In hamburger phenomenon

Written culinary history suggests a less intriguing but more likely explanation of the name's origin, attributing it to the classic French accompaniment to a scoop of raw beef, tartar sauce. But clearly appreciation for finely chopped beef spans both cultures and centuries. Take the idea of tartare to the fire, and voila! History of Hamburg Meat It was actually a bit more circuitous route from the grill to the bun. The term "hamburger" derives from the name of the city of Hamburg in Germany, known for exporting high-quality beef. It first showed up in print in 1834 in America on the menu at New York's Delmonico Restaurant, where the chopped and formed "Hamburg steak" was a prominent item. Then Came the Bun The story behind the introduction of a bun isn't quite as clear. Brothers Charles and Frank Menches claimed credit for its creation when they ran out of pork sausages at the Erie County Fair in 1885 and substituted beef in their sandwiches. But food vendors in Texas, Wisconsin, Oklahoma, and Connecticut also proclaimed themselves the inventor of the beef patty on a bun. Enthusiasm for America's favorite sandwich really took off at the 1904 St. Louis World's Fair.

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