamburger.
Cheeseburger at Louis Lunch, New Haven, Connecticut (with onions and tomatoes)
As versions of the diet have been provided for over a century, their origin remains unclear. [4] Hannah Glassay's famous book The Art of Cooking Made Simple and Easy contains a recipe similar to the "hamburger sausage" in 1758, which suggested "broiling with toast underneath". A similar snack became popular in Hamburg in 1869 or earlier under the name "Randstock Warm", [5] and many immigrants allegedly ate it on their way to the United States, but it may have been baked steak instead of fricadeller. The Hamburg Steak is said to have been served between two loaves of bread on the Hamburg American Line, which opened in 1847. Each of them can identify and explain the name of the invention of the hamburger.
The Boston Journal mentions the "Hamburg Steak" as early as 1884. [OED, under "Steak"] On July 5, 1896, the Chicago Daily Tribune made a very specific statement about the "hamburger sandwich" in an article about the "sandwich car": "a special favorite, only five cents, which is a hamburger steak sandwich, of which The meat is prepared ready in small strips and 'cooked while you wait' on the gas stove. "
Innovation claims
The origin of the hamburger is unclear, and is believed to have originated in the United States and is generally attributed to Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis and Louis Lausanne. [7] [8] The White Castle traces the origin of the hamburger to Hamburg, Germany, discovered by Otto Quas. [9] However, at the 1904 St. Louis World Fair, the New York Tribune recognized the hamburger as a "food vendor's invention on the pike" and gained national recognition. [8] The controversy over the invention has not yet been concluded with a definitive argument. An ABC News article summarizes: "One problem is that there is no written history. Another problem is that the spread of the hamburger took place primarily at a world festival, from small vendors and going instantaneous. And it is entirely possible for more than one person in different parts of the country at the same time. Came up with the idea. "[10]
Louis Lawson
The Louis Lunch, a small food cart in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the United States in 1900. [12] [13] [14] According to New York Magazine. The recipe had no real name until some rowdy sailors from Hamburg named the meat bun a few years later, "he said, adding that the argument was subject to controversy. One customer quickly ordered a hot meal and Louis ran out of steaks. Made and baked, placed between two pieces of toast. [8] Some critics, such as Josh Ozersky, food editor for New York Magazine, say the sandwich was not a hamburger because it was baked. [16]
Charlie Nagreen
One of the first arguments came from Charlie Nagreen, who sold meatballs between two loaves of bread at the Seymour Fair [17] in 1885, now known as the Outgoing County Fair. [16] The Seymour Community Historical Society in Wisconsin, Seymour, credits Nagreen with the invention, now known as "Hamburger Charlie". Fifteen years to Nagreen when it was reported that pork sandwiches were being sold at the 1885 Seymour Fair, so that consumers could eat while running. The Historical Society explains that the Nagreen burger was named after a Hamburg steak known to local German immigrants. [18] [19]
Otto Kuwase
According to White Castle, Otto Quas is the inventor of the hamburger. In 1891, he created a veal patty cooked in butter and topped with a fried egg. German sailors then skip the fried egg. [8]
Oscar Weber Bilby
The Oscar Weber Bilby family stated that on July 4, 1891, Grandpa provided the first known bun burger on the Oscar farm. Bread Yeast bread.
Frank and Charles Menches
Bacon Cheese Burger from New York City Restaurant
Frank and Charles Menches claim to have sold a ground beef sandwich in 1885 at the Erie County Fair in Hamburg, New York. [16] During the fair, they pulled out pork sausage for their sandwiches and alternatively beef. . Historian Joseph Streamer wrote that although the stain market was sold in 1874, the meat came from the stain market, not clean. [17] History has it that the name hamburger is derived from Hamburg, New York, rather than Hamburg, Germany.
