Entry in progress—B.P.
A patty is a disc-shaped, (round) serving of meat or meat substitutes. The meat is ground and then packed and re-shaped to form round discs, cooked (if applicable) and eaten. They can be eaten a la carte, as a Salisbury steak, or in a hamburger, or, by some people, alone on a plate.
In some countries (including the United Kingdom) the patty itself is referred to as a burger or (for a hamburger patty) a beefburger.
Patties made of ground beef are generally used in hamburgers. When other meats such as venison, bison, pork, chicken, turkey, or fish are used, the name of the burger generally changes accordingly, prefixed by the name of the meat source. For example, a turkey burger uses a patty of ground turkey meat, and buffalo burgers are made with bison patties. A Jersey burger consists of hamburger and fish (filet or burger) in one bun. Veggie burgers (alternately called a tofu burger. vegiburger or garden burger) use a meat substitute (for example, tofu, TVP, seitan (wheat gluten), or an assortment of vegetables, nuts or soy protein, which are ground up and mashed into patties) for the vegetarian and vegan consumer. Burgers with non-beef patties are often marketed as more exotic than hamburgers or as being healthier than beef-patties.
In addition to the disc-like shape that is typical of burgers, or patties, there can be other shapes to the ground meat as well. The fast food restaurants Wendy’s and White Castle, for instance, serve square burgers.
In boxed burgers, it is not uncommon to find burgers with seemingly abnormal shapes, with a bumpy perimeter. These groove-like bumps are caused by the machine that forms the patties. They are used in production to keep the burgers in line, so they won’t fall off the assembly line, and can be manipulated by the various machines. In other boxed burgers small punctures can be seen in the top and bottom flat sides of the burger. These punctures are there for similar reasons.
(Oxford English Dictionary)
Chiefly N. Amer.
A small, flattened cake of chopped or minced food (esp. meat).
1904 C. T. HERRICK & ‘M. HARLAND’ Consolidated Libr. Mod. Cooking III. 235 Mince half a pound of good fresh suet; put it to 1 pound of beef and 1 pound of veal… When wanted for patties, cut up a little parsley, and shred 1 blade of shallot, very finely, to mix with it. Bake in patty-pans or buttered saucers for half an hour.
1937 America’s Cook Bk. 222 Season 1 pound lean beef..and mix thoroughly. Shape into patties.
1973 K. S. NELSON Eastern European Cookbk. (1977) 35 With wet hands form mixture into small patties, about 2 inches round; dust patties lightly in flour.
3 October 1868, New York (NY) Herald, pg. 8:
During the last few years a Spaniard has realized a handsome fortune in the city of Mequinez, Morocco, by making delicious meat patties, large quantities of which were sent to all parts.
12 November 1878, Boston (MA) Journal, “A Trip Around the Black Sea,” pg. 1:
First, a French soup, with meat patties (Russian style).
January 1895, New England Kitchen Magazine, pg. 175:
A cup of tea, coffee or cocoa for three pence, a meat patty or a sandwich for two pence, and afterwards some jam or a tart for one penny, making in all six pence, which is less than half of what we should have to pay for a similar lunch in America.
2 July 1895, Cleveland (OH) Plain Dealer, pg. 5, col. 4:
SUPPER—Meat Patties. Butter Toast. Graham Bread. Honey. Cake. Tea.
22 February 1897, Philadelphia (PA) Inquirer, pg. 8:
LINE some patty pans with pastry. FIll with any scraps of cold meat, minced small and mixed with mashed potato. Season all with pepper and salt. Wet the edges of the pastry, add a little water to the meat. Cover over the patties with a piece of thin pastry, press the edges together with a fork, make a hole in the centre. Bake in a moderate oven till the pastry is thoroughly cooked.
The Household Cook Book
New Century Edition
Edited by James B. Smiley
Chicago, IL: Frederick J. Drake and Company
1902 (original copyright 1894)
MEAT PATTY.—Scrape a piece of lean beef-steak with a very dull knife, holding it with the left hand, and scraping from you with the right. THis removes the tender meat fiber and leaves the tough connective tissue. Press the former into a thin cake or patty, and broil on a toasting fork over a very hot fire. WHen done, season to taste. Eaten with toast or thin cut bread and butter it makes a very delicate dish. The cake or patty, prepared as above, may also be fried in a little butter, and will be found very nutritious, and a weak stomach will retain it.
11 November 1927, Cleveland (OH) Plain Dealer, pg. 15:
In the third menu I would omit the hamburger patties served at noon.
New York City • Food/Drink • (0) Comments • Thursday, August 13, 2009 • Permalink