Hamburgers are just as American as hot dogs and apple pie. While we are at least attempting to eat less of them, they are growing in popularity with the French.
That’s right, according to a report at the Mayo Clinic, burgers are all the rage in Paris. But, don’t expect ketchup and mustard to be staples on these sandwiches. Here are a few of the toppings being used by chefs in French recipes:
- Pickles, sel de mer (sea salt) and fresh thyme
- Wagyu (Kobe) beef with black ketchup (made with blackberries and black currants)
- Topped with foie gras (duck or a goose liver)
- On a sesame bun, toasted on the sesame side, brushed with butter on the soft side
- Smoked bacon, lettuce, pickles, mustard, mayonnaise and a side of fries (for $56)
Mass distribution of the fast food hamburger started with White Castle in 1921. But, the actual origin of the first hamburger is a hot topic of debate. Most date the beginnings in the late 19th century. Some think it came from the Germans and the town of Hamburg. Some people think it originated stateside.
Here’s a little background on the debate.
September 5th, 2008