The origin of the hamburger is vaguely recorded. Despite common myths that it was originally made using ham, several theories have cropped up over the years – first attributing the idea of the minced beef or lamb patty to the Mongols, then to the German town of Hamburg, then to several businessmen in the the USA, who sandwiched minced meat patties between slices of bread and served it to customers – all by chance.
Nothing beats a juicy hamburger with a great filling, delicious toppings and the right sauce to go with it! Over the years, the burger has transformed it self, from flavourings, to toppings and even different sauces.
Global fast-food chains like Burger King and McDonald’s took the humble burger across the seas and today, different regions have adapted this rather easily customisable dish to their taste. Take for instance the variety of burgers that one would find in India’s McDonald’s (which I incidentally love – despite my aversion to too much fast and processed food). Or the fact that, chicken bacon or beef bacon/pepperoni make an appearance in burgers in the UAE.
Another adaptation of burgers has been the use of whole slices of meat – instead of minced meat. I’ve found that while it is easy to use any meat for such a burger – chicken works best since minced chicken can dry out rather easily. I developed this recipe last year when I was staying with friends’ when I first arrived in Dubai. I was itching to cook, and one day I decided to make burgers.
Over time, the recipe has remained the same and is quite a hit, so I made it recently again with some gorgeous Rosemary Potato Wedges for dinner.