The River, the Sun, and Raw Hamburger Sandwiches: A Southern Missouri Tradition.

(Courtesy: Wikipedia)

Growing-up in Southern Missouri, I had the pleasure of hearing all sorts of wild stories from the older folks around me. But there was one gentleman, let’s call him Frank, who stood out. Frank had a way of telling stories that made you feel like you were right there beside him, living the moments of his past. The one story I remember most vividly—probably because of how strange and unique it seemed—was about the days when he and his family would pack up their things and head to the river for a picnic. But this wasn’t just any picnic. Instead of the usual spread of cold cuts or chips, they’d pull out something truly unconventional: raw hamburger sandwiches.

At first, I could hardly believe what he was saying. Raw hamburger? Was this the same hamburger that I was always taught had to be fully cooked before you could eat it? In fact, yes it was the same type of meat. Frank’s eyes sparkled as he reminisced, and it was clear that this was a beloved tradition for his family. They’d eat the sandwiches on the banks of the river, the sun warming their faces, and the simple joy of eating fresh, raw hamburger with salt and pepper, sometimes even a splash of Worcestershire sauce. For them, it wasn’t just food; it was a ritual, a connection to simpler times.

A Slice of History.

The raw hamburger sandwich, or as it’s sometimes known, steak tartare when made with steak instead of ground beef, has roots in European cuisine that trace back hundreds of years. But its appearance in American culture, especially in rural and working-class settings, has less to do with haute cuisine and more with practicality and tradition.

In the early 1900s, when beef was often freshly butchered on the farm, families would use the freshest meat available to them. Ground beef was inexpensive, easy to prepare, and could be eaten with little more than seasoning—no need for elaborate cooking. In a time before refrigeration was widespread, people would often eat what they had on hand without the luxury of modern food safety protocols. It was a communal activity, where families would gather, prepare their meals, and enjoy the outdoors. Raw hamburger sandwiches, though less common today, were a cherished part of that ritual.

The Southern Missouri Connection.

For Southern Missouri families like Frank's, these raw hamburger sandwiches were a connection to the land and to simpler, more rustic ways of life. It wasn’t uncommon for farmers and rural folks to have direct access to fresh meat. The hamburger was often a byproduct of raising cattle for other purposes, so it was an easy, economical meal.

Sitting on the riverbank with a sandwich made from just ground beef, a little salt, and some pepper, Frank's family was not only making do with what they had, but also partaking in a meal that symbolized independence, resourcefulness, and a deep connection to their rural roots. For Fred, the taste of that raw beef, combined with the quiet of the river, remains a nostalgic memory that’s hard to shake.

(Courtesy: Missouri Archives)

One of the most unique things about Southern Missouri is the timeless memories made on the riverbanks of a warm Sunday after church.  For some, "cannibal sandwiches" are still part of that tradition.

(Courtesy: Wikipedia)

Splitting hairs?  Some say the best "cannibal sandwich" with the lowest risk is if you take steak, or something like steak, and you grind it up.  The worst "cannibal sandwich" is if you simply eat ground beef out of a package because then the risk of E.Coli is greater!