When I shared our Tupelo trip to the Elvis Birthplace with you last week, I mentioned the “dough burgers” served at Johnny’s Drive-In and how flour was added to “stretch” the hamburger meat. I did some digging and came up with this recipe:
1 lb. ground hamburger meat (80/20)
1-cup self-rising flour
¼ cup finely diced onion
3 tbsp. milk
Salt and pepper
Oil for frying
- Gently crumble and break apart the ground meat in a bowl. Mix in onion.
- Season flour with salt and pepper and stir. Then add flour to hamburger and gently mix together.
- Beat the egg and add to burger mixture. Mixture should be moist not at all gooey. If necessary, add milk 1 tablespoon at a time and mix gently. You can add a little flour if needed.
- Form large but 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.
I haven’t tried it yet, but let me know if you do. I want to know how they taste!
While shopping in the “Birthplace” gift shop we came across the recipe for bacon wrapped meatballs, which we tried on Sunday.
I took a few liberties when I re-created them for Elvis’ birthday. I used frozen meatballs, wrapped each one in ½ strip of bacon, and secured with toothpicks. I rolled them in brown sugar then baked in a 450-degree oven until the bacon was crispy (about 20 minutes). The brown sugar added a nice compliment to the saltiness of the bacon, but I thought they still needed something. The second batch I skipped the brown sugar and drizzled the finished meatballs with maple syrup. Maybe it wasn’t exactly how Elvis ate them, but they were delicious!