History of Hamburgers and Hamburg
Although many people think of the burger’s popularity in the US every time one mentions the term hamburger, it was not until the 1900s that people in the US recognised it as a viable quick option. In the book Hamburger: A History by Andrew F. Smith, the ground beef partly originated from Hamburg, Germany.
According to Smith, Hamburg was famous for its high-quality beef in the 19th century. Many people would prepare it by chopping it, seasoning it, and then moulding it into patties. One could then fry or grill it. Carolyn Taratko, Max Planck Institute’s visiting researcher in Berlin, says that these frikadellen have been popular among the Germans since the 19th century.
German Meats and the Hamburger
The origin of the hamburger can also be traced back to rundstuck warm, a popular pork burn like bread. Some people call it the original burger which was mostly made from leftover roasted pork. Another name that might have inspired the history of hamburgers is the term ‘mett’. The name came from the German word, ‘miet,’ meaning fresh meat. In ancient Germany, Germans used to eat their meat raw in between bread with salt, pepper and onions, to spice it up.
Hamburg and Hamburger Origins
It wasn’t until the 19th century that this meat was fried or roasted. Hamburg has been a harbour city for long, and many people, including Americans, arrived and departed from Germany from this point. The Hamburg line was popular in the 1890s, for selling the Hamburg steaks to travellers. This inspired different travellers to try out the recipe in their local countries. It is, therefore, okay to state with a high degree of certainty that Hamburg was the inspiration point in the creation of the hamburger.