Recipe Background
The STL Slinger is one of the great late-night meals from the Midwest: a tower of flavor starting from the crispy, crunchy hashbrowns, building up with juicy, savory burgers with a melty cheese topping, and going even further with spicy, hearty chili. But that's not all! What indulgent dish would be complete without a fried egg topping? It's a breakfast-for-dinner touch that makes the STL Slinger an extra-gratifying dish whenever you crave something truly filling. And it's ready in half an hour! What more could anyone need?
The STL Slinger is one of the great late-night meals from the Midwest: a tower of flavor starting from the crispy, crunchy hashbrowns, building up with juicy, savory burgers with a melty cheese topping, and going even further with spicy, hearty chili. But that's not all! What indulgent dish would be complete without a fried egg topping? It's a breakfast-for-dinner touch that makes the STL Slinger an extra-gratifying dish whenever you crave something truly filling. And it's ready in half an hour! What more could anyone need?
Ingredients
- 1 small white onion
- 2 russet potatoes
- salt to taste
- pepper to taste
- 2 cups prepared chili of your choice
- 4 tablespoons butter divided
- 2 (1/3-pound) hamburger patties
- 2 slices cheese American or cheddar
- 2 eggs
- 1/2 cup cheese cheddar or pepper jack, shredded
Directions
- Halve the onion.
- Shred 1/2 of the onion into a small bowl.
- Finely dice the remaining 1/2 of the onion.
- Shred the potatoes into a medium-sized bowl.
- Rinse the potatoes under cold water until the water runs clear.
- Using paper towels, press the excess water out of the potatoes. A salad spinner will also help. Try to get as much of the water out as possible; the drier, the better.
- Mix the shredded onions with the shredded potatoes.
- Season the potato mixture with the salt and the pepper to taste.
- Preheat the grill or the smoker with a grill pan inside it to medium-high heat, about 400 degrees F.
- In a small pot or pan on the stove-top, warm the chili.
- Add 2 tablespoons of the butter to the hot grill pan.
- Once the butter is melted and frothy, add the potato mixture, cooking until browned on both sides, about 5 minutes per side.
- Transfer the hashbrowns to 2 plates.
- Add the hamburger patties to the grill and cook to your desired doneness, about 3-6 minutes per side.
- Top the patties with the cheese slices during the last minute of cooking.
- Add the remaining butter to the grill pan.
- Once the butter is melted, crack the eggs and fry them to your desired level of doneness, about 3-5 minutes.
- On your serving plates, top the hashbrowns with the cheeseburger patties, the chili, and the fried eggs.
- Top the fried eggs with the diced onions and the shredded cheese.
- Serve.
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