The term "Salisbury steak" has been in use in the United States since 1897. The dish is named after an American physician, James H. Salisbury (1823–1905). The dish is popular in the United States, where it is traditionally served with gravy and mashed potatoes or pasta.
The USDA standards for processed, packaged "Salisbury steak" require a minimum content of 65% meat, of which up to 25% can be pork, except if de-fatted beef or pork is used, the limit is 12% combined. No more than 30% may be fat. Meat byproducts are not permitted; however, beef heart meat is allowed. Extender (bread crumbs, flour, oat flakes, etc.) content is limited to 12%, except isolated soy protein at 6.8% is considered equivalent to 12% of the others. The remainder consists of seasonings, fungi or vegetables (onion, bell pepper, mushroom or the like), binders (can include egg) and liquids (such as water, milk, cream, skim milk, buttermilk, brine, vinegar etc.). The product must be fully cooked, or else labelled "Patties for Salisbury Steak".
The standards for hamburger limit the meat to beef only, and of skeletal origin only. Salt, seasonings and vegetables in condimental proportions can be used, but liquids, binders and/or extenders preclude the use of the term "hamburger" or "burger". With these added, the product is considered "beef patties".
Products not made in USDA-inspected establishments are not bound by these standards and may be bound by other standards which vary from country to country.
Hamburg steak is a very similar dish.
In Sweden, Pannbiff is similar to a Salisbury steak and is often made by a mix of ground pork and beef, chopped onions, salt and pepper. It is served with boiled potatoes, gravy made from cream, caramelized onions and lingonberries. It is a very traditional dish that is common in the husman cuisine.
Minced cutlet (котлета рубленая, kotleta rublenaya), or, since the late 19th century, simply "cutlet", is a staple of Russian cuisine. It is similar to a Salisbury steak, with the main difference being pure beef is rarely employed—usually pork or a beef-pork mixture is used. The meat is seasoned with salt and pepper, mixed with finely chopped onion (optionally fried), garlic, and a binder (eggs and breadcrumbs soaked in milk), divided into oval-shaped patties, lightly breaded and shallow-fried in a half-inch of vegetable oil. The similarly named Japanese dish, menchi katsu, is always deep-fried and heavily breaded, being essentially a mincemeat croquette, while the Russian version is always shallow-fried.
Grillsteaks are a similar product sold in the UK.
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