May is National Burger Month, so fire up the grill and let’s get chewing on these burger fun facts:
Why are they called hamburgers if there’s no ham in them?
They actually get their name from Hamburg, Germany, home of a cut of beef called the Hamburg steak that eventually evolved into what we now consider hamburgers.
In 1802, the Oxford English Dictionary defined Hamburg steak as salt beef. It had little resemblance to the hamburger we know today. It was a hard slab of salted minced beef, often slightly smoked, mixed with onions and breadcrumbs. The emphasis was more on durability than taste. – What’s Cooking America
SEE MORE: Beef of the Future in Virginia
Burgers have gotten 23% bigger over the past 30 years.
A University of North Carolina study showed that the average hamburger weigh 1.3 ounces more – that’s 23 percent larger – today than in 1977. That’s an extra 97 calories per burger.
What is the most expensive burger in the world?
Located at Mandalay Bay in Vegas, Fleur by Howard Keller serves up the Fleur Burger 5000, a massive wagyu beef patty with foie gras, black truffle and a bottle of wine (which goes for $2,500 by itself). With a whopping $5,000 price tag, the restaurant only serves about six of the burgers a year. But never fear: You can also order the Fleur Burger on a brioche bun with pomme frites (sans the truffles and wine) for a mere $35.
SEE MORE: Beef Business in Mississippi
Americans eat about 50 billion burgers every year.
That’s an average of three burgers per week, or about 100 per year, according to a PBS. Though it’s down about 10 billion from 15 years ago, burger consumption – maybe due to the rise of gourmet burger restaurants (like Burger Up, pictured) – has grown just in the past couple of years.
36% of Americans cite a “craving” as the reason for eating burgers.
So now that you’re nice and hungry, here are three burger recipes to satisfy that craving.
Grilled Thai Beef Burgers (pictured above): Give your burgers some Asian flair by mixing ginger, Thai chili sauce, garlic, cilantro, green onions, soy sauce and lime into your lean ground beef before shaping the burger patties. Instead of your usual lettuce and mustard, we recommend serving it with a big Napa cabbage leaf and sweet chili sauce.
SEE MORE: The Business of Beef in Oklahoma
Thai Tuna Burgers with Ginger Lemon Mayonnaise: Burgers don’t always have to be beefy – use sushi-grade tuna and make your own mayo to impress your guests with a burger experience worthy of a gourmet restaurant.
Burgers With Beer Cheese Sauce: Although sometimes you just can’t beat a classic. Our version of grilled hamburgers calls for a creamy dijon mustard beer cheese sauce as a topping. Yum.
What toppings do you prefer on burgers? Do you like barbecue sauce and bacon, or three kinds of cheese, or just the classic lettuce, tomato and pickle? Let us know in the comments!