In the season premiere of Burger Scholar Sessions, Burger Scholar George Motz teaches you how to cook a hyper-regional slugburger from Northern Mississippi.

Borne out of the Great Depression, the slugburger patty combines beef and bread crumbs—a method that was used to extend the meat supply.

As the bread crumbs toast on the griddle, they absorb the rendered beef fat, creating the ultimate crispy burger.

Here is your master class on how to make a regional slugburger at home.