Fresh hand-pressed beef griddled on the flat-top is dressed to impress on a sesame seed bun; it’s my all-time favorite fast-food burger—the Lot-O-Burger, my teenage years between two slices of bread.
The Lot-O-Burger: the burger that fed my appetite for the future. (Photo credit: George Graham)
High school reunions come at you fast. They come in 10s and 20s and 30s as capsuled packets of time that shine light like street lamps along a lone dark street. I’ve grown to expect them; I’ve mostly eluded them. And 50 comes like the Panama Limited—a faint light in the distance that gets closer and louder as it picks up speed barreling right at you. But, I digress.
Growing up in a small Southern town was magical. Back in the day–the 1950s and 1960s, to be exact–Bogalusa was a bustling Louisiana paper mill town just an hour north of New Orleans tucked away in the toe of the boot–the southeastern corner of the state where it borders Mississippi. It was about as far from Cajun culture as you could get, but South Louisiana nonetheless. As a kid running barefoot down Montgomery Street, catching lightning bugs in a Mason jar after dark and playing outside until bedtime were simple small-town pleasures that kids today are missing.
And later, as a teenager anticipating the future, we were all making plans. That’s when things got complicated. You see, back then the Vietnam War was raging, and we all lined up for our draft card. Even those who were heading out for college had the specter of war hanging over their heads. I vividly recall those times and remember exactly where our refuge–our sanctified center of social normalcy in an otherwise chaotic world– was.
The Frostop.
With its standard design and frosted mug signage, Frostop drive-ins dotted the South in the 1960s. (Photo credit: Internet archives)
If you had the pleasure of being a teenager in the late 60s living in a small rural town, there was one undeniable truth—it was boring. This was the time before cell phones, before Facebook, before cable TV; we actually enjoyed hanging out and talking to each other. And there was another good thing– gas was less than 40 cents a gallon–a very good thing indeed. Friday nights were an endless parade of carloads of girls and truckloads of guys cruising Columbia Road, the main drag of town, honking and waving at anyone you might know or would like to get to know. The procession ended at the foot of the bridge in the parking lot of the Frostop Drive-In. And after 9 pm, it was teenage turf–no parents allowed.
It was mostly tame fun–back before drugs, gangs or any hint of violence. Oh, there was a fistfight or two, but mostly it was just sitting in cars, talking to girls and grabbing a burger and a cold drink. A Lot-O-Burger to be exact.
Frostop was the small-town USA answer to McDonald’s. It would be years before the Golden Arches graced our little town, but we could care less when we had a 20-foot-tall frosted mug shining in the night—a beacon of our youth lighting the path to our future. Frostop made its name on two specialties of the house: Root beer in a frosted mug and the Lot-O-Burger. A big beef patty, on a jumbo sesame seed bun (Holsum bread for sure) and dressed to the nines. In fact, there was a sign in the window that everyone knew by heart as the condiments offered: Tom-Mus-Let-May-Pick-Onions. And I ordered mine loaded every time.
But that was 50 years ago, and things have changed, for sure. The bypass passed Bogalusa by, the fog of war finally lifted, and the Frostop went dark. And we went off to live our lives with only memories of “where stately pines in grandeur stand.” But for me, an ice cold mug of birch beer and a big ol’ bite of that Lot-O-Burger brings me back to 1968 for another round of great memories with great friends. Lumberjacks forever!
And that recipe? It turns out that butter was the key to the taste of a genuine Frostop Lot-O-Burger. They added cold, diced butter to the meat patties and, in some of their locations, it was even billed as the “Butter Burger.” Who knew? There are just a few Frostops left (New Orleans, LaPlace, and Baton Rouge), so check it out for yourself, and let me know if it is as good as I remember.
Root beer in a cold mug and The Lot-O-Burger is a winning combination no matter what the decade. (Photo credit: George Graham)
- 2 pounds ground beef, such as 80/20 ground chuck
- ½ stick ice-cold unsalted butter, cut into small chunks
- Kosher salt and freshly ground black pepper
- 4 jumbo sesame seed hamburger buns
- 8 slices tomato
- 4 tablespoons yellow mustard
- 1 cup shredded iceberg lettuce
- 4 tablespoon mayonnaise
- 8 sliced dill pickles
- 4 slices yellow onion
- 4 ice-cold root beer, for serving
- Crinkle-cut French fries, for serving
- In a mixing bowl, add the small chunks of butter to the chilled ground meat, mixing thoroughly. Place in the refrigerator to chill. Once ice-cold, shape the meat into 8-ounce patties; add salt and pepper, place on a platter and chill.
- In a large cast-iron skillet or flat-top griddle over medium-high heat, place the burger patties. Let them sear on one side and flip to cook through on both sides, about 8 minutes. Remove and keep warm.
