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SLUGBURGER | HARD TIMES – recipes fr. times of food scarcity

SLUGBURGER | HARD TIMES – recipes fr. times of food scarcity

Hello, my beautiful lovelies, it’s Emmy. Welcome back to another episode of Hard Times, where I explore foods from times of food scarcity. And today, I’m going to be making and tasting slugburgers. So, slugburgers originally came from Corinth, Mississippi. Actually, they’re still made there. They celebrate the annual Slugburger Festival, and they’ve been doing it for over 30 years now. (CHUCKLES) And it’s a summer event, where everyone comes and has a slugburger. So, legend goes there’s a man named John Weeks, who came from Chicago to Corinth, Mississippi and created a burger called the Weeks Burger. And basically, it was an extended burger, meaning it was a burger that contained lots of extenders. At that time, it was potato flakes and flour, and it was a way to extend the meat. This was also very popular during the Depression because there was not a lot of meat to go around. So, the mixture is formed into a very thin patty and deep fried and then served between two hamburger buns along with mustard, onions and pickles. So, I found a couple different recipes: One that was extended with bread and one that was extended with cornmeal. Although, I think it’s very popular to extend it with soy grits. I wasn’t able to find that, and I didn’t find a recipe for that either. So, I’m gonna be doing the cornmeal and the bread version. I will put the links to the original recipes down below. All right, let’s go ahead and start making the slugburger. So, the first version I’m going to make is going to be extended with sandwich bread. So, the recipe they include is a huge extended… (BIRD CHIRPING) Did you hear that bird? I love this time of year. It’s so beautiful right now. It’s sort of very, very early summer, late spring, and everything is blooming and sprouting, and the birds are singing, the bees are buzzing. I love it. I love this time of year. So, this is a half a loaf of just regular sandwich bread. And I just ground it up in my food processor to give me some crumbs. So, to my crumbs I’m going to add some beef stock. And they said just add enough to moisten it. So, to that, I’m going to add some pepper and some onion powder. And a bit of salt. And this is a quarter pound of ground beef. I’m gonna get my hands in there and start mixing it. Now, we take a ball of the mixture and use a little bit of flour to dust it and form these into patties. Very thin patties that we can fry. There is one uncooked slugburger. I’m gonna go wash my hands. (WATER RUNNING) So, for version number two, we’re going to use cornmeal as our extender rather than bread. Again, a quarter pound of ground beef, and this time we’re gonna add half a cup of cornmeal. So, that’s about equal portions, I would say, of meal to meat. And then we’re gonna add some salt and black pepper. And mix it well. Preliminary mix with a spoon, and now I’m gonna get in there with my hands. And compress it and make it into a patty. Two versions of slug burgers. Now, let us fry. I’ve got myself a cast-iron skillet here with about a half an inch of vegetable oil heating up. Take a pinch of flour and sprinkle it in there. And it’s sizzling, so that is good. This is on medium-high heat. Now, we’re gonna carefully slide them in. All right, here we go. Patty number one and patty number two. All right, sizzle, sizzle, sizzle. Lift them up off the bottom there so they don’t stick. All right. That is looking gorgeous. So, this is the first patty. This is the one that’s made with the bread. That one looks done to me, pretty crispy. So, that’s, I would say, about two minutes. I’m gonna call that one done. And this is the one that’s made with cornmeal. Drain as much of that oil off as we can and then onto paper toweling. This is version one, that’s made with the bread. And this is number two, that’s made with the cornmeal. Buns, two of them. Place one patty on each bun. In recipe number one, it said that it’s optional to top it with this red chili pepper mix. I’m going to use some cayenne pepper because I always love an extra bit of heat. Next, yellow mustard. Nothing fancy. Always yellow mustard, never ketchup, apparently. Never. Then we’re adding some onions. I love onions. This is some chopped Vidalia onions, which are nice and sweet. I hear they’re sweet because of the soil. It’s said that there’s more sulfur in the soil Finally, two pickles. I am ordinarily not a huge pickle fan, but with fried foods, I love pickles. There’s something about that acidity and crunch that goes so well with deep-fried foods. Put our hat on, and there we have it, slugburgers times two. Actually, that’s four. Times two. (CHUCKLES) All right, so here we are with our two versions of slugburgers. Nice and piping hot. I’m going to eat the number one first. This is the one that was made with mostly bread. Itadakimasu. Mmm-hmm. And that’s pretty good. It’s very different than a regular burger. It has a nice crunch to it, both from the fresh onions, the pickles, and the crisp crust of the patty itself. It doesn’t taste like a burger at all. The texture is a little bit mushy because most of it is bread, after all. But the outside is crispy. Mmm-hmm. And in terms of flavor, a bit like a veggie burger. A little bit sweet, probably from that sliced bread. There’s a good amount of sugar in there. And you taste the onion powder in there. You don’t taste the beef so much. You do get that kind of beef bullion-y stock flavor to it. But yeah, all together, it’s good. Let’s try slugburger number two, and this one is extended with the cornmeal. All right, here we go. Mmm. Mmm-hmm. Very, very different. As you might have heard, this one has a much crunchier texture. A little bit drier, too. The first one also has some crispness, but the second one has more of a crispness that goes, I think, throughout the patty. I think that has to do with the mixture just being drier. And in terms of flavor, this one has more of a beefy flavor. And I think that also has to do with the proportion. Just relative to the amount of extender in it, this has more beef than the first one. I like the flavor of this one better. But all in all, both these burgers are pretty good, and I think that largely has to do with the toppings and the condiments that are added. The fresh onion, that are sweet and crunchy, the crunchy pickles, that are vinegar-y and sour, with that nice dill flavor. And you got the mustard in there as well, so a little bit more vinegar. I definitely like the addition of cayenne. I’m gonna add some cayenne to the second one. Again, that little bit of heat gives a little bit of variation and a little bit of kick. Mmm-hmm. Hands down, a little bit of a spicy kick, even better. I do have to say, with version two, although I like the flavor better, this one is a little bit dry. Maybe if I steamed my buns a little bit or added a little bit more mustard, it wouldn’t be so dry. But in terms of flavor, I definitely like number two better than number one. So, there you have it, two versions of slugburgers. Let me know in the comments if you’ve ever had a slugburger before, or if you have a recipe that includes some kind of extender to, you know, stretch out a meal. If you’ve missed my previous episodes of Hard Times, I shall put the playlist up above and you can check out some other interesting recipes. I hope you guys enjoyed that one. I hope you guys learned something. Share this video with your friends. It really helps me out. And follow me on social media and you can see what videos are coming up next. And I shall see you in my next video. Toodle-loo, take care. Bye! I’m gonna have some more. ♪ Jem is truly outrageous. Truly, truly, truly outrageous ♪

