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The Southern Foodways Alliance has embarked on a new oral history project documenting slug burgers in Mississippi and Alabama. Believed to be a holdover from World War I, slug burgers grew out of frugality. Hamburger meat is mixed with an extender, such as cracker meal, soy flour or wheat flour and egg. The patty is then fried in oil and is dressed with mustard and onions, sometimes sliced pickle. The term "slug burger" comes from the early 20th century slang for nickel, which is what the burgers used to cost. This is their interview with the Penn family of C. F. Penn Hamburgers in Decatur, AL
Dr. Franklin Penn - C. F. Penn Hamburgers from Southern Foodways on Vimeo.
Dr. Franklin Penn - C. F. Penn Hamburgers from Southern Foodways on Vimeo.
