Mississippi Slugburger
Description
Chef John's version of a pan-fried Mississippi Slugburger includes fresh bread crumbs, simple seasonings, and the classic mustard and pickle garnish.
Ingredients
•
7 slices potato bread
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1 pound ground chuck
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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1 cup vegetable oil for frying, or as needed
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6 hamburger buns, split
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1/4 cup prepared yellow mustard, or to taste
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1/4 cup dill pickle slices, or to taste
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1 pinch chili powder, or to taste
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1 pinch cayenne pepper, or to taste
Directions
1
Gather the ingredients. Preheat the oven to 175 degrees F (80 degrees C). Line a baking sheet with parchment paper.
2
Cut the crusts off the bread slices. Place slices on the prepared baking sheet.
3
Bake in the center of the preheated oven until dry and toasted, about 45 minutes.
4
Transfer toasted bread to the bowl of a food processor and pulse until you reach coarse crumbs.
5
Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. Add bread crumbs. Combine with your fingers, breaking apart the meat.
6
Dampen your fingers with water and form mixture into hamburger patties.
7
Heat ¼ to ½ inch vegetable oil in a skillet over medium-high heat. Place a patty into the pan and turn heat down to medium. Cook until well browned and crusty, 3 to 4 minutes per side. Repeat with remaining patties, adding more oil if needed.
8
Remove from the pan and serve on hamburger buns with mustard and pickles; sprinkle tops of patties with chili powder and/or cayenne if you like prior to serving.