- Place the buns in the same pan and griddle them until just brown. Remove and add the condiments along with the meat. Serve immediately with root beer in a frosty mug and a helping of crinkle cuts.
Seniors ’68 Rule! (Photo credit: George Graham)
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Thanks for the trip back in time! Can almost taste that burger and root beer, but have to admit that sometimes I went across the street to Zesto for a chili bun.
Hey Jenne-
Yes! The chili buns at Zesto are legendary; I’m saving that one for another post. All the best to you for celebrating your 50-year reunion next year.
Hey George, your story about Frostop brought back many memories about the months I worked as the short-order cook for the Frostop in Lafayette, just on the edge of the Oil Center on old Hwy 90. This would have been around 1959-60. For about an hour and half each evening, my grill remained covered with patties. As fast as I could cook and dress them they went. I remember the burgers well, but that Frosted Root Beer was what brought the crowd in. Keep up with the old stories someday you might consider publishing them.
Hey Steve- Thanks for comment and pointing out that there was a Frostop in Lafayette. All the best to you.
Hey George you didn’t mention the lotto sauce that mustard and mayonnaise mixture what was the recipe for that?
Russell- I always ordered my Lot-O-Burger with mayo only. If you find the recipe, let me know. All the best.
A great story! I’m a Sunday Columnist for The Daily Iberian (one of four that alternate), and I write similar stories. I have one pending about our Duck’s Drive Inn that’s remindful of this one! I enjoy your stories and your recipes. I’ll definitely be adding little chunks of butter to my next burger for sure. Thanks.
Hey Phyllis – Thanks for your kind words; I especially appreciate them coming from a fellow writer. I can’t wait to read your story.
Great Memories!!
Hey Ginny and Wilton- Many of my best memories were made with you both. And your gorgeous yearbook photo next to mine made me look good. Have a fun-filled reunion.
I remember there was a Frostop near 1120 Government Street. We would sometimes get to leave the residential school for the blind and go there. I remember a rootbeer float fondly.
Hey David – That Frostop is still there on Government St in Baton Rouge; I stop in from time to time. And I can only imagine how good a float would be made with their root beer. Keep the comments coming. Thanks.
George – What a great article! Yes, so many fun memories growing up in Bogey and Lot-O-Burgers certainly did play a big part. I didn’t know, though, that they put chunks of butter in the meat – can’t wait to try it! Thanks for the fun read!
Connie – Some of my fondest memories are time spent with the Seal family. You, Prissy, Valerie, and Rusty are dear friends; I look forward to seeing you all soon.
I remember Frostop as a little girl! Awesome burgers! Love your short story about it!
Thanks Becky. I appreciate your comments.
Loved this! Thanks George.
Hey Mildred – Thanks for your kind comment. All the best.
Thanks George for a walk back in time! You got it all
Just as we remembered! Congrats on your success. We all are so proud of you!
Hey Cheri- Great to hear from you. And thanks for the kind words; it is an honor for me to write about Louisiana’s food culture. I just wish I had paid closer attention in Mr. Armour’s 12th grade English class. Oh well, at least we have spell check these days. Here’s to the good ol’ days at BHS!
George, I enjoyed reading this article, along with all of your recipes that you post from time to time. We were lucky to have everyone as friends and to have some vivid memories of some innocent times! Wishing you continued success with your family and books.
Hey Nancy- You are correct: The times were innocent, the memories vivid, and I can close my eyes and see them as clearly as if they were yesterday. I will treasure them always. Thanks my friend.
George, thanks for bringing back the memories…Plenty of good food spots in Bogey back then; Floyds, Capos, Glynns and previously named Zesto.
Hey Barry – I remember them all and glad you reminded me. Now, if I could have just one more bite of a Capo’s po’boy! Great memories.
BHS Class of ’63
George, splendid homage to the Frostop. I left Bogalusa in 1958 after senior year.
You have nailed Frostop as our quintessential hamburger location–after Floyds ‘-)
There was actually a Lotta-Burger chain operating in NOLA in those days,
as well going with large sesame buns. But their hamburgers were 85¢.
Best Regards (and I’m looking forward to a memoir surrounding Jack’s and Capo’s po-boys.
Hey Butch- I loved Floyd’s, as well; it was a favorite hang-out with tasty burgers. As for the po’boys at Capo’s, I did a story where I mentioned Capo’s; follow this link and check it out. All the best.
Dad had Maxwell Drugs at the gates of LSU and the soda fountain produced a great grilled burger. Your story on Frostop reminded me of the many runs we made to the one in Baton Rouge. We often bought the root beer by the gallon. Those were the days my friend!
Hey Mimi- That root beer was addictive; I’ve not had any as good since. But I will say that a key to that root beer was the frosted mug. Thanks for the memories.
