Germany is the home of the first hamburger. While the inspiration for the hamburger did come from Hamburg, the sandwich concept was invented much later. In the 19th century, beef from German Hamburg cows was minced and combined with garlic, onions, salt and pepper, then formed into patties (without bread or a bun) to make Hamburg steaks. These early burgers were considered gourmet and were quite pricey, given the quality of Hamburg beef. When German immigrants began arriving in New York and Chicago, many earned a living by opening restaurants. Menus frequently featured Hamburg steak, an Americanized version of the German offering. It was often the most expensive dish on the menu. During the Industrial Revolution, factory workers were served Hamburg steak from food carts. They proved difficult to eat while standing, so one creative cook sandwiched the meat patty between two slices of bread (the culinary innovator’s name has sadly been lost to history). The Hamburg sandwich was born, an evolution that boosted this food’s popularity all over the country.