Fletcher Davis
Fletcher Davis of Athens, Texas, claims to have discovered the hamburger. The story is that in 1904, Davis and his wife Siddy owned a sandwich stand at the St. Louis World Fair. [8] Historian Frank X. Tolbert, Clint Murchison, a resident of Athens, referred to his grandfather Hamburger as the 'Old Dave' of the 1880s, also known as Fletcher Davis. [17] A photo of the "Old Daves burger stand" from 1904 was sent to Tolbert as proof of claim. [17]
Other arguments about hamburger steak
Various non-specific arguments for the invention refer to the term "hamburger steak" without referring to it as a sandwich. The first printed American menu to include hamburgers was said to be the 1834 menu from Delmonico, New York. [25] However, the original menu printer did not work in 1834. [22] In 1889, the Valla Valla Union menu in Washington featured a hamburger steak as a menu item. [8]
Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Dinner Menu" at Clipper Restaurant on 311/313 Pacific Street in San Fernando, California. It costs 10 cents, lamb chops, bread pork feet and boiled veal. However, it is not on the dinner menu. Only "Pig's head", "Beef tongue" and "Boiled kidney" are listed. [26] Another lawsuit connects Hamburger to Summit County, New York or Ohio. There is Summit County in Ohio, but not Summit County in New York. [17]
Major suppliers
1921 - White Castle, Wichita, Kansas. Due to widespread anti-German sentiment in the US during World War I, the alternative name for burgers was Salisbury Steak. After the war, hamburgers did not become popular until the White Castle restaurant chain marketed and sold a large number of small 65mm (2 + 1⁄2 inch) squares, known as sliders. They started by creating five holes in each burger, which helps to cook evenly and eliminates the need to turn the burger over.
1923 - KWP hamburgers, or QP hotels, Flint, Michigan. Kwp reached the second burger chain and 400 places before WWII. Most of these are licensed but not strictly franchised. Most were closed during WWII. Between 1955 and 1967, another wave closed or caused name changes. In 1967, QP moved the licensor company to a franchise system. Currently there are only five positions.
1926: Burgers of the White Tower
1927: Small tent
1930: White Castle (II; directed by Henry Cassada)
1931: Crystal (restaurant) [28]
1936: Big Boy. In 1937, Bob Vian Glendale created a double-decker hamburger at his burger stand in California. Big Boy becomes the name of a hamburger, mascot and restaurant. Big Boy has expanded nationally through regional franchises and sub-franchises. Indoor dining, mainly operating as a self-service restaurant in the 1950s
Gradually replaced curbside services in the early 1970s. All franchises are closed or operating independently, but in the rest of American restaurants, the two-story Big Boy is still the signature item.
1940: Richard and Maurice McDonald's open a McDonald's restaurant in San Bernardino, California. The McDonald brothers started franchising in 1953. In 1961, Ray Croke (supplier of their multi-mixer blenders) bought the company from the brothers for $ 7 2.7 million and 1.9% royalty. [29]
Today
Making hamburgers at a fast food establishment
Burgers are often a feature of fast food restaurants. Burgers served at major fast food outlets are usually factory-produced and frozen for on-site delivery. [30] Unlike traditional American hamburgers made in traditional homes and restaurants, these hamburgers are thin and uniformly thick, and are hand-made from ground beef. Most American burgers are round, but some fast food chains, such as Silver, sell square burgers. Burgers in fast food restaurants are usually baked on a flat surface, but some companies, such as Burger King, use a gas flame grilling process. In mainstream American restaurants, hamburgers can be ordered "rare", but are usually served medium or well cooked for food safety reasons. Fast food restaurants usually do not offer this option.
McDonald's fast food chain Big Mac, one of the best - selling hamburgers in the world, sells 550 million units a year in the United States. . Cookout, Harvard, Shake Shock, In-N-Out Burger, Five Guys, FatBurger, Veras, BurgerVille, Backyard Burgers, Lix Homeburger, Roy Rogers, SmashBurger and Sonic also rely heavily on burger sales. Fruckers and Red Robin burger chains, which specialize in a variety of mid-range "restaurant style" burgers.
The hamburger on the red bun was served with French fries in Zagreb, Croatia.
A burger and fries were purchased to go, special containers contained burgers and fries.
Some burgers have a black bun, usually colored with squid ink.
Some restaurants offer a wide range of burgers that use expensive meats and various cheeses, dressings and sauces. An example is Bobby's Burger Palace chain founded by famous chef and food network star Bobby Flay.
