Slugburger? No, it’s not the latest example of the bug-eating culinary trend. A Slugburger is a type of hamburger found mostly in Mississippi, Tennessee, and Alabama. During the Great Depression in the US, meat was an expensive luxury so people stretched it as far as they could. Slugburgers started off as a mixture of beef and potato flakes or potato flour. Today, it tends to be cornmeal or grits that extend of the burger.
- Large cast-iron skillet (12-inch)
- Pie plate
- 1 lb Ground beef
- ½ cup Cornmeal
- ½ cup Flour
- Kosher salt
- ½ cup Vegetable oil
- 6 Hamburger buns
- Sliced onion, pickle chips, yellow mustard (condiments)
- Thoroughly mix meat with cornmeal. Put flour on a plate and season with salt and pepper.Heat a cast iron skillet with ½ cup of oil over medium-high heat until beginning to smoke. Make 6 equal-ish balls of meat. Press down to make flat patties a little bit wider than a hamburger roll. Dredge both sides in flour and slip into oil and cook on both sides until meat is brown and crispy all over, a few minutes on each side. Patty should still be soft on the inside and crisp on the outside. Cook as many at a time as possible without touching each other. Allow oil to get back to temperature before adding the next batch of burgers to cook. Drain on paper towels, place on a bun, and top with onions, pickles, and a squirt of mustard. Serve with potato chips or French fries and a side like coleslaw.
- To get a great crispy slugburger, be sure the oil is hot before slipping burgers in each time, and don’t crowd them in the pan- crowding them will steam the meat and keep it from getting crispy.