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Denver Steak ‘n Shakes Sued

Denver Steak ‘n Shakes Sued

The Denver locations of the popular chain may be shut down due to legal trouble

The franchise locations are accused of not abiding by the national policies.

The popular chain Steak ‘n Shake has sued the Colorado franchise to stop its operations, the Denver Post reports. The Indiana-based chain is suing in federal court for the control of the locations, in Centennial and Sheridan, due to allegations of the locations overpricing the menu, as well as other menu concerns.

The chain said it ended its agreement with the owners of the Denver-area franchise a month ago, yet the locations are still operating under the signature restaurant’s banner and have branded products. The chain claims that the franchisees have ignored mandatory menu offerings, specifically a popular $4 menu. Steak ‘n Shake Enterprises filed suit in U.S. District Court in Denver on July 19th, hoping to stop the operation of the locations.

The root of the case, according to letters, was customer complaints about menu prices. Some of these complaints began as early as May, claiming that some items were up to $2.29 more than the national ads indicated.

Corporate officials have instituted a system wide uniformity in menu pricing and promotions, including franchise locations.


What Die-Hard Fans Don't Even Know About Steak 'N Shake

If you don't have a Steak 'n Shake near you, you're really missing out. In fact, you might even consider moving. The fast-ish food joint specializes in moth-watering hamburgers — they call them "steakburgers" — and is one of the fastest-growing restaurants in the United States, with over 550 locations in the U.S. They offer both table service and a drive-thru, and the burgers are really on the tip of the iceberg as far as what you can order (seriosuly, they have the best milkshakes on the planet). If you think this is just a new place that popped up out of nowhere, you're thinking of a different place with "shake" in their name. Steak 'n Shake has been around since the 1930s, though weren't as widely known until fairly recently. So what took them so long to make an impact nationally, and what else don't you know about this popular burger joint?


Share All sharing options for: Steak 'n Shake Sued by Former Employee Over Racial and Disability Discrimination

A former Steak 'n Shake employee has filed a lawsuit against the chain over racial and disability discrimination. According to Cleveland.com, Brandon Waters says he was subject to insulting nicknames, racial slurs, and physical harassment while working at a location of the restaurant in Ohio. Waters is biracial and was born with an infection that "affects his motor and speech skills," and he says in his lawsuit that his former co-worker Timothy Schoeffler, and his former manager, Nick Karl used that as an excuse to "harass, intimidate, and abuse" him.

According to the lawsuit, Schoeffler and Karl would call Waters "Radio," which is a reference to a film in which Cuba Gooding Jr. played a mentally disabled student. Karl even went so far as supposedly creating a "Radio" name tag that Waters refused to wear. Schoeffler once dumped a milkshake on Waters' head, in front of Karl, and both of the men laughed and then discussed the incident on Twitter. While both men have now deleted their accounts, screenshots of the tweets submitted to the court include references to "Radio" and racist messages like "the white way is the right way."

Waters complained about the harassment and the restaurant fired Karl and let Schoeffler resign, but Waters says he still felt too afraid to show up to work because "other employees and managers either tolerated or participated in the harassment." This made him scared to go to work, which resulted in his 2011 firing from the chain. So now, he is suing Steak 'n Shake for "failing to provide a harassment-free work environment." Eater has reached out to Steak 'n Shake for comment.

This isn't the first time a chain has been sued for discrimination by a former employee. In June, a former McDonald's worker at a location in Connecticut filed a lawsuit saying that she was "subject to a hostile work environment" because she is gay. The woman claims that her supervisors made comments about her in Spanish and told her that she was not allowed to work "next to another female employee" even though it was necessary for them to do so to perform their jobs. Just months before that, former McDonald's employees filed a lawsuit backed by the NAACP that alleged racial discrimination, sexual harassment, and wrongful termination. The lawsuit claims that a McDonald's manager referred to black employees as "bitch," "ratchet," and "ghetto," and to a Hispanic employees as "dirty Mexican."


Professional Tips On How To Pair Your Steak With Wine

As many top restaurants around the country re-close or remain closed due to coronavirus, Americans are continuing to prepare home-cooked meals at record numbers. For high-end ingredients many of them are turning to mail delivery services and meal kits. Online sites like Flannery Beef have observed a sizable uptick in orders on the year. From them you can procure dry aged steaks USDA prime brought directly to your doorstep within 1-2 days.

Sadly, one thing you won’t receive along with it is a sommelier to help you pair your protein with wine. If you’re looking to replicate the full-on restaurant experience at home, take heed of this advice from the experts.

Christina Turley is the director of sales and marketing at Turley Wine Cellars in Paso Robles, California. For her father’s 75th birthday, she ordered rib caps from Flannery. The underrated cut represents the outer-rim of the prime rib roast. You might know it as the looser part at the edge of a traditional ribeye steak. Removed from the rest of the loin, it’s the object of connoisseur’s—and the Turley family’s— affection.

“An expensive cut beckons for a high-end wine to match,” explains Turley. “I pair it with a back-vintage Petit Syrah. Many older California Cabs that people know and love have a fair amount of Petit Syrah in them. We’re opening the 2016 Turley Hayne Vineyard Petite Syrah – made from old vines in the heart of Napa Valley, it’s savory, gamey, like Indian ink and meat marinade. And 2016 is one of our favorite vintages. It’s in a perfect place to drink right now.”

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Walker Strangis is a fine and rare wine specialist based in Los Angeles. In 2017 he launched Walker Wine Co., an online retailer dedicated to sourcing and selling some of the world’s most sought after labels and vintages. When he pours his beloved liquid into the glass, it’s often alongside a quality cut of red meat fresh off the grill. “Aged Nebbiolo is the best companion for dry-aged beef,” he contends. “Any back-vintage Giacomo Borgogno is a winner. Over time, pure expressions of aged Nebbiolo gain extraordinary elegance while retaining that beautiful tar and roses we love about Piedmont.” He appreciates these notes in combination with a dry-aged New York strip—arguably the most popular of all premier steaks. Cut from the short loin of the cow it is especially tender and full-flavored. The California Reserve from Flannery is a well-marbled expression, cellared for a minimum of 4 weeks.

Some of the funkier elements of a lengthy dry aging are not for all palates. But there is most certainly a particular style of wine best-suited to accentuate your protein proclivities. Here are some very basic pairing guidelines from professional sommelier Amy Racine, beverage director for John Fraser Restaurants.

