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Fly Burgers

Total Time

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


16 sandwiches

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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  • 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.

Nutrition Facts

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

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