Dough Burgers

Deborah Mackrodt


Dough 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.

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1 lb
ground meat
1/2 c
self rising flour
1 tsp
lawry's seasoned salt
1/4 tsp
onion powder
oil for frying


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.

About this Recipe

Course/Dish: Beef, Burgers
Other Tag: Quick & Easy