Ingredients:
2 packages (1/4 oz each) active dry yeast
1/2 cup warm water (110 to 115 degrees)
3/4 cup warm milk
1/4 cup sugar
1/4 cup shortening
1 egg
1 teaspoon salt
3 1/2 to 4 cups all-purpose flour
1 1/2 lbs ground beef
1/4 cup chopped onion
1 can 8oz tomato sauce
8 slices American cheese, quartered

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 - 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in tomato sauce. Remove from the heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-in. circle. Top each circle with two pieces of cheese and about 3 tablespoons beef mixture. Bring dough over filling to center; pinch edges to seal.

Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400 degrees for 8-12 minutes or until golden brown. Serve immediately. Refrigerate leftovers.

I liked this recipe a lot. Jeremy and Ralston also enjoyed them. The only issue I had with this, is the folding of the dough. I did not come out with little burgers at all. So here is my challenge to you, try this recipe out and come up with the best way to stuff these burgers.