By Deborah Mackrodt DebiCooks
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.
self rising flour
lawry's seasoned salt
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.
Linda Yarborough lyarborough - Sep 17, 2010
My husband adds 1 or 2 eggs to mixture depending how many burgers he makes.