Slug Burger (Historic Mississippi Style)

Ingredients

• 1 pound Ground Beef (80/20 lean‑to‑fat ratio, brought to room temperature)
• 2 slices Stale Bread (Day‑old white bread, crusts removed; yields about 1 cup coarse breadcrumbs)
• 1 teaspoon Salt (Kosher salt preferred)
• 2 tablespoon Vegetable Oil (For pan‑frying; can use any high‑heat oil)
• 4 pieces White Hamburger Buns (Soft, classic white button buns)
• 2 tablespoon Yellow Mustard (Spread thinly on the bottom bun)
• 8 slices Pickles (Dill pickles, thinly sliced)

Instructions

1. Make Breadcrumbs

   If using fresh bread, toast the slices on a dry skillet until dry and lightly golden, about 5 minutes total. Let cool, then break into chunks.

   Time: PT5M

   Temperature: Medium heat

2. Pulse into Coarse Crumbs

   Place the toasted bread chunks in a food processor and pulse until you have coarse crumbs – you want visible small pieces, not a fine powder.

   Time: PT2M

3. Combine Beef and Breadcrumbs

   In a mixing bowl, add the ground beef, coarse breadcrumbs, and salt. Gently fold with your hands until just combined; do not over‑mix.

   Time: PT5M

4. Form Patties

   Divide the mixture into 4 equal portions (about 1/4 lb each) and shape each into a flat patty about 1/2 inch thick. Make a slight indentation in the center to prevent puffing.

   Time: PT5M

5. Preheat Skillet

   Place a cast‑iron skillet over medium‑high heat and add the vegetable oil. Heat until the oil shimmers, about 2‑3 minutes.

   Time: PT5M

   Temperature: Medium‑high heat

6. Cook Patties

   Lay the patties in the hot skillet without crowding. Cook 3‑4 minutes per side, pressing gently with a spatula, until a deep brown crust forms and the internal temperature reaches 160°F (71°C).

   Time: PT8M

   Temperature: Medium‑high heat

7. Toast Buns (Optional)

   While the patties rest, lightly toast the cut sides of the buns in the same skillet for about 30 seconds until just golden.

   Time: PT2M

   Temperature: Medium heat

8. Assemble Burgers

   Spread a thin layer of yellow mustard on the bottom bun, add 2 pickle slices, place the hot patty on top, then cap with the top bun.

   Time: PT2M

Nutrition Facts

Calories

515

Protein

28 g

Carbohydrates

47 g

Fat

21 g

Fiber

2 g