Hey, George….So sorry you won’t be in Bogie this weekend…..You will be missed! Great article…You got it down! And I remember those days playing in your front yard til dark too!! 🙂 Real proud of your accomplishments, too!
All the best to you and your lovely wife .
Wow, Riki Welsh! So great to hear from you; I have so many fond memories of growing up together with you on Montgomery St and Virginia Avenue. Thanks so much for sharing your memories with me.
Hey, George, loved your article! You really did a great job leading me down memory lane! I could just about taste that burger and the best root beer served in those wonderful glass frosted mugs!! Will miss seeing you at the reunion!
Blessings to you and yours!
Hey Debbie- So great to hear from you, and you’re right about the frosted mugs making all the difference. In fact, it took me years of looking before I found that mug with the Frostop logo tucked away on a dusty bottom shelf of a flea market. With a $4.99 price tag, it was worth more than gold to me. All the best to you and your family.
We still have a Frostop in Picayune.
Hey Hank- Yet another good reason to go to Picayune. Thanks for the info.
Great story about Frostop. We still have one in Greenville,Ms but the location has changed as well as ownership since I worked there as a teenager many years ago. The Lot-o-burger has changed also but is still decent just smaller as with everything these days. I really enjoy all of your articles..
Thanks Steve. As with most of our memories, change takes its toll, but try this recipe and you just might rediscover the Frostop you remember. All the best, my Mississippi Delta friend.
Bogalusa Class of 1972. Frostop was THE destination on Friday and Saturday nights. Then the cruise down Columbia Street and the Park. Frostop, Zesto’s, down to Big “R”, back up Columbia Street and over through Cassidy Park. Repeat.
Thanks for the memories.
Hey Cynthia- Great comment, and I had almost forgotten about the Big R drive-in on the other end of town. I recall they had terrific curly-Q french fries. Thanks for the comment.
Thanks everyone for the stroll down memory lane. Was eating a cheeseburger at Zesto’s with my BFF the other day reminiscing about Frostop. But y’all brought back a flood of memories. Thanks George for sharing with us.
BHS Class of 1966.
Hey Bobbie- So lucky to still have Zesto; many of these iconic symbols of our food culture are long gone. It is folks like you that make a choice to patronize these locally owned businesses that keep them running. Thanks.
Best burger on the Bayou ! To me the best part of the burger was the ( Lot O Sauce ) which you did not include on the recipe ! Would love the recipe for the sauce.
Geneva-
If you get the recipe, be sure to share it with us. All the best.
What a nice story and great memories. Thank you, George.
George:
Thanks for the memories about Frostop. I was born in Bogalusa, and my grandparents (James and Dolly Rogers and Doug and Lucille Shows) lived there the majority of their lives. James and Doug worked in the, at the time, Crown Zellerbach paper mill. My favorite eatery in Bogalusa was Glen’s Drive-in. Best dang po-boys I have ever had! My grandparents are no longer with us, and I now live in Dallas, but I had a chance to visit Bogalusa a few years back while building a Chili’s in Covington, and my first stop when arriving in Bog was Glen’s. To my surprise Glen’s had added a side dining room. I sat down and had my favorite po-boy, and visited with the new owners. Take care: Don Shows, Jr.
Don- Thanks for sharing your memories. Funny thing, I went back to Bogalusa a couple of years ago and ate in that side dining room at Glynn’s (that is the correct spelling). I had a cheeseburger and a chocolate malt. It was just as good (and exactly the same) as I remembered from 50 years ago. All the best.
Just found your site. Great write up. Grew up (reared) in Eunice. Frequented the Frostop across the street from my Grandmother’s house. My wife and I have tried to duplicate the shrimp burger. I don’t know if that was a staple of all Frostops or unique to Eunice. Any ideas? Again, thanks for your contribution.
Chuck – Not familiar with the shrimp burger at Frostop. If you find the recipe, let me know. All the best.
I worked at the one in Harahan when I was in 8th grade till my sophomore year in High School.
Hey Wayne,
Would you remember the ingredients for the Frostop sauce? Was it just mayo and mustard?
Thanks in advance!
I have lived in Bogalusa all my life, (so far, lol) and remember your family well. And yes, the FrostTop was the place to be. Thank you for that wonderful time down memory lane. Great job, but I need you to get me Zesto’s chili recipe. Best chili around. I have tried to duplicate it for years, but just can’t get it right. Please help. Thanks and keep up the good work.
Hey Jimmy-
Some things just can’t be duplicated like a Capo’s roast beef po’boy, or the taste of a Red Bird ice cream sandwich, and yes, the Zesto’s chili. But like you, I can still taste the memories of growing up in Bogalusa, and they are just as delicious. All the best, my friend.