100 thoughts on “SLUGBURGER | HARD TIMES – recipes fr. times of food scarcity”

  1. That is how we make burgers in my country we combine the meat (usually pork and beef mixed) with eggs, potatoes and sometimes rice to make the burger and then deep fry them. The ratios we use are 1/2 beef 1/2 pork, and 1/2 mixed meat 1/2 filler.

  2. I make these burgers I call 'smash' burgers. I grate a potato and mix it with my burger meat and grate onion as well. Use French onion soup mix to season with a dash of worsteschire, ground black pepper. Roll into balls and smash when searing on the pan. Can use one lb of meat to feed everyone in my family and i LOVE the crispy potato in the burger. So good!

  3. So the Soy extended one is from what I remember the modern recipe since they grow ALOT of soy in Corinth. Also, you can at least down there buy premade patties, not sure if they ship out of state.

  4. "It was the depression era, so there wasn't a lot of meat to go around."
    There wasn't a lot of money to buy the meat.

  5. These look great! It doesn't help that I'm fasting for a health condition and then will be on a diet, but wow, these look divine!

  6. When I was in school the burgers we were served were made of 50% meat and 50% soy. They were pretty good once you got used to them.

  7. When you chew for so long we know it is dry! You see the cayenne makes your mouth water, not so dry!
    Thanks my grandaughter!