Amy Racine, beverage director for John Fraser Restaurants

Filet Mignon: Try a zinfandel or malbec—a middle of the road red wine that has concentrated juicy fruity flavor. But the large majority of them have some tannic grit. So, you’re washing away the fat with each bite.

Flank Steak: Enjoy with syrah from the Northern Rhone [region of France]. These sorts of drier steaks are typically prepared with salt and pepper over it. And the wines from here have this terrific black pepper spice.

Rib Eye: Go with a Châteauneuf-du-Pape from the Southern Rhone. It is the hottest region in all of France and the fruit there has almost a stewed character smokier and darker, braised kale and vegetal. It also has a higher alcohol content, which helps with the bigger proteins.

T-Bone: Amarone is good here—also with high alcohol, but the flavor profile is more like stewed tomatoes, with umami notes. Typically the same sorts of things you crave along with the cut.

Sirloin: I recommend a traditional Bordeaux blend. It’s a little bit more elegant, and it has a lot of acidity which cut’s through the fat.

“For leaner cut like skirt—especially over the grill—go a little juicier grenache blends always great with BBQ. You want a wine that’s just as powerful and full of flavor as any steak would be. A pinot noir might be too light and get washed away. Stay within the range of grenache and syrah and work your way up to big and bolder juices like California cabernet sauvignon and Bordeaux blends.”


Angry Customer Sues Denny’s After Waitress Calls Her a ‘Black Bitch’

No one wants to be verbally attacked, at a restaurant or anywhere. But that's what happened last year at a Denny's location in Pasadena, Calif. According to Pasadena News Now, an African-American customer has sued the diner chain claiming her Denny's waitress called her a "black bitch" for attempting to pay for her meal with a large bill.

32-year-old April Hines said the issue began way before the insulting words were uttered. In fact, Hines alleges that when she dined at Denny's on September 30 of last year, she was completely ignored by the waitress, while the white members of her party were given attentive service.

Apparently things got worse when Hines attempted to pay for her portion of the meal with a large bill. Hines says the waitress refused her payment and went as far as to ask the other members of the group why they associated with Hines. Eventually, Hines claims the server called her a "black bitch" before calling the police to come arrest her. However, when the police arrived on the scene, they refused to arrest Hines.

Hines explains her motivation to press charges, "I really feel that I was discriminated against due to my race. I was with ten other co-workers. I left there embarrassed and hurt and didn't understand why all of that happened. I don't want to see anyone else treated like that." Her lawyer, Jonathan Kaplan, defended his client's claims, "This is just another outrageous incident of discrimination perpetrated by Denny's and its employees upon African-American customers. Until a jury makes Denny's pay, they will continue to treat people this way."

Denny's has responded with an official statement:

We are aware of the lawsuit that was recently filed in the Superior Court of the State of California, in the County of Los Angeles. We vigorously deny the claims made in the suit. At Denny's, we do not tolerate any acts of discrimination and take any claims to the contrary very seriously. Based on our preliminary findings, these claims are unfounded. This is the same Plaintiff's attorney who previously tried a case of a similar nature, ending with his clients dismissing the case and stating that they do not believe Denny's is a company that tolerates discrimination by its employees. We are prepared to try the case in court.


Contents

The term hamburger originally derives from Hamburg, [2] Germany's second-largest city. Hamburger in German is the demonym of Hamburg, similar to frankfurter and wiener, names for other meat-based foods and demonyms of the cities of Frankfurt and Vienna (in German Wien) respectively.

By back-formation, the term "burger" eventually became a self-standing word that is associated with many different types of sandwiches, similar to a (ground meat) hamburger, but made of different meats such as buffalo in the buffalo burger, venison, kangaroo, chicken, turkey, elk, lamb or fish like salmon in the salmon burger, but even with meatless sandwiches as is the case of the veggie burger. [3]

As versions of the meal have been served for over a century, its origin remains ambiguous. [4] The popular book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as "Hamburgh sausage", which suggested to serve it "roasted with toasted bread under it". A similar snack was also popular in Hamburg by the name "Rundstück warm" ("bread roll warm") in 1869 or earlier, [5] and supposedly eaten by many emigrants on their way to America, but may have contained roasted beefsteak rather than Frikadeller. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name.

There is a reference to a "Hamburg steak" as early as 1884 in the Boston Journal. [OED, under "steak"] On July 5, 1896, the Chicago Daily Tribune made a highly specific claim regarding a "hamburger sandwich" in an article about a "Sandwich Car": "A distinguished favorite, only five cents, is Hamburger steak sandwich, the meat for which is kept ready in small patties and 'cooked while you wait' on the gasoline range." [6]

Claims of invention

The origin of the hamburger is unclear, with its invention thought to have occurred in the United States and commonly attributed to either Charlie Nagreen, Frank and Charles Menches, Oscar Weber Bilby, Fletcher Davis, and Louis Lassen. [7] [8] White Castle traces the origin of the hamburger to Hamburg, Germany with its invention by Otto Kuase. [9] However, it gained national recognition at the 1904 St. Louis World's Fair when the New York Tribune referred to the hamburger as "the innovation of a food vendor on the pike". [8] No conclusive argument has ever ended the dispute over invention. An article from ABC News sums up: "One problem is that there is little written history. Another issue is that the spread of the burger happened largely at the World's Fair, from tiny vendors that came and went in an instant. And it is entirely possible that more than one person came up with the idea at the same time in different parts of the country." [10]

Louis Lassen

According to Connecticut Congresswoman Rosa DeLauro, the hamburger, a ground meat patty between two slices of bread, was first created in America in 1900 by Louis Lassen, a Danish immigrant, owner of Louis' Lunch in New Haven. [11] Louis' Lunch, a small lunch wagon in New Haven, Connecticut, is said to have sold the first hamburger and steak sandwich in the U.S. in 1900. [12] [13] [14] New York Magazine states that "The dish actually had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later", noting also that this claim is subject to dispute. [15] A customer ordered a quick hot meal and Louis was out of steaks. Taking ground beef trimmings, Louis made a patty and grilled it, putting it between two slices of toast. [8] Some critics like Josh Ozersky, a food editor for New York Magazine, claim that this sandwich was not a hamburger because the bread was toasted. [16]

