Mississippi slugburger (beef and bread crumb patty, shallow fried)

Remove the crusts from about half a pound of potato bread. To stale it, put it in a 175 degree oven about 45 minutes; it should dry a little but stay flexible. Cool to room temperature.

Pulse the bread in a food processor into coarse crumbs about the size of a kernel of corn.

Season one pound of ground chuck with a little kosher salt, black pepper, garlic powder and onion powder.

Add the crumbs and mix very gently with the fingertips until the meat breaks up, then push and press together until it holds as a burger.

With dampened hands, form six patties of about a quarter pound. Cook right away, refrigerate, or freeze.

Heat a quarter to a half inch of vegetable oil over medium high, add a patty and turn the heat to medium. Fry three to four minutes per side until browned and very crusty, turning with two utensils.

Flip once more to re-crisp the first side. Cook through so the fat renders into the bread; do not aim for medium-rare.

Serve on a regular burger bun with mustard and pickles and a generous sprinkle of cayenne.