Do not press down while cooking. Learn how your comment data is processed. Save my name, email, and website in this browser for the next time I comment. A slug burger has one of three kind of filler originally the filler was potato flour, or fine corn meal and soy flour. Juiciest Hamburgers Ever 1,273 Ratings Stacey's Hamburger Seasoning 316 Ratings Best Hamburger Ever 779 Ratings The Perfect Basic Burger 224 Ratings Chef John's Loco Moco 46 Ratings Air Fryer Hamburgers 5 Ratings Air Fryer Burgers 4 Ratings After years of creating the grainy burger, its tasteand style of burger grew in popularity to mammoth portions in Corinth, it was renamed to Slugburger. Back then, the burgers were sold for a nickel, thereby giving them their memorable name: slugburgers. Bake in the center of the preheated oven until dry and toasted, about 45 minutes. ground pepper. Slugburgers with good company on the wall menu at Borroums Drug Store. They are a mixture of meat, flour, and water served on a toasted bun with mustard and pickles. Slugburgers got their ear-catching name because they were originally sold for a nickel, and folks referred to a nickel as a slug. We cant imagine getting a burger of any kind for five cents nowadays. Your email address will not be published. I cant imagine it being so difficult to find meat that you had to stretch it out with other things you had at home. Now with several recipes of Slug Burger out there I took a mix and match approach to make a version I enjoyed most. I love to pick up older ones . Thoroughly mix meat with cornmeal or other filler substance and a pinch of salt. Willie Weeks says that his grandfather brought the recipe down from Chicago to Mississippi in the early twentieth century. No matter what theyre called, hamburgers in North Mississippi have one thing in common: the patties are mixed with a little bit of meat and mostly filler, like soymeal, bread crumbs, flour, or potato flakes. Prep seasoning. Add mushrooms, stock, stout, 1 tsp. Continue with Recommended Cookies. Slice the green onions thinly. Combine all spices in a bowl. This recipe was provided by a chef, restaurant or culinary professional. You can add a little flour if needed. Our thoughts after trying our first slugburgers at home. Each year people from across the continent descend on Corinth for the annual Slugburger Festival, which began in 1988. Write a review Save Recipe Print Total Time 15 min Ingredients 1 lbs. Cook until browned and crisp, about 4 minutes per side. Recipe courtesy of C.F. Youve heard hillbilly rigging its what hillbilly dose when times are slim you rig something to hold you over till a trade of cash is found. Allow to cool. Low Carb Keto French Toast. Remove to a paper towellined plate and place in oven to keep warm. Heat for about two minutes, and carefully open the lid. For more on slugburgers, you can watch The Trail of the Slugburger, a six and a halfminute video from Southern Foodways. As I mention in the video, the earliest versions used dried potato flakes, and if I we had easy access to those I'd probably have given that a try, but today's instant mashed potato flakes have like two dozen ingredients. Some people use bread and beef broth and meat. Check out myInstagramfor tons of photos of recipes BEFORE they come out so you can keep an out for the ones you like!if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[250,250],'averageguygourmet_com-box-4','ezslot_4',120,'0','0'])};__ez_fad_position('div-gpt-ad-averageguygourmet_com-box-4-0'); Try my take on the Mississippi Slug Burger! You can also finely chop the meat with a knife. And you'll stretch a pound of meat into six very satisfying burgers. Being from Mississippi myself I have made the slug burger not knowing the history just knowing that I grew up on them. The burgers are dense, in a good way, with more chew to them than traditional burgers. Photography by Sara Wood. salt and 1 tsp. Form into patties, on the thin side. I get asked, why is it called a slug burger!? Slugburger with onion rings and sweet tea. In a large pan, brown ground beef, bacon and onion until cooked. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. This type of burger at the time cost $.05, yup five cents or a single slug the nickels nick name at the time and thus the Slug burger was born. Some cooks use ground pork. Take a handful of the mixture and roll it into a ball, then flatten out into patty and place it on a clean surface to flatten out to about a 1/4-inch thick. Because of the consistency, the meat will still be softer on the inside when done. Season 1 Slugburger with salt on both sides. Best to you. Drain any grease. Serve with tartar sauce if desired. Taste and adjust for seasonings. So, I went with the more modern version, and used fresh bread crumbs, which provide the same neutral flavor, and cost-saving bulk. Stir well to incorporate everything fully. Mollys Take: The slugburger reminded me of a livermush sandwich, too, most notably because of its consistency. These tasty sandwiches were a huge hit with our friends during football season. 