Lunch: Fried Green Tomato Burger

Indulge in a big ol' butter burger topped with bacon, cheese, spicy mayo and of course, fried green tomatoes.

Ingredients

vegetable oil, for frying
1 large green tomato, cut into 1/2 inch thick slices
salt, to taste
3/4 cup buttermilk
1 cup self-rising flour
1 1/2 lbs ground beef
1 stick butter, (plus 4 tablespoons, softened)
kosher salt, to taste
black pepper, to taste
1/2 teaspoon Creole seasoning
4 deli slices pepper Jack cheese
4 hamburger buns, split
8 slices bacon, cooked crisp
butter lettuce, for serving
red onion, sliced for serving
tomato, sliced for serving
1/2 cup mayonnaise
1 tablespoon green onions, chopped
1 teaspoon Paula Deen Hot Sauce

Instructions

In a medium nonstick skillet, add oil to a depth of 1/4-inch, and heat.
Place the tomatoes in a casserole dish. Season them generously with salt. Let sit while you make the burgers. In a small bowl, add the flour and season with salt and pepper.
Heat the grill to medium-high heat.
Combine the hamburger, salt, black pepper and butter in a large bowl. Form the beef into 4 patties. Place the burgers on the grill, cover and cook, turning once, until the burgers reach the doneness you like, 8-9 minutes for medium-rare. Top with cheese the last few minutes of grilling. Butter hamburger buns and toast on the grill.
While burgers are grilling, cover tomatoes with buttermilk. Turn to coat both sides, let excess drain off, then add to flour mixture and turn to coat on both sides. Carefully place the tomatoes into the hot oil, in batches, and cook until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined sheet tray.
For the bayou mayo: Combine the mayonnaise, green onions, hot sauce and Creole seasoning in a small bowl.
Sandwich the burgers in the buns and top with the bacon, fried green tomatoes, lettuce, onion, tomatoes and bayou mayo. Use a napkin to eat this bad boy!

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