National Dish USA: Hamburger (Recipe)
In this article
Hamburger is the least American thing about American food, in origin. It comes from Hamburg, arrived with German migrants in the nineteenth century, and became the national dish anyway. Several US towns still claim to have invented the sandwich version.
About Hamburger
Good beef, salt, heat. That is the recipe. Season the outside of the patty only, handle the mince as little as possible, and do not mix anything into it. Additions make meatloaf, not a burger.
Cheese goes on top in the last minute, not in the mix.
Ingredients (serves 1–2)
- 2 lb (900 g) minced beef
- 1/2 cup grated cheddar cheese
- 2 tablespoons chopped onions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons Worcestershire sauce
- 6 burger buns
- 3 tablespoons butter, melted
Shopping for the ingredients
Chuck with around 20% fat, ground coarse, ideally that day. Lean mince makes a dry burger and no technique fixes it. Soft potato or brioche buns. Real cheddar or American cheese, which melts better than it deserves to.
Preparing the dish
Shape the patties loosely, wider than the bun since they shrink, and press a dimple in the centre so they stay flat. Salt just before cooking, never earlier: salt draws out moisture and turns the surface bouncy.
Step-by-step instructions
- Divide the minced beef into six loose patties, handling it as little as possible.
- Press a shallow dimple into the centre of each and chill until you cook them.
- Fry the chopped onions in a little butter until softened, and set aside.
- Season the patties with salt, pepper and a brush of Worcestershire sauce on the outside only.
- Heat a grill or heavy pan to high and cook the patties 3 minutes on the first side.
- Turn once, lay the cheddar on top and cook 2–3 minutes more, until done to your liking.
- Brush the buns with melted butter and toast them cut-side down.
- Assemble with the onions and serve straight away.
Gluten-free / lactose-free version
The patty is naturally gluten-free if no breadcrumbs go in, which is how it should be. Use a gluten-free bun. Leave off the cheese and butter the bun with oil for lactose-free.
Tips for vegans and vegetarians
Veggie burger is the direct swap, and the commercial plant patties now cook and brown much like beef. A grilled portobello with the same toppings is the simpler option.
More tips and tricks
Handle the mince as little as possible, because compressed meat cooks dense. Salt only at the moment of cooking. Turn once, not repeatedly. And toast the bun, which stops it collapsing under the juices.
Adapting the recipe to your taste
The smash burger, pressed thin on a hot flat top for maximum crust, is the current American standard and is better than the thick patty. Bacon, pickles, raw onion and a slice of tomato are the classic build. Sloppy Joes are the loose-meat cousin.
Ingredient substitutions
Chuck, brisket or short rib, or a mix. American, cheddar or Swiss. Mayonnaise instead of butter on the bun.
Drink pairing ideas
American lager, cold. A thick milkshake, which is the diner pairing. Root beer for the full effect.
Serving and presentation ideas
Serve it with fries and a pickle spear, wrapped in paper if you want it to hold together. Sauce on the top bun and lettuce on the base, which keeps the bread from going through.
A bit of history
Hamburg steak, seasoned chopped beef, was served in American port cities from the 1870s. Who first put it between bread is genuinely disputed, with claims from Louis’ Lunch in New Haven, Seymour in Wisconsin, and Athens in Texas. White Castle industrialised it in 1921 and McDonald’s exported it. It anchors American cuisine worldwide.
More recipe ideas
Summary: Hamburger
A hamburger is coarse-ground beef, salted outside only, cooked hot and served in a toasted bun. Handle the mince lightly, salt at the last moment, turn once, and put the cheese on top.
