Mix the ground beef with 1 teaspoon of salt, 1 teaspoon of dried onion, 1 teaspoon of dried garlic and pepper to taste. Shape into 8 to 9 thin, oval patties.

In one bowl, mix the 2 cups of flour with 2 teaspoons of salt, the remaining 2 teaspoons of dried onion, the remaining teaspoon of dried garlic and pepper to taste. In another bowl, mix the eggs and buttermilk.

If you plan to hold batches warm, heat the oven to 250°F. Heat about 1/2 inch of oil in a large cast-iron skillet over medium heat. Dip each patty in the seasoned flour, then the egg mixture, then the flour again.

Carefully place patties in the skillet and cover with a splatter screen. Fry until golden on the first side, about 7 to 10 minutes. Flip carefully and cook the other side for about 5 minutes. Check the center of each patty with a food thermometer: it must reach 160°F. Move cooked patties to a baking sheet in the warm oven while you fry the rest. Let any added oil heat up before the next batch.

Melt the butter in a saucepan over low heat and stir in the 4 tablespoons of flour. Stir in the milk until it is incorporated without lumps. Increase the heat to medium and stir often until the gravy thickens. Add the last teaspoon of salt and pepper to taste, then reduce the heat to low.

Serve the patties with the white gravy.