It has been years since I was in Mississippi, however, I was at a conference and did not have the opportunity to enjoy this Southern favorite. And no, it does not contain slugs! Follow the recipe and you will have the juiciest burger you ever tasted.

INGREDIENTS

7 slices potato bread (I used 3 whole wheat bread slices because I was cutting the recipe in half), also I had whole wheat on hand

1 pound ground chuck

1 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 cup vegetable oil, for frying

6 hamburger buns, split

yellow mustard to taste

dill pickles to taste

chili powder, to taste

cayenne pepper, to taste

DIRECTIONS

Step 1

Preheat the oven to 175 degrees F

Step 2

Line a baking sheet with parchment paper

Step 3

Cut the crusts off the potato bread slices

Step 4

Line a baking sheet with parchment paper

Step 5

Bake the bread until dry and toasted, about 45 minutes

Step 6

Transfer the toasted bread to a food processor or blender and pulse until they become coarse crumbs (an important step, breadcrumbs won’t do)

Step 7

Put the ground chuck, salt, pepper, garlic powder, and onion powder into a bowl

Step 8

Add the breadcrumbs and combine the ingredients with your hands, breaking the meat apart

Step 9

Dampen your fingers with water and form into 6 patties

Step 10

Heat 1/4 – 1/2 inch of the vegetable oil in a skillet over medium high heat

Step 11

Place a patty i the hot oil and reduce heat to medium

Step 12

Cook the patty until well-browned and crusty, about 3-4 minuts per side

Step 13

Repeat cooking until all patties are done, add more oil if needed

Step 14

Serve the burgers on hamburger buns with mustard and pickles, sprinkle the tops of the patties with chili powder and cayenne pepper

NOTE: Follow the recipe as is to get the juiciest burger you ever had. The crusty outside leads to the ultimate juicy, flavorful burger.

Bon Appetite!😘