Burgers Around the World
In the late eighteenth century, the largest ports in Europe were in Germany. Sailors who had visited the ports of Hamburg, Germany and New York, brought this food and term "Hamburg Steak" into popular usage. To attract German sailors, eating stands along the New York city harbor offered "steak cooked in the Hamburg style."
Immigrants to the United States from German-speaking countries brought with them some of their favorite foods. One of them was Hamburg Steak. The Germans simply flavored shredded low-grade beef with regional spices, and both cooked and raw it became a standard meal among the poorer classes.
Burgers are boiled and served with a fried egg on top of a piece of pumpernickel bead.
A fancier favorite in Argentina is a burger topped with chimichurri sauce (zesty sauce of parsley, garlic, red wine vinegar and olive oil). Slices of red onion and slightly salty Spanish manchego cheese give the burger a strong and savory finish.
According to news published in the Washington Post, scientists and researchers in Argentina are working on creating a new kind of Burger. One with less "bad" fat and with more "good" fat. What they are doing is taking the beef fat out of the burger and replacing it with substitutes such as high oleic sunflower oil and fish fats rich in omega 3 fatty acids. The new "better-for-you burger", as reported by the Washington Post, is low-sodium and has no saturated fat.
This kind of products are part of a new area in food science known as development of functional foods.