Title: Salisbury steak
Content:  Salisbury steak is a dish originating in the United States and made from a blend of ground beef and other ingredients and usually served with gravy or brown sauce. It is a version of Hamburg steak.
Title: Hamburg steak
Content:  was often sold for breakfast. A variant of Hamburg steak is Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. Invented by Dr. James Salisbury (1823–1905), the term Salisbury steak has been used in the United States since 1897. By 1930, Hamburg steaks were usually served as part of a sandwich known as a hamburger; the meat part of the sandwich became known as a patty. The term "hamburger" has in turn often been shortened to simply "burger". "Burger" is now commonly used as a suffix to create new words for different variants of the hamburger, including cheeseburger, porkburger, baconburger, and mooseburger.
Title: Beefsteak
Content:  who want to eat steak but cannot afford (or cannot consume) a whole steak. ; Salisbury steak: Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as "Hamburger Steak" or "Minute Steak" (due to its shorter cooking time). It is the least expensive "cut" of steak, usually because it is made of lower grade meat. ; Steak tartare or tartar steak: Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.  Several other foods are called "steak" without actually being steaks:
Title: Steak
Content:  recorded in 1897 and named after James Salisbury, a doctor during the American Civil War, who recommended people eat hamburger three times per day. During World War I, American soldiers replaced the word "hamburger" with Salisbury steak for political reasons. Many types of beefsteak exist. The more tender cuts of beef, from the loin and rib, are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), 
Title: Hamburg steak
Content:  Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is similar to Salisbury steak.
Title: History of the hamburger
Content:  steak was gaining popularity because of its ease of preparation decreasing cost. This is evident from its detailed description in some of the most popular cookbooks of the day. Documents show that this preparation style was used by 1887 in some U.S. restaurants and was also used for feeding patients in hospitals; the Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg. The menus of many American restaurants during the 19th century included a Hamburg beefsteak that was often sold for breakfast. A variant of Hamburg steak is the Salisbury steak, which is usually served with a gravy similar in texture to brown sauce. Invented by Dr. James Salisbury (1823–1905), the 
Title: History of the hamburger
Content:  Salisbury steak has been used in the United States since 1897. Nowadays, in the city of Hamburg as well as in parts of northern Germany, this type dish is called Frikadelle, Frikandelle, or Bulette, which is similar to the meatball. The term hamburger steak was replaced by hamburger by 1930, which has in turn been somewhat displaced by the simpler term, burger. The latter term is now commonly used as a suffix to create new words for different variants of the hamburger, including cheeseburger, porkburger, baconburger and mooseburger. There are other foods with names derived from German cities that are shortened in different ways in American English. An example is the frankfurter, often abbreviated as frank.
Title: Steak
Content: Chicken fried steak – a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried. It is associated with U.S. Southern cuisine. ; Hamburg steak – a beefsteak shaped into a patty to be cooked after being minced. It is similar to the Salisbury steak. Made popular worldwide by the migrating Germans, it became a mainstream dish around the start of the 19th century. ; Restructured steak – a class of beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started in the 1970s. ; Salisbury steak, 
Title: Salisbury steak
Content:  United States Department of Agriculture 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 labeled "Patties for Salisbury Steak".
Title: Hamburger
Content:  sirloin steak in its preparation. Steak burgers are a primary menu item at Steak 'n Shake restaurants, and the company's registered trademarks included "original steakburger" and "famous for steakburgers". Steak 'n Shake's "Prime Steakburgers" are now made of choice grade brisket and chuck. Beef is typical, although other meats such as lamb and pork may also be used. The meat is ground or chopped. In Australia, a steak burger is a steak sandwich which contains a whole steak, not ground meat. Steak burgers may be cooked to various degrees of doneness. Steak burgers may be served with standard hamburger toppings such as lettuce, onion, and tomato. Some may have 

Question: what's the difference between salisbury steak and hamburger steak?
Answer: ingredients.