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A HISTORY STORY: The hamburger originated from 19th-century German "Hamburg steaks" brought to the U.S. by immigrants, evolving into a sandwich around the 1880s–1900s by various claimants, including Fletcher Davis and Oscar Bilby . Popularized at the 1904 St. Louis World's Fair, it became a staple through White Castle in 1921 . Ingredients 1 lb (450g) Ground Beef: 80/20 lean-to-fat ratio is best. 1 Large Egg: Acts as a binder. 1 tsp Garlic Powder & Onion Powder: For season
Ingredients 355 g warm water 225 g active sourdough starter 510 g Organic unbleached All-Purpose Flour 3/4 tbsp of sea salt Dough Instructions Mix together water and active starter Add flour to water+starter mixture Mix together with Danish dough whisk or on low speed of stand mixer with dough hook attachment, until dough looks “shaggy” (if you mixed on stand mixer, transfer dough to glass bowl) Cover bowl with kitchen towel. Let dough sit for 30 min After 30 min, add salt to
