Hamburger patties" to distinguish them from inexpensive hamburgers made with cost-savers like added flour, textured vegetable protein, ammonia treated defatted beef trimmings (which the company Beef Products Inc, calls "lean finely textured beef"), advanced meat recovery, or other fillers. In the 1930s ground liver was sometimes added. Some cooks prepare their patties with binders like eggs or breadcrumbs. Seasonings may include salt and pepper and others like as parsley, onions, soy sauce, Thousand Island dressing, onion soup mix, or Worcestershire sauce. Many name brand seasoned salt products are also used. Raw hamburger may contain harmful bacteria that can produce food-borne illness
History of the hamburger Food and Drug Administration. "The Jungle" was a milestone in the subsequent history of the hamburger, as it led the American public to force restaurant chains to prove the safety of their cooked meat. In 1933, Arthur Kallett published a similar book, entitled "100 million guinea pigs; Dangers in Everyday foods, drugs, and cosmetics", which warned consumers specifically about the content preservatives in hamburgers. The exact origin of the hamburger may never be known with any certainty. Most historians believe that it was invented by a cook who placed a Hamburg steak between two slices of bread in a small