- 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 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.
- 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.
Calories: 558kcal | Carbohydrates: 39g | Protein: 19g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 264mg | Potassium: 301mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 4mg