Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It hamburger steak recipe similar to Salisbury steak. The German equivalent of the Hamburg steak is the Frikadelle, also known as a Frikandelle or Bulette, which is known to have existed in the 17th century.
In the late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York. This kind of fillet was beef ground by hand, lightly salted, often smoked, and usually served raw in a dish along with onions and bread crumbs. The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast. A variant of Hamburg steak is Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. The term “hamburger” has in turn often been shortened to simply “burger”. Hamburg steak is made from finely ground beef. Hamburg steak is listed by Escoffier as a classic dish in haute cuisine.
Hamburg steak became popular during the 1960s as a more affordable way to serve otherwise costly meat. Magazines regularly printed the recipe during that decade, elevating it to a staple dish in Japanese culture. In Japan, the dish dates back to the Meiji period and is believed to have been first served in Yokohama, which was one of the first ports opened to foreigners. In Hawaii, hamburger steak is very similar to the Japanese hanbāgu. It consists of burger patty with brown gravy.
