Mississippi Pot Roast Burgers

Mississippi pot roast seems to be all the rage these days. For good reason, it’s not only simple to do in a slow cooker, it’s delicious. These Mississippi pot roast burgers were inspired by that very trendy recipe and they are OUTSTANDING.

There’s a reason that among the thousands of slow cooker recipes, the traditional Mississippi pot roast is always at the top of the charts. Mississippi pot roast burgers are made with the same five simple ingredients, and I dare to say they might be better than the original.

Not only do I think the Mississippi pot roast burgers taste better than the traditional beef roast, (the Maillard reaction really enhances the flavor of the beef) they also cook in minutes.

A far cry from the six or more hours of cooking time needed for slow cooking a chuck roast in order to get it fork tender to make shredded beef.

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Why Is It Called Mississippi Pot Roast?

That’s the million dollar question. I’ve also found it to be called a mud roast, and a few other off-the-wall things.

In any case, as near as I can tell the name is almost accidental based on the origin of the recipe. According to Southern Living, a woman named Robin Chapman from Ridley, Mississippi created the recipe in the 90’s.

So, I’m assuming that’s where the name comes from. Ms. Chapman deserves some serious props for her original recipe!

What Goes Into Mississippi Pot Roast Burgers?

Ground Chuck: It’s important to use ground chuck, (not ground beef). Ground chuck is simply ground up chuck roast, and the 80/20 fat ratio is key.

Chuck roast is the cut used in the original recipe, so using it in the form of a grind for the Mississippi pot roast burger recipe is important.

Ground beef is oftentimes leaner and has a different flavor profile because it’s made from various different cuts from the steer.

Unsalted Butter: Using a stick of butter in this recipe is optional but I highly recommend it. I use the same technique for adding butter to the ground chuck as I do for my butter burgers recipe.
Ranch Dressing Mix: Doesn’t get any more straight forward than this. One envelope of dry ranch dressing mix is all that’s needed.
Au jus Gravy Mix: Like the ranch dressing, one envelope is all that’s needed.
Pepperoncini Peppers: They wouldn’t be Mississippi pot roast burgers without these.

Where Can You Get Ground Chuck?

Ground chuck can be found at just about any grocery store. It’s typically in the case near the ground beef, but it will be labeled ground chuck, not ground beef.

If you don’t see it, just ask the folks at the meat counter. Even if they don’t have any prepackaged, they can easily grind it for you in just a few minutes.

Again, using ground chuck for these Mississippi pot roast burgers is key!

How To Make Mississippi Pot Roast Burgers:

Serves: 4 | Prep Time: 10 mins | Cook Time: 10 mins

Ingredients
2 lbs ground chuck 80/20
2 packets au jus gravy mix
1 packet ranch dressing mix
1 stick unsalted butter, frozen
1 cup pepperoncini peppers, sliced
Sliced cheese, optional
1 tbsp beef tallow, optional
1 cup crispy fried onions, optional
4 buns

Step 1: Light your grill and set it up for two-zone cooking.

Step 2: 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.

Step 3: Grate the frozen butter with a box or flat cheese grater.

Step 4: Use your hands to mix together the ground chuck, remaining packet of au jus gravy mix, ranch dressing mix, and grated butter.

Step 5: Divide the mixture into four equal parts, and form four patties 3/4″ thick. Add a pinch of optional kosher salt to the patties.

Step 6: 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.

Step 7: Top with optional cheese, move to indirect heat and close the grills lid. Allow 2-3 minutes for the cheese to melt.

Step 8: 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.