Day 30: American BBQ Hamburger

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Day 30 has arrived and we finalize our around the world in 30 day series with the national dish of USA and that is the hamburger. It can be done so many ways but we decided to do a BBQ hamburger. We start with a 1/3 lb patty bound with breadcrumbs or quinoa. WE then add our homemade BBQ sauce with a slight chipotle chili taste. This makes for a delicious BBQ hamburger. Serve on a bun or in a lettuce wrap and add you favorite toppings. 

American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and Latin Americans. Though much of American cuisine is fusion cuisine reflecting global cuisine, many regional cuisines have deeply rooted ethnic heritages, including Cajun, Louisiana Creole, Native American, New Mexican, Pennsylvania Dutch, Soul food, and Tlingit. Early Native Americans utilized a number of cooking methods in early American cuisine that have been blended with early European cooking methods to form the basis of what is now American cuisine. The European settlement of the Americas introduced a number of ingredients, spices, herbs, and cooking styles to the continent. The various styles of cuisine continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.

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When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous Dutch, Swedish, French and British cuisines. The American colonial diet varied depending on the region settled. Commonly hunted game included deer, bear, bison, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet; the growing season was longer.