There’s this one particular burger that just seemed to burst with juices and looked so terribly appetizing. Slug burgers eh? Well, they do seem to sound a bit suspicious but I doubt they’d have any slugs on them!
Slugburgers were so named as such not because the original content was made up of these tiny little shell-less slugs, but because they each cost a nickel, or in slang terms, a ‘slug’.
To make an alright slug burger, one would need the use of ground beef and soybean grits or flour as the main extender (you’d need a lot of the extender for slugburgers). The slugburgers mixture is made in to cute little patties, and deep fried in canola oil. They are then served between two slices of a bun and topped with lots of mustard, dill pickles and onion slices.
In Corinth, Mississipi; slugburgers still are very popular and served daily. They even have a festival for it, the annual Slugburger Festival.
It is said that a man named John Weeks had started selling these hot little things around 1917, in the city of Corinth. The ground beef was sold to him by the McEwen brothers, with instructions and specifications to include potato flakes and flour into the mix. These burgers (the fixings included) were all sold for five cents each at that time. Over the years, all five brothers had started selling these burgers. The Weeks brothers did so. And thus did the burgers were named as Weeksburgers. The tradition lived on, them serving and cooking these burgers in their moving trolleys and mini-cafes. The soybean grit was later used to replace the potato flakes after it was found to be a better and more superior substitute to the latter.
In the town of Booneville, Mississipi, the tradition is being carried on by Dianne and Willie Weeks, son of Fate and Lois Weeks, apparently one of the five brothers who had started Weeksburgers.
