May 4, 2009

National Hamburger Month

          Among the many and varied designated “month of” celebrations, you will find May listed as National Hamburger Month.  Which organization or business first observed National Hamburger Month is almost as colorful as the history of the hamburger itself.

           Some historians maintain the hamburger began with the Mongols, who stashed hunks of raw beef under their saddles.  The end product of a day of hard riding was tender enough to eat raw—and a food safety nightmare.  When the Mongols and Russians met, Russians cooks turned the pulverized meat into steak tartare.  From Russian, it is believed the hamburger traveled to Germany where German cooks formed the hamburger into its characteristic round shape and cooked it over heat (finally some food safety is added!) for a dish called Hamburg steak.      Upon its arrival in America with German immigrants, the Hamburg steak was quickly paired with two slices of bread and eventually a bun.  Varied sources place that happening first in Connecticut, Wisconsin or New York. What is certain is that the hamburger is America’s favorite sandwich and while add-ons change from onions to avocados to mushrooms to cheese to olives, the basic ground beef patty reigns supreme.

          Fresh ground meat - usually beef – is the base of all hamburgers. For food safety sake, fresh or thawed ground meat needs to be used quickly and cooked thoroughly.  The USDA recommendation for ground beef hamburgers is 160 degrees F.

          And how we determine our favorite hamburger has reached 160 degrees F?   Color can be a clue as the ground meat changes from pink to brown but it not a reliable clue.  The color of cooked ground beef can be quite variable. At 160 °F, a safely cooked patty may look brown, pink, or some variation of brown or pink.  Recent research has shown that color and texture indicators are not reliable indicators for food safe hamburgers.. A 1995 study done by Kansas State University found that a sufficient number of ground beef patties were turning brown well before they reached 160 °F           So if not color, then what?  The only way to be sure a ground beef patty is cooked to a high enough temperature to destroy any harmful bacteria that may be present is to use an accurate instant-read thermometer.  For ground beef patties, a digital instant-read food thermometer should be inserted at least ½ inch into the thickest part of the patty.  If the ground beef patty is not thick enough to check from the top, the thermometer can be inserted sideways. If you are uncertain about the temperature reading, take a second reading in a second location. When a patty is cooked to 160 °F it will be safe and juicy, regardless of color.
          Using a thermometer to ensure proper cooking temperature is especially important for those who cook or serve ground beef patties to people most at risk for foodborne illness because E. coli O157:H7 can lead to serious illness or even death. Those most at risk include young children, the elderly, and those who are immuno- compromised.

          In honor of German cooks, who first added heat to hamburgers, try a Reuben Hamburger sometime during May – our National Hamburger Month.

         
Reuben Hamburgers
1 small onion, sliced
1 tablespoon butter
1 pound lean ground beef 4 slices rye bread
8 to 16 ounces sauerkraut, drained and rinsed
4 slices Swiss cheese
Thousand Island Dressing
Dill pickle slices

          Sauté the onion slices in butter; set aside. Shape ground beef into four patties; Grill to 160 degrees F.  Place hamburger patties on the rye bread slices and top with sauerkraut, onion, and cheese.  Close grill lid and heat until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.