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34-399: A patty is a flattened, usually round, serving of ground meat or legumes, grains, vegetables, or meat alternatives . Common ground meat used include beef , bison , elk , turkey , chicken , ostrich , and salmon . Patties are found in multiple cuisines throughout the world. The ingredients are compacted and shaped, usually cooked, and served in various ways. The term originated in

68-495: A quenelle , a patty shaped into a flattened egg. Patties are often served as sandwiches , typically in buns , making a type of sandwich called a "burger", or a hamburger if the patty is made from ground beef , or sometimes between slices of bread. An American patty melt is a ground beef patty topped with melted cheese (typically Swiss ) served on toasted bread, typically rye . In Ireland , traditional chippers often serve sandwiches called spice burgers . The spice burger

102-468: A " cannibal sandwich " is popular among the descendants of German immigrants; it uses sirloin, rye bread, salt, pepper, and chopped onions. A popular street food in Mexico , carne tártara or carne apache is a dish of ground beef cured in lime juice, like a ceviche . Chilean cuisine features a dish of prepared raw beef called crudos . In southern Brazil , influenced by German immigrants, it

136-545: A product made of wheat gluten, often mixed with a binding agent. Patties can be breaded and deep-fried, producing croquettes such as crab cakes . In Ireland , traditional chippers often serve batter burgers (a beef-based patty dipped in batter and deep fried ). A batter burger served as a sandwich is called a wurly burger , and is believed to have been invented by the Mona Lisa chipper in Crumlin, Dublin . In Japan

170-428: A serving of French fries and a can of soda tripled their calories and serving size. Between 1960 and 2000, the size of bagels and muffins doubled. As food portions increased over time, "unit bias" has also increased. This means that people think that a portion size equals one serving size of a food or meal. This idea of "unit bias" is important in restaurants because customers often think that what they are being served

204-476: A thin, circular shape and then usually cooked". In some countries, patties may be called "discs." Similar-shaped cakes not made from ground beef may also be called "burgers": "fish burgers" may be made from reshaped mechanically separated meat . Patties made from chicken meat may be called chicken patties. Veggie burger patties are made without meat and instead use legumes, grains, other mixed vegetables, and/or soy products such as tofu or tempeh or seitan ,

238-568: Is a French dish of raw ground (minced) beef . It is usually served with onions , capers , parsley or chive , salt , pepper , Worcestershire sauce , and other seasonings , often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk . It is similar to the Levantine kibbeh nayyeh , the Turkish çiğ köfte , the German Mett and

272-408: Is a parasite that may be found in raw or undercooked meat. A multicentre case-control study found inadequately cooked or inadequately cured meat as the main risk factor for toxoplasma infection in all centres. Due to the risk of congenital toxoplasmosis in the fetus, pregnant women are advised not to eat raw meat. Latent toxoplasmosis, which lasts a lifetime, has been shown to cause poorer memory in

306-542: Is also present in Danish smørrebrød , where it is served on rugbrød (rye bread) with assorted toppings. In Slovenia (known as "tatarski biftek"), it can be bought in almost any grocery store. It is a traditional New Year's Eve dish, spread with butter on baked toast, and with the mandatory addition of sliced onions . In Sweden , steak tartare, råbiff , is usually served with raw egg yolk, raw onions, diced pickled beetroot, and capers. In Finland , tartarpihvi

340-435: Is ground lean sirloin and has a raw egg yolk in a dimple in the middle. The meat can be premixed with herbs and spices, but usually, the customer is given spices and condiments to add to taste. Steak tartare is typically served with wheat rye bread fried in lard or oil, alternatively, it can be toasted, and raw garlic cloves for rubbing on the bread. In Poland , steak tartare is known as tatar or befsztyk tatarski and

374-502: Is made between a portion size as determined by an external agent, such as a food manufacturer, chef, or restaurant, and a "self selected portion size" in which an individual has control over the portion in a meal or snack. Self-selected portion size is determined by several factors such as the palatability of a food and the extent to which it is expected to reduce hunger and to generate fullness. Bulk products , such as sugar , generally have sizes in common units of measurement, such as