Burgers are often served as a quick dinner, picnic or party meal and are often cooked outdoors on barbecue grills.
The high-quality hamburger is made entirely of ground (sliced) meat and seasonings; Excess flour, textured vegetable protein, ammonia-treated deformed beef cuttings (the company is known as "fine-grained beef"), [32] [33] modern refinement of meat or other fillings. In the 1930s, a ground lever was sometimes added. Some cooks prepare their strips with binders such as eggs or breadcrumbs. Seasonings include salt and pepper and parsley, onions, soy sauce, Thousand Island dressing, onion soup mix or Worcestershire sauce. Many brand-name seasoning salt products are also used.
Security
Raw hamburger may contain harmful bacteria, Escherichia coli O157: H7, which can occasionally cause foodborne illness, as occasional meat is not properly prepared, so care must be taken when handling and cooking. Due to the potential for foodborne illness, the USDA recommends cooking hamburgers to an internal temperature of 160 F (71 C). [34] If they are cooked at this temperature, they are considered to be well done. [35]
Variations
See also: List of hamburgers
Other meats
Burgers can also be made with strips made with ingredients other than beef. [36] For example, a turkey burger uses ground turkey, while a chicken burger uses ground chicken. A buffalo burger uses ground bison meat, and the ostrich burger ground is made from delicious ostrich meat. A Venison burger uses ground Venison from Venison. [37]
Veggie Burgers
Main article: Veggie burger
Impossible vegan burger
Vegetarian and vegan burgers can be made with meat analogs, tofu, tvp, sitan (brown gluten), quartz, beans, whole grains or a variety of vegetables, ground and empanada.
Vegetable strips have been around for millennia in various Eurasian cuisines and are a common ingredient in Indian cuisine.
Steak burgers
Steak burger with cheese and onion rings.
Part of the series
Steak
Main articles
List of meat dishes
Meat cuts
Preparation
Related topics
Go
Steak burger is the commercial term for a burger of the highest quality except in Australia, [38] [39] [40] where it is a stewed sandwich.
Steak burgers were first mentioned in the 1920s. Like other burgers these can also be made with different sides and toppings.
The word "hamburger" dates back to the 1920s in the United States. [41] In 1934 in the United States, A.H. Steak N Shake founder "Gus" Belt, created the quality burger and served it to customers as the company's first beef burger in Normal, Illinois. [42] This hamburger uses a combination of ground beef from ribbon and sirloin strip. [42] Steak Burners Steak en shake is a staple menu item in restaurants, [42] and the company's trademarks include "Original Steak Burger" and "Famous Steak Burger". [43] Steak N Shake's "Prime Steakburgers" are now made from premium brisket and plate. [44]
Beef is typical, although other meats such as lamb and pork can also be used. [45] Meat ground [46] or pieces. [47]
In Australia, a steak burger is a steak sandwich that consists of whole steak, not ground beef. [48]
Cook the steak strips until donated to different levels. [49]
Steak strips can be served with standard hamburger toppings like lettuce, onion and tomato. [49] Some may contain extra toppings such as cheese, [49] bacon, fried egg, mushrooms, [50] extra meat, [51] and others.
Burger King Angus Bacon Cheese Steak Burger
Many fast food outlets and restaurants sell steak burgers, such as Burger King, Carls Jr., Hardies, IHOP, Steak N Shake, Mr. Steak, and Freddies. [41] [43] [52] [53] [54] Some restaurants offer high-quality hamburgers made with aged beef. [55] In addition, many restaurants have used the term "beef burger" in various contexts. [53]
Some baseball park discounts in the United States call their burgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska. [56]
As part of the menu expansion Burger King introduced the Sirloin Sandwich in 1979 as part of a corporate restructuring effort for the company. [41] This is a single rectangular burger made from sliced steak served in a sub-style of sesame seed roll. [57] [58] Additional steak burgers offered by Burger King include Angus Bacon Cheddar Ranch Steak Burger, Angus Bacon & Cheese Steak Burger and Limited Edition Stuffed Steakhouse Burger. [41]
Steak N Shake Burger sued King in 2004 for allegedly violating trademark rights by adding the word steak burger to its menu items. . [59] The case was settled out of court. [61]
United States and Canada
See also: Cheeseburger, Chili Burger and History of Burger in the United States
A burger served with arugula on a ciabatta bun in New York
Miniature hamburgers ("sliders")
Hamburger is considered the national dish of the United States. [62] In the United States and Canada, hamburgers can be classified into two main types: fast food hamburgers and home-made hamburgers. The latter is often made with a variety of ingredients, including lettuce, tomato, onion and often sliced les ragayas (or pick ragayas). French fries are usually accompanied by a burger. Cheese (usually pieces of processed cheese, but often cheddar, Swiss, pepper jack or blue), can be melted or torn directly on top of the meat patty, usually an option.
