Mississippi Slugburger

Gather your ingredients and preheat your oven to 175°F (80°C). Line a baking sheet with parchment paper. (5 minutes)

Remove the crusts from the potato bread slices. Arrange the slices on the prepared baking sheet. (3 minutes)

Bake in the center of the preheated oven until the bread is dry and thoroughly toasted. This may take around 45 minutes, depending on your oven.

Once toasted, transfer the bread to a food processor and pulse until you achieve coarse breadcrumbs. Set aside. (5 minutes)

In a mixing bowl, combine the ground chuck, kosher salt, black pepper, garlic powder, and onion powder. Add the prepared breadcrumbs. Using your hands, gently combine the mixture, breaking up any large clumps of meat until evenly distributed. (7 minutes)

Lightly dampen your hands with water. Take portions of the meat mixture and form them into thin hamburger patties. (10 minutes)

Pour vegetable oil into a skillet to a depth of ¼ to ½ inch. Heat the oil over medium-high heat until shimmering. Carefully place a patty into the hot oil and immediately reduce the heat to medium. Cook the patty until well-browned and crusty on the bottom, about 3-4 minutes. Flip and cook for another 3-4 minutes on the other side, until equally browned and cooked through. Repeat with the remaining patties, adding more oil to the skillet as needed. (20 minutes)

Remove the cooked patties from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately on toasted hamburger buns with a generous spread of yellow mustard and dill pickle slices. For an extra kick, sprinkle the tops of the patties with a pinch of chili powder and/or cayenne pepper before serving. (5 minutes)