Charlie Nagreen

One of the earliest claims comes from Charlie Nagreen, who in 1885 sold a meatball between two slices of bread at the Seymour Fair [17] now sometimes called the Outagamie County Fair. [16] The Seymour Community Historical Society of Seymour, Wisconsin, credits Nagreen, now known as "Hamburger Charlie", with the invention. Nagreen was fifteen when he was reportedly selling pork sandwiches at the 1885 Seymour Fair, made so customers could eat while walking. The Historical Society explains that Nagreen named the hamburger after the Hamburg steak with which local German immigrants were familiar. [18] [19]

Otto Kuase

According to White Castle, Otto Kuase was the inventor of the hamburger. In 1891, he created a beef patty cooked in butter and topped with a fried egg. German sailors would later omit the fried egg. [8]

Oscar Weber Bilby

The family of Oscar Weber Bilby claim the first-known hamburger on a bun was served on July 4, 1891 on Grandpa Oscar's farm. The bun was a yeast bun. [20] [21] [22] In 1995, Governor Frank Keating proclaimed that the first true hamburger on a bun was created and consumed in Tulsa, Oklahoma in 1891, calling Tulsa, "The Real Birthplace of the Hamburger." [23]

Frank and Charles Menches

Frank and Charles Menches claim to have sold a ground beef sandwich at the Erie County Fair in 1885 in Hamburg, New York. [16] During the fair, they ran out of pork sausage for their sandwiches and substituted beef. [17] Kunzog [ who? ] , who spoke to Frank Menches, says they exhausted their supply of sausage, so purchased chopped up beef from a butcher, Andrew Klein. Historian Joseph Streamer wrote that the meat was from Stein's market not Klein's, despite Stein's having sold the market in 1874. [17] The story notes that the name of the hamburger comes from Hamburg, New York not Hamburg, Germany. [17] Frank Menches's obituary in The New York Times states that these events took place at the 1892 Summit County Fair in Akron, Ohio. [24]

Fletcher Davis

Fletcher Davis of Athens, Texas claimed to have invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter in Athens and served a 'burger' of fried ground beef patties with mustard and Bermuda onion between two slices of bread, with a pickle on the side. [8] The story is that in 1904, Davis and his wife Ciddy ran a sandwich stand at the St. Louis World's Fair. [8] Historian Frank X. Tolbert, noted that Athens resident Clint Murchison said his grandfather dated the hamburger to the 1880s with 'Old Dave' a.k.a. Fletcher Davis. [17] A photo of "Old Dave's Hamburger Stand" from 1904 was sent to Tolbert as evidence of the claim. [17]

Other hamburger-steak claims

Various non-specific claims of invention relate to the term "hamburger steak" without mention of its being a sandwich. The first printed American menu which listed hamburger is said to be an 1834 menu from Delmonico's in New York. [25] However, the printer of the original menu was not in business in 1834. [22] In 1889, a menu from Walla Walla Union in Washington offered hamburger steak as a menu item. [8]

Between 1871 and 1884, "Hamburg Beefsteak" was on the "Breakfast and Supper Menu" of the Clipper Restaurant at 311/313 Pacific Street in San Fernando, California. It cost 10 cents—the same price as mutton chops, pig's feet in batter, and stewed veal. It was not, however, on the dinner menu. Only "Pig's Head," "Calf Tongue," and "Stewed Kidneys" were listed. [26] Another claim ties the hamburger to Summit County, New York or Ohio. Summit County, Ohio exists, but Summit County, New York does not. [17]

Early major vendors

  • 1921: White Castle, Wichita, Kansas. Due to widely anti-German sentiment in the U.S. during World War I, an alternative name for hamburgers was Salisbury steak. Following the war, hamburgers became unpopular until the White Castle restaurant chain marketed and sold large numbers of small 65 mm ( 2 + 1 ⁄ 2 in) square hamburgers, known as sliders [citation needed] . They started to create five holes in each patty, which help them cook evenly and eliminate the need to flip the burger. In 1995 White Castle began selling frozen hamburgers in convenience stores and vending machines. [27]
  • 1923: Kewpee Hamburgers, or Kewpee Hotels, Flint, Michigan. Kewpee was the second hamburger chain and peaked at 400 locations before World War II. Many of these were licensed but not strictly franchised. Many closed during WWII. Between 1955 and 1967, another wave closed or caused changes of name. In 1967 the Kewpee licensor moved the company to a franchise system. Currently only five locations exist.
  • 1926: White Tower Hamburgers
  • 1927: Little Tavern
  • 1930s: White Castle (II run by Henry Cassada)
  • 1931: Krystal (restaurant)[28]
  • 1936: Big Boy. In 1937, Bob Wian created the double deck hamburger at his hamburger stand in Glendale California. Big Boy would become the name of the hamburger, the mascot and the restaurants. Big Boy expanded nationally through regional franchising and subfranchising. Primarily operating as drive-in restaurants in the 1950s, interior dining gradually replaced curb service by the early 1970s. Many franchises have closed or operate independently, but at the remaining American restaurants, the Big Boy double deck hamburger remains the signature item.
  • 1940: McDonald's restaurant, San Bernardino, California, was opened by Richard and Maurice McDonald. Their introduction of the "Speedee Service System" in 1948 established the principles of the modern fast-food restaurant. The McDonald brothers began franchising in 1953. In 1961, Ray Kroc (the supplier of their multi-mixer milkshake machines) purchased the company from the brothers for $2.7 million and a 1.9% royalty. [29]

Hamburgers are usually a feature of fast food restaurants. The hamburgers served in major fast food establishments are usually mass-produced in factories and frozen for delivery to the site. [30] These hamburgers are thin and of uniform thickness, differing from the traditional American hamburger prepared in homes and conventional restaurants, which is thicker and prepared by hand from ground beef. Most American hamburgers are round, but some fast-food chains, such as Wendy's, sell square-cut hamburgers. Hamburgers in fast food restaurants are usually grilled on a flat-top, but some firms, such as Burger King, use a gas flame grilling process. At conventional American restaurants, hamburgers may be ordered "rare", but normally are served medium-well or well-done for food safety reasons. Fast food restaurants do not usually offer this option.

