Elvis · Family · Food · Travel · Uncategorized

Eating Elvis

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

1 egg

3 tbsp. milk

Salt and pepper

Oil for frying



  1. Gently crumble and break apart the ground meat in a bowl. Mix in onion.
  2. Season flour with salt and pepper and stir. Then add flour to hamburger and gently mix together.
  3. 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.
  4. Form large but very thin patties from the meat as these will shrink. They should be about the diameter of a saucer.
  5. Fry in oil flipping only once. Do not press down while cooking.
  6. Top with cheese until melted.
  7. 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!



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