  8. Should try crushed oats because it has a more meat-like texture. They are great for butter balls soup and for fish patties.

  9. Memories of childhood. I'm pretty sure not one burger served to us in our school lunches was 100% beef. They always tasted like some blander version of meat loaf.

  10. Meatloaf made with oats, ketchup, egg and onion. It’s actually good if you don’t overdo the oats and put enough onion sand ketchup

  11. Hey there I am new to watching your Channel. It's a really fun Channel. How did you come upon being interested in food of hard times. Thank you for the fun videos

  12. My mom always put breadcrumbs, eggs and onions in our burgers. They were delicious. It sure did help stretch the meat. But we didn't deep fry them. 🤔

  13. Was somewhat popular to make hamburgers with crackers and egg mixed in, not my favorite tasted more like meatloaf.:)Kinda of similar I guess.

  14. So basically the "burgers" they fed us in High School lol Edit: take note, yours looks 100x better than the mystery meat burgers they fed us 😀 I'd definitely eat yours.

  15. America's Test Kitchen recipes add a panade to their burgers. Perhaps this was the original to make burgers, and why fast food places advertised 100% beef in their burgers…interesting.

  16. If you add a few eggs to the mix you can get away with even more breadcrumbs. I found that finely grated carrots are perfect to extend grounded meat… if possible heat them first with some soy sause and beefstock and they will resemble the grounded meat… with the extra moisture they are especially good together with lean meat.

  17. I didn’t know these had a name. 😂😂 I was one of 15 grandchildren, and my grandma always made burgers or meatloaf this way. I was in my late teens before I had a pure hamburger. There was also a cafe in my hometown that made burgers like this—It was called “C.F. Penn’s.” My great grandma loved those greasy things, and if I was every coming to visit her, I knew to pick up a couple for her.

  18. My mother always mix in about 50% breadcrumb, when she does Swedish meatballs. Luckily I've taken over the cooking, so now breadcrumbs are only used as a topping on our Christmas ham.

  19. you should survival foods, like toasted grubs…lightly salted. roll them on a hot rock by a fire for a few minutes.. yum chicken-y(?)

  20. A couple of years ago i dreamt of a girl… It bugged me alot.. Always crossing my mind.. she was beautiful.. Everthing a man could want And right now here 4 in the morning i see this video and i instantly realised.. I want a slug burger

  21. We had hard times when I was growing up. That’s the only way we got burgers. But the onion was also mixed in the meat and cooked.

  22. We used oats as an extender in ground beef for burgers, meatballs and meatloaf. There was a whole bunch of us at home.

  23. i just discovered your channel. i find it very interesting. you are a smart young girl with great recipes for cost cutting……people who are short on money for nutrition can find some help here……thank you for following in Clara's foot-steps. believe, as a senior citizen i can use all the help i can get. 🙂

  24. ‘"Itadakimasu" is an essential phrase in your Japanese vocabulary. It's often translated as "I humbly receive," but in a mealtime setting, it's compared to "Let's eat," "Bon appétit," or "Thanks for the food." Some even liken it to the religious tradition of saying grace before eating’ –

  25. In the Midwest , around Indiana they have a depression era sandwich made of beans. Its actually pretty good. Maybe you could do a video on it.

  26. I experienced panic when I saw this video title. Firstly because slugs are horrible abominations that should be wiped from this planet.

    Secondly because some idiots have actually eaten them then proceeded to die or go blind or end up losing limbs due to the equally horrifying parasitic worms they are full of.

    I bet someone somewhere has been stupid enough to make an actual slugburger.

  27. You know eating actual slugs would’ve been a perfect meal for hard times most of the world eats insects hell of a lot cheaper than producing a pound of meat!!

  28. 50% of the views are here because they thought it was actual slugs, the rest are here because they were concerned that Emi was going to eat slugs 😀

  29. I know I’m super late at commenting but I do hope you would see this! The reason they never used ketchup is because it was actually rationed!

  30. C.F. Penn's in Decatur, AL and Willie's Burgers in Hartselle, AL still sell these. Used to go to Penn's with my grandfather and get 2 every time.

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