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Mississippi Slugburger
Andre Lewis

Mississippi Slugburger

Northeast Mississippi's slugburger stretches beef with cracker meal. The result is a thin, crisp-edged patty, not a standard hamburger. This home version shallow-fries safely without a restaurant fryer. Mustard, onion and pickle are all it needs.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 80/20 ground beef
  • 1 cup finely crushed saltine crackers
  • 1/3 cup cold water
  • 1 large egg beaten
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 1/2 cups vegetable oil for shallow-frying
  • 6 plain hamburger buns
  • 6 tbsp yellow mustard
  • 1/2 cup finely chopped white onion
  • 18 dill pickle chips

Method
 

  1. Mix the beef, cracker crumbs, cold water, egg, salt and pepper with a fork just until evenly combined.
  2. Divide the mixture into 6 portions, press each between parchment into a compact 1/3-inch-thick patty and chill for 10 minutes.
  3. Pour the oil into a deep cast-iron skillet to about 1/4 inch and heat it to 350°F.
  4. Lower 3 patties into the oil with a slotted spatula and fry for 3 to 4 minutes per side until dark golden and 160°F in the center.
  5. Drain the patties on a wire rack rather than paper towels so their thin crust stays crisp, then repeat with the remaining patties.
  6. Warm the buns in a dry skillet for 30 seconds without browning them hard.
  7. Place one patty on each bun and top with 1 tablespoon mustard, chopped onion and 3 pickle chips.