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11 December 1875, Cincinnati (OH) Daily Gazette, pg. 4:

We can buy it for 'mince-meat,' or course; but out of that amount we get a steak or two -- we have to pound it some to make it tender! -- and sometimes we have what the Germans call Hamburger steak, that is, the meat chopped fine like sausage, flavored delicately with onions, and broiled rapidly;...