Recipe courtesy of C.F. Penn Hamburgers

All The Way Slugburger

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 50 servings
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Cooking oil or liquid shortening, for frying

10 loaves day-old white bread, crumbled 

1 teaspoon salt 

1 teaspoon ground black pepper 

1 teaspoon onion powder 

1-gallon beef stock 

5 pounds ground beef

50 hamburger buns, steamed

Mustard Mix, recipe follows

15 to 20 Vidalia onions, chopped 

Red Pepper Mix, recipe follows

Mustard Mix:

8 cups yellow mustard

2 tablespoons frying oil 

1 teaspoon black pepper 

Red Pepper Mix:

1/2 cup cayenne pepper

4 teaspoons hot paprika 

4 teaspoons crushed red pepper 

Pinch of salt 


  1. Preheat a deep fryer with cooking oil to 350 degrees F. You can also use a cast-iron skillet and fill halfway with cooking oil.
  2. In a large mixing bowl, add the crumbled bread. In a small mixing bowl, combine the salt, pepper and onion powder. Gradually add the seasoning mix to the bread, mixing until evenly distributed. Gradually pour the beef stock over the bread, mixing until the bread is moist and all of the liquid is absorbed. Add the ground beef and knead until thoroughly mixed.
  3. Take a handful of the mixture and roll it into a ball, then flatten out into patty and place it on a clean surface to flatten out to about a 1/4-inch thick. Repeat with the remaining mixture. Fry the patties until cooked to desired doneness: soft: 1 1/2 minutes, crispy: 2 to 3 minutes, well: 4 minutes and cremated: 5 minutes.
  4. On each steamed hamburger bun, add a fried patty, some Mustard Mix, chopped onions and Red Pepper Mix for some spice.

Mustard Mix:

Yield: 9 1/2 cups
  1. In large jar with tight sealing lid, and add the mustard, 1 1/2 cups water, oil and black pepper. Close the lid tightly and shake vigorously!

Red Pepper Mix:

Yield: 2 1/2 ounces
  1. Mix the cayenne, paprika, red pepper and salt in small bowl until well combined.