Dough burgers are popular in our neck of the woods. Phillips Grocery in Oxford has received national acclaim for their top-secret-recipe dough burger. I ate two while I was staying at the hospital with my dad recently! It is the nearest restaurant!
When Larry and I were newlyweds and living in New Albany, we loved going to Latham’s for their yummy version of this delicious sandwich. Several other area cities also offer well-known versions of this unique burger. Tupelo’s Johnny’s Drive-In has the "Johnnieburger," and Corinth even has a festival named in honor of their dough burger, affectionately known as “The Slugburger.” Here in our own dear Pontotoc, we love the "Wonderburger" at Butcher Block!
Dough burgers supposedly originated during the Great Depression. Adding flour was a great way to stretch hamburger meat. While possibly born out of necessity, it has remained a part of the Southern diet due to its delectable taste. I’ve eaten my share of these burgers through the years. The best ones, of course, were the ones my momma made!
When I opened the fridge this morning, the pound of hamburger left from the 3-pound value pack of meat I bought for the meatloaf on Tuesday was staring me in the face. I knew I had to cook it, or freeze it. Then, as I opened the pantry for my morning cereal, I noticed a package of hamburger buns on the shelf, which were nearing their use by date. Inspiration struck! I ditched the planned meal and made dough burgers!
The key is to handle the meat gently.
This is plain and simple good eatin'!
1 pound ground beef
½ cup self-rising flour
1 teaspoon Lawry’s season salt
¼ teaspoon onion powder
dash of pepper
Gently crumble the ground beef into a bowl.
Add the flour and mix gently.
Add three tablespoons milk and mix gently. The mixture should be moist, but not gooey. You can add a bit more flour, if needed.
Form the meat into 4 patties and place on waxed paper. Cover with another piece of waxed paper.
Using a cutting board, press down on the patties gently and flatten them. The finished patties should
be thin and about the diameter of a saucer. They will shrink!
Fry in a bit of oil until brown and crispy, turning only once, if possible. Don't press them with the spatula. I cook mine in an electric skillet, as its size accommodates all 4 patties.
Remove from pan and top with cheese.
Pour grease from skillet, but don’t wipe.
Place buns in skillet, return to stove top and "toast" over medium heat.
Place burgers on buns; add toppings and condiments of choice.