The McDonald's fast-food chain sells the Big Mac, one of the world's top selling hamburgers, with an estimated 550 million sold annually in the United States. [31] Other major fast-food chains, including Burger King (also known as Hungry Jack's in Australia), A&W, Culver's, Whataburger, Carl's Jr./Hardee's chain, Wendy's (known for their square patties), Jack in the Box, Cook Out, Harvey's, Shake Shack, In-N-Out Burger, Five Guys, Fatburger, Vera's, Burgerville, Back Yard Burgers, Lick's Homeburger, Roy Rogers, Smashburger, and Sonic also rely heavily on hamburger sales. Fuddruckers and Red Robin are hamburger chains that specialize in the mid-tier "restaurant-style" variety of hamburgers.

Some restaurants offer elaborate hamburgers using expensive cuts of meat and various cheeses, toppings, and sauces. One example is the Bobby's Burger Palace chain founded by well-known chef and Food Network star Bobby Flay.

Hamburgers are often served as a fast dinner, picnic or party food and are often cooked outdoors on barbecue grills.

A high-quality hamburger patty is made entirely of ground (minced) beef and seasonings these may be described as "all-beef hamburger" or "all-beef 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"), [32] [33] 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.

Safety

Raw hamburger may contain harmful bacteria that can produce food-borne illness such as Escherichia coli O157:H7, due to the occasional initial improper preparation of the meat, so caution is needed during handling and cooking. Because of the potential for food-borne illness, the USDA recommends hamburgers be cooked to an internal temperature of 160 °F (71 °C). [34] If cooked to this temperature, they are considered well-done. [35]

Other meats

Burgers can also be made with patties made from ingredients other than beef. [36] For example, a turkey burger uses ground turkey meat, a chicken burger uses ground chicken meat. A buffalo burger uses ground meat from a bison, and an ostrich burger is made from ground seasoned ostrich meat. A deer burger uses ground venison from deer. [37]

Veggie burgers

Vegetarian and vegan burgers can be formed from a meat analogue, a meat substitute such as tofu, TVP, seitan (wheat gluten), quorn, beans, grains or an assortment of vegetables, ground up and mashed into patties.

Vegetable patties have existed in various Eurasian cuisines for millennia, and are a commonplace item in Indian cuisine.

Steak burgers

A steak burger is a marketing term for a hamburger claimed to be of superior quality, [38] [39] [40] except in Australia, where it is a sandwich containing a steak.

Steak burgers are first mentioned in the 1920s. Like other hamburgers, they may be prepared with various accompaniments and toppings.

Use of the term "steakburger" dates to the 1920s in the United States. [41] In the U.S. in 1934, A.H. "Gus" Belt, the founder of Steak 'n Shake, devised a higher-quality hamburger and offered it as a "steakburger" to customers at the company's first location in Normal, Illinois. [42] This burger used a combination of ground meat from the strip portion of T-bone steak and sirloin steak in its preparation. [42] Steak burgers are a primary menu item at Steak 'n Shake restaurants, [42] and the company's registered trademarks included "original steakburger" and "famous for steakburgers". [43] Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck. [44]

Beef is typical, although other meats such as lamb and pork may also be used. [45] The meat is ground [46] or chopped. [47]

In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat. [48]

Steak burgers may be cooked to various degrees of doneness. [49]

Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato. [49] Some may have additional various toppings such as cheese, [49] bacon, fried egg, mushrooms, [50] additional meats, [51] and others.

Various fast food outlets and restaurants ‍—‌ such as Burger King, Carl's Jr., Hardee's, IHOP, Steak 'n Shake, Mr. Steak, and Freddy's ‍—‌ market steak burgers. [41] [43] [52] [53] [54] Some restaurants offer high-end burgers prepared from aged beef. [55] Additionally, many restaurants have used the term "steak burger" at various times. [53]

Some baseball parks concessions in the United States call their hamburgers steak burgers, such as Johnny Rosenblatt Stadium in Omaha, Nebraska. [56]

Burger King introduced the Sirloin Steak sandwich in 1979 as part of a menu expansion that in turn was part of a corporate restructuring effort for the company. [41] It was a single oblong patty made of chopped steak served on a sub-style, sesame seed roll. [57] [58] Additional steak burgers that Burger King has offered are the Angus Bacon Cheddar Ranch Steak Burger, the Angus Bacon & Cheese Steak Burger, and a limited edition Stuffed Steakhouse Burger. [41]

In 2004, Steak 'n Shake sued Burger King over the latter's use of term Steak Burger in conjunction with one of its menu items, claiming that such use infringed on trademark rights. [59] [60] (According to the St. Louis Post-Dispatch, Burger King's attorneys "grilled" Steak 'n Shake's CEO in court about the precise content of Steak 'n Shake's steakburger offering.) [59] The case was settled out of court. [61]

United States and Canada

The hamburger is considered a national dish of the United States. [62] In the United States and Canada, burgers may be classified as two main types: fast food hamburgers and individually prepared burgers made in homes and restaurants. The latter are often prepared with a variety of toppings, including lettuce, tomato, onion, and often sliced pickles (or pickle relish). French fries often accompany the burger. Cheese (usually processed cheese slices but often Cheddar, Swiss, pepper jack, or blue), either melted directly on the meat patty or crumbled on top, is generally an option.

Condiments might be added to a hamburger or may be offered separately on the side including ketchup, mustard, mayonnaise, relish, salad dressings and barbecue sauce.

