Prep 10 mins
Cook 15 mins
Found in a super old cookbook from grandma called "The Ozark Pain Killer and Hog-Lot Cookbook". This recipe is supposed to be like the yummy drive-in burgers from days of the past.
- Mix up all the ingredients. You may add up to 1T of water if you need to make the mixture more pliable.
- Stretch out a long piece of wax paper and make meat into very thin patties (you may use a rolling pin if you like); you want them thin enough so that the edges will get crispy when cooking. Make the patties larger than the buns, as they will shrink a bit when cooking.
- Fry the burgers in a skillet on medium high until crispy and cooked through - it won't take long if you make the patties really thin. You may want to get 2 skillets going at a time to speed up the process.
- In the meanwhile, toast the buns til crisp.
- Serve burgers on the buns with mustard.
Nice burgers. I cut the recipe in half easily. We put 2 burgers on the bun. I made as directed with no changes. Excellent way to cook burgers when too cold to grill. Made for Ausie Swap #36.
One word. YUM! These were a huge hit with the family. When we can't use the outdoor grill - these just might be the new way to enjoy hamburgers! The edges did get nice and crispy and I loved the the meat combination. I didn't use sausage though - just ground pork as that is what I had. Everything else was the same. I served with Greatest Chips (French Fries) on Earth for a fun treat. Thanks for sharing! Made for the November 2009 Aussie/NZ recipe swap.