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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 9464191" data-attributes="member: 19675">[MEDIA=imgur]shJ8UTb[/MEDIA][MEDIA=imgur]DF6WEGB[/MEDIA]I was inspired by George Motz’s video on the Mississippi Slugburger (see video below), and wanted to try out a variation on one.  Note: the burger does not include slugs.  The name comes from the burger’s original cost of 5¢- a “slug”.  Slugburgers have breadcrumbs added to the meat in order to stretch the meat, a measure born of economic hardship.  The rest of the burger is similarly austere: a little salt added to the meat; a simple bun with yellow mustard, and some pickles.  No cheese.[MEDIA=youtube]WSM1tp4Qtpc[/MEDIA]While I intend to try the original some day, tonight I wanted to upscale the idea a bit.  Instead of the plain, chunky breadcrumbs, I wanted to try fine, seasoned breadcrumbs.  I used fancier bread and spicy brown mustard.  I added cheese & bacon.INGREDIENTS3lbs ground meat1/2 can Progresso Garlic & Herb breadcrumbsRoasted Garlic bread, sliced & toastedBaconDietz & Watson caramelized onion cheddarMayoGuilden’s Spicy Brown mustardSliced dill picklesTonight’s burgers were 1/4lb each, topped with 2 (thick) slices of cheese and 2 bacon strips.  Because the bread had a small cross-section, i didn’t flatten the patties that much and I could only fit 2 pickle slices per burger.The remaining 2lbs of meat/breadcrumbs mix was stored in one of these:[URL unfurl="true"]https://www.shapeandstore.com/products/burger-master[/URL](Very handy product, highly recommended!)RESULTS:The burgers were tasty and super sloppy. Even though my breadcrumbs were much finer than the original recipe (as depicted in the video), there was still a noticeable difference in the way & speed the patties developed a crust while cooking as compared to normal. I used 2 slices of cheese per patty, which might have been overkill.  Because this cheese is slightly stickier & crunblier than some, I usually get it sliced thick AND get paper placed between the slices…but I forgot the second part.  That meant I couldn’t easily separate individual slices.  Oh well!The bacon did what bacon does.The small bread contributed to the sloppiness.  Tasty though it was, it wasn’t big enough to control all the various slippery ingredients.  Next time I make these, I’ll either get real burger buns or another kind of roll or bread to build on.</blockquote>

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