Cooking oil or liquid shortening, for frying. Slugburgers have ties to the Depression-era practice of saving a little money by stretching out meat by adding in other ingredients. 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama ), or to taste. head iceberg lettuce, finely shredded 2 large dill pickles, thinly sliced 4 slices of American cheese Directions To make the burger sauce add all the ingredients into a bowl and mix, refrigerate. If you do have to go to Ms. most just turn around and go back the way they came. "Many times Elvis and I would go to Johnnie's Drive Inn in east Tupelo to eat cheeseburgers and drink an R.C. More often than not, you will find them dressed with just mustard, pickle rounds, and slices of white onion. Drain the green chiles. Step 1: Using the fine side of a box grater, grate the butter. NANNYS MISSISSIPPI BURGERS : hamburger meat 80/20 large buns onion soup mix. Do not press down while cooking. Well, the address is technically 101 Thornhill Drive, Hattiesburg, MS, but if you decide to visit Hattiesburg, just stop We use a combination of ground beef and ground pork, but you could use all of one or the other to simplify the ingredient list. Optional: For the caramelized onions Slice the onions. Burger Burger, Biloxi Burger Burger Biloxi/Facebook DeliBwy/TripAdvisor Place burgers in the pan and fry until meat is brown and crispy on the outside. Low Carb Pretzels Recipe. Shape into eight patties. Borroum's Drugstore has been frying slugburgers since it opened in 1865. "If its hot and if its got the mustard, pickle, and onion, its just something that never goes away with you." If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. While burgers cook, toast the buns. Required fields are marked *. , @grillmarksofficial in downtown @visitgreenvillesc serves burgers and fries! Add the Lawry's seasoning and onion powder to the flour and stir. Pair with: Ecliptic Brewing Capella Porter. Originally called Weeksburgers, in the Fifties, soy grits replaced the potato and flour. Preheat the oven to 425F. Mustard - I use regular yellow mustard but you could also use Dijon mustard or a combination of both. A welcoming entrance with numerous handpainted signs including a full menu at Johnnie's Drive Inn. 1/4 tsp pepper Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Time to try to make it myself. Onion Powder - Regular onion powder or even minced onion would be a good option. Thank you! Youve heard hillbilly rigging its what hillbilly dose when times are slim you rig something to hold you over till a trade of cash is found. We have a few favorite mom-and-pop shops in the region west of Charlotte that are our favorites. Dudie's Diner and the burger soon became a local favorite in downtown Tupelo. Photography by Sara Wood. Fun Get the world grillin' and chillin'. A doughburger, fries (or logs), and a medium drink for $5.99. Preheat the oven to 175 degrees F (80 degrees C). She was born into a farming family in 1948 in nearby Burnsville, Mississippi, the middle child of five girls. In a large pan, brown ground beef, bacon and onion until cooked. Necessity was really the mother of the invention of this enduring local foodway. Mollys Take: The slugburger reminded me of a livermush sandwich, too, most notably because of its consistency. Divide onion evenly among bun tops; arrange 4 pickle chips over each bun top. And you'll stretch a pound of meat into six very satisfying burgers. But I give it a C for presentation because, lets face it, fried meat isnt pretty, even when topped with onions and colorful green pickles. Save my name, email, and website in this browser for the next time I comment. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) 1. Or, if you happen to be invited to someones home in Corinth and get a peek into their refrigerator, you might catch a glimpse of a pound of pre-mixed slugburger meat that they purchased from their neighborhood grocery store. Some peopleme includeddust the patties with flour before deep-frying in canola oil. Locals sayif someoneis particularly sensitive to fried food or if theyover-indulge in Slugburgers, theymay feel as if someone slugged themin the stomach and some residents believe this is the origin of the nickname. Enjoy it up there in Wisconsin! Just use your favorite. A booth with all the condiment essentials at Johnnie's Drive Inn. Photography by Sara Wood. Set aside. This makes about 8 burgers. Step 1: Light your grill and set it up for two-zone cooking. This recipe is super easy to make with only a few simple ingredients. Well, actually my first thought was, I'm glad this doesn't have slugs in it. For more on slugburgers, you can watch The Trail of the Slugburger, a six and a halfminute video from Southern Foodways. 0:46. (left - right)Janice Milligan and her son Robert Hudson of BJ's Corner Cafe in Iuka, Mississippi. Start this off by taking out a stovetop pan, turning your , WebIn a large bowl, add dough ingredients and mix well. Follow Mississippi Sideboard on WordPress.com, Faulkner: The Past Is Never Dead: A Review. Heat a 10-inch or larger cast iron skillet over medium-high heat until very hot, about 3 minutes. As the story goes, the Slugburger was invented by John Weeks back in 1917 in Corinth. Taste and adjust for seasonings. Just A Pinch Food Group After graduating from the University of Southern Mississippi, Daniella began to hone her writing skills through various internships, working for The Royal Obsession and Anatomie clothing. 210,404 hits on #FoodieScore - and counting. prepare brown gravy mix as directed on package. Add the buns, cut side down, and toast for 30 seconds, until golden. Helpful Tips & Frequently Asked Questions The main ingredient in the mix is dry buttermilk powder. In time, Yummm could join our list of go-to donut shops. We recommend saving this mushroom recipe (minus the pureeing) for a knockout side dish. These tasty sandwiches were a huge hit with our friends during football season. The patties wereand still areextended with grain so that it lasts longer, makes your money go farther, and fills your belly longer. 