As these tales frequently do, the colorful history of the common burger started with the ancient Romans. Along with baked dormice and peacock tongues, Romans and their people also relished eating what we now refer to as “street food.” One such delicacy was Isicia Omentata, or “stuffed minced meat.” A recipe for this dish, which is instantly recognizable as a type of burger today, can be found in a cookbook from approximately 1,500 years ago, towards the end of the Roman Empire. It calls for minced meat (they used pork instead of beef), pine kernels, fish sauce, juniper berries, coriander, and ground pepper, all of which are combined to form a patty and then fried.

In the 18th century, Hamburg served as the hub of a flourishing commerce network. The hamburger steak, referred to locally as the frikadelle or bulette, was another delicacy for which it was well-known.

This was made from ground or minced beef, spiced with onions and spices, formed into a patty, and fried over a flame or grill. It was occasionally served uncooked. Therefore, this is where the hamburger, a simple ground beef patty flavored with onion and spices and bound with egg and milk, first appeared. Today, it is devoured by billions of people worldwide.

Lifting the steaks

How, therefore, did the hamburger steak travel from Germany to the USA, which is now referred to as the hamburger’s home? The oldest document mentioning it is a menu from a New York restaurant, Delmonico’s, in 1873. During the 19th century, immigrants and sailors from Hamburg and the Baltic coast of Germany traveled to New York, where they were served Hamburg steaks, giving them a taste of their homeland. However, it was served without any reference to bread or buns. Meanwhile, minced collops, which looked a lot like a hamburger, were being consumed by Victorians in Britain.