Mississippi Slugburger Recipe

Ground beef: The base of the patty, providing rich flavor and juiciness.

Soy grits: Adds texture and stretches the meat, making the patties unique.

Salt: Enhances the overall flavor of the patties.

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

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

Hamburger buns: The vessel for serving the delicious patties.

Vegetable oil: Used for frying the patties to golden perfection.

When mixing the ground beef with soy grits, ensure that the ingredients are thoroughly combined to achieve a uniform texture. This will help the patties hold together better during frying. Additionally, when dredging the patties in flour, make sure to shake off any excess to prevent the coating from becoming too thick and affecting the crispiness.

• 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 content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor but can still provide the necessary heat and spice.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients while still providing the necessary binding properties.

• hamburger buns - Substitute with whole grain buns: Whole grain buns offer more fiber and nutrients, making them a healthier choice.

• vegetable oil - Substitute with canola oil: Canola oil has a similar smoke point and is a healthier option due to its lower saturated fat content.

• Allow the patties to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each patty individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped patties in a single layer in an airtight container or a resealable freezer bag. If stacking, separate layers with parchment paper to avoid sticking.
• Label the container or bag with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days or freeze for up to 3 months.
• To reheat, thaw frozen patties in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through, or bake in a preheated oven at 350°F (175°C) for about 10-15 minutes.
• For a quick reheat, use a microwave on medium power for 1-2 minutes, flipping halfway through.

• Preheat your oven to 350°F (175°C). Place the leftover slugburger patties on a baking sheet lined with parchment paper. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the crispy exterior.

• For a quicker option, use a microwave. Place the slugburger patties on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 1-2 minutes, checking halfway to ensure they don't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the slugburger patties for 2-3 minutes on each side, or until warmed through. This method can help retain some of the original crispiness.

• For an air fryer, preheat to 350°F (175°C). Place the slugburger patties in the basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are hot and crispy.

• To reheat the hamburger buns, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5 minutes, or until they are warm and soft. Alternatively, you can lightly toast them in a skillet or toaster for a bit of extra crunch.

• Mixing bowl: To combine the ground beef, soy grits, salt, and black pepper thoroughly.

• Measuring cups: To measure the soy grits and vegetable oil accurately.

• Measuring spoons: To measure the salt and black pepper precisely.

• Spatula: To mix the ingredients in the bowl evenly.

• Deep fryer: To heat the vegetable oil and fry the patties at the correct temperature.

• Thermometer: To ensure the oil reaches and maintains the correct frying temperature of 350°F (175°C).

• Tongs: To carefully place the patties in the hot oil and remove them once cooked.

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

• Plate: To hold the patties after they have been drained.

• Hamburger buns: To serve the cooked patties.

Prepare ingredients in advance: Measure and mix the ground beef, soy grits, salt, and black pepper ahead of time to streamline the process.

Use a food processor: Quickly combine the ground beef and soy grits using a food processor for a more uniform mixture.

Preheat the oil: Start heating the vegetable oil while forming the patties to save time.

Batch fry: Fry multiple patties at once if your fryer is large enough to cut down on cooking time.

Prepare buns and toppings: While the patties are frying, get the hamburger buns and any desired toppings ready.