Hamburguer
The restaurant also serves Hamburguers.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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While the exact origin is debated, the hamburger evolved from German Hamburg-style steak brought to the United States in the 19th century. American innovation then transformed it into the sandwich form we know today, popularized during the early 20th century, especially at the 1904 St. Louis World's Fair.
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The hamburger is a quintessential symbol of American cuisine and popular culture, representing convenience, affordability, and a casual dining experience. It is deeply ingrained in American identity and readily found across the nation.
American Icon
Hamburgers are deeply embedded in American culture, often associated with road trips, barbecues, and fast-food restaurants. They are a staple at sporting events and family gatherings.
Fast Food Culture
The hamburger's accessibility and quick preparation have made it a cornerstone of the fast-food industry, shaping eating habits and culinary landscapes worldwide.
Regional Variations
Different regions of the United States have developed their own unique takes on the hamburger, featuring specific toppings, sauces, and cooking methods, reflecting local tastes and traditions.
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The hamburger delivers a savory and umami-rich flavor profile, primarily driven by the grilled or pan-fried beef patty. Textural contrasts and flavor complexity are introduced through toppings.
The dominant flavor comes from the beef, which can range from lean to fatty, influencing the richness and juiciness. Grilling imparts a smoky char, while pan-frying creates a browned crust. Common toppings include lettuce, tomato, onion, pickles (adding acidity and crunch), cheese (contributing saltiness and creaminess), and condiments like ketchup (sweet and tangy), mustard (sharp and spicy), and mayonnaise (creamy and savory). Bacon, a common addition, offers smoky, salty, and crispy elements.
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Ground Beef Selection
Choose ground beef with a good fat content (around 20-30%) for optimal flavor and juiciness. Higher fat content will result in a more flavorful and tender patty.
Patty Shaping
Gently form the patties without overworking the meat. Create a slight indentation in the center to prevent the patty from bulging during cooking.
Cooking Temperature
Cook the patties to your desired doneness, using a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Bun Choice
Select a sturdy bun that can hold the patty and toppings without falling apart. Toasting the bun adds texture and prevents it from becoming soggy.
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