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    The document discusses hamburgers, which are ground beef patties typically served in a bun. It details the origins and variations of hamburgers, as well as standards for ground beef used in hamburgers. The document also provides an overview of offal, or variety meats, which are edible parts of animal carcasses like organs and feet. It describes the nutritional value and culinary uses of different offals in various world cuisines.

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    The document discusses hamburgers, which are ground beef patties typically served in a bun. It details the origins and variations of hamburgers, as well as standards for ground beef used in hamburgers. The document also provides an overview of offal, or variety meats, which are edible parts of animal carcasses like organs and feet. It describes the nutritional value and culinary uses of different offals in various world cuisines.

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    The document discusses hamburgers, which are ground beef patties typically served in a bun. It details the origins and variations of hamburgers, as well as standards for ground beef used in hamburgers. The document also provides an overview of offal, or variety meats, which are edible parts of animal carcasses like organs and feet. It describes the nutritional value and culinary uses of different offals in various world cuisines.

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    The document discusses hamburgers, which are ground beef patties typically served in a bun. It details the origins and variations of hamburgers, as well as standards for ground beef used in hamburgers. The document also provides an overview of offal, or variety meats, which are edible parts of animal carcasses like organs and feet. It describes the nutritional value and culinary uses of different offals in various world cuisines.

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    HomeGames & QuizzesHistory & SocietyScience & TechBiographiesAnimals & NatureGeography


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    HomeEntertainment & Pop CultureFood

    Arts & Culture

    hamburger
    food

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    Also known as: Salisbury steak, Vienna steak, burger, hamburg steak
    Written and fact-checked by

    The Editors of Encyclopaedia Britannica

    Last Updated: Mar 2, 2024 • Article History

    Table of Contents

    cheeseburger and fries


    See all media
    Category: Arts & Culture
    Also called: burger
    Related Topics: meat sandwich ground beef chopped beef cheeseburger
    See all related content →
    Hamburger, ground beef. The term is applied variously to (1) a patty of ground beef, sometimes
    called hamburg steak, Salisbury steak, or Vienna steak, (2) a sandwich consisting of a patty of
    ground beef served within a split bread roll, with various garnishes, or (3) the ground beef itself,
    which is used as a base in many sauces, casseroles, terrines, and the like. Hamburger
    sandwiches are a staple of fast food and commonly served with french fries.
    The origin of hamburger is unknown, but the hamburger patty and sandwich were probably
    brought by 19th-century German immigrants to the United States, where in a matter of decades
    the hamburger came to be considered an archetypal American food. The importance of the
    hamburger in American popular culture is indicated by its virtual ubiquity at backyard
    barbecues and on fast-food restaurant menus and by the proliferation of so-called hamburger
    stands and restaurants. Some chains, such as McDonald’s, Burger King, and Wendy’s,
    proliferated worldwide.
    Britannica Quiz

    What’s on the Menu? Vocabulary Quiz


    cheeseburger

    A cheeseburger with lettuce, onion, tomato, mustard, and ketchup.

    Hamburgers are customarily eaten as a sandwich, between two halves of a round bun. mustard,
    mayonnaise, ketchup, and other condiments, along with garnishes of lettuce, onion, tomato, and
    sliced pickle, constitute the customary dressing; fried eggs and avocado may be added as well. In
    the variation known as the cheeseburger, a slice of cheese is melted over the patty; bacon
    burgers are laden with strips of bacon. The patty itself is often seasoned or augmented with
    chopped onions, spices, or bread crumbs before cooking.
    According to United States Department of Agriculture (USDA) standards, hamburger meat may
    be designated either “hamburger,” “chopped beef,” or “ground beef.” It must be ground from
    fresh beef with no by-products or nonmeat extenders, but the USDA does permit the inclusion of
    loose beef fat and seasonings in meat labeled “hamburger.” Also, by law, hamburger and
    chopped or ground beef sold commercially may contain no more than 30 percent fat. Fifteen
    percent fat is regarded as the ideal proportion in terms of juiciness and flavour of the cooked
    product.

    The Editors of Encyclopaedia Britannica


    This article was most recently revised and updated by Kara Rogers.

    HomeEntertainment & Pop CultureFood

    Arts & Culture

    offal
    food
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    Also known as: variety meat


    Written and fact-checked by

    The Editors of Encyclopaedia Britannica

    Article History

    Table of Contents

    offal
    See all media
    Category: Arts & Culture
    Also called: variety meats
    Related Topics: meat sweetbread tripe calf’s liver chitterlings

    See all related content →


    Offal, any of various nonmuscular parts of the carcasses of beef and veal, mutton and lamb, and
    pork, which are either consumed directly as food or used in the production of other foods.
    Variety meats have been a part of the human diet since the invention of cooking, which rendered
    the otherwise indigestible animal parts edible. In nutritional terms, several variety meats are
    richer in certain vitamins, minerals, and forms of protein than muscle tissue; calf’s liver, for
    example, is a major dietary source of iron, and sweetbread (thymus) is considerably higher in
    the water-soluble protein albumin than is beef.
    steak and kidney pudding
    Steak and kidney pudding typically is made with either lamb or pig kidneys.
    Beef offal includes the stomachs, tripe, or large stomach, brains, heart, liver, tongue, and
    kidneys. For young beef, or veal, a number of additional parts, such as spinal marrow, trotters
    (feet), mesentery, and the sweetbread, are counted among the variety meats. Mutton and lamb
    offal includes the kidneys, tongue, brains, feet, stomach, heart, liver, and lights, or lungs. In
    pork, the designation includes the liver, kidneys, brains, trotters, and head. Pigs’ intestines are
    used as containers in the manufacture of sausages, and pigs’ blood is an ingredient in black
    pudding.
    Britannica Quiz

    What’s on the Menu? Vocabulary Quiz


    souse

    Souse is a light dish, served cold, that consists of picked pig trotters (and often other parts of the
    pig) in a clear broth. It typically is flavoured with hot peppers, lime, onion, garlic, and other
    seasonings.

    (more)

    The variety meats figure prominently across the full spectrum of Western cuisine. Some offal,
    notably the brains, liver, tripe, lights, and trotters, have long been associated in the United
    States with rural cookery, with pork intestines, or chitterlings, being considered perhaps an
    archetypal fare of the rural poor. In this context, the parts are typically prepared by boiling or
    frying and served highly seasoned. Several of the same foods, such as calf’s liver for frying and
    jellied tripe and pickled beef tongue for use as cold cuts, are routinely stocked in the average
    urban food store; other variety meats are generally available by special order. In the haute
    cuisine of Europe, variety meats form the basis of numerous classic dishes, such as tripe à la
    mode de Caen and grilled sweetbreads.

    The Editors of Encyclopaedia Britannica


    This article was most recently revised and updated by Kara Rogers.

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