Slug Burger
During the great depression, a slug was a term for a counterfeit nickel. A man named John Weeks rolled into Corinth, Mississippi after spending some time up north in Chicago. He wasn’t a fancy chef, just a hardworking feller who knew how to make a dollar go a little bit further. John had learned a trick from German immigrants – how to stretch meat further by mixing in fillers like bread crumbs, potato flour, and soy meal. Instead of grilling, he’d deep fry the patties until they were crispy on the outside and juicy on the inside.
The people loved it. They could get a burger for a slug- and the Slug Burger was born.
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Slug Burger
Eventually, Slug burgers became a staple in what we’d now call blue-collar diner culture. Every little town had a counter somewhere servin’ ’em up with a smile and maybe a handful of pickles. It was food for the common man—no frills, just sustenance and soul.
And y’know what? Folks didn’t forget. Every July, they still hold the Slugburger Festival right there in Corinth. There’s music, cook-offs, carnival rides—and plenty of those crispy burgers, served just like John Weeks made ’em a hundred years ago.
To make your own slug burgers, start with some 80/20 ground beef. You want that 20 percent fat in there so we can add the fillers without drying out the burger. We have available today the perfect filler for our slug burgers – instant mashed potato flakes. Mix the flakes in with the ground beef.
Season with chili powder and garlic powder (bonus flavor points for using our Chili Seasoning) and mix until all of the potato flakes are incorporated into the meat and the seasoning is mixed in well.
Frying the Slug Burgers
Slug burgers did evolve to be pan fried or cooked up on a griddle sometimes, but we’re going to stick with the way the old timers do it. Dust the burgers all over with flour, salt, and pepper, and get that oil hot to 350 degrees.
Tip: When frying ground beef patties, you have to keep them thin so they can cook through on the inside without burning the outside.
Before putting the patties in the fryer, shake off any excess flour. Gently lay the patties in the fryer, one by one or as many as you can without them touching. Don’t crowd the boat! Fry until golden brown on the outside – about 3 minutes. Remove onto a wire rack to let the excess grease drain and to let the patty cool off. Serve immediately.
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