Fried Green Tomato Burgers


Make summer magic. Put fried green tomatoes on your burger.

Fried Green Tomato Burgers
Serves: 6
  • Fried green tomatoes:
  • 2 green tomatoes, sliced ½ inch thick
  • ½ teaspoon kosher salt
  • 2 large eggs, lightly beaten
  • 2 tablespoons water
  • 1 cup