Mississippi Pot Roast Burgers
When it comes to comfort food, few dishes can compete with the rich, savory flavors of Mississippi pot roast. Traditionally slow-cooked with a blend of butter, ranch seasoning, pepperoncini, and au jus, this Southern classic has won hearts across the country. But what if you could take all the deliciousness of a Mississippi pot roast and turn it into a burger? Enter the Mississippi Pot Roast Burger—a decadent, flavorful burger that combines the best of both worlds. In this article, we’ll explore everything you need to know about making these incredible burgers, from selecting the right ingredients to perfecting the cooking process.
The Origins of Mississippi Pot Roast
Before we dive into the recipe, let’s take a moment to appreciate the origins of the Mississippi pot roast. This dish is a relatively modern invention, first popularized in the early 2000s by a Mississippi home cook named Robin Chapman. Chapman’s recipe was a simplified version of a traditional pot roast, using a packet of ranch dressing mix, a packet of au jus gravy mix, a stick of butter, and pepperoncini peppers. The recipe quickly gained popularity, becoming a viral sensation and earning a permanent place in the annals of American comfort food.
The beauty of the Mississippi pot roast lies in its simplicity and the way the ingredients come together to create a tender, flavorful roast with just the right amount of tanginess from the pepperoncini. This combination of flavors makes it an excellent candidate for a burger that’s anything but ordinary.
Ingredients for Mississippi Pot Roast Burgers
For the Pot Roast:
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 stick (1/2 cup) unsalted butter
- 5-7 pepperoncini peppers (plus a splash of the juice)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Burgers:
- 1 1/2 pounds ground chuck beef (80/20 blend for best flavor)
- 4 slices provolone cheese (or your preferred cheese)
- 4 brioche burger buns (or any buns of your choice)
- 1/2 cup mayonnaise
- 1 tablespoon horseradish sauce
- 1 tablespoon Dijon mustard
- Lettuce for garnish
- Sliced tomatoes for garnish
- Sliced red onions for garnish
- Pickle slices (optional)
- Butter for toasting the buns
Step-by-Step Guide to Making Mississippi Pot Roast Burgers
Step 1: Prepare the Mississippi Pot Roast
1.1 Sear the Chuck Roast
Begin by seasoning the chuck roast generously with salt and pepper on all sides. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the chuck roast and sear it on all sides until it develops a deep brown crust. This step is crucial as it locks in the flavors and helps create a rich, flavorful base for the pot roast.
1.2 Slow Cook the Roast
After searing the roast, transfer it to a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast. Place the stick of butter on top of the roast, followed by the pepperoncini peppers and a splash of the pepperoncini juice. Cover the slow cooker with its lid and cook on low for 8 hours, or until the roast is tender and easily shredded with a fork.
Step 2: Shred the Pot Roast
Once the pot roast is cooked, remove it from the slow cooker and place it on a large cutting board. Use two forks to shred the meat into bite-sized pieces. The roast should be so tender that it practically falls apart. Transfer the shredded meat back into the slow cooker to soak up the juices and keep warm while you prepare the burgers.
Step 3: Prepare the Burger Patties
3.1 Form the Patties
In a large mixing bowl, combine the ground chuck beef with a pinch of salt and pepper. Gently mix the meat until the seasonings are evenly distributed. Divide the meat into four equal portions and shape each portion into a patty about 3/4 inch thick. Be careful not to overwork the meat, as this can result in tough, dense patties.
3.2 Cook the Patties
Heat a grill or grill pan over medium-high heat. Once hot, add the burger patties and cook for about 4-5 minutes on each side, depending on your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). During the last minute of cooking, place a slice of provolone cheese on each patty and cover with a lid to melt the cheese.
Step 4: Prepare the Horseradish-Dijon Sauce
While the burger patties are cooking, prepare the horseradish-Dijon sauce. In a small bowl, combine the mayonnaise, horseradish sauce, and Dijon mustard. Mix until well combined. This tangy, creamy sauce adds a delightful contrast to the rich, savory flavors of the pot roast.
Step 5: Assemble the Burgers
5.1 Toast the Buns
Butter the cut sides of the brioche buns and toast them on the grill or in a skillet until golden brown. Toasting the buns adds texture and helps prevent them from becoming soggy once the burgers are assembled.
5.2 Build the Burgers
To assemble the burgers, spread a generous amount of the horseradish-Dijon sauce on the bottom half of each bun. Add a layer of lettuce, followed by a slice of tomato and a few slices of red onion. Place the cooked burger patty with melted cheese on top of the vegetables. Pile a generous portion of the shredded Mississippi pot roast on top of the patty. Add pickles if desired, then finish with the top half of the bun.
Step 6: Serve and Enjoy
Your Mississippi Pot Roast Burgers are now ready to be served. These burgers are incredibly flavorful and hearty, making them perfect for a weekend dinner with friends or family. Serve them with your favorite sides, such as French fries, sweet potato fries, or a crisp coleslaw.
Tips for Perfect Mississippi Pot Roast Burgers
Choosing the Right Cut of Meat
For the pot roast, a chuck roast is the ideal cut due to its marbling and tenderness when slow-cooked. When choosing ground beef for the burgers, an 80/20 blend (80% lean meat to 20% fat) is recommended for juicy, flavorful patties. Avoid using leaner cuts for the patties, as they can result in dry, less flavorful burgers.
