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Fly Burgers

 Fly Burgers
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
16 ServingsPrep: 20 min. + rising Bake: 10 min.


  • 8 frozen bread dough dinner rolls, thawed
  • 1 pound ground beef
  • 1 egg
  • 1/4 cup ketchup
  • 32 thin green onions slices


  • 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,

2 of 2

Fly Burgers (continued)

Nutritional Facts: 10 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.