Combine all ingredients for dredge in a shallow dish and mix well.
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.
Pour buttermilk into a shallow bowl.
Dredge patties in dredge mixture, dip in buttermilk, and then dredge a second time, making sure they are coated well.
Pour 1/2-inch of oil in a deep cast iron skillet (or another type of skillet). Heat oil to 350 degrees.
Fry 4 pieces at a time, cooking for 3 to 4 minutes per side. Drain on paper towels.
Repeat with remaining 4 patties. If desired you can keep the first 4 warm in a 200 degree oven.
To make gravy, pour excess oil out of the pan, leaving 1/3 cup of oil and the browned bits in the pan.
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.
