The state v. state signature meat contest has really been heating up in the Dead Meat Spam newsletter lately. The next state that deserves some attention? Mississippi. (Or as we used to sing it so we could learn how to spell it, “MISS-ISS-IPP-I.”)

Turns out old school Mississippians took a tight, Depression-era budget and turned it into something that’s now worth driving out of your way to eat. In case you’ve never gotten acquainted, today we meet the slugburger, a deep-fried burger that looks a whole lot tastier than it sounds.

 

The name isn’t as gross as you think. It’s a nod to the old slang word “slug” for a nickel. That was the original price back when you could score a hot meal for pocket change. (Imagine telling those old-timey folks about the $20 burgers we’re blessed with now…)

Lucky for us, Food & Wine covered everything you might care to know about the Mississippi slugburger.

Origin Story

The sluggish story starts in Corinth, MS, where early vendors mixed meat with fillers like potato flakes and flour to make meat go further, then dunked those patties in the fryer.

The mix means you get a crusty outside, with a hot and savory inside that is almost reminiscent of a hash brown. And believe it or not, Corinth still throws a Slugburger Festival every July. If you’re the type who plans road trips around regional eats, pencil that one in.

The Slugburger Is Just Getting Started

The slugburger is beloved by many in the South. It’s a timely reminder that “cheap” and “great” can share a bun. Consider it Depression-era ingenuity with modern-day crunch.

Maybe the concept will inspire your next deep-fried weekend recipe. No slugs required, just meat, some filler, fat, and a deep fryer.

Happy frying.