Fly Burgers Recipe
Fly Burgers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 10 min.

Ingredients

  • 8 frozen bread dough dinner rolls, thawed
  • 1 pound ground beef
  • 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.
Originally published as Fly Burgers in Taste of Home June/July 2004, p14

Nutritional Facts

1 each: 113 calories, 5g fat (1g saturated fat), 32mg cholesterol, 160mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 8g protein.

  • 8 frozen bread dough dinner rolls, thawed
  • 1 pound ground beef
  • 1 egg
  • 1/4 cup ketchup
  • 32 thin green onions slices
  1. 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.
  2. Bake at 350° for 10-12 minutes or until lightly browned. Cool on a wire rack.
  3. 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.
  4. 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.
Originally published as Fly Burgers in Taste of Home June/July 2004, p14

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFly Burgers

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review