Ingredients with Measurements:
- 1 lb. ground beef
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup water
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- Vegetable oil for frying
- 1 large onion, sliced into rings
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. paprika
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Wire rack
Step-by-step instructions:
For the Slugburgers:
1. In a large bowl, combine the ground beef, cornmeal, flour, water, salt, black pepper, and cayenne pepper. Mix until well combined.
2. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
3. Using a spoon or cookie scoop, form the meat mixture into small, flattened patties about 2-3 inches in diameter.
4. Fry the patties in the hot oil for 2-3 minutes on each side, until golden brown and crispy.
5. Remove the patties from the oil with a slotted spoon or spider strainer and place them on a wire rack to drain excess oil.
For the Onion Rings:
1. In a shallow dish, whisk together the buttermilk, flour, salt, black pepper, and paprika until smooth.
2. Dip the onion rings into the batter, making sure they are well coated.
3. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
4. Fry the onion rings in the hot oil for 2-3 minutes, until golden brown and crispy.
5. Remove the onion rings from the oil with a slotted spoon or spider strainer and place them on a wire rack to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Slugburgers: 350°F
Onion Rings: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 520
Fat: 22g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 1200mg
Carbohydrates: 56g
Fiber: 3g
Sugar: 5g
Protein: 24g
Substitutions for ingredients:
- Ground pork or turkey can be used instead of ground beef.
- Cornmeal can be substituted with breadcrumbs or panko.
- Regular milk can be used instead of buttermilk for the onion ring batter.
Variations:
- Add cheese to the slugburgers for a cheesy twist.
- Add hot sauce or chili powder to the onion ring batter for a spicy kick.
- Serve the slugburgers on slider buns for a mini version.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying to ensure crispy results.
- Drain excess oil from the slugburgers and onion rings on a wire rack to prevent them from becoming soggy.
- Serve the onion rings immediately after frying for the best texture.
Storage instructions:
The slugburgers and onion rings can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the slugburgers and onion rings on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the slugburgers and onion rings on a platter with a side of ketchup or mustard for dipping.
Garnishes:
Sprinkle chopped parsley or green onions on top of the slugburgers for a pop of color.
Pairings:
Serve with a side of fries or potato salad for a classic diner meal.
Suggested side dishes:
- French fries
- Sweet potato fries
- Coleslaw
- Macaroni and cheese
Troubleshooting advice:
- If the slugburgers are falling apart in the oil, add more flour to the mixture to help bind it together.
- If the onion rings are not crispy enough, increase the temperature of the oil.
Food safety advice:
- Use a meat thermometer to ensure the internal temperature of the slugburgers reaches 160°F to prevent foodborne illness.
- Always use caution when working with hot oil.
Food history:
Slugburgers are a regional specialty of the Mississippi Delta, where they were originally made with a mixture of beef and soybean meal to stretch the meat during hard times.
Flavor profiles:
The slugburgers are savory and crispy, while the onion rings are crunchy and slightly sweet.
Serving suggestions:
Serve with a cold beer or a classic soda like root beer or cream soda.
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