The dinner of the depression, which became a Mississippi tradition

I eat more Citizens When I should probably, but I can’t help it. There is something about this simple food that makes me come back for more. During the classic burger with cheese, cucumber, onions, salad, tomato and sauce Is my normal mix of ingredients, I love something like a Whiskey BurgerA recipe with avocado that famous KrustburgerOr even a Slugburger. What is a Slugburger, could you ask?

It’s a typical southern creation That came from the global economic crisis. I was skeptical when I first joined it, but don’t worry, there are no mollusks.

What is a Mississippi -Slugburger?

The Slugburger comes from Corinth, MississippiA small town in the northern part of the state. And this burger has a more rich story than you may expect.

During the great depression, as meat and everyone tried to save a dollar, chefs and restaurant owners began to supplement the beef in the paste with potato flour or flakes to stretch the crowd. Today you will find Slugburger in the city of Corinth from soybean grains, but other ingredients such as all -purpose flour, bread, oats or corn flour work as extenders.

The burgers used to cost a “snail”, the slang term for a nickel at this time, as the name was. Some burgers use ground pork together with beef wood meat, and the burger is traditionally fried, creating a crispy and wonderfully crispy texture that is served with mustard, dill cucumbers and onions.

The burger is a big point of culinary pride for the city of Corinth. There are several facilities that serve a Slugburg, including Borroäm’s drugstoreWhite Trolley Café and Slugburger Café. Corinth continues her love for Slugburger and houses one Slugburg Festival Every July.

How to do a Slugburger

Our Slugburger comes from Chef JohnWho does what they do best and offers a great version of this retro recipe.

To make the paste, you need ground tension meat, potato bread for breadcrumbs, salt, black pepper, garlic powder, onion powder and vegetable oil. Chef John goes through everything Make your own breadcrumbsBut if you don’t have time, bread crumbs or other extenders such as oats bought in the shop can work.

“I love how the not too fine bread scratches soak up in the pan, and although we sacrifice beef content, I think that crispy, caramelized goodness makes up for it more than again,” says chef John.

As soon as they form the pastets, fry them in a pan for about three to four minutes per side. As soon as they are crispy and brown, make the burger with rolls, yellow mustard and dill cucumber slices. For the additional spice, Chef John, Chilipulver and Cayenne pepper recommends.

“How you think right, but the classic bread roll from yellow mustard and cucumber garnish, was perfection,” says chef John. “So if you do this because the beef prices are so high or just want to see the faces of your guests, if you tell you that you will make Slugburger, I really hope that you will try it soon.”

Get the recipe: Mississippi Slugburger