Searing the Roast
Searing the roast before slow cooking is a crucial step that shouldn’t be skipped. The caramelization that occurs during searing enhances the overall flavor of the pot roast, adding depth to the finished dish.
Cooking the Burgers
When cooking the burger patties, avoid pressing them down with a spatula, as this can squeeze out the juices and lead to a drier burger. Instead, let the patties cook undisturbed until it’s time to flip them. If using a meat thermometer, aim for 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
Toasting the Buns
Toasting the buns is a simple step that makes a big difference in the overall texture and flavor of the burger. A toasted bun provides a sturdy base for the juicy patty and pot roast, helping to prevent the bun from becoming too soggy.
Adding Toppings
Feel free to customize your Mississippi Pot Roast Burgers with your favorite toppings. In addition to the traditional lettuce, tomato, and onion, you might consider adding crispy fried onions, jalapeños, or even a slice of bacon for an extra layer of flavor.
Serving Suggestions
These burgers are incredibly satisfying on their own, but they also pair well with a variety of sides. Consider serving them with classic potato salad, baked beans, or a fresh garden salad. For a Southern twist, serve them with a side of creamy coleslaw or mac and cheese.
Variations on Mississippi Pot Roast Burgers
Spicy Mississippi Pot Roast Burgers
If you enjoy a bit of heat, consider adding extra pepperoncini or even some sliced jalapeños to the pot roast before slow cooking. You can also add a dash of hot sauce or a sprinkle of cayenne pepper to the horseradish-Dijon sauce for an extra kick.
BBQ Mississippi Pot Roast Burgers
For a smoky, tangy twist, brush the pot roast with your favorite BBQ sauce during the last hour of slow cooking. You can also mix a bit of BBQ sauce into the shredded meat before piling it onto the burger. This variation pairs beautifully with coleslaw and pickles.
Mississippi Pot Roast Sliders
For a fun party appetizer or game-day snack, turn these burgers into sliders. Simply form smaller patties, cook them as usual, and serve on slider buns with a smaller portion of the pot roast and toppings. These mini burgers are sure to be a hit at any gathering.
Cheese-Stuffed Mississippi Pot Roast Burgers
For an indulgent twist, try making cheese-stuffed burgers. Before forming the patties, take a small cube of cheese (such as cheddar or mozzarella) and place it in the center of each portion of ground beef. Form the meat around the cheese, sealing it inside. When cooked, the cheese will melt and create a gooey, delicious center in each burger.
Open-Faced Mississippi Pot Roast Burgers
For a lighter option, try serving the burgers open-faced. Simply skip the top bun and serve the burger patty and pot roast on a single slice of toasted brioche or a piece of Texas toast. This variation is great if you’re looking to cut down on carbs without sacrificing flavor.
Conclusion
Mississippi Pot Roast Burgers are a decadent, flavorful fusion of two beloved comfort foods. By combining the tender, savory goodness of Mississippi pot roast with the satisfying bite of a juicy burger, this recipe offers a unique and indulgent dining experience. Whether you’re hosting a backyard barbecue, preparing a special family dinner, or just looking to elevate your burger game, Mississippi Pot Roast Burgers are sure to impress.
With the tips and variations provided, you can customize these burgers to suit your taste and create a meal that’s both comforting and gourmet. So gather your ingredients, fire up the grill, and get ready to enjoy one of the most delicious burgers you’ve ever tasted.
Mississippi Pot Roast Burgers
When it comes to comfort food, few dishes can compete with the rich, savory flavors of Mississippi pot roast. Traditionally slow-cooked with a blend of butter, ranch seasoning, pepperoncini, and au jus, this Southern classic has won hearts across the country. But what if you could take all the deliciousness of a Mississippi pot roast and turn it into a burger? Enter the Mississippi Pot Roast Burger—a decadent, flavorful burger that combines the best of both worlds. In this article, we’ll explore everything you need to know about making these incredible burgers, from selecting the right ingredients to perfecting the cooking process.
Ingredients
- 2 lbs ground chuck
- 2 packets au just gravy mix
- 1 packet ranch dressing mix
- 1 stick unsalted butter frozen
- 1 cup pepperoncini peppers sliced
- 1 tbsp beef tallow optional
- sliced cheese optional
- 1 cup crispy fried onions optional
- 4 buns
Instructions
Light grill and set up for two-zone cooking.
While the grill is preheating, mix one envelope of au jus gravy mix per package instructions. Add one tablespoon of optional beef tallow. Bring to a boil, then let simmer in order to reduce slightly.
Grate the frozen butter on a box or flat cheese grater.
Use your hands to mix together the ground chuck, remaining packet of au jus gravy mix, ranch dressing mix, and grated butter.
Divide the mixture into four equal parts, and form four patties 3/4" thick. Add a pinch of optional kosher salt to the patties.
Place the burgers on the grill over direct heat. Cook each side for 3-4 minutes until they reach desired doneness as indicated by a reliable quick-read thermometer.
Top with optional cheese, move to indirect heat and close the grills lid. Allow 2-3 minutes for the cheese to melt.
Remove from the grill, and place the patties on the buns. Top with pepperoncini peppers and optional crispy onions, serve with hot au jus gravy for dipping.