Why is there no pork in a Hamburger ?

Answer 1

For the same reason there aren't any French in french fries!!

Answer 2

As to "why", I can't answer that. I would hazard a guess as to the original source of hamburger, which was a way to use up the scraps and trimmings econonomically.

Oddly enough, the origin of the Hamburger is believed to be related to a sandwich popular in the region of Hamburg, Germany called the "Rundstuck", which is essentially a roasted pork sandwich.

But, I would add that no one says that there can't be if you don't want to! I frequently add ground pork or pork sausage to my meatballs, meatloaf, hamburgers, taco filling, etc.

To 2 parts hamburger, add 1 part fresh ground pork or pork sausage. It adds some great flavor!

Answer 3

Ah indeed Ming.
Why is there no ham in a pork-burger?
Et aussi, in Hamburg, (no kidding), a few years ago, I was offered a fish-burger.
I recommended that it stood for local governement.
My "hot dog" on 59th street, NYC. was described as being a re-defined almalgam of various parts of critters. With mustard & ketchup.
Yums !
So there is no pork in a hamburger then, although Mr.Mc D claims it is 100% beef.
I am confused.

Bob.

Answer 4

Because the ground beef patty that we call a Hamburger originated in Hamburg, Germany - it has nothing to do with pork.

Answer 5

Why should there be? A hamburger is so-named because it originated in Hamburg, Germany, not because it has "ham" in it (or the lack thereof.)

There's nothing that says that you can't make a hamburger with ground pork. We use ground turkey.

It's the seasonings and cooking method that make a hamburger de-lish!

Answer 6

Well if you miss the pork make your own hamburgers.

I make mine with 1 kilo of beef to 1/4 kilo of pork. My butcher minces this for me. I then add,-
1/2 a grated onion,
pepper,
tiny pinch grated nutmeg,
parsley

I form this between two sheets of cling film into a burger shape and slap it in a hot pan until cooked.

TIP!!!!!!! Salt is best added at the end of cooking or it leeches all the juice out of the meat while cooking and and makes the fat splatter!!!


Serve with Dijon mustard and or Mayo
lettuce
onion
Tomatoes and anything else you can think of....it's good between a bun and fries or served with chips and salad.

A very good excuse for having a nice chilled Chardonney...while you enjoy the fresh flavor of the burger

Answer 7

Because it`s named after the city Hamburg NOT the type of meat.
It`s just like Franfurter and Wiener (named after Frankfurt and Vienna respectively - Wien in German).

Answer 8

There should be about 80% otherwise you can't call it a hamburger. By law, hamburgers and beefburgers are so different. A beefburger has to contain 80% beef too.

Answer 9

The Ham in Hamburger did fool you right. If you literally made a hamburger you made a ham sandwich.

Answer 10

Because the hamburger is the snack food of the people of Hamberg in Germany. Burgher = Person in German.

Likewise the Frankfurther is the fast food of Frankfurt.

and the Wiena sausage of Wien, Vienna.

If you want pork sausages, then try Salami (Salermo Italy) Cotswold (Cotwold hills in Oxfordshire) Kabanos (kabardian Poland)

Answer 11

ham·burg·er /ˈhæmˌbɜrgər/
–noun 1. a sandwich consisting of a cooked patty of ground or chopped beef, usually in a roll or bun, variously garnished.
2. ground or chopped beef.
3. Also called Hamburg steak. a patty of ground or chopped beef, seasoned and fried or broiled.

That's why, it's beef.