Mississippi Slugburger Recipes

MISSISSIPPI SLUGBURGER

I'm showing you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% mollusk free. The name comes from the fact that these used to cost a nickel-and in the past, the slang term for nickel was "slug."

Provided by Chef John

Categories Hamburgers

Time 1h10m

Yield 6

Number Of Ingredients 12

Mississippi Slugburger image

Steps:

Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
Dampen your fingers with water and form mixture into hamburger patties.
Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 16.1 g, Cholesterol 54 mg, Fat 15.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 5.8 g, Sodium 735.8 mg

Ingredients

7 slices potato bread
1 pound ground chuck
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup vegetable oil for frying, or as needed
6 hamburger buns, split
¼ cup prepared yellow mustard, or to taste
¼ cup dill pickle slices, or to taste
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste

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Preheat a deep fryer with cooking oil to 350 degrees F. You can also use a cast-iron skillet and fill halfway with cooking oil.
In a large mixing bowl, add the crumbled bread. In a small mixing bowl, combine the salt, pepper and onion powder. Gradually add the seasoning mix to the bread, mixing until evenly distributed. Gradually pour the beef stock over the bread, mixing until the bread is moist and all of the liquid is absorbed. Add the ground beef and knead until thoroughly mixed.
Take a handful of the mixture and roll it into a ball, then flatten out into patty and place it on a clean surface to flatten out to about a 1/4-inch thick. Repeat with the remaining mixture. Fry the patties until cooked to desired doneness: soft: 1 1/2 minutes, crispy: 2 to 3 minutes, well: 4 minutes and cremated: 5 minutes.
On each steamed hamburger bun, add a fried patty, some Mustard Mix, chopped onions and Red Pepper Mix for some spice.

Mississippi Slugburger Recipes

MISSISSIPPI SLUGBURGER

I'm showing you my take on one of America's strangest hamburgers, and certainly the hamburger with the strangest name. But don't worry, this is 100% mollusk free. The name comes from the fact that these used to cost a nickel-and in the past, the slang term for nickel was "slug."

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