This upgraded version of the classic Slug Burger is crispy, juicy, and packed with flavor. Inspired by Depression-era cooking and modern BBQ creativity, it features a shallow-fried beef-and-potato patty, melted cheese, crunchy pickles, and mustard—all served on a soft bun. Whether you make the old-school version or this modern 2025 twist, one thing’s for sure: you’ve never had a burger like this before.
Ingredients
For the patty
400 g / 14 oz ground beef (80/20 lean to fat)
40 g / 1.4 oz potato starch
- 1 tsp PitmasterX Texas seasoning
Optional: 1 egg
For frying
100 g / 3.5 oz beef tallow (for shallow frying)
For the burger
2 white burger buns
2 slices / 40 g / 1.4 oz young Gouda cheese
20 g / 3/4 oz sweet pickles, sliced
20 g / 3/4 oz sweet white onion, thinly sliced
10 ml / 2 tsp yellow mustard
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by combining the ground beef, potato starch, PitmasterX Texas seasoning, and optional egg in a bowl. Knead the mixture thoroughly until it turns into a sticky paste. Add more starch if needed to help bind the meat.
- Shape the mixture into 2 equal-sized burger patties. Set aside while you prepare the skillet.
- Heat a cast iron skillet over medium heat on your BBQ or stovetop and add the beef tallow. Let it melt and reach around 140–170°C (285–340°F), perfect for a crispy shallow fry.
- Warm your spatula in the hot tallow, then slide in the patties gently. Fry each patty for about 3–4 minutes per side until golden brown and crispy. Flip carefully to avoid breaking the crust.
- While frying, prepare the burger buns. Lightly toast them if desired. Add mustard to the bottom bun, then layer on pickle slices and raw sweet onion.
- Once the first patty is done, drain it briefly over the grill or paper towels. Place it on the bottom bun. Add two slices of Gouda cheese and top with the second hot patty. Cover the skillet or use the BBQ lid briefly to melt the cheese.
- Finish with extra burger sauce if desired, place the top bun, and serve immediately while hot and crispy.
