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."
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 7slices potato bread
- 1pound ground chuck
- 1teaspoon kosher salt
- ½teaspoon freshly ground black pepper
- ¼teaspoon garlic powder
- ¼teaspoon onion powder
- 1cup vegetable oil for frying, or as needed
- 6hamburger buns, split
- ¼cup prepared yellow mustard, or to taste
- ¼cup dill pickle slices, or to taste
- 1pinch chili powder, or to taste
- 1pinch cayenne pepper, or to taste
Instructions
Step 1
Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.Step 2
Cut the crusts off the bread slices. Place slices on the prepared baking sheet.Step 3
Bake in the center of the preheated oven until dry and toasted, about 45 minutes.Step 4
Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.Step 5
Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.Step 6
Dampen your fingers with water and form mixture into hamburger patties.Step 7
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.Step 8
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.