Ingredients can be added to burgers or served separately as ketchup, mustard, mayo, condiments, salad dressing and barbecue sauce.
Other ingredients include bacon, avocado or guacamole, sliced satay mushrooms, cheese sauce, chili (usually without beans), fried egg, scrambled eggs, feta cheese, blue cheese, salsa, pineapple, jalapenos and other types of chili peppers, anchovies, Beef seasoned with slices, pastrami or teriyaki, tartar sauce, french fries, onion rings or french fries.
Standard burger ingredients may depend on location, especially in restaurants that do not have national or regional franchises.
Restaurants can serve hamburgers with multiple meatballs. The most common variations are double and triple burgers, but the California burger chain in-n-out once sold 100 burger sandwiches as "100x100". [63]
Pastrami burgers can be served in Salt Lake City, Ustra. [64]
The melted hamburger consists of two slices of rye bread with hamburger, sauted onions and cheese. Then the sandwich is buttered and fried.
According to initial quotes, the name originated on U.S. Navy ships because greasy burgers slipped from the kitchen grill as the ship tip and capsized. . Or their small size allows you to "slip" your throat in one or two bites.
In Alberta, Canada, "Kubi Burger" is a hamburger made from pressed Ukrainian sausage (Kubasa). [67]
A butterburger commonly found throughout Wisconsin and the Upper Midwest, a simple burger topped with a butter pad or heavily buttered bun. This is the signature menu item at Culver Restaurant Chain. [68]
The Fat Boy is an iconic hamburger with chili meat sauce, originally from Winnipeg's Greek hamburger restaurants in Manitoba. [69]
In Minnesota, "Juicy Lucy" (also known as "Juicy Lucy") is a hamburger that has cheese inside the patty rather than on top. The piece of cheese is wrapped around the raw meat and cooked until melted, resulting in melted cheese inside the burger. This boiled hot cheese germinates on the first bite, so waiters often advise customers to chill a few minutes before eating the sandwich.
A low-carb burger is a burger served without a bun and can be converted into a dip that is mainly used with mayonnaise or mustard with large chunks of lettuce. [70] [71] [72]
Luther Burger is a bacon cheeseburger with two glazed donuts instead of buns. [68]
Steamed cheeseburger is a cheeseburger in which the burger is steamed instead of grilled. It was found in Connecticut. [68]
France
In 2012, according to a NDP cabinet study, the French consumed 14 hamburgers in restaurants a year, ranking fourth in the world and second in Europe, just behind the British. [74]
According to a 2013 study by Gira Consult on the consumption of hamburgers in France, 75% of traditional French restaurants serve at least one hamburger on their menu, and for a third of these restaurants, it tops the list of dishes. Before rib steaks, grills or fish. [75]
Mexico
In Mexico, hamburgers (also known as hamburgers) are served with ham [76] and pieces of American cheese fried on a beef patty. Dressings include avocado, jalapeno slices, grated lettuce, onion and tomato. The bread contains mayonnaise, ketchup and mustard. In some portions they are served with bacon, which can be fried or roasted along with the meat patty. Pineapple slice is also a common choice, and the variation is called a "Hawaiian burger".
Some restaurant burgers also contain barbecue sauce, while others replace the ground burger with sirloin, beef, barbecue or fried chicken breast. Many US burger chains are found throughout Mexico, including global chains such as Carls Jr., Sonic, as well as McDonald's and Burger King.
