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Slug Burger (Historic Mississippi Style)
A simple, crunchy historic burger from northern Mississippi. The original "slug" burger stretches a modest amount of beef with stale‑bread breadcrumbs, giving a crisp texture and extending the meat during the Great Depression. No cheese, just a soft white bun, mustard, and pickles – exactly how it was made a century ago.
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Cost Breakdown
Critical Success Points
- • Forming the patty without over‑mixing
- • Cooking to an internal temperature of 160°F to ensure safety and proper crisping of breadcrumbs
- • Using a hot pan so the breadcrumbs become crunchy rather than soggy
Safety Warnings
- • Hot oil can cause burns – use a splatter guard if needed
- • Ensure ground beef reaches 160°F (71°C) to destroy harmful bacteria
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