St. Louis Slinger
The legendary late-night (or early morning) breakfast born in the diners of St. Louis. This gloriously messy pile features crispy hash browns topped with a hamburger patty, two fried eggs, and a generous ladle of chili, all blanketed in melted cheese and raw onions. It's Missouri's answer to everything.
Equipment Needed
Instructions
Start the chili: Brown 1 lb ground beef in a saucepan over medium-high heat with diced onion. Drain excess fat. Add garlic and cook 1 minute. Add tomato sauce, beans, chili powder, cumin, and water. Simmer 15-20 minutes.
Form the patties: Divide 1 lb ground beef into 4 portions. Form into thin patties slightly larger than the hash brown portions (they'll shrink). Season generously with salt and pepper.
Cook the hash browns: Heat butter on a large griddle over medium-high heat. Spread hash browns in 4 portions and press flat. Cook 5-6 minutes per side until golden brown and crispy. Season with salt.
Cook the patties: On the same griddle, cook hamburger patties 3-4 minutes per side until cooked through. Keep warm.
Fry the eggs: Melt remaining butter in a skillet. Fry 2 eggs per serving - over easy or sunny side up so the yolks stay runny. Season lightly.
Toast the bread: Toast white bread slices until golden. This is for soaking up the goodness at the end.
Build the slinger: On each plate, place a portion of crispy hash browns. Top with a hamburger patty. Place two fried eggs on the patty.
Add the chili: Ladle hot chili generously over everything - don't be shy. The chili should cover the eggs and drip down the sides.
Top and serve: Immediately cover with shredded cheddar cheese (the heat will melt it) and scatter raw diced onions on top. Tuck toast triangles on the side. Serve immediately.
💡 Pro Tips & Variations
- Slinger history: The Slinger was born in St. Louis diners as a late-night/early-morning cure-all. Places like Eat-Rite Diner have been serving them since the 1940s.
- Raw onions are key: Don't skip the raw onions - their sharp bite cuts through the richness. It's an essential part of the authentic Slinger experience.
- Runny yolks: The eggs should have runny yolks that mix with the chili when you cut in. It creates the ultimate sauce.
- Use diner-style chili: Traditional Slinger chili is meaty and thick, not soupy. Some places use no-bean chili.
- Canned chili shortcut: In a pinch, canned Hormel chili works - it's actually closer to what many diners use than fancy homemade.
- 2 AM special: The Slinger is traditionally a late-night food. It's also an excellent hangover breakfast - those St. Louis diners know what they're doing.