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Discover / Regional American

Mississippi Slugburger

George Motz · The Great American Burger Book
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Illustration created with AIGenerated with ImagineArt (Nano Banana)

Beef stretched with breadcrumbs, which toast in the rendered fat until the patty is crisp throughout.

BeefGriddle & skilletOld-school · since c. 1917
From the source

Key specifications

Recipe details pending. We’ve found the source but haven’t read its full text yet. Ingredients and quantities appear only once they’re checked against the original, and none are guessed.
Video

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Guide: Cast iron, griddle or grill? →
Background

Where it comes from

Since c. 1917 · Corinth, Mississippi · Source ↗

John Weeks began selling these burgers from a stand in Corinth around 1917. Beef was stretched with cheaper filler, and locals called them “Weeksburgers” before “slugburger” stuck.

Eat the original

Where to try it

Checked October 2026. Opening hours change, so check before you travel. See it on the Burger Atlas →

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