I further investigated and found that the hamburger was invented in the early 1800's by a man in America selling meatballs and instead of placing the meatballs on a plate, he squashed them flat and served them between slices of bread. Hence, the hamburger.
The sandwich was actually invented by John Montagu, 4th Earl of Sandwich. The Englishman was a gambling man and after gambling for 24 hours, he instructed his cook to make him food that would not interfere with his playing. The cook is the one that actually invented the sandwich but no one in history seemed to have recorded the cook's name and actually gave credit to the cook's employer, John Montagu. When sandwiches were introduced in America, they use to by very elaborate. Nothing simple like a peanut butter and jelly sandwich. Even though the hamburger seems original, you are getting both recipes. To see what the rest of our talented group came up with for this week, click on this link: My Kitchen, My World.
Before I let you go to the recipes, I just have to share my new toy that will hopefully be the end-all of mixers! I love letting my KA Artisan mixer knead small amounts of bread dough for me but the other day I got carried away and did a larger batch. My KA motor hated me! The machine actually started to give off a smell that made be worry enough to take the dough out and finish kneading by hand. Macy's had a sale on the PRO KA 600 model and shipping was free. I did it! and now I have my beautiful mixer. I haven't used the mixer yet, just petting it allot right now. . .in disbelief. It was hubby's idea, honest! Wink, wink! =D
Cheddar Burgers with Balsamic Onions and Jalapeno ketchup
1 pound red onions, or use Vidalia Sweet Onions like I did, cut crosswise into 1/3 to 1/2 inch thick rounds (thicker slices do not fall between the grill rack as easily)
3/4 t. coarse kosher salt
1/2 t. coarsely ground black pepper
2 T. Balsamic Vinegar
1 c. ketchup
1 jalapeno, finely diced
2 t. chiptole hot sauce
6 Thick slices sharp cheddar cheese
6 large Hamburger Buns, split, cut sides grilled
6 Tomato slices (optional)
2 c. fresh spinach leaves, I used my home grown lettuce leaves
For onions:Prepare barbecue (medium-high heat): Arrange onion rounds on baking sheet. Brush with oil; sprinkle with 3/4 teaspoon coarse salt and pepper. Transfer onion rounds (still intact) to grill rack; close cover. Cook until grill marks appear, about 4 minutes per side. Reduce heat or move onions to cooler part of grill. Close cover; cook until onions are tender, about 10 minutes. Transfer to medium bowl. Toss with vinegar. DO AHEAD: Can be made 3 days ahead. Cover; chill.
For jalapeno ketchup: Mix ketchup, finely diced jalapeno, and 2 teaspoons chiptole hot sauce in small bowl. Season with salt and more hot sauce, if desired. Do ahead. Can be made 3 days ahead. Cover and chill.
For burgers: Shape beef into six 1/2-inch thick patties. Sprinkle patties on both sides with coarse salt and pepper. Prepare barbecue (medium-high heat). Place burgers on grill. Close cover; cook burgers until bottoms start to darken and juices rise to surface, about 3 minutes. Turn burgers; cook to desired doneness, about 3 minutes longer for medium-rare. Top with onions and cheese. Close cover; cook until cheese melts. Place bun bottoms on plates; spread with ketchup. Top with burgers, tomatoes, if desired, spinach, and bun tops. Serve, passing remaining ketchup separately.
For the Sandwich:
1/3 to 1/2 c. mayonnaise, I use Best Foods
3 to 4 T. crumbled, mild blue cheese
2 T. chopped Fresh Basil
1/8 t. freshly ground pepper
1 (8-inch) loaf of focaccia, halved horizontally is preferred. I could only find my other favorite:
2 large tomatoes, sliced
1/4 sweet onion, sliced
1/2 c. baby spinach
1/2 c. arugula or additional spinach. . .I like the leaf and taste contrast
8 ounces thinly sliced deli roast beef
1/4 c. sliced Kalamata Olives
Combine mayonnaise, cheese, basil and pepper in a small bowl; spread on cut sides of bread.
Arrange tomatoes over bottom half of bread; sprinkle with salt. Top with all remaining ingredients. Cover with top half of bread; cut into wedges. You should get 4 sandwiches.
Does this garlic French Bread not look delicious? The bakery just baked it several hours earlier.
Layering your choices of filling is half of the fun! I think the challenge should be how to properly
make a Dagwood sandwich where the more you can get on the bread the better!
I think we did pretty good here. I was going for a half-pound of Italian Roast Beef and succeeded! I love Kalamata olives and couldn't resist.
Hubby's piece after he ate the burger. He swears he will never eat again! =D