UK and Ireland
Burgers in the UK and Ireland are similar to those in the US and High Street is dominated by two big chains in the US: McDonald's and Burger King. The menus offered for the two countries are practically identical, although part sizes in the UK are smaller. In Ireland, the Supermax food establishment is extensive across the country and serves hamburgers as part of its menu. In Ireland, Abrakebabra (which started by selling kebabs) and Eddie Rockets are also big chains.
The original and home rival to the two great American giants was Wimpy, originally known as Wimpy Bar (opened in 1954 at Lyons Corner House, Coventry Street, London), which served its burgers on a plate with British food. . Style chips, knives and are delivered to the customer table. Owner of two brands, Grand Metropolitan. The management acquisition in 1990 again split the brands and now wimpy table service restaurants are still found in many city centers, while new counter top wimps are now often found in service stations in cities. Freeways.
Hamburgers are also available from mobile kiosks, commonly known as "hamburger vans", especially at outdoor events such as soccer games. Burgers at these types of bases are usually served without any salad, just fried onions and tomato sauce. Mustard or brown sauce.
French fry shops, especially in the West Midlands and Northeast England, Scotland and Ireland, offer damaged hamburgers called pastries. This is where the burger, by itself, is fried in batter and usually served with fries.
Burgers and veggie burgers served with fries and salad are standard items on the pub food menu. Most pubs specialize in "gourmet" burgers. They are usually topped with high-quality sliced meatballs, blue cheese, brie, avocado, yankovi mayonnaise and more. These burgers are served similarly to a traditional burger, but are sometimes served with a different sauce consisting of raisin sauce, mint sauce and plum sauce.
In the early 21st century, "premium" burger chains and independent restaurants have sprung up, selling hamburgers made with high quality and often organic meat, usually served on the go. Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a rich and juicy burger style in 2012, known as Dirty Burger or Third Wave Burger. [79]
In recent years, Rustlers have been selling pre-cooked hamburgers that can be reheated in the microwave oven in the UK. [80]
In the UK, as in North America and Japan, the term "hamburger" refers to a hamburger that can be beef, other meats or vegetarian.
Australia and New Zealand
This hamburger has beets to taste at a fast food restaurant in Auckland, New Zealand.
Fast food franchises sell American-style fast food burgers in Australia and New Zealand. Traditional Australasian burgers are usually purchased at fish and chip shops or milk bars rather than chain restaurants. These traditional burgers are becoming less common as the number of old-fashioned fast food outlets dwindles. The meat of the hamburger is almost always ground meat or "sliced", as it is commonly called in Australia and New Zealand. They usually consist of tomato, lettuce, roasted onion and meat (in this form, also known as 'plain burger' in Australia, it often includes a slice of beet) and optionally cheese, beets, pineapple, fried egg and bacon. If all of these optional ingredients are included, it is called a "batch burger" in Australia. [81] [82] The term 'hamburger' also applies to any hot sandwich that uses bun for bread, even if the filling does not contain beef, such as chicken hamburger (usually with chicken breast instead of ground chicken), salmon burger, pulled porridge, veggie burger, etc. The term "sandwich" only applies to commonly used loaves of bread.
The difference between the two countries' burgers is that New Zealand, similar to "The Lot", often has steak. Commonly used condiments are barbecue sauce and tomato sauce. The traditional Australasian burger does not contain mayonnaise. McDonald's "Mc Oz" burger is halfway between American and Australian-style burgers, a typical American burger with beets and tomato; However, it is no longer on the menu. Similarly, McDonald's in New Zealand created kiwi burgers similar to quarter pounder, but with salad, beets and fried egg. Hungry Jacks (Burger King) "Aussie Burger" includes tomato, lettuce, onion, cheese, bacon, beets, egg, ketchup and meat patty, adding pineapple is premium. It's definitely a "burger with lots", but it uses HJ's standard circular breakfast egg, rather than the fully fried egg used by local fishmongers. [83]
Porcelain
Rojiamo, "Chinese hamburger"
In China, McDonald's and KFC restaurants in China, due to their sandwich brand, the word "hamburger" (汉堡) refers to two sandwiches, consisting of two loaves of bread and a meat patty in the middle. This led to confusion when Chinese citizens tried to order sandwiches with meat fillings instead of beef at fast food restaurants in North America. [84]
A popular Chinese street food, called rouziyamo (肉夹馍), consists of sandwiched meat (usually pork) between two buns. Rojiamo is known as the "Chinese hamburger". [85] Chinese media reported that the hamburger was discovered in China because it corresponds to the above Chinese word for sandwich quin dynasty (221 BC) and hamburger. [86] [87] [84]
Japan
MOS Burger Rice Burger
In Japan, hamburgers can be served in a bun called called బ called called) or served without a bun, called hanbagu (ン バ グ グ) or "hamburger steak".
