United States

Cheeseburger is a natural evolution of the beloved hamburger, the only difference between the two being that the cheeseburger has a slice of cheese added on top of the meat patty. Although American cheese was the original choice, Swiss, Cheddar, and numerous blue cheeses were all used later to make this mouth-watering sandwich. As with most dishes that are extremely popular, the history of the cheeseburger is somewhat complicated. Adding cheese to hamburgers didn't become popular until the mid-1920s, and there are numerous claims as to who invented the first cheeseburger. The most popular theory by far says that it was invented by a 16-year-old short-order cook named Lionel Clark Sternberger at a restaurant called The Rite Spot in Pasadena, California, when he added a slice of American cheese to a sizzling meat patty. Other places also claimed that they invented the cheeseburger, such as Kaelin's Restaurant from Louisville, Kentucky, saying they first made it in 1934. However, the trademark for the name was given to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado in 1935. Today, there are numerous variations on the classic cheeseburger, so it may contain more than one slice of cheese or more than one patty, while the toppings range from bacon, eggs, and ham to chili peppers, mushroom, onions, and guacamole.

Cheeseburger

A quintessential American food, burger evolved from the German Deutsches beefsteak, according to the New York Times food critic Mimi Sheraton. Its other name (hamburger) is a result of the fact that many German immigrants originally came from the port of Hamburg. Burger is a succulent dish consisting of, ideally, medium-rare seared beef patties tucked in fresh, lightly toasted buns, accompanied by onion slices and ketchup or Dijon mustard. Of course, there is a variety of other condiments and vegetables such as salad greens and tomatoes, but they tend to turn the meat cold, according to Mrs. Sheraton. If cheese is added, it should be mozzarella, Gruyere or Cheddar, slightly melting and mildly pungent. It is yet unclear who first thought to encase the beef patties with buns. Giovanni Ballarini, a food historian, says that the immigrants were given grilled meat between sliced of bread, so there would be no plates involved, and no water was wasted for washing the dishes. Hannah Glasse first mentioned a Hamburg "sausage" in her 1747 cookbook The Art of Cookery, Made Plain and Easy, defining it as a chopped mixture of beef and spices that should be served with toast. Or maybe it was Charlie Nagreen, a meatball seller from Wisconsin, who, in 1885, decided to put meatballs between bread so the consumers could eat them while walking at a country fair where he worked. Today, toppings and accompaniments vary from region to region, but for an original version one should visit Louis' Lunch in New Haven, Connecticut, serving the burgers since 1900, and claiming to be the oldest burger joint in the United States. Whatever the theories about the origin of burgers may be, and there are a lot of them, it is a convenient, simple and hearty meal that most meat lovers will gladly indulge in.

Burger

Korma is a creamy meat stew (although it could also be made in a vegetarian version) with a mild flavor, made with saffron, yogurt, and various spices such as coriander, ginger, cumin seeds, chiles, and turmeric. It is believed that it originated in the royal kitchen of Akbar during the mid-1500s as a fusion of Persian and Indian cuisine. The dish got its name after one of the tribes of the Rajputs, a warrior clan of western India. It is recommended to serve kormas with flatbreads such as chapati, paratha, or naan. There are three main bases of korma: North Indian korma with almonds, cashews and yogurt (there are two subgroups of this korma: Mughalai (with reduced milk) and Shahi (with cream)), korma Kashmir with almonds, cashews, yogurt, milk, and dried fruits, and South Indian korma with coconut, coconut milk, almonds, cayenne peppers, and fennel seeds.

Cesar Diaz

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