Dubai, United Arab Emirates (CNN) – Whether you are in the United States or the other half of the globe when you want an American meal, your first choice is likely to be a burger.
And burgers began to spread widely in the United States just about a century ago.
Few hamburger meals from this era continue to serve fresh burgers made with fresh beef every day. Fewer of these restaurants today still serve burgers the way they were made before.
George Motz, a researcher in the field, has spent more than 20 years of his life traveling the United States in search of burgers. After producing, shooting, synthesizing, and directing his 2004 documentary “Hamburger America,” he went on to prepare and publish a state-specific burger guide, and at a later stage published his first cookbook, ” The Great American Burger Book “, in 2016.
Finally, he hosted science fiction episodes on Complex Media’s “First We Feast,” which will air in Season 4 on YouTube.
Motz estimates he has probably eaten about 20,000 hamburgers in his lifetime and has no plans to stop soon.
During his travels, Motz found places that were making burgers and turning them according to traditional methods for more than a century.
Although these items have become rare compared to their counterparts, ie fast food chains, they have the secret of the history of hamburgers in America.
Motz shared with CNN five classics, but first, a look at the history of hamburgers.
How did the hamburger become a classic in American cuisine?
And the hamburger has a history around the world before it landed in America.
According to Mutz, the history of hamburgers dates back to 13th century Mongolia, during the battles between the Mongols and the Tatars.
He pointed out that “the Tatars apparently liked raw mutton. He even accompanied them all day under their saddles. When they were placed in tents, they took the hot mutton, cut it and maybe added some spices. Then eat like that. “
Later, this dish made its way to sailors and ports along the shores of the Baltic Sea, which allowed it to reach the western regions of Europe, including Scandinavia.
From there, he arrived in Germany and at the port of Hamburg. After a few decades, the dish was modified and replaced by raw lamb with boiled meat and was called frikadelen.
Motz explained that German immigrants waiting for their ships at the port of Hamburg ate the cheap and delicious scarecrow and when they arrived in America in the mid-19th century, the immigrants brought their experience with this dish there.
Mutz explained that the name Friedaelen meant nothing to most people living in the US unless they were of German descent, which prompted them to change the name to focus on Hamburg-style steak, becoming simply ” Steak Hamburg “.
Inspired by hot dogs, they placed a hamburger steak on a sandwich, so it would be called a hamburger.
Dreka Louis (New Haven, Connecticut)
One of the oldest restaurants serving classic burgers, Louis Lunch in New Haven, Connecticut. Managed by the fourth generation of the family that opened it, this family restaurant has been serving customers since 1895. The burger is prepared with fresh minced meat every day and the burgers are cooked vertically in three straight, pink grilling ovens dating back. until 1898.
Keep the burgers in a grill pan, place on the stove and cook over the fire on both sides.
Choosing your hamburger is not complicated because “original burger” is your only option and is served with white bread. To improve the taste of meat. The only ingredients you can add are onions, cheese and a slice of tomato. And if you want to add ketchup, go somewhere else!
White Mana Restaurant (Hackensack, New Jersey)
White Manna is located in Hackensack, New Jersey, USA and has gained local and national fame. It was founded in 1939, at the New York World’s Fair, and later moved to Hackensack in 1946, according to the city’s website. This old-fashioned restaurant is known for its martini buns for hamburgers made with potato rolls and uses fresh and everyday beef.
Can add cheese and onion to sandwich.
Powers Hamburgers (Fort Wayne, Indiana)
Originally founded in Dearborn, Michigan, before moving to its current headquarters in Indiana, Powers Hamburgers have been serving Fort Wayne since 1940. And onions are a must with all sandwiches, whether or not you are eating a regular hamburger. or a sandwich. Double Cheeseburger. And do not expect any fillings like lettuce or tomatoes, it’s up to you if you want to add ketchup, mayonnaise or hot sauce after serving your burger.
Mike Hall, Bowers owner and chef, estimates that between 1300 and 1500 burgers are cooked every day. “There is no real place like Bowers,” Hall said. “We serve a unique burger in a unique building and it is a place that people come to remember. It is truly a blessing to work through all these years.”
Cozy Inn (Salina, KS)
The Cozy Inn celebrated a century of customer service in Salina, Kansas, USA, in March. Being one of the few articulated hamburger restaurants in the industry, this one has one or two secrets of how to make delicious burger.
Owner Steve Howard said, “There is a lot of love in the process of preparing this meal,” noting that it is simple, lean meats, salt and pepper, fresh onions, and then we give you the opportunity to introduce ketchup. “Mustard and pickles. We do this for 100 years.”
The local ‘Smoky River Meats’ saga brings fresh minced meat to the restaurant every day. The Cozy Inn opened in 1922 and claims to be one of the few restaurants with six seats left in America.
Hamburger Wagon (Miamisburg, Ohio)
Before food trucks became popular, a burger cart entered the scene in Miamisburg, Ohio, in 1913. The Hamburger Wagon was originally intended to provide food for refugees from the Miamisburg Great Flood, according to its website. Once the flood waters receded, residents ordered more Hamburger wagons and it has since been a staple food in the city.
This cart has been around for over a century. Like many of the old and established burger sandwich restaurants in the country, the menu features two types of burger sandwiches, single or double, served with pickles, onions, salt and pepper.