Homemade Burgers
- A.C. Kingsley
- Jan 29
- 1 min read
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 seasoning.
Salt & Pepper: To taste.
Montreal steak (seasoning is a robust, coarse-textured dry rub featuring black pepper, salt, garlic, onion, and spices like dill and coriander.)
Toppings & Buns: Burger buns, cheddar cheese, lettuce, tomato, red onion, pickles, mayonnaise, mustard.
Instructions
Prepare the Mixture: In a large bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Use your hands to mix gently until just combined; do not overmix, or the burger will become dense.
Shape the Patties: Divide the mixture into 4 equal portions (about 1/4 lb each). Shape into patties about 3/4-inch thick. Ensure they are slightly wider than your buns, as they will shrink.
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