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Mississippi Pot Roast Burgers Recipe
Ash Tyrrell

Mississippi Pot Roast Burgers Recipe

I just made Mississippi Pot Roast Burgers for dinner last night, and I’m still thinking about them this morning. I’ve always been a sucker for the classic slow-cooked Mississippi pot roast, but turning that flavor into a juicy burger? Totally next level. Every bite gave me that rich roast taste, cheesy goodness, and a peppery kick, all wrapped up in a bun.
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Prep Time 10 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground chuck 80/20 — this ratio gives the fat needed for juicy burgers; leaner meat dries out too fast.
  • 2 packets au jus gravy mix — gives that roast-style savory depth; it’s one of the signature flavors.
  • 1 packet ranch dressing mix — adds herby tangy notes; balances the richness of beef and butter.
  • 1 stick unsalted butter frozen — freezing lets you grate it and distribute small pieces throughout; melts in as the burger cooks, adding richness.
  • 1 cup pepperoncini peppers sliced — these give tang and mild heat; without them, it wouldn’t feel like Mississippi.
  • Sliced cheese optional — melts nicely, gives creaminess; choose a type that melts well (American, pepper jack, provolone).
  • 1 Tbsp beef tallow optional — boosts beefy flavor and helps with moisture if your meat is borderline lean.
  • 1 cup crispy fried onions optional — for texture contrast; adds crunch and a sweet onion flavor.
  • 4 buns — choose good buns that can stand up to juicy patties; toasting helps prevent sogginess.

Method
 

  1. I start by preheating the grill and setting up a two-zone cooking area (one side hot, one side cooler). While it heats, I prepare my sauce: mix one packet of the au jus gravy mix (with water as directed), add the optional beef tallow, bring it to a boil, then reduce to let some liquid evaporate so the sauce thickens slightly. This gives me a dipping sauce that’s rich, savory, and has body.
  2. Next, I grate the frozen butter using a cheese grater; this helps it distribute throughout the meat without melting instantly. Then I combine ground chuck, the second packet of au jus mix, the ranch dressing mix, and the grated butter using my hands gently (don’t over-mix or patties turn dense). Once mixed, I form four patties about ¾-inch thick, adding a little kosher salt if needed.
  3. I put the patties over direct heat and grill each side about 3-4 minutes, depending on your preferred doneness, checking with a thermometer. At the end, if using cheese, I top the burgers and move them to indirect heat, closing the lid so the cheese melts without burning the outsides. When cheese is melted, I remove them and rest for a minute while toasting buns.
  4. After the buns are toasted, I place each patty on the bottom bun, add sliced pepperoncini peppers, optional crispy fried onions, and then top bun. I serve the hot au jus gravy on the side for dipping or drizzling. This combination of juicy burger, tangy peppers, melty cheese, and rich au jus makes each bite satisfying.

Notes

  • I always go with 80/20 ground chuck because the fat keeps it super juicy and flavorful.
  • Grating butter frozen is magic — I tried without it once, and the texture was flat.
  • Let burgers rest just a minute after pulling them off the grill so juices settle, not drip out when you bite.
  • Don’t overload with topping; pepperoncini are essential but too many onions or extras can overwhelm the burger.
  • Toast the buns well or butter them lightly so they get a bit crisp; soggy buns ruin the effect.