Chicken Fried Hamburger with White Gravy

  1. Combine all ingredients for dredge in a shallow dish and mix well.
  2. Mix the 1 teaspoon of salt and 1/4 teaspoon pepper into ground beef. Divide ground beef into 8 equal pieces and flatten into 1/2-inch thick patties.
  3. Pour buttermilk into a shallow bowl.
  4. Dredge patties in dredge mixture, dip in buttermilk, and then dredge a second time, making sure they are coated well.
  5. Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.
  6. Fry 4 pieces at a time, cooking for 3 to 4 minutes per side. Drain on paper towels.
  7. Repeat with remaining 4 patties. If desired you can keep the first 4 warm in a 200 degree oven.
  8. To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.
  9. Add flour and place over medium heat. Whisk for 1 minute.Whisk in milk, onion powder, salt and pepper. Cook until thick and bubbly. If you want the gravy thinner, add a little more milk.


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