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408-502: Is made to a specific recipe developed in the early 1950s by pork butcher Maurice Walsh, and later manufactured and sold by Walsh Family Foods Limited and then Keystone Foods. In Japan and Korea, a ground beef patty is sometimes served as a sandwich on a "bun" made of compressed rice; the sandwich is called a rice burger . Some patties, like steak tartare and Middle Eastern kibbeh nayeh , are served raw. Commercially produced patties are machine-formed. With mass-produced patties, it

442-485: Is not uncommon to find them with seemingly abnormal shapes or a bumpy perimeter. These groove-like bumps are caused by the machine that forms the patties. They are used in production to keep the patties in line, so they will not fall off the assembly line, and can be manipulated by the various machines. In other boxed patties, small punctures can be seen in the top and bottom sides of the patty. These punctures are there for similar reasons. Serving size A distinction

476-424: Is one serving of a food group or meal, but it may be way more than originally thought. The United States FDA recommends in their "2015-2020 Dietary Guidelines" that an American adult eating 2,000 calories a day should be consuming 2.5 cups of vegetables, 2 cups of fruit, 6 ounces of grain, 3 cups of dairy, 5.5 ounces of protein, and 27 grams of oils every day. Steak tartare Steak tartare or tartar steak

510-462: Is served with raw egg yolk, raw onions, pickled and salted cucumbers, and capers. Variations of the dish include dressing with buttermilk sauce and salmon roe. The Ukrainian version can consist of pickled and salted mushrooms and toasted white bread. Steak tartare is served at many high-end restaurants in the United States. In Wisconsin , a variation of a steak tartare sandwich called

544-605: Is the classic example where the RACC is 1/2 cup, but people more often consume more. From 1996 to 2016, there was an increase in the serving sizes of food. For example, in 2016 the average muffin in America is 130 grams, but 20 years before the serving size was 85 grams. Another example is a bagel, the diameter and calories have both doubled over the same 20 years. Other foods that have doubled in calories include American staples of spaghetti with meatballs and cheeseburgers. Furthermore,

578-416: Is traditionally served as an appetizer with diced onions, dill pickles, pickled mushrooms , egg yolk, spices, and, optionally, yeast extract or coriander. In Hungary , steak tartare is known as tatár or tatár bifsztek and is served as an appetizer with diced onions, crushed garlic, egg yolk, mustard, ketchup and spices (black pepper, sweet and hot Hungarian red pepper). A variant of steak tartare

612-540: The Food Pyramid and its successor program MyPlate as well as nutrition labels, and has two related but differing meanings. The USDA Center for Nutrition Policy and Promotion sets the standards for My Plate and related guidelines. The FDA defines the "Reference Amounts Customarily Consumed" (RACC) tables used by food manufacturers to determine the serving size on the Nutrition Facts Panel, and

646-456: The Korean yukhoe . The name tartare is sometimes generalized to other raw meat or fish dishes. In France , a less-common variant called tartare aller-retour is a mound of mostly raw ground meat lightly seared on both sides. A popular caricature of Turkic warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by

680-648: The Korokke is an example. Rissoles are meat (typically beef), or fish and other ingredients, coated in breadcrumbs or less frequently battered, and deep-fried; they are found in various European cuisines. Patties can be treated as a cutlet and eaten with a knife and fork in dishes like Salisbury steak , the German Hamburg steak , or the Serbo-Croatian pljeskavica , or with chopsticks in dishes such as Songjeong tteok-galbi . Other examples include

714-434: The cup or tablespoon . Commonly divided products, such as pie or cake, have a serving size given in a fraction of the whole product (e.g. 1/8 cake). Products which are sliced beforehand or are bought in distinct, grouped units (e.g. olives), are listed in the approximate number of units corresponding to the reference amount. For example, if the reference amount for olives were 30 g, and one olive weighed 10 g,

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748-508: The 17th century as an English alteration of the French word pâté , originally meaning a pastry with a meat filling, and later the filling itself. The term "patty" is used in many varieties of English, but less frequently in Britain and Ireland than in the United States. Merriam-Webster defines it as "a small flat cake of chopped food", Cambridge as "pieces of food, especially meat, formed into