  • Standard toppings on hamburgers may depend upon location, particularly at restaurants that are not national or regional franchises.
  • Restaurants may offer hamburgers with multiple meat patties. The most common variants are double and triple hamburgers, but California-based burger chain In-N-Out once sold a sandwich with one hundred patties, called a "100x100." [63]
  • Pastrami burgers may be served in Salt Lake City, Utah. [64]
  • A patty melt consists of a patty, sautéed onions and cheese between two slices of rye bread. The sandwich is then buttered and fried.
  • A slider is a very small square hamburger patty, served on an equally small bun and usually sprinkled with diced onions. According to the earliest citations, the name originated aboard U.S. Navy ships, due to the manner in which greasy burgers slid across the galley grill as the ship pitched and rolled. [65][66] Other versions claim the term "slider" originated from the hamburgers served by flight line galleys at military airfields, which were so greasy they slid right through one or because their small size allows them to "slide" right down the throat in one or two bites.
  • In Alberta, Canada a "kubie burger" is a hamburger made with a pressed Ukrainian sausage (kubasa). [67]
  • A butter burger, found commonly throughout Wisconsin and the upper midwest is a normal burger with a pad of butter as a topping, or a heavily buttered bun. It is the signature menu item of the restaurant chain Culver's. [68]
  • The Fat Boy, is an iconic hamburger with chili meat sauce originating in the Greek burger restaurants of Winnipeg, Manitoba[69]
  • In Minnesota, a "Juicy Lucy" (also spelled "Jucy Lucy"), is a hamburger having cheese inside the meat patty rather than on top. A piece of cheese is surrounded by raw meat and cooked until it melts, resulting in a molten core of cheese within the patty. This scalding hot cheese tends to gush out at the first bite, so servers frequently instruct customers to let the sandwich cool for a few minutes before consumption.
  • A low carb burger is a hamburger served without a bun and replaced with large slices of lettuce with mayonnaise or mustard being the sauces primarily used. [70][71][72]
  • A ramen burger, invented by Keizo Shimamoto, is a hamburger patty sandwiched between two discs of compressed ramen noodles in lieu of a traditional bun. [73] is a bacon cheeseburger with two glazed doughnuts instead of buns. [68] is a cheeseburger where the burger is steamed instead of grilled. It was invented in Connecticut. [68]

France

In 2012, according to a study by the NDP cabinet, the French consume 14 hamburgers in restaurants per year per person, placing them fourth in the world and second in Europe, just behind the British. [74]

According to a study by Gira Conseil on the consumption of hamburger in France in 2013, 75% of traditional French restaurants offer at least one hamburger on their menu and for a third of these restaurants, it has become the leader in the range of dishes, ahead of rib steaks, grills or fish. [75]

Mexico

In Mexico, burgers (called hamburguesas) are served with ham [76] and slices of American cheese fried on top of the meat patty. The toppings include avocado, jalapeño slices, shredded lettuce, onion and tomato. The bun has mayonnaise, ketchup and mustard. In certain parts are served with bacon, which can be fried or grilled along with the meat patty. A slice of pineapple is also a usual option, and the variation is known as a "Hawaiian hamburger".

Some restaurants' burgers also have barbecue sauce, and others also replace the ground patty with sirloin, Al pastor meat, barbacoa or a fried chicken breast. Many burger chains from the United States can be found all over Mexico, including Carl's Jr., Sonic, as well as global chains such as McDonald's and Burger King.

United Kingdom and Ireland

Hamburgers in the UK and Ireland are very similar to those in the US, and the High Street is dominated by the same big two chains as in the U.S. — McDonald's and Burger King. The menus offered to both countries are virtually identical, although portion sizes tend to be smaller in the UK. In Ireland the food outlet Supermacs is widespread throughout the country serving burgers as part of its menu. In Ireland, Abrakebabra (started out selling kebabs) and Eddie Rocket's are also major chains.

An original and indigenous rival to the big two U.S. giants was the quintessentially British fast-food chain Wimpy, originally known as Wimpy Bar (opened 1954 at the Lyon's Corner House in Coventry Street London), which served its hamburgers on a plate with British-style chips, accompanied by cutlery and delivered to the customer's table. In the late 1970s, to compete with McDonald's, [77] Wimpy began to open American-style counter-service restaurants and the brand disappeared from many UK high streets when those restaurants were re-branded as Burger Kings between 1989 and 1990 by the then-owner of both brands, Grand Metropolitan. A management buyout in 1990 split the brands again and now Wimpy table-service restaurants can still be found in many town centres whilst new counter-service Wimpys are now often found at motorway service stations.

Hamburgers are also available from mobile kiosks, commonly known as “burger vans", particularly at outdoor events such as football matches. Burgers from this type of outlet are usually served without any form of salad — only fried onions and a choice of tomato ketchup, mustard or brown sauce.

Chip shops, particularly in the West Midlands and North-East of England, Scotland and Ireland, serve battered hamburgers called batter burgers. This is where the burger patty, by itself, is deep-fat-fried in batter and is usually served with chips.

Hamburgers and veggie burgers served with chips and salad, are standard pub grub menu items. Many pubs specialize in "gourmet" burgers. These are usually high quality minced steak patties, topped with items such as blue cheese, brie, avocado, anchovy mayonnaise, et cetera. Some British pubs serve burger patties made from more exotic meats including venison burgers (sometimes nicknamed Bambi Burgers), bison burgers, ostrich burgers and in some Australian themed pubs even kangaroo burgers can be purchased. These burgers are served in a similar way to the traditional hamburger but are sometimes served with a different sauce including redcurrant sauce, mint sauce and plum sauce.

In the early 21st century "premium" hamburger chain and independent restaurants have arisen, selling burgers produced from meat stated to be of high quality and often organic, usually served to eat on the premises rather than to take away. [78] Chains include Gourmet Burger Kitchen, Ultimate Burger, Hamburger Union and Byron Hamburgers in London. Independent restaurants such as Meatmarket and Dirty Burger developed a style of rich, juicy burger in 2012 which is known as a dirty burger or third-wave burger. [79]

In recent years Rustlers has sold pre-cooked hamburgers reheatable in a microwave oven in the United Kingdom. [80]

In the UK, as in North America and Japan, the term "burger" can refer simply to the patty, be it beef, some other kind of meat, or vegetarian.

Australia and New Zealand

Fast food franchises sell American-style fast food hamburgers in Australia and New Zealand. The traditional Australasian hamburgers are usually bought from fish and chip shops or milk bars, rather than from chain restaurants. These traditional hamburgers are becoming less common as older-style fast food outlets decrease in number. The hamburger meat is almost always ground beef, or "mince" as it is more commonly referred to in Australia and New Zealand. They commonly include tomato, lettuce, grilled onion and meat as minimum—in this form, known in Australia as a "plain hamburger", which often also includes a slice of beetroot—and, optionally, can include cheese, beetroot, pineapple, a fried egg and bacon. If all these optional ingredients are included, it is known in Australia as "burger with the lot". [81] [82] The term 'burger' is also applied to any hot sandwich using a bun for the bread, even when the filling does not contain beef, such as a chicken burger (generally with chicken breast rather than chicken mince), salmon burger, pulled pork burger, veggie burger, etc. The term 'sandwich' is usually only applied when the bread used is sliced bread.

