Selecting the Right Meat

When choosing meat for our Roman burger, it's interesting to note that the Apicius cookbook does not specify a particular type. Instead, it features a variety of meats in other recipes, including squid, mussels, pheasant, and even peacock. For Isicia Omentata, minced meat is required.

The Romans held their cattle in high regard, and beef was considered a delicacy often reserved for special occasions. Cato the Elder, a prominent Roman senator, famously stated that raising cattle was the most profitable endeavor on a farm, highlighting their significance in Roman society.

Thus, we can reasonably select a high-quality cut of beef for our ancient burger. In Roman times, meat was chopped by hand, as meat grinders were not yet invented. While the specific type of meat remains ambiguous, it is plausible that a blend of pork and beef was used, or even game meats like pheasant or peacock.

The Secret Ingredients

One unique component of the ancient Roman burger is caul fat, a thin membrane surrounding the organs of pigs, cows, and sheep. Its inclusion hints that lean meats were likely utilized, necessitating the addition of fat for flavor. This caul fat was used to wrap the patties, enhancing their richness.

In addition to meat, the patties were bound with breadcrumbs soaked in wine and seasoned with ground myrtle berries, black pepper, and pine nuts. The Romans imported black pepper from India, making it a favored spice among their chefs, while myrtle berries and pine nuts were locally sourced.

The pièce de résistance in Roman cuisine was garum, a fermented fish sauce that added depth to the flavor profile. Made by fermenting oily fish like sardines and mackerel in brine, garum was consumed by all social classes in Rome.

After seasoning the meat and forming it into patties, they were likely grilled, though the exact cooking method remains undocumented. According to the recipe, the meat was served with caroenum, a sweetener created by reducing grape juice or red wine.

Selecting the Right Bread

Burgers in ancient Rome were quite different from what we consume today, as tomatoes had yet to make their way to Europe. The recipe does not suggest serving the patties on a soft bun; however, bread was a staple in Roman diets.

The aristocracy indulged in fine white flour bread, described by the physician Galen as so light it could float on water. The less fortunate consumed denser bread made from bran. Besides wheat, bakers also crafted bread from rye, acorn, and millet, while barley was viewed unfavorably.

Interestingly, the Romans had an aversion to butter, using it primarily for cosmetic purposes rather than cooking. Therefore, it’s advisable to toast your buns in olive oil for an authentic touch!

While cheese, lettuce, and pickles were common in the Roman Empire, they are not mentioned in the Apicius recipe. Nonetheless, feel free to add them if you prefer a modern twist on your burger.

Recipe for the Ancient Roman Burger

Ingredients

• 450 g sirloin steak, finely chopped
• 50 g pine nuts
• Black peppercorns
• Myrtle or juniper berries
• Caul fat
• Garum or fish sauce
• Leftover bread, soaked in wine and crushed
• Cheese (optional)
• Burger buns (optional)
• 50 g chopped bacon (optional)
• 2 slices of dill pickles (optional)

Directions

1. Finely chop the sirloin steak, using a mortar and pestle instead of a meat grinder.
2. Combine the breadcrumbs and bacon with the meat in the mortar and continue grinding.
3. Crush the juniper or myrtle berries with black pepper, mixing them with garum or fish sauce, then add to the meat.
4. Incorporate the pine nuts into the seasoned meat mixture and shape it into burger patties.
5. Wrap the patties in caul fat and grill on a flat top for approximately ten minutes, turning regularly.
6. To stay true to the recipe, serve the patties as is. Otherwise, add cheese, pickles, and serve with a burger bun, but remember: no tomatoes!

Would you be willing to try Isicia Omentata? Are there any ingredients that make you hesitate? Share your thoughts on this ancient recipe in the comments!

The second video explores the intricacies of preparing a Roman burger, diving deeper into the techniques and historical context of this fascinating dish.