782-455: The French chronicler Jean de Joinville in the 13th century, although he never actually encountered Tatars himself and used the story as a way of showing that the Tartars were uncivilized. It is possible that this story was a confusion originating in the use of thin slices of meat to protect saddle sores from further rubbing. This has also been considered as the origin of pastirma . In

816-520: The Russian Pozharsky cutlet . Aloo tikki is a potato patty that originated in the Indian subcontinent. A related dish is ragda pattice , which covers the potato patty in a gravy. An arepa is a dish of maize and other ingredients shaped into a patty and griddled ; it has been eaten in parts of Central and South American since pre-Columbian times. Gefilte fish is often served as

850-631: The USDA Food Safety and Inspection Services labels. The nutrition facts label is designed to give consumers important nutritional information about a product and allow comparisons with other food. The serving size indicates the amount of food for which the nutrition information is shown. RACCs were established by regulation in 1993 in response to the Nutrition Labeling and Education Act and were based on how much food people typically eat, balanced with desired portion size. Ice cream

884-564: The World Health Organization, when basic hygienic rules are followed and fresh meat is used, the risk of bacterial infection is low. However, in the United States, ground beef is not typically sold in the expectation that it will be eaten uncooked. The process of grinding beef can introduce any surface pathogens into the interior of the meat, where they pose greater danger. The U.S. Department of Agriculture (USDA) recommends avoiding uncooked ground beef. Toxoplasma gondii

918-483: The early 20th century, what is now generally known as "steak tartare" was called steak à l'Americaine in Europe. One variation on that dish included serving it with tartar sauce ; the 1922 edition of Escoffier 's Le Guide Culinaire defines " Steak à la tartare " as " steak à l'Americaine " made without egg yolk, served with tartar sauce on the side. " Steak à la tartare " (literally meaning "served with tartar sauce")

952-405: The infected elderly. Latent toxoplasmosis in adults has been thought to, but not proven to, cause psychological effects and lower IQ in some studies. Taenia saginata (beef tapeworm) may also be acquired via ingestion of undercooked beef. The tapeworm is transmitted to humans via infectious larval cysts found in cattle. People with taeniasis may not know they have a tapeworm infection because

986-468: The late 19th century, the Hamburg steak became popular on the menus of many restaurants in the port of New York . This kind of fillet was beef minced by hand, lightly salted, and often smoked, and usually served raw in a dish along with onions and bread crumbs . Hamburg steak gained popularity because of its ease of preparation and decreasing cost. This is evident from its detailed description in some of

1020-685: The most popular cookbooks of the day. This preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg. It is not known when the first restaurant recipe for steak tartare appeared. While not providing a clear name, it is possible that the dish was popularized in Paris by restaurateurs who misunderstood Jules Verne 's description of " koulbat " ("...a patty of crushed meat and eggs...") in his 1875 novel Michael Strogoff . In

1054-403: The same time, the name "tartare" is also sometimes applied to other dishes of raw meats or fish, such as tuna tartare, introduced in 1975 by the restaurant Le Duc in Paris. Health concerns have reduced the popularity of this meat dish in some parts of the world because of the danger of contamination by bacteria and parasites such as Toxoplasma gondii and Taenia saginata . According to

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1088-530: The serving size would probably be listed as "3 olives". In 2017, in the U.K. and Netherlands in particular, it was not clear if controlling the serving size (called "portion control") was an effective way to change the amount of food or drink that people consume. However evidence from a systematic review of 72 randomized controlled trials indicates that people consistently eat more food when offered larger portion, package, or tableware sizes rather than smaller size alternatives. Serving sizes are found on both

1122-464: The symptoms are usually mild or nonexistent. Steak tartare is found in many European cuisines. The Belgian version, filet américain (also known as préparé ), is generally made with mayonnaise and seasoned with capers and fresh herbs. It was formerly made of horse meat. In the Czech Republic and Slovakia , steak tartare ( tatarský biftek ) is found in many restaurants. The meat

1156-416: Was later shortened to "steak tartare" Over time, the distinction between steak à l'Americaine and its tartar-sauce variant disappeared. The 1938 edition of Larousse Gastronomique describes steak tartare as raw ground beef served with a raw egg yolk, without any mention of tartar sauce. "À la tartare" or simply "tartare" can still mean "served with tartar sauce" for some dishes, mostly fried fish. At

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