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Hamburg-style Labskaus with fried egg, gherkin, sliced beetroot, and rollmops Labskaus (German: [ˈlapskaʊ̯s] ⓘ) is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck.
A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll.The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing, and are ...
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Hamburger sandwich consisting of a ground beef patty, pieces of sautéed or grilled onion and Cheddar or Swiss cheese between two slices of bread (traditionally rye, though sourdough is sometimes substituted). Rice burger: Created in Japan by MOS Burger: Style of hamburger in which the bun is a compressed cake of rice. [36]
Hamburger, a food consisting of one or more cooked beef patties, placed inside a sliced bread roll or bun roll. Cheeseburger, a hamburger with added cheese(s) Ground beef, minced beef used to make hamburgers Patty, a portion of ground meat, often round, used to make burgers; Rice burger, uses compressed rice cakes instead of hamburger buns
Presentation of the world's first cultured hamburger being fried at a news conference in London on 5 August 2013. Cultured meat, also known as cultivated meat among other names, is a form of cellular agriculture wherein meat is produced by culturing animal cells in vitro.
Mosa Meat is focused on making ground beef products. [8] The meat-making process begins by taking peppercorn-size samples of cells from Limousin cows.The cells are then isolated into muscle or fat and fed on a nutrient-dense growth medium, eventually resembling ground hamburger meat with the exact same genetic code as the cows. [8]
The IdentiGen Laboratory and the Eurofins Laboratory were asked to determine the amount of horse meat in the samples. [6] On 21 December 2012, the FSAI requested that the Department of Agriculture, Food and the Marine in Ireland obtain further samples. [6] These were sent to the Identigen laboratory on 4 January 2013. [6]