Beefburger

: Today, single facilities can produce up to 10 million pounds of beef per week, feeding roughly 40 million people. 🔬 The Modern Frontier

: Later, fast-food giants refined the process, focusing on speed and consistency to spread the burger globally. beefburger

: Sold burgers with mustard and onion at the 1904 St. Louis World’s Fair. : Today, single facilities can produce up to

: Companies like Beyond Meat and Impossible Foods have created patties that "bleed" and mimic the taste of beef using ingredients like heme and beet juice. Louis World’s Fair

: Founded by Walter Anderson and Billy Ingram, it was the first burger chain to use standardized mass production.

: Credited to Lionel Sternberger in the mid-1920s, who allegedly dropped a slice of cheese on a sizzling patty at a Pasadena diner. 🏭 The Rise of Mass Production

The burger became an American staple through the industrialization of the restaurant industry.