Mississippi Dough Burger Recipes

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MISSISSIPPI SLUGBURGER



Mississippi Slugburger image

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."

Provided by Chef John

Categories     Hamburgers

Time 1h10m

Yield 6

Number Of Ingredients 12

7 slices potato bread
1 pound ground chuck
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup vegetable oil for frying, or as needed
6 hamburger buns, split
¼ cup prepared yellow mustard, or to taste
¼ cup dill pickle slices, or to taste
1 pinch chili powder, or to taste
1 pinch cayenne pepper, or to taste

Steps:

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

Nutrition Facts : Calories 267.9 calories, Carbohydrate 16.1 g, Cholesterol 54 mg, Fat 15.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 5.8 g, Sodium 735.8 mg

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