Anyone heard of a dough burger? (hamburgers, skillet, meal, recipe)

[SaraCnfld]

I heard of a recipe using corn starch but all I can find is recipes using flour, cornmeal or soy grits! Can anyone help me???

[dancinfoolishness]

If your trying to re create the Phillips Hamburger there at Oxford its not that hard..I don't know what they use but you can use about three of tablespoons of self rising flour and seasoning salt(to your liking),water(use cold) or milk to 3 pounds of good hamburger meat. Mix well,put in the refrigarator to chill for about 45 minutes bring it back out and roll the meat into balls between your palms,then flatten out and fry. Not exactly the same but a similar dough(or slug)burger. As for the water or milk which ever one you choose to use,just put enough in the meat mixture to make it moist about 1/4 cup or less depends on what you like.

[dancinfoolishness]

I failed to mention that the flour added is "heaping tablespoons"and self rising. You may want to add another tablespoon of flour(making it 4)after experminting with what you like the first time. As for the water(what I use) you don't want the meat so soupy that it doesn't absorb the water,if this happens add more flour. Hope this helps. I have been making these 25 years and my family doesn't want or will eat regular hamburgers. Remember you'll just have to practice making these to get the flavor you want. Cooking in cast Iron skillet or electric skillet makes them crusty on the outside. When you first make these and start patting them out you will think to yourself that the meat is gummy and sticky,and it will be but don't worry the meat will fry up fine.