During a trip to Asia in the early 1800s，a German merchant noticed that the nomadic (游牧的) Tartars(韃靼人) softened their meat by keeping it under their saddles(馬鞍)The motion of the horse pounded the meat to bits. The Tartars would then scrape (湊集)it together and season(給…調(diào)味) it for eating.The idea of pounded beef found its way back to the merchant's home town of Hamburg where cooks broiled (烤)the meat and referred to it as Hamburg meat.

German immigrants introduced the recipe to the US.The term\"hamburger\"is believed to have ap- peared in 1834 on the menu from Delmonico's restaurant in New York，but there is no surviving recipe for the meal.

19世紀(jì)初，一位德國(guó)商人在去往亞洲的途中注意到，游牧民族韃靼人(蒙古人)把肉放在馬鞍底下來(lái)將它變軟。馬匹跑動(dòng)把肉顛碎，韃靼人就把碎肉湊集起來(lái)調(diào)上味吃。這位商人將搗爛牛肉的做法帶回了家鄉(xiāng)漢堡，那里的廚師焙烤這種碎肉，并稱(chēng)之為“漢堡肉”。

德國(guó)移民將這種烹飪方法帶到了美國(guó)。人們認(rèn)為，“漢堡包”這一名稱(chēng)在1834年就已經(jīng)在紐約德?tīng)柲峥撇宛^的菜單上出現(xiàn)，但是烹飪方法并沒(méi)有流傳下來(lái)。