1 cup bread crumbs 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. They are traditionally served topped with mustard, dill pickles, and onions on a small 5-inch hamburger bun. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. Drain grease from burgers, place on buns and top with onions, pickles and mustard. , Celebrating a #FoodieScore milestone | #FoodieScore. 1 quart beef stock Back when I was a student at the University of Southern Mississippi in Hattiesburg, MS, one of the local favorites for burgers was the Ward's Restaurant on Hardy Street just before you cross the bridge over I-59. Thoroughly mix meat with cornmeal or other filler substance and a pinch of salt. Cut the crusts off the bread slices. Mississippi Slug Burger Recipe Serves 6 Try my take on the Mississippi Slug Burger! Melissa Pelkey Hass, Waleska, Georgia. And in the South, food is definitely one of our biggest traditions. Dough burgers supposedly originated during the Great Depression. In a large mixing bowl, add the crumbled bread. 1 Gently crumble and break apart the ground meat in a bowl. Line a baking sheet with parchment paper. All the Ways to Satisfy Your Carb Cravings, Meatloaf Is the Way to My Heart As Long As It Has Kick and Potatoes Are Around, The Best Non-Toxic Cookware, Tested by Food Network Kitchen, We Tried Hungryroot: Grocery Store and Meal Delivery All-in-One. Manage Settings Thank you so much for sharing. This depression area burger was created out of a need to stretch out the use of beef so they could get more burger per pound. Powered by American Hometown Media, Inc. The name for a Northeast Mississippi hamburger changes, according to the caf that is making it. [Laughs]., After a year recording oral histories about these hamburgers, I have come to believe that they are not simple products of nostalgia. The development of Mississippi's signature fast food hamburger came on 40th Avenue in Hattiesburg when twins Richard and Ed Ward combined homemade chili, tangy special sauce, pickles . I used 7 slices of Orowheat potato bread, but any white sandwich bread will work. Place frozen hash brown patties in the bottom of a baking dish sprayed with cooking spray . No matter what they're called, hamburgers in North Mississippi have one thing in common: the patties are mixed with a little bit of meat and mostly filler, like soymeal, bread crumbs, flour, or potato flakes. Mix it thoroughly by hand and loosely form the patties, about 1/2 thick. Some cooks use ground pork. Weeks had his hamburger meat ground to specification by local butchers, which included potato flakes and flour. Combine ground beef and pork, cornmeal, oats, salt, and pepper in a large bowl, mixing well. Stir over low heat until cream cheese is melted. 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. The Slugburger is made into small patties, which are fried in canola oil. Toss well to coat. When we learned that history, it reminded Molly of her grandmother, Loma Banny Watts, who used to make what she called breadie burgers, a combination of burger, egg and bread. Beef burgers are regular burgers. Slugburger was first named Weeksburger, after its inventor, John Weeks. All rights Reserved. I grew up eating these burgers the are tasty the have a little crunchy ness they really dont taste like a ham burger because there are what they call beef burger and the the slug burger. Gruyere and Egg Burgers. 4. The resemblance of the two concoctions is striking. Heat the vegetable oil in a large skillet over medium-high heat . So, did you know about this burger joint in Mississippi? Hard-working people in working-class counties consume slugburgers in small downtowns where railroads howl through daily. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. Id definitely love for us to make it again, although Bannys original recipe for breadie burgers (which we hope to post soon!) Theres something about a doughburger. That meant if you can't do what youre supposed to be trying to do, let it go and find something you can do. Patty out burgers and coat with flour for frying. Its cash only. The hours of the establishment usually work around a typical first-shift factory schedule: open by six when the sun comes up, closed at two after a lunch rush thats contained within a thirty-minute break from the shop. The patties were deep fried to crispy perfection and served on buns with mustard, diced onion, and dill pickle slices. These were deep-fried, giving them crispy exteriors and juicy insides, topped with mustard, slid between buns, and sold for a nickel, which back in that day were also called slugs. these links. Fry the patties until cooked to desired doneness: soft: 1 1/2 minutes, crispy: 2 to 3 minutes, well: 4 minutes and cremated: 5 minutes. dried mustard powder Salt and pepper to taste 3 dashes hot sauce or to taste 1 tsp. Though the seasoning was plainer, the fattier meat, with a filler that more capably retained the meat's juices and a more favorable meat-to-filler ratio, made for a juicier, more enjoyable burger, and one that deserved to be served alongside some homemade beer-battered onion rings and a . First of all slugburgers are not made from slugs! Necessity was really the mother of the invention of this enduring local foodway. The well known slugburger served at Borroum's Drugstore. When using raw hamburger patties, prepare according to package directions. In large jar with tight sealing lid, and add the mustard, 1 1/2 cups water, oil and black pepper. Ingredients lb. Take a handful of the mixture and roll it into a ball, then flatten out into patty and place it on a clean surface to flatten out to about a 1/4-inch thick.
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