The Scoop
Who knew stretching a little meat could lead to such a cult-favorite burger?
Mississippi Slugburgers are crispy on the outside, juicy in the middle, and built around one very clever trick: mixing ground beef with toasted potato breadcrumbs to make a hearty burger go further. Finished with yellow mustard, dill pickles, and a hit of chili heat, this Southern classic is proof that resourceful cooking can be seriously delicious.
Ingredients
- 7 slices potato bread
- 1 pound ground chuck
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 cup vegetable oil, for frying, plus more as needed
- 6 hamburger buns, split
- 1/4 cup prepared yellow mustard, or to taste
- 1/4 cup dill pickle slices, or to taste
- chili powder, to taste
- cayenne pepper, to taste
Directions
- Preheat the oven to 175 degrees F.
- Line a baking sheet with parchment paper.
- Cut the crusts off the potato bread slices.
- Place the slices on the prepared baking sheet.
- Bake the bread until dry and toasted, about 45 minutes.
- Transfer the toasted bread to the bowl of a food processor and pulse until they become coarse crumbs.
- Place the ground chuck, salt, pepper, garlic powder, and onion powder into a bowl.
- Add the breadcrumbs and combine the ingredients together with your clean fingers, breaking the meat apart.
- Dampen your fingers with water and form the meat mixture into 6 patties.
- Heat 1/4-1/2 inch of the vegetable oil in a skillet over medium-high heat.
- Place a patty in the hot oil and reduce the heat to medium.
- Cook the patty until well-browned and crusty, about 3-4 minutes per side.
- Repeat the cooking process with the remaining patties, adding more oil as needed.
- Serve the burgers on the hamburger buns with the mustard and pickles, sprinkling the tops of the patties with the chili powder and cayenne pepper.
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