Nancy Burgers
First, a bit of history. Back in 1959, our family moved to Cicero IL At
that time, we had a next door neighbor named Nancy (I think Hart was
her last name, but it's not a part of the story and my brain is getting
tired LOL) Nancy is responsible for this recipe. She gave it to my
Mother at that time who made this dish often. We never called it
anything but Nancy Burgers.
Brown about 4 pounds of ground beef with 3-4 very thinly sliced
onions - good sized ones. Drain that mixture and let it cool so that
you can touch it.
Make bread dough .. here is a good recipe for a mixer using a dough
hook:
6-7 C all purpose flour
2 TBSP sugar
1 TBSP and 1 tsp salt
3 packages rapid rise dry yeast
1/4 C butter or margarine (1/2 stick)
2 C very warm water (120-130 degrees)
PLace 5 1/2 C flour, sugar salt,yeast and butter in mixer bowl. Attach
bowl and dough hook. On a very low speed mix about 20 seconds.
Gradually add warm water and mix about 1 1/2 minutes longer.
Continuing on low speed, add remaining flour. 1/2 C at a time and mix
until dough clings to hook and cleans sides of bowl, about 2 minutes.
Knead on this speed about 2 minutes longer.
Cover dough with plastic wrap and a towel. Let rest 20 minutes. It will
rise quite a bit at this time.
punch down and divide into 4 pieces. Roll out each pieceusing as little
extra flour as possible, until very very thin. less than 1/8 thick. Cut
into 12 pieces.
Place about a tablespoon of the meat mixture on the little dough
squares and fold up all four corners and pinch. There is enough dough
to bake 4 sheets.. so about 48-50 burgers.
Bake on a lightly greased baking sheet about 16-18 minutes at 400 or
until bread dough is brown and done.
You can serve these right away, but they are better at room temp and
freeze and reheat beautifully, if you can keep any back!