Hamburg steaks (served without buns) are called salisbury steaks in the US. They are made from ground beef, pork or a mixture of both onion, egg, breadcrumbs and spices. Serve on the sides of vegetables or salads or occasionally with Japanese curry with brown sauce (or demi-glaze in restaurants). Burgers can be served at typical Western-style suburban chain restaurants known as "family restaurants" in Japan.
Burgers on the Buns, on the other hand, are primarily a domain of fast food chains. Japan has indigenous hamburger restaurant chains such as MOS Burger, First Kitchen and Freshness Burger. Local types of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and prawn korokke burgers. Rice burger made from rice and a luxurious 1000 yen ($ 10) "takumi burger" (meaning "artisan's taste"), which includes avocados, freshly grated wasabi and other ingredients. Rare seasonal ingredients. As for the original burger, there are burgers made with kobe beef, slaughtered from cows, which are fed beer and massaged daily. McDonald's Japan has also recently released a McPork burger made with American pork. McDonald's is losing market share in Japan for these local burger chains due to Japanese diners' preference for fresh ingredients and highly refined and "exclusive" burger offerings. [88] Burger King once pulled out of Japan, but re-entered the market in the summer of 2007 with the help of Korean-owned Japanese fast food chain Lottery.
Porcelain
Rojiamo, "Chinese hamburger"
In China, McDonald's and KFC restaurants in China, due to their sandwich brand, the word "hamburger" (汉堡) refers to two sandwiches, consisting of two loaves of bread and a meat patty in the middle. This led to confusion when Chinese citizens tried to order sandwiches with meat fillings instead of beef at fast food restaurants in North America. [84]
A popular Chinese street food, called rouziyamo (肉夹馍), consists of sandwiched meat (usually pork) between two buns. Rojiamo is known as the "Chinese hamburger". [85] Chinese media reported that the hamburger was discovered in China because it corresponds to the above Chinese word for sandwich quin dynasty (221 BC) and hamburger. [86] [87] [84]
Japan
MOS Burger Rice Burger
In Japan, hamburgers can be served in a bun called called called called called) or served without a bun, called hanbagu (ハ ン バ グ) or "hamburger steak".
Hamburg steaks (served without buns) are called salisbury steaks in the US. They are made from ground beef, pork or a mixture of both onion, egg, breadcrumbs and spices. Serve on the sides of vegetables or salads or occasionally with Japanese curry with brown sauce (or demi-glaze in restaurants). Burgers can be served at typical Western-style suburban chain restaurants known as "family restaurants" in Japan.
Burgers on the Buns, on the other hand, are primarily a domain of fast food chains. Japan has indigenous hamburger restaurant chains such as MOS Burger, First Kitchen and Freshness Burger. Local types of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and prawn korokke burgers. Rice burger made from rice and a luxurious 1000 yen ($ 10) "takumi burger" (meaning "artisan's taste"), which includes avocados, freshly grated wasabi and other ingredients. Rare seasonal ingredients. As for the original burger, there are burgers made with kobe beef, slaughtered from cows, which are fed beer and massaged daily. McDonald's Japan has also recently released a McPork burger made with American pork. McDonald's is losing market share in Japan for these local burger chains due to Japanese diners' preference for fresh ingredients and highly refined and "exclusive" burger offerings. [88] Burger King once pulled out of Japan, but re-entered the market in the summer of 2007 with the help of Korean-owned Japanese fast food chain Lottery.
