Total Time
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.

Ingredients Nutrition


  1. Mix up all the ingredients. You may add up to 1T of water if you need to make the mixture more pliable.
  2. 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.
  3. 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.
  4. In the meanwhile, toast the buns til crisp.
  5. Serve burgers on the buns with mustard.


Most Helpful

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.

happynana January 15, 2010

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 recipe #273998 for a fun treat. Thanks for sharing! Made for the November 2009 Aussie/NZ recipe swap.

Chef on the coast November 08, 2009

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