Mississippi

Slugburger

Born during the Great Depression in Corinth, Mississippi, the Slugburger stretches beef with soy grits or potato flakes, creating a uniquely crispy, thin patty that's deep-fried to perfection. Originally sold for a "slug" (slang for a nickel), this humble burger is now a cherished Southern tradition.

⏱ Total 25min 🍴 Serves 6 ⭐ Depression-Era Classic 🏆 Corinth Original

Equipment Needed

🍳 Cast Iron Skillet
🥣 Mixing Bowl
🌡 Deep-Fry Thermometer
🧂 Spider Strainer
📜 Paper Towels

Instructions

1

Hydrate the extender: In a small bowl, combine the soy grits or potato flakes with the water. Let sit for 5 minutes until the liquid is absorbed. This creates the classic "extended" texture.

Tip: Soy grits are traditional, but instant potato flakes work great and are easier to find. Both create that signature crispy texture.
2

Mix the meat: In a large bowl, combine the ground beef with the hydrated extender, salt, pepper, and onion powder. Mix thoroughly with your hands until everything is evenly distributed.

3

Form thin patties: Divide the mixture into 6 equal portions. Shape each into a very thin patty, about 4 inches wide and only 1/4 inch thick. Slugburgers are meant to be thin and crispy, not thick and juicy.

4

Heat the oil: Pour oil into a cast iron skillet to a depth of about 1/2 inch. Heat over medium-high until the temperature reaches 350°F. Use a thermometer for accuracy.

Tip: Traditional Mississippi joints use well-seasoned cast iron and vegetable shortening. Lard was common historically.
5

Fry the patties: Carefully slide 2-3 patties into the hot oil. Don't overcrowd the pan. Fry for 2-3 minutes per side until deeply golden brown and crispy around the edges.

6

Drain well: Remove the patties with a spider strainer and place on a paper towel-lined plate. The extended meat absorbs more oil, so good draining is essential.

7

Toast the buns: While patties drain, split the buns and toast them lightly in the same skillet (pour off most of the oil first) or in a separate pan with butter.

8

Assemble traditionally: Spread mustard on the bottom bun, add the crispy patty, top with raw onion slices and pickles. Cap with the top bun. That's it - no cheese, no lettuce, no tomato. Keep it simple.

9

Serve immediately: Slugburgers are best eaten hot when the patty is still crispy. Serve with crinkle-cut fries and sweet tea for the full Mississippi experience.

💡 Pro Tips & Variations

  • Visit the source: Corinth, Mississippi hosts an annual Slugburger Festival every July. The Borroum's Drug Store has been serving them since 1908.
  • Why "slug"? During the Depression, these burgers cost a nickel (called a "slug" in slang). The name stuck even as prices rose.
  • The extender ratio: Traditional recipes use roughly equal parts beef and extender. Modern versions use less extender for a meatier taste.
  • Crispy is key: The thin patty and deep-frying create a unique crispy texture you won't get from grilling. Embrace it!
  • Don't add cheese: Purists insist that cheese doesn't belong on a slugburger. The crispy patty and simple toppings are the point.
  • Make it a double: Stack two thin patties for extra crunch without the heaviness of a thick burger.
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