What is Steak Tartare and What is Its Role in The Development of The Hamburger?

Steak tartare is said to have originated approximately in the 13th century in a raw meat dish. Development over the centuries has now led to the emergence of a finer dish. Steak tartare, in the modern-day, comprises raw ground beef served with a wide array of toppings and sides. 

The most famous topping to go with steak tartare is a runny egg yolk, and sides include onions, french fries, baked potato, rice, and other vegetables. Steak tartare may also be made with horse meat. However, this form of dish is not very popular nowadays, and people mostly prefer to have beef as their choice of meat.

Steak Tartare vs. Steak

Although the two may sound very similar, the difference to notice here is that steaks are cooked depending upon the consumer’s preference, whereas steak tartare is raw ground beef. Steak is a more complete, greater calorie meal, whereas steak tartare is a little different in that sense. 

History of the Hamburger

Although 21st-century perception may associate the hamburger directly with the United States, this is far from the truth. The real history and origin of the hamburger and its evolution from different types of meat dishes to a meat patty enclosed between a bun are mesmerizing, to say the least. The scrumptious idea came to Charlie Nagreen in Seymour, Wisconsin, and his inspiration came from Hamburg, Germany, after which the dish was named. Also, read here to find out some of the healthiest alternatives to the hamburger bun. 

Components of a Hamburger

The Juicy Patty

Perhaps the most critical component of a hamburger is the meat patty; in many ways, this patty is similar to the meat served in steak tartare. The patty, when compared to steak tartare, is a little flatter and more spread out, making it suitable to be consumed as a hamburger.

Worldwide, beef patties are perhaps the most popular. These patties are made out of juicy minced beef and smashed between two surfaces to spread the meat as much as possible, forming a disc-like structure. The raw ground beef is then grilled and is now ready to be consumed.

A similar patty is also made with chicken for people who may not prefer beef or may just be poultry lovers. Although the taste of the chicken patty is very different from the beef patty, it is a very close replication of the beef patty. The chicken patty may be made from juicy minced meat or just a grilled fillet depending upon the consumer’s preference. 

A modern-day adaptation of the hamburger is the crispy fried chicken burger which is very different from the hamburger because it is fried, compared to the hamburger, which is grilled. One of the biggest reasons for its success is its appeal to the younger generation, who love themselves some crispy chicken. You can also check out some of the world’s very unusual hamburgers here. 

The Soft Bun

After the patty, a feature that stands out the most in a hamburger is the burger bun. Compared to the steak tartare, the hamburger differs here. The steak tartare has limited carbohydrate content. Meanwhile, the bun in a hamburger supplies ample carbohydrates to act as a main meal. 

When it comes to the burger bun, there is a wide variety to select from. One may choose a bun with lower carb content or want to have a different bun flavor without compromising on calories. The top of the bun is often covered with sesame seeds to enhance the aesthetic appeal of the burger. 


Cheese is probably one of the most enjoyed food items worldwide, and cheese goes well with any type of cuisine provided the usage is appropriate. On a hamburger, cheese is usually preferred in a slice often melted to cover the meat patty

Although cheese is not a common feature in a steak tartare, it may be added if the person eating it wishes to have it. However, in a hamburger, more often than not, you will find cheese.


While vegetables may not seem important in the grand scheme of things, they do go a long way in amplifying the overall eating experience for burgers and sandwiches. 

Vegetables such as lettuce, tomato, jalapenos, and pickles are often used to prepare hamburgers. They not only add an extra bit of crunch to the burger but are also a source of fiber. 

Common Sides to go with Hamburgers and Steak Tartare

French Fries

Probably one of the most loved sidelines to go with any meal is a plate of french fries. In modern-day steak tartare dishes, it is a very commonly used side to add some sort of carbohydrate intake.


Yet another world-famous sideline to go with almost any meat dish. It is prepared using cabbage, mayonnaise, and various green vegetables. It is a tastier but less nutritional substitute for a salad and is very popular among burger lovers.

Baked Jacket Potato

Potatoes are wrapped in aluminum foil and baked at high temperatures. Baked Jacket Potato gets its name since it is prepared with the peel of the potato intact. It is one of the most famous sidelines to be served with steaks. Hence it only makes sense for it to be served with steak tartare and hamburgers. 

The Steak Burger

As steak tartare and steak started to gain immense popularity, steakhouses began to emerge all across countries. Simultaneously, hamburgers were gaining popularity too. Jumping on the bandwagon, steakhouses decided to innovate.

Replacing the juicy minced meat patty in the burger with a steak-like patty has been a very popular movie. Combining the delicacy of two dishes may not always be the best move as it ruins the authenticity and taste of the two dishes. Still, in this case, the steak burger may have surfaced as a groundbreaking innovation.

The Vegetarian Hamburger

Yes, you read that correctly, a vegetarian hamburger! One of the biggest breakthroughs in the recent history of biology is the development of synthetic meat. This is meat made from animal cell components only, thereby making sure no real meat goes into the patty itself!

Scientists claim it will taste just as good as juicy minced meat because it is developed from the animal’s cells. It is a perfect option for vegetarians and non-vegetarians alike as we will be able to eliminate some of the pathogens associated with meat if not washed properly.

The above may also be a huge step in the spreading popularity of hamburgers, which is already humongous. It is safe to say the influence of hamburgers will only spread more and more as time goes on. Nothing can stop vegetarian meat from being used in steak tartare, which means more and more people will be able to experience hamburgers and steak tartare.

Final Word

It is safe to say that the centuries-long journey of raw meat evolving to steak tartare and eventually hamburgers has been revolutionary. These dishes are some of the most popular and go-to choices on restaurant menus. Further scientific developments now assure a bright future for the cuisine and ensure its spread and integration with other cultures. And if you want to know how to make gluten-free hamburgers, click the link. 

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