May 28th is International Hamburger Day. Hamburgers have been around for a very long time. I would like to throw a few books on the grill (figuratively of course) to heat up and serve, for this mainstay of popular fast food diners and home cookouts.
My first book is almost as old as the hamburger. In “Household Discoveries and Mrs. Curtis’s Cook Book” by Sindey Morse, fourth edition, 1914, there is a recipe for a Hamburg Steak on Bread. The author (not sure if that would be Sidney Morse or Mrs. Curtis) recommends finely chopping the meat up at home, as this meat can spoil quickly.
My next book is a common one, found in a lot of kitchens, “All Time Favorite Hamburger and Ground Meats Recipes by Better Homes and Gardens, 1980. This book was brand new when I got married-the same year. We cooked a lot of ground meats those first few years. There are nine pages of different hamburger recipes. I still want to try a Sauerbraten Burger, but my wife still says no.
I have several wine cooking books using hamburgers. Will begin with “Adventures in Wine cookery” by California Winemakers, 1965. It has several hamburger recipes. First is ‘Hamburgers with Chili Rabbit.’ It finds a way to use 1/3 cup Burgandy wine. The other is ‘Beef Kiev’, stuffing a hamburger, also using 1/2 cup Burgandy.
Also have “Gourmet Wine Cooking, the Easy Way” by Wine Advisory Board, 1968. It shows a ‘Green Pepper Hamburger” that has a glaze using 1/4 cup of Dry Sherry.
This next book “Cocktail Companions, Snacks for All Occasions” by Marian Courtney, 1954, has a great hamburger recipe. My mom used to make these, and my kids, grandkids are happy when my wife makes them. “Hamburgers on toast” is the name-hamburger meat, spiced and spread on toast, then broiled.
My last book is a wonderful book, “Wicked Good Burgers” by Andy Husbands, Chris Hart, and Andrea Pyewnson, 2013. This cookbook can just be read to be enjoyed, it is that good. It also has beautiful photographs. There are different ways to cook burgers, different ways to grind and spice the meat, different toppings and sauces, different types of coverings, different nationalities to mimic. This is the be-all and end-all book on burgers.
What do you call a sleeping hamburger? A slumber-ger.
What do you call a cold hamburger? A brrr-ger.
Thanks for reading.
Librarytomes 