We All Eat

By SU STELLA/ for The Herald  —  Food and travel go hand in hand; that is how recipes spread. People bring recipes when they move to new places, and other times, they recreate meals from exotic vacations.

Oregon is known for its Slug Fests with Slug Queens. This recipe does not use juicy slugs. The burgers are made with ground beef, breadcrumbs, potato flakes, or cornmeal as an extender.

In 1917, John Weeks returned home from Chicago with a recipe and an idea. While there, Weeks enjoyed tasty burgers and started to make them in Corinth, Mississippi. He named the burger after himself, a Weeksburger. Eventually, the name evolved to Slugburger because a slug was the nickname for a nickel and the burger’s original cost.

Weeks started his business in a tiny movable shack. It was a 6 by 12-foot structure with two bike wheels so he could push it around. There was just enough room to keep his supplies and to cook. He had the local butcher add potato flakes to the ground beef mix and a frying pan, and Weeks was in business.

The two big players in Corinth who continue selling Slugburgers are the White Trolley Café and Borroum’s Drugstore.

My husband Curt grew up eating Slugburgers from the White Trolley Restaurant in Corinth, Mississippi. A few years ago, he took me there to enjoy one of his favorite treats. We sat at the counter in the trolley, and he expertly ordered for us. When our plates arrived, our burgers were identical. I lifted the top bun to see the four pickles. When we make Slugburgers at home, I tease Curt with three pickles. He is serious about the four-pickle rule.

Traditionally, this burger is deep-fried. I am giving you two versions: one pan-fried in oil and the second air-fried for a healthier version. This recipe makes 6 patties.

1 pound Ground Beef
1 ½ cup Breadcrumbs or Corn Meal
Cooking Oil
Cooking Oil Spray

1 Package Cheap Hamburger Buns
24 Dill Pickle Chips
Yellow Mustard

Break up ground beef in a large bowl.
Pour in the breadcrumbs.
Hand mix both together until they are combined.
Cover and refrigerate for an hour.

* Tradition Cooking Method
Heat about a half inch of cooking oil in a skillet.
When hot, put in 2- 3 burgers with ample space.
Cook for 2 minutes per side.
Put on a paper towel-covered plate to absorb excess grease.

*Air Fryer
Spray each burger with oil on both sides.
Place burgers on the mesh rack.
Set your air fryer to 425 degrees for 12 to 17 minutes.
Cook until the exterior is crunchy.

Finish Work
Spread a layer of mustard on the top bun.
Arrange 4 pickles on the mustard like a square.
Place the burger on the bottom bun.
Put it together and take a bite!
Yum!

Both versions were very similar in taste and texture. The air-fried version is healthier, and the clean-up is much easier.
*Never pour used cooking oil into your sink. It isn’t good for your kitchen pipes and the environment. You can reuse clean oil 3 – 4 times before disposing it by sealing it in a container and tossing it into your garbage.

It is time for me to run to the store and gather my ingredients because I am making burgers for lunch.