4 2. Mix it thoroughly by hand and loosely form the patties, about 1/2 thick. 1 1/4 pounds ground beef Enjoy it up there in Wisconsin! According to Main Street Corinth, Slugburgers should be served hot and eaten immediately. He said, Sisterthats what he called meSister, if you cannot cover the ground you stand on, you get the blank off of it, Janice recalled during my interview with her. 1 cup vegetable oil for frying, or as needed, cup prepared yellow mustard, or to taste, 1 pinch chili powder, or to taste (Optional), 1 pinch cayenne pepper, or to taste (Optional). Never met anyone who went thru Mississippi to go anywhere. Ms. Milligan spent her early school days in split sessions, meaning that during the cotton harvest shed work the fields when her family instead of sitting in a classroom. 3 Add the 3 tablespoons of milk and mix gently.Mixture should be moist not at all gooey. Sandwiches may also be wrapped in deli paper, waxed paper, foil sheets . The annual Slugburger Festival in Corinth, Mississippi takes place in late July andincludes a competitive slugburger-eating contest. Cayenne mix. To a large skillet, add olive oil and heat over MED HIGH heat. Sautee' onions and mushrooms until soft. Add the shredded , See Also: Low carb crust recipeShow details, WebServe with your favorite extras but dont forget to count the carbs. At Borroums Drug Store in Corinth or BJs Corner Caf in Iuka, you will hear it called a slugburger. You'll still get a fantastically crispy burger that you'll find yourself craving again and again once you've had it. A booth with all the condiment essentials at Johnnie's Drive Inn. Read more: Books you find at every church potluck. The patties wereand still areextended with grain so that it lasts longer, makes your money go farther, and fills your belly longer. Like a donut, the patties sink to the bottom while they cook up crispy and brown until they eventually rise to the top to be lovingly ladled onto a bun to absorb just a little bit more of the seasoned oil. Grilled Lemon Chicken with Thyme and Lemon Mississippi Comeback Sauce Mississippi Comeback Sauce, a Mississippi original in the same family as Fry Sauce, Thousand Island and Cocktail Sauce, it's SO good you'll be back for more!! Ingredients 1 cup mayonnaise cup chili sauce 2 tablespoons ketchup 1 tablespoon lemon juice 1 teaspoon smoked paprika 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce teaspoon kosher salt teaspoon garlic powder teaspoon onion powder teaspoon dry mustard teaspoon freshly ground black pepper Directions When meat is ready, grind it up in a food processor in two batches. A doughburger with melted cheese at Latham's Hamburger Inn with plenty of mustard and napkins nearby. Heat oil in a large skillet over medium-high. Price and stock may change after publish date, and we may make money off Necessity was really the mother of the invention of this enduring local foodway. Combine with your fingers, breaking apart the meat. Preheat the oven to 175 degrees F (80 degrees C). As we stated multiple times in the recipe, you can use any filler you like, and we in no way say that the recipe we shared was the absolute original. To make that claim on any food would be nearly impossible, as recipes are always adapted to meet ones tastes and resources. Fry the patties until cooked to desired crispiness, from 1 to 5 minutes. OnlyInYourState may earn compensation through affiliate links in this article. Fry the patties until cooked to desired doneness: soft: 1 1/2 minutes, crispy: 2 to 3 minutes, well: 4 minutes and cremated: 5 minutes. At the time of our original post back in May 2015, our four cookbooks on the shelf were, in no particular order: Great Burgers: Mouthwatering Recipes, by Bob Sloan; Gourmet Burgers, 2010, from Publications International; Wicked Good Burgers: Fearless Recipes and Uncompromising Techniques for the Ultimate Patty, by Andy Husbands, Chris Hart and Andrea Pyenson; and Webers Big Book of Burgers: The Ultimate Guide to Grilling Backyard Classics, by Jamie Purviance. Go to Recipe. To the warm veggie mixture, add tamari, salt, parsley, paprika, cumin, and garlic powder. Modern-day potato flakes don't produce quite the same results as the ones originally used for slugburgers, so home cooks will use all-purpose flour, bread, and/or cornmeal as the extender, while restaurants might opt for soy grits or soymeal. Divide mixture into 6 equal portions, shaping each into a thin, bun-sized patty. Place