Mississippi Slugburger

If you've seen our Prison Meatloaf video, you know I have no problem adding lots of cheap, starchy filler to a recipe to stretch the meat content, especially when the results are so satisfying and delicious. So, when I discovered the Slugburger after a viewer's request, my first thought was, I really need to make this. Well, actually my first thought was, I'm glad this doesn't have slugs in it. Anyway, the point is I knew I'd love it, and I did. A lot.

As I mention in the video, the earliest versions used dried potato flakes, and if I we had easy access to those I'd probably have given that a try, but today's instant mashed potato flakes have like two dozen ingredients. So, I went with the more modern version, and used fresh bread crumbs, which provide the same neutral flavor, and cost-saving bulk. Texture-wise, I love how the not-too-fine bread crumbs crust up in the pan, and even though we are sacrificing beef content, I think that crispy, caramelized goodness more than makes up for it.

I did add some seasoning to the mixture, since we're not in the middle of a full-blown depression…yet…but, I think these would be just fine with nothing more than salt. And of course you'll garnish your Slugburgers as you see fit, but the classic bun dressing of yellow mustard and pickles was perfection. So, whether you make these because beef prices are so high, or you just want to see the look on your guests faces when you tell them you're making Slugburgers, I really do hope you give these a try soon.