There is a little town in Northeast Mississippi called Corinth, and it’s claim to fame is the Slugburger — a burger patty mixed with flour and soy meal and then deep fried until well done.
The Slugburger is made into small patties, which are fried in canola oil. They are traditionally served topped with mustard, dill pickles, and onions on a small 5-inch hamburger bun.
What’s In It?
- Cooking oil or liquid shortening, for frying
- 10 loaves day-old white bread, crumbled
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1 gal beef stock
- 5 lbs ground beef
- 50 hamburger buns, steamed (get ready to feed the neighborhood)
- 15 sweet Vidalia onions, chopped
- Cayenne mix (See below)
Cayenne Mix Recipe
- 1/2 c cayenne pepper
- 4 tsp hot paprika
- 4 tsp crushed red pepper
- 1 pinch sea salt
How to Make It
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.
In a large mixing bowl, add the crumbled bread. In a small mixing bowl, combine the salt, pepper and onion powder. Gradually add the seasoning mix to the bread, mixing until evenly distributed. Gradually pour the beef stock over the bread, mixing until the bread is moist and all of the liquid is absorbed. Add the ground beef and knead until thoroughly mixed.
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. Repeat with the remaining mixture. Fry the patties until cooked to desired crispiness, from 1 to 5 minutes.
On each steamed hamburger bun, add a fried patty, some mustard, chopped onions and cayenne mix for heat.
Serve with crinkle cut fries and a RC Cola.