ground chuck, salt, pepper, garlic powder, and onion powder into a bowl. In a large mixing bowl, combine all the dip ingredients. If you kick it up a notch, wed love to recreate it again for Grillax Nation. John Weeks brought this recipe from Chicago to Corinth, Mississippi, in 1917. Janice Milligans story reflects the history of this working-class food tradition. A Christian man with deep roots in the American South, he lives in North Carolina with his wife and best friend, Molly. While the name may vary from town to town and caf to caf, there is a lot of cultural history that binds this Mississippi burgers story together. Homemade Patty Melt Recipes That Beat the Diner's, How to Make Chick-fil-A Sandwiches at Home, My Favorite Sam's Club Find For Making Copycat Chick-fil-A Sandwiches Is on Sale Right Now, Pulled Chicken Sloppy Joes (Sloppy Chickens), This Is the Correct Way to Layer Condiments on a Burger. Place 2 tablespoons beef mixture on each biscuit and add 1 square . Mississippi Folklife is a project of the Mississippi Arts Commission. Add bread crumbs. #FightinWords #FoodFight Everybody who eats donuts has a strong opinion about the best donuts. The resemblance of the two concoctions is striking. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. 2023 Warner Bros. Directions Preheat a deep fryer with cooking oil to 350 degrees F. You can also use a cast-iron skillet and fill halfway with cooking oil. We zeroed in on Mississippi, fascinated by the name slugburger.. Use your hands and mix very, very well. The name, slugburger, refers to the slang term for a nickel, which came into usage during the Great Depression. No votes so far! 1. WebJuicy Low Carb Smash Burgers Ingredients 2 pounds 80/20 ground beef 2 tablespoons steak seasoning 1 teaspoon salt, optional Juicy Low Carb Smash Burgers Directions , See Also: Pizza dough low carb recipeShow details, WebMississippi Slugburger. 90 Second Keto Bread. Drain grease out of pan ( do not wipe the pan ) and then place your buns to toast in the pan. In a small mixing bowl, combine Preview See Also: Burger Recipes Show details Jen's Keto Smash Burgers Recipe Low Carb Inspirations Preheat the oven to 425F. Fun Get the world grillin' and chillin'. 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon onion powder 1 gallon beef stock 5 pounds ground beef 50 hamburger buns, steamed (get ready to feed the neighborhood) 15 to 20 sweet Vidalia onions, chopped Cayenne mix Cayenne mix 1/2 cup cayenne pepper 4 teaspoons hot paprika 4 teaspoons crushed red pepper Pinch of sea salt Powered by American Hometown Media, Inc. The tradition still runs so deep that people fry their own. Step 2: While the grill is preheating, mix one envelope of au jus gravy mix per package instructions. Janice helps her son, Robert Hudson, run BJs Corner Caf in Iuka. Or, as David Kidd of The Butcher Block in Pontotoc told me, A doughburger is cheaper than anything else, but I dont believe people would buy them if they didnt like them. Close the lid tightly and shake vigorously! The festival features concerts, carnival and of course the slugburger! Serving Notes Have condiments available for selection by students. Roll each biscuit out very thin. The donuts are more robust, flavorful and memorable than said competitor. While some Depression-era foods used up every part of an animal, the Southern slugburger instead made the ground beef go farther by adding other ingredients. In a small mixing bowl, combine the salt, pepper and onion powder. This is all I could find. The Elvis Affadavit. She documented stories of slugburgers, doughburgers, potatoburgers, and hamburgers for the SFA in the project, A Hamburger by Any Other Name. The Slugburger is made into small patties, which are fried in canola oil. (-) Information is not currently available for this nutrient. Prep Time: 5 minutes Total Time: 5 minutes Total Carbs: 2.3 g Protein: 0.1 g Servings: 1 .5 cups 4.99 from 69 votes Add beef and cook, crumbling as it browns, for about 4-5 minutes. Advertisement The slugburger, or doughburger, remains. Place the cauliflower into a large mixing bowl and pour the seasoned butter over the top. Rather, the name refers to the slang term for a nickel, which came into usage during the Great Depression. When using raw hamburger patties, prepare according to package directions. Place the Oreos in a food processor and pulse them until a fine crumb forms. If the cheese is not fully melted, add it back to the microwave for another 30 seconds. Directions. Move to side or off the griddle entirely. In a large mixing bowl, add the crumbled bread. We enjoyed learning about the history, too, and the burgers were quite tasty! Heat a 10-inch or larger cast iron skillet over medium-high heat until very hot, about 3 minutes.