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.

Mississippi Slugburger

This crispy fried thin burger is moist on the inside due to its added fillers. Serve on soft hamburger bun and top with the traditional onion, pickle chips, and mustard. These babies are sure to induce a carbohydrate coma, especially since you won't be able to eat just one..

5 from 1 vote

Print Pin

Course: Lunch, Main Course

Cuisine: American, American Deep South, North American

Prep Time: 4

Cook Time: 6

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Large cast-iron skillet (12-inch)
Bowl
Plate

Ingredients

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)

US Customary – Metric

Instructions

Thoroughly mix meat with cornmeal. Put flour on a plate and season with salt and pepper.
Heat a cast iron skillet full of the vegetable oil over medium-high heat until beginning to smoke.
Make equal balls of meat. Press down to make flat patties a little bit wider than a hamburger roll. Mix flour and salt together on a plate. Dredge both sides of the burger patty in flour and slip into oil. Cook on both sides until meat is brown and crispy all over, a few minutes on each side. The patty should still be soft on the inside and crisp on the outside. Allow the 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.

Notes

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.