A hamburger, or simply burger, is a sandwich consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.
A cheesesteak is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania.
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef on a "French roll" or baguette. It is usually served plain but a popular variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process. Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is an American invention, with the name seeming to refer to the style of bread, rather than any French origin. Although the sandwich is most commonly served with a cup of jus or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was originally developed.
Churrasco is the Portuguese and Spanish name for grilled beef prominent in the cuisines of Brazil, Uruguay, and Argentina. The term is used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, panado in Portugal, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, and chicken-fried steak and pork tenderloin of the United States.
An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served au jus on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's preference, often dipped into the juice the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, with green Italian sweet peppers.
A dip or dip sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Eurasian ingredients were incorporated after the Spanish conquest.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
A hamburger is a sandwich that consists of a cooked ground meat patty, usually beef, placed between halves of a sliced bun. Hamburgers are often served with various condiments, such as dill relish (condiment), mayonnaise, and other options including lettuce, tomato, onion, pickles, and cheese.
The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The roast beef sandwich also commonly comprises bread, cold roast beef, lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open faced.
Regional street food is street food that has commonalities within a region or culture.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado and cachopo in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, řízek in Czech Republic, rezeň in Slovakia and kotleta in post-Soviet countries.
The pepito is a sandwich prepared with beef, pork, or chicken originating from Spain and also very popular in Latin America. It is a common street food in Venezuela and is also available at some U.S. restaurants. For the beef version, various cuts of beef are used, and myriad additional ingredients can also be used in its preparation.
