Chicken Fried Hamburger Meat Recipes

Steps:

• 1. In a shallow dish beat together egg and 1/2 cup milk, set aside.
• 2. In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
• 3. Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness.
• 4. Add each "steak" one at a time to egg mixture, coating both sides well.
• 5. Then add each "steak" to seasoned flour,making sure to cover each side well.
• 6. Heat oil until hot but not smoking over medium heat in skillet large enough to hold all the "steaks",then add "steaks" cook until both sides are golden brown.
• 7. Remove "steaks" and keep warm.
• 8. To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.
• 9. Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste,then stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.
• 10. At this point,taste and add more seasoning if desired.
• 11. Pour gravy over "steaks" and mashed potatoes.

Steps:

• Put the 2 tbsp of oil in frying pan, and heat it up on medium heat.
• In a medium bowl mix the eggs salt and pepper, set aside.
• On a large plate make an even layer of the flour, set aside.
• I formed the hamburger meat into patties a little bigger then usual, about the size of a chicken fried steak, and made them as thin as possible.
• Then I put the pattie in the egg mixture. Let it soak a little, if you don't the meat will fall apart easy.
• Then I placed the pattie in the flour and coat both sides very well. Now this is my preference, I like to double dip my meat, now if you do that you need to be careful the hamburger meat doesn't fall apart.
• After I coat the pattie I put it in the frying pan. I usually let mine fry about 5 mins on each side ( I like them very dark and crispy).
• Then serve on a piece of bread and peppered gravy or with your favorite sides.

Steps:

• Divide the meat into 4 pieces, and flatten into thin beef patties. Heat a heavy skillet over medium heat until almost smoking, and cook the beef patties until browned on both sides, about 4 minutes per side; set the cooked burgers aside. Drain excess grease but leave any browned drippings in the skillet.
• In a shallow bowl, mix together 1 cup of flour with salt and black pepper. In a separate shallow bowl, beat the eggs until smooth, mixing in a half teaspoon of water if needed.
• Heat the vegetable oil in the skillet over medium heat. Dip both sides of cooked burgers into the eggs, then dredge in the seasoned flour; repeat 3 times to build up a thick coating on the burgers. Place the burgers into the hot oil, and pan-fry until golden brown on both sides, about 5 minutes per side. Set burgers aside.
• Spoon away any excess vegetable oil. Melt butter in the skillet over medium heat, and stir to loosen any brown flavor bits left in the bottom of the skillet. Whisk in 1 tablespoon of flour until smooth. If you prefer a very thick gravy, use more flour. Gradually whisk in milk, cooking until the gravy is thick. Season to taste with salt and black pepper, and serve the gravy over the chicken-fried beef patties.

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.

Steps:

• 1. Place the flour in a shallow dish
• 2. whisk the egg and milk together in another shallow dish.
• 3. Place the cracker crumbs in a shallow dish
• 4. Make four patties out of the ground beef
• 5. Place enough oil in either a nine or ten in skillet to be about an 1/8 to 1/4 inch deep and begin heating the oil on medium heat.
• 6. Dredge the patties in first the flour be sure to coat both sides really well, then dip into the egg milk mixture coating both sides. ( this is the secret to getting your cracker or bread crumb coating to stick on any meats when you use the flour first then your egg mix it forms a type of glue that your cracker or bread crumb coatings stick to easier.) Last coat both sides well with the cracker crumbs. Salt and pepper to taste.
• 7. When oil is hot place your patties in the pan and fry on each side 7 or 8 minutes until nicely golden brown and juices run clear.
• 8. Mom always made homemade cream gravy, mashed potatoes and corn on the cob when in season along with her hot from the oven biscuts with butter and honey from our own hive. Oh my was this a wonderful meal.

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.