The only variance between the two countries' hamburgers is that New Zealand's equivalent to "The Lot" often contains a steak (beef) as well. The condiments regularly used are barbecue sauce and tomato sauce. The traditional Australasian hamburger never includes mayonnaise. The McDonald's "McOz" Burger is partway between American and Australian style burgers, having beetroot and tomato in an otherwise typical American burger however, it is no longer a part of the menu. Likewise, McDonald's in New Zealand created a Kiwiburger, similar to a Quarter Pounder, but features salad, beetroot and a fried egg. The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty, while adding pineapple is an upcharge. It is essentially a "Burger with the lot", but uses the standard HJ circular breakfast Egg, rather than the fully fried egg used by local fish shops. [83]

China

In China, due to the branding of their sandwiches by McDonald's and KFC restaurants in China, the word "burger" (汉堡) refers to all sandwiches that are consist of two pieces of bun and a meat patty in between. This has led to confusions when Chinese nationals try to order sandwiches with meat fillings other than beef in fast-food restaurants in North America. [84]

A popular Chinese street food, known as roujiamo (肉夹馍), consists of meat (most commonly pork) sandwiched between two buns. Roujiamo has been called the "Chinese hamburger". [85] Since the sandwich dates back to the Qin dynasty (221 BC–206 BC) and fits the aforementioned Chinese word for burger, Chinese media have claimed that the hamburger was invented in China. [86] [87] [84]

Japan

In Japan, hamburgers can be served in a bun, called hanbāgā (ハンバーガー), or just the patties served without a bun, known as hanbāgu (ハンバーグ) or "hamburg", short for "hamburg steak".

Hamburg steaks (served without buns) are similar to what are known as Salisbury steaks in the U.S. They are made from minced beef, pork or a blend of the two mixed with minced onions, egg, breadcrumbs and spices. They are served with brown sauce (or demi-glace in restaurants) with vegetable or salad sides, or occasionally in Japanese curries. Hamburgers may be served in casual, western style suburban restaurant chains known in Japan as "family restaurants".

Hamburgers in buns, on the other hand, are predominantly the domain of fast food chains. Japan has homegrown hamburger chain restaurants such as MOS Burger, First Kitchen and Freshness Burger. Local varieties of burgers served in Japan include teriyaki burgers, katsu burgers (containing tonkatsu) and burgers containing shrimp korokke. Some of the more unusual examples include the rice burger, where the bun is made of rice, and the luxury 1000-yen (US$10) "Takumi Burger" (meaning "artisan taste"), featuring avocados, freshly grated wasabi, and other rare seasonal ingredients. In terms of the actual patty, there are burgers made with Kobe beef, butchered from cows that are fed with beer and massaged daily. McDonald's Japan also recently launched a McPork burger, made with U.S. pork. McDonald's has been gradually losing market share in Japan to these local hamburger chains, due in part to the preference of Japanese diners for fresh ingredients and more refined, "upscale" hamburger offerings. [88] Burger King once retreated from Japan, but re-entered the market in Summer 2007 in cooperation with the Korean owned Japanese fast-food chain Lotteria.

Denmark

In Denmark, the hamburger was introduced in 1949, though it was called the bøfsandwich. There are many variations. While the original bøfsandwich was simply a generic meat patty containing a mix of beef and horse meat, though with slightly different garnish(sennep, ketchup and soft onions), it has continued to evolve. Today, a bøfsandwich usually contains a beef patty, pickled cucumber, raw, pickled, fried and/or soft onions, pickled red beets, mustard, ketchup, remoulade, and perhaps most strikingly, is often often overflowing with brown gravy, which is sometimes even poured on top of the assembled bøfsandwich. The original bøfsandwich is still on the menu at the same restaurant from which it originated in 1949, now run by the grandson of the original owner. [89]

Following the popularity of the bøfsandwich, many variations sprung up, using different types of meat instead of the beef patty. One variation, the flæskestegssandwich, grew especially popular. This variation replaces the minced beef patty with slices of pork loin or belly, and typically uses sweet-and-sour pickled red cabbage, mayonnaise, mustard, and pork rinds as garnish. [90]

Today, the bøfsandwich, flæskestegssandwich, and their many variations co-exist with the more typical hamburger, with the opening of the first Burger King restaurant in 1977 popularizing the original dish in Denmark. Many local, high-end burger restaurants dot the major cities, including Popl, an offshoot of Noma.


Denver steaks how to cook in griller? To start with, ensure that your Denver steak has a thickness of not more than 1 inch. For the same reason, it is advised to use a flash grill and use super high temperature/heat for about 45 seconds on each side.

Also, avoid cooking such steaks fully must be avoided. Therefore, this method obviously is to achieve a medium cooked finish.

Denver steak is considered to be the same type as that of flat iron steak. Since both of them come from the muscular part of the beef, therefore, they are sliced across the grain.

To grill your steak, follow the procedure given below:

Process

  1. Preheat your grill on high heat.
  2. Use a flash grill and grill them for no more than 45 seconds on each side. Your goal must be getting a medium grilled finish.
  3. You can use olive oil as it can help to prevent your steak from being overcooked. This will also create a crispy texture on the surface.

Steak 'N Shake Could Be Going Out Of Business

Last week, a judge ordered Steak 'n Shake to pay up $7.7 million. The Biglari Holdings Inc.-owned chain became embroiled in legal drama after 286 store managers claimed they had worked 50- to 70-hour weeks without overtime pay.

On Friday, U.S. District Judge John A. Ross granted a $6 million award and demanded the company pay $1.6 million in attorney fees and $40,000 for "costs." According to the lawsuit, the St. Louis-based employees argued that Steak 'n Shake incorrectly classified them as exempt, while still requiring 50-plus-hour work weeks. They were also asked to simultaneously complete "non-managerial" tasks due to understaffing.

Trouble has been brewing elsewhere in the company, as well. In March, execs temporarily shut down 44 restaurants as sales continued to decline. "We close them to prepare them for franchise partners," franchise operations CFO Thomas Murray said in an email to Restaurant Business: "Some of the units have a franchise in process of taking over the unit. We have some new equipment as well."

"Same-store sales" have also reportedly fallen for 10 straight quarters, resulting in millions of dollars in losses.

