The cookbook author who included a 1758 recipe for “Hamburgh sausages” on toasted bread was Hannah Glasse.
The recipe appeared in a later edition of Glasse’s influential book, The Art of Cookery Made Plain and Easy. It described a spiced minced-meat preparation called “Hamburgh sausage” and directed readers to serve it roasted, with toasted bread underneath. The dish was a precursor to later hamburger forms, though it was not the modern bun-based sandwich.
Glasse’s cookbook was first published in 1747 and became one of the most successful English cookbooks of the eighteenth century. Its recipes covered everyday cooking as well as imported ingredients and international dishes. Later printings added several notable entries, including the Hamburgh sausage recipe.
A common mix-up is to credit a nineteenth-century cookbook writer such as Isabella Beeton or Eliza Acton. They became famous much later; Glasse’s eighteenth-century recipe is the relevant historical reference.