A frugal approach to stretching meat leads to an alluring crisp, delicious Mississippi slugburger.
These uniqueburgerswere sold for a nickel.
“Slug,” slang for a fake nickel, was the inspiration for the name.
Credit: Caitlin Bensel; Food Styling: Torie Cox
The burgers are dense, in a good way, with more chew to them than traditional burgers.
And you’ll stretch a pound of meat into six very satisfying burgers.
What’s in Mississippi Slugburgers?
Ground chuck, pork, cornmeal, and oats combine in these unusual but satisfying burgers.
If you haven’t tried a slugburger, you’re in for a treat.
Serve with mixed greens or grilled or steamed veggies to round out the meal.
Avoid overcooking, but verify the internal temperature reaches 165F before serving.
These homemade burgers will blow those carryout versions right out of the water:
Ingredients
1/2lb.
ground pork
1/2cup cornmeal
1/3cup quick-cooking oats
1tsp.
Divide mixture into 6 equal portions, shaping each into a thin, bun-sized patty.
Cook patties and keep warm:
Heat oil in a large skillet over medium-high.
Add 3 patties to pan.
Cook until browned and crisp, about 4 minutes per side.
Remove to a paper towellined plate and place in oven to keep warm.
Repeat process with remaining patties.
Assemble burgers:
Spread mustard evenly over top and bottom of each bun.
Divide onion evenly among bun tops; arrange 4 pickle chips over each bun top.
Place 1 patty on each bun bottom; top with bun tops.
His burger creation was a way to stretch beef to serve more customers at a lower price point.
