Deborah's StoryDough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. My grandmother made these for years and I still make them.
self rising flour
lawry's seasoned salt
oil for frying
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Gently crumble and break apart the ground meat in a bowl.
2Add the Lawry's seasoning and onion powder to the flour and stir. Then add flour and gently mix together with the meat.
3Add the 3 tablespoons of milk and mix gently.Mixture should be moist not at all gooey. You can add a little flour if needed.
4form very thin patties from the meat as these will shrink.They should be about the diameter of a saucer.
5Fry in oil flipping only once. Do not press down while cooking.
6Top with cheese until melted.
7Drain grease out of pan ( do not wipe the pan ) and then place your buns to toast in the pan.
Linda Yarborough lyarborough - Sep 17, 2010
My husband adds 1 or 2 eggs to mixture depending how many burgers he makes.