Slugburger
Born during the Depression in Corinth, Mississippi, the Slugburger stretches ground beef with flour, potato flakes, or soy grits, then deep-fries it to crispy golden perfection. Named for the nickel "slug" it originally cost, this Mississippi original proves that necessity is the mother of delicious invention.
Equipment Needed
Instructions
Mix the extender: In a small bowl, combine flour and instant potato flakes. These extenders are what make a slugburger a slugburger - they stretch the meat and create that distinctive texture.
Combine with beef: In a large bowl, add ground beef, the flour mixture, water, salt, pepper, and onion powder. Mix with your hands until everything is well combined. The mixture will be softer than regular burger meat.
Form the patties: Divide mixture into 6 portions. Form into thin patties, about 1/4 inch thick. Slugburgers are traditionally thin and crispy, not thick and juicy.
Heat the oil: Fill a deep fryer or Dutch oven with 2-3 inches of vegetable oil. Heat to 350F. Use a thermometer to ensure accurate temperature.
Fry the slugburgers: Carefully lower patties into the hot oil, 2-3 at a time. Fry for 3-4 minutes, flipping once, until deep golden brown and crispy on both sides.
Drain well: Remove to a wire rack or paper towel-lined plate to drain. Season with a pinch of salt immediately while hot.
Toast the buns (optional): Lightly toast the hamburger buns if desired. Traditional slugburgers often use soft, untoasted buns.
Spread the mustard: Spread yellow mustard on both halves of the bun. Mustard is the traditional condiment - not ketchup or mayo.
Assemble the burger: Place the hot, crispy slugburger patty on the bottom bun. Top with dill pickle slices and thin-sliced sweet onion.
Serve immediately: Close with the top bun and serve right away while still crispy. The contrast between the crispy patty and soft bun is essential. Serve with chips or onion rings.
💡 Pro Tips & Variations
- Why "slug"?: During the Depression, slugburgers cost a nickel (5 cents), which was slang for a "slug." The name stuck even as prices rose.
- The extender debate: Different shops use different extenders - flour, soy grits, potato flakes, or combinations. Experiment to find your favorite.
- Thin is key: Slugburgers should be thin and crispy, not thick and juicy. The deep-frying creates that signature crunch.
- Mustard only: Traditional slugburgers use only mustard, pickles, and onion. Keep it simple and authentic.
- Visit the Slugburger Festival: Corinth, Mississippi hosts an annual Slugburger Festival celebrating this local delicacy.
- Double up: True enthusiasts often order a "double slug" - two crispy patties stacked together.