In 1917 Chicago transplant John Weeks opened a hamburger stand in Corinth, Mississippi. His eponymously named Weeksburgers were made with beef ground with potato flakes and flour as an extender. Today his burger is known as a slugburger, after the slang word for a metal disk used to cheat vending machines in place of a coin. Today, soy grits or cornmeal is often used to extend the meat. Residents of Corinth celebrate the Mississippi specialty at the annual Slugburger Festival, which includes a slugburger eating championship.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Mix ground meat thoroughly with cornmeal.
- Shape meat into four patties and coat with flour.
- Place patties in a pan of heated oil and fry until the outsides are brown and crisp.
- Flip burgers and cook the other side in the same way.
- Remove burgers from pan with a spatula and place on paper towels to soak up the excess oil.
- Place the burgers on buns and top with all your favorite condiments.
Notes
Optional: Add a raw onion slice and a leaf of iceberg lettuce.
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