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Mississippi Slugburger

BeefClassicCrunchyDiner-StyleDinnerFriedHeartyHotSavoryStove-Top
Time :1 hour 10 minutes
Yield :6 servings
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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.
Hack it:
Change the filler: No potato bread? Try crushed crackers, finely ground cornmeal, or leftover mashed potatoes for a different take on the classic.
Make the crumbs count: Toast the potato bread until completely dry before grinding. Moist crumbs can make the patties soft rather than crisp.
Try a diner-style finish: Add a swipe of mustard directly to the hot patty while it’s still in the pan, letting it sizzle into the crust for a few seconds.
Leftovers:
Slugburger breakfast: Chop a leftover patty and crisp it in a skillet with diced potatoes. Top with a fried egg.
Southern-style nachos: Break the burger into pieces and scatter over corn chips with cheddar, pickles, onions, and a drizzle of mustard.
Patty melt: Reheat the burger in a skillet and sandwich it between toasted bread with caramelized onions and melted cheese.
Loaded fries: Crumble the patty over hot fries and add pickles, onions, mustard, and a little cheese.
 

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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