Fly Burgers Recipe

Fly Burgers Recipe photo by Taste of Home

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I made the "wings" for these burgers by cutting a narrow V shape in the tops of the buns. Green onion "eyes" peered out from the patties.—Lenore Walters, Oklahoma City, Oklahoma

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Fly Burgers Recipe

Prep: 20 min. + rising Bake: 10 min.

Yield: 16 Servings

20 10 30

Ingredients

8 frozen bread dough dinner rolls, thawed
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 egg
1/4 cup ketchup
32 thin green onions slices

Directions

Cut each roll in half; shape each into a ball. Place on an ungreased baking sheet; flatten slightly. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.
In a small bowl, combine beef and egg. Shape into 16 patties, 2 in. each. In a large skillet, cook patties on both sides over medium heat until no longer pink. Drain on paper towels.
Split rolls; place a beef patty on each bottom half. For wings, cut a narrow V shape from each roll top; position on each patty (discard removed sections). Secure with toothpicks. For eyes, pipe two dots of ketchup near the edge of each patty opposite the V; top with onion slices. Yield: 16 sandwiches.

Nutritional Facts 1 serving (1 each) equals 113 calories, 5 g fat (1 g saturated fat), 32 mg cholesterol, 160 mg sodium, 10 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Fly Burgers in Taste of Home June/July 2004, p14