Mississippi Slug Burger

Fried Beef Patty, American Cheese, “Sawse,” Pickles, and Potato Bun

Chef Adam Branz of Split Lip, an Eat Place | Denver

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Adapted by StarChefs | july 2022

INGREDIENTS:

Slugburgers:
Yield: 6 burgers
600 grams ground beef
60 grams Kikkoman panko breadcrumbs, toasted

Pequin Oil:
Yield: 650 grams
50 grams pequin chiles, ground
650 grams canola oil

Pequin Mayo:
Yield: 600 grams
2 eggs
2 grams ground mustard seeds
2 grams salt, plus more for seasoning
1 gram MSG
60 grams lemon juice

Sawse:
Yield: 30 grams
200 grams yellow mustard
120 grams ketchup
42 grams lemon juice
42 grams apple cider vinegar
Salt
Sugar

To Assemble and Serve:
Yield: 1 burger
Neutral oil for frying
Salt
2 slices American cheese
10 grams butter
1 potato bun
30 grams pickles, sliced really fucking thin on a mandoline

METHOD:

For the Slugburgers:
In a large bowl, mix beef with breadcrumbs until well incorporated. Portion into 100-gram balls. Using a tortilla press, press each ball in between patty paper until as thin as possible. Refrigerate until needed.

For the Pequin Oil:
In a Vitamix blender, blend chiles with 200 grams oil. Transfer to a sauce pot over medium heat and add the remaining oil. Bring mixture to 200°F. Remove from heat and let cool to room temperature. Let chiles infuse in oil for 4 hours. Strain through a chinois into a nonreactive container. Reserve.

For the Pequin Mayo:
In a food processor, combine eggs, mustard seeds, salt, MSG, and lemon. While blending, slowly stream in 500 grams Pequin Oil until fully incorporated and emulsified. Season with more salt as needed. 

For the Sawse:
In a large bowl, whisk to combine mustard, ketchup, lemon, vinegar, and 600 grams Pequin Mayo. Season with salt and sugar. 

To Assemble and Serve:
Bring a small pot of oil to 350°F. Season 1 Slugburger with salt on both sides. Slide Slugburger into the oil and let fry until edges start to crisp, about 30 seconds. Using a spatula, flip Slugburger and finish cooking, approximately 20 seconds. Remove from oil, top with cheese, and dunk in oil to melt cheese. Spread butter on the inside of each potato bun half. Toast, butter-side down, on a flat top. Place Slugburger on bottom half of toasted potato bun. Top with a smear of Sawse, then pickles, followed by the potato bun top

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