Mississippi Slugburger Recipe

Ground beef: The base of the burger, providing rich flavor and protein.

Soy grits: Adds texture and additional protein to the patties.

Salt: Enhances the overall flavor of the burger.

Black pepper: Adds a hint of spice and depth to the patties.

All-purpose flour: Used for dredging the patties to create a crispy exterior.

Vegetable oil: Necessary for frying the patties to a golden brown.

Hamburger buns: The vessel for the burger, providing a soft and chewy texture.

Pickles: Adds a tangy crunch to the burger.

Onion: Provides a sharp, fresh flavor that complements the rich patty.

Mustard: Adds a zesty kick to the assembled burger.

When mixing the ground beef and soy grits, ensure that the ingredients are thoroughly combined to achieve a uniform texture. This will help the patties hold together better during cooking. Additionally, when dredging the patties in all-purpose flour, make sure to shake off any excess to avoid a thick, gummy coating. For optimal frying, maintain the vegetable oil at a consistent medium heat to ensure the patties cook evenly and achieve a crispy, golden-brown exterior.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• soy grits - Substitute with textured vegetable protein (TVP): TVP has a similar texture and can absorb flavors well, making it a good alternative.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a crispier coating when fried.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• hamburger buns - Substitute with brioche buns: Brioche buns are slightly sweeter and richer, adding a different flavor dimension.

• sliced pickles - Substitute with pickled jalapeños: Pickled jalapeños add a spicy kick and a similar tangy flavor.

• sliced onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to regular onions.

• mustard - Substitute with Dijon mustard: Dijon mustard has a more complex flavor and can be used in the same quantity.

• To store leftover Mississippi Slugburgers, let the patties cool completely to room temperature. This helps prevent condensation, which can make them soggy.
• Wrap each patty individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped patties in an airtight container or a zip-top freezer bag. Label the container with the date to keep track of freshness.
• Store the patties in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer where they can last up to 3 months.
• When ready to reheat, thaw frozen patties in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the patties on a baking sheet and cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.
• Alternatively, you can reheat the patties in a frying pan over medium heat. Add a small amount of vegetable oil to the pan and cook for 2-3 minutes on each side until heated through.
• Avoid microwaving the patties as it can make them rubbery and unevenly heated. If you must use a microwave, place the patty on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warm.
• For the hamburger buns, store them in a bread box or a cool, dry place. If freezing, wrap them tightly in plastic wrap and place in a zip-top freezer bag. Thaw at room temperature before use.
• Pickles and onions can be stored in their original containers in the refrigerator. Ensure the lids are tightly sealed to maintain freshness.
• Mustard should be stored in the refrigerator after opening. Give it a good shake before using to ensure even consistency.

• Preheat your oven to 350°F (175°C). Place the slugburger patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place the slugburger patties on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy exterior, reheat the slugburger patties in a skillet. Add a small amount of vegetable oil to the pan and heat over medium heat. Cook the patties for 2-3 minutes on each side until they are heated through and regain some crispiness.

• To reheat the entire assembled Mississippi Slugburger, wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for about 10-15 minutes. This method helps to warm the hamburger buns and toppings without making them soggy.

• For a toaster oven, set it to 350°F (175°C) and place the slugburger patties on a baking tray. Heat for about 10 minutes, flipping halfway through to ensure even reheating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the slugburger patties in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help maintain a crispy texture.

• Mixing bowl: A large bowl used to combine the ground beef, soy grits, salt, and black pepper.

• Measuring cup: Used to measure out 1 cup of soy grits and 1 cup of all-purpose flour.

• Measuring spoons: Used to measure out 1 teaspoon of salt and 1 teaspoon of black pepper.

• Frying pan: A pan used to heat the vegetable oil and fry the patties.

• Spatula: Used to flip the patties in the frying pan.

• Paper towels: Used to drain the excess oil from the fried patties.

• Plate: Used to hold the dredged patties before frying and to assemble the burgers.

• Knife: Used to slice the onion.

• Cutting board: Used as a surface to slice the onion.

• Tongs: Used to handle the patties while frying and transferring them to the paper towels.

• Hamburger buns: Used to assemble the final burgers.

• Spoon: Used to spread mustard on the hamburger buns.

Prepare ingredients ahead: Measure and mix ground beef, soy grits, salt, and black pepper in advance.

Pre-dredge patties: Dredge the patties in all-purpose flour and store them in the fridge until ready to fry.

Use a large pan: Fry multiple patties at once to save time.

Pre-slice toppings: Slice pickles and onions beforehand and store them in airtight containers.

Assemble efficiently: Lay out all hamburger buns and toppings before frying the patties for quick assembly.