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."
- Serves: 6 persons
- 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
Step 1Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
Step 2Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
Step 3Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
Step 4Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
Step 5Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
Step 6Dampen your fingers with water and form mixture into hamburger patties.
Step 7Heat 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 8Remove 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.