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.
lawry's seasoned salt
Gently crumble and break apart the ground meat in a bowl.
Add the Lawry's seasoning and onion powder to the flour and stir. Then add flour and gently mix together with the meat.
Add the 3 tablespoons of milk and mix gently.Mixture should be moist not at all gooey. You can add a little flour if needed.
form very thin patties from the meat as these will shrink.They should be about the diameter of a saucer.
Fry in oil flipping only once. Do not press down while cooking.
Top with cheese until melted.
Drain grease out of pan ( do not wipe the pan ) and then place your buns to toast in the pan.