Their legal woes are also far from over. Steak 'n Shake is currently battling a similar lawsuit brought on by 1,300 other managers. Meanwhile, the company is in mediation with the original plaintiffs, San Antonio Express-News reports, but according to a Securities and Exchange Commission filing from May 3, Biglari Holdings Inc. will appeal the verdict.

Any way you slice it, things are not looking good. Rumors have continued to swirl on Steak 'n Shake's future. Is the end in sight?

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Emily Wilder, a young journalist fired by the Associated Press this week for her social media posts, released a lengthy statement Saturday, calling herself a “victim to the asymmetrical enforcement of rules around objectivity and social media that has censored so many journalists.” In the statement, Wilder — who frequently tweeted about the situation in the Middle East – came down hard on the AP, asking what kind of message is being sent to young people “who are hoping to channel righteous indignation or passion for justice into impactful storytelling.” “What future does it promise to aspiring reporters that an institution like The Associated Press would sacrifice those with the least power to the cruel trolling of a group of anonymous bullies?” she asked. “What does it mean for this industry that even sharing the painful experiences of Palestinians or interrogating the language we use to describe them can be seen as irredeemably ‘biased?'” She continued: “While the last few days have been overwhelming, I will not be intimidated into silence. I will be back soon.” Wilder doubled-down on her assertion that right-wing activists, politicians and media figures lead a “smear campaign” that led to her termination at the AP, echoing in part what she’d previously said in an interview with SFGate. She also re-emphasized that her editors initially assured her that the posts and her college-era pro-Palestinian activism would not hurt her employment. “This is heartbreaking as a young journalist so hungry to learn from the fearless investigative reporting of AP journalists — and do that reporting myself. It’s terrifying as a young woman who was hung out to dry when I needed support from my institution most. And it’s enraging as a Jewish person — who grew up in a Jewish community, attended Orthodox schooling and devoted my college years to studying Palestine and Israel — that I could be defamed as antisemitic and thrown under the bus in the process,” she said in the statement, which was posted to social media. Wilder announced on April 10 that she was joining AP as a news associate in Phoenix. The AP drew intense backlash May 20 after news broke that a young staffer was fired for her past tweets about Israel and Palestine. The axing took place just days after the AP’s Gaza bureau was decimated by Israeli forces. On May 17, the Stanford College Republicans honed in on Wilder’s Twitter account, writing that the AP’s latest hire was an “anti-Israel agitator … who referred to the late Sheldon Adelson as a ‘naked mole rat.'” But old tweets from her college days weren’t the only ones that put Wilder’s career with the AP on the line. As recently as last Sunday she tweeted: “‘objectivity’ feels fickle when the basic terms we use to report news implicitly stake a claim. using ‘israel’ but never ‘palestine,’ or ‘war’ but not ‘siege and occupation’ are political choices—yet media make those exact choices all the time without being flagged as biased.” She later said she was “canceled” by the AP and not told specifically which post or posts had earned her the firing, which came after her college participation in Jewish Voice for Peace and Students for Justice in Palestine was called out by the Stanford College Republicans. She said she believes the AP caved to a Republican “witch hunt.” The AP defended its social media guidelines amid a firestorm over her firing Friday. A representative for the organization told TheWrap, “The Associated Press covers conflicts all over the world. Our social media guidelines exist to ensure AP’s ability to cover the news accurately and impartially, and to keep our journalists safe. Every AP journalist around the world has the responsibility to adhere to our news values and social media policy.” A second representative added, “We have this policy so the comments of one person cannot create dangerous conditions for our journalists covering the story. Every AP journalist is responsible for safeguarding our ability to report on this conflict, or any other, with fairness and credibility, and cannot take sides in public forums.” Read original story Fired AP Reporter Emily Wilder Calls Out Censorship of Journalists: ‘I Will Not Be Intimidated Into Silence’ At TheWrap

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Typically, meatloaf is served as a slice of a loaf, while salisbury steak is served as a cooked round patty. Both meatloaf and salisbury steak have simple ingredients, but meatloaf is usually topped with a ketchup-like glaze. Salisbury steak is almost always topped with brown gravy.

Chicken fried steak, also known as country-fried steak, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and pan-fried.


11 Defunct Restaurant Chains That Are Sorely Missed

Sometimes there’s nothing more frustrating than having a sudden food craving for something from a restaurant that’s been out of business for a decade. Unfortunately a particular signature hamburger or special recipe pizza sauce can leave a powerful mental imprint that long outlasts the lifespan of the product.

Some of the now-defunct chains listed below were regional, some have one or two lonely outlets still hanging in there, but their common bond is that they are nostalgic favorites for a lot of folks. How many of them bring back fond food memories for you?

1. LUM'S

The original Lum’s was a hot dog stand which opened in Miami Beach, Florida, in 1956. The chain eventually expanded into a family-style restaurant, but their signature menu item remained their steamed-in-beer hot dogs. Lum’s also purchased Oliver Gleichenhaus’s recipe for his famous Ollieburger for $1 million in 1971. Gleichenhaus spent 37 years perfecting his recipe for “the world’s best hamburger,” which included a very specific (and secret) mixture of herbs and spices. The Lum’s chain went belly-up in 1983, but there are still a few Ollie’s Trolley locations in operation—still serving up those spicy Ollieburgers and equally spicy fries.

2. MOUNTAIN JACK’S STEAKHOUSE

Mountain Jack's was an upscale steakhouse with a unique take on the traditional salad bar: individual lazy Susans filled with salad makings were brought directly to your table. Their specialty was prime rib, which was slow-roasted to tender perfection and edged with a crunchy herb crust. Sadly, the chain’s California-based parent company, Paragon Steakhouse Restaurants, filed for bankruptcy in 2002, and by 2008 the majority of its Mountain Jack’s properties had been shuttered.

3. RED BARN

The first Red Barn opened in Ohio in 1961, and 10 years later there were approximately 400 barn-shaped outlets in 22 states and parts of Canada. Red Barn’s double burger was called the Big Barney and actually predated the Big Mac by four years. Their quarter pound burger was called a “Barnbuster," and their fish sandwich . didn’t have any fancy, farm-related name. The chain, according to franchise owner Bill Lapitsky, was the first fast-food restaurant to offer a salad bar, but their true pièce de résistance was their fried chicken (which was sold in a barn-shaped cardboard box). The chicken was breaded in a special coating mix and then deep-fried (36 pieces per “run”) in large pressure cookers that were manufactured specifically for Red Barn restaurants. Anyone who has tasted the perfection that was Red Barn chicken will confirm that no other chain since has come close to that unique flavor.

4. SHAKEY’S PIZZA

Picture it: Sacramento, 1954. Armed with a pizza recipe and a love of Dixieland jazz, Sherwood “Shakey” Johnson, who acquired his nickname after suffering some nerve damage during World War II, approached “Big” Ed Plummer with the idea of opening a pizza parlor—the first of its kind. The J Street restaurant in East Sacramento served only pizza (no salads or pasta dishes), draft beer, and soft drinks. The combination of Johnson’s tasty pies (with their crispy made-from-scratch thin crusts) and live ragtime and jazz music provided by local bands meant Shakey’s Pizza Parlor had customers lining up for tables just one week after it opened.

The partners began selling Shakey’s franchises in 1957 and by 1974 there were 500 Shakey’s locations across the U.S. The chain was bought out in 1984, and then sold again in 1989 by which time the menu and recipes had changed and the majority of the U.S. stores (save for those in California) had closed.

5. BURGER CHEF

In 1971, Burger Chef was poised to surpass McDonald’s as the largest hamburger chain in the U.S., with 1200 locations nationwide. Not too bad for a restaurant that was created as an afterthought to showcase the General Restaurant Equipment Company’s new flame broiler. In addition to their Big Shef (double burger) and Super Shef (quarter pound burger), the company introduced a Fun Meal, which included a burger, fries, drink, dessert, and a toy for the kids. (Burger Chef sued McDonald’s six years later in 1979 when that company introduced their Happy Meal.)

General Foods purchased the chain in 1968 and added menu items such as the Top Shef (bacon/cheeseburger) and a chicken club sandwich (with bacon). The Works Bar allowed customers to purchase a plain burger and pile it high with the toppings of their choice. But in 1982 General Foods decided to get out of the burger business and sold the chain to Imasco Ltd., the parent company of Hardee’s. Many of the Burger Chef restaurants closed, and those buildings that remained were converted into Hardee’s.

6. CHI-CHI’S

Chi-Chi’s Mexican cuisine might have been about as ethnically authentic as Chef Boyardee’s canned pasta, but those cheese-smothered enchiladas and chimichangas were pretty tasty when washed down with a jumbo frozen margarita or two. And, of course, you’d want to save room for their signature dessert: Mexican fried ice cream. The chain was already ailing financially in 2003 when the final death blow was struck—an outbreak of hepatitis A (eventually traced back to some scallions imported from Mexico) that infected over 600 patrons in the Pittsburgh area. The $40 million Chi-Chi’s paid out in lawsuit settlements added to its financial distress and hastened the chain’s demise in the U.S.

7. BILL KNAPP’S

This family-style chain opened in 1948 and had more than 60 outlets in five states—Michigan, Ohio, Indiana, Illinois, and Florida—at its peak. Bill Knapp’s prided itself on its “made from scratch” menu items with items delivered fresh daily in Knapp’s own fleet of trucks. The menu stayed fairly static, concentrating on family favorites like fried chicken, meatloaf, steaks, and burgers to encourage repeat customers. The chain also had a fairly extensive bakery and offered a free whole chocolate cake to patrons celebrating a birthday or wedding anniversary. On top of that, birthday celebrants received a percentage discount on their entire bill equal to their age, which is why a lot of seniors tended to have their birthday dinners at Bill Knapp’s. The last restaurant closed in 2002, but many of Knapp’s pastries and desserts—including that chocolate cake—can be found today at Awrey’s Bakeries.

8. FARRELL’S ICE CREAM PARLOUR

The original Farrell’s opened in Portland, Oregon in 1963, and 10 years later there were about 130 of the 1900s-themed ice cream parlors nationwide. The chain also offered “regular” food, like burgers and sandwiches, but its specialty was elaborate ice cream concoctions, like The Zoo, which was carried out on a stretcher by employees accompanied by a bass drum and blaring sirens. The chain had offered a free sundae to folks celebrating a birthday, and they made paying the bill a treacherous journey for parents because they had to make their way through an elaborate store that featured a huge selection of colorful candy and toys to get to the cashier. Declining sales hurt the chain in the late 1970s, and by 1990 almost all of the original chain stores had closed.

9. HOWARD JOHNSON’S

For some 50-plus years the bright orange roof of Howard Johnson’s restaurants was a familiar sight along America’s interstates for hungry travelers. The chain became famous for their fried clams, which were served as strips rather than the entire clam (including the belly) which had previously been the standard. Kids loved their hot dogs, which were grilled in butter (the buns were toasted in butter as well), and everyone loved the ice cream, which contained twice the butterfat of traditional brands and was available in 28 flavors.

The Marriott Corporation bought the chain in 1982 with an eye on the prime roadside real estate most HoJo’s occupied. They began dismantling the corporate-owned Howard Johnson’s restaurants and replaced them with motor lodges. The franchised outlets that remained suffered without corporate support and slowly went out of business, with a few staunch holdouts lasting until the early 21st century.

10. GINO’S HAMBURGERS

Folks who grew up on the East Coast in the 1960s and 1970s remember the great sirloin burgers at Gino’s, a regional chain founded in Baltimore in 1957 by several Baltimore Colts players, including defensive end Gino Marchetti. Their signature burgers were the “banquet on a bun” Gino Giant and the Sirloiner, a quarter pound patty made from ground sirloin, and French fries that were cut and cooked on the premises. The chain expanded to over 350 outlets at its peak, and most stores doubled as a Kentucky Fried Chicken carry-out since the Gino’s guys owned the Mid-Atlantic KFC franchise. Marriott purchased the brand in 1982 and slowly turned the remaining Gino’s stores into Roy Rogers restaurants.

11. CHICKEN DELIGHT

Chicken Delight was hatched in 1952 in Illinois when Al Tunick purchased some deep-fryers on the cheap from a restaurant going out of business. He experimented with food items other than fries that could be cooked in the fryers, and hit upon lightly breaded chicken pieces. (Up until that time, chicken was traditionally pan-fried or roasted, and the lengthy cooking time required nixed it as a fast food menu item.) Deep-frying the coated chicken sealed in the juices and cooked the meat in a matter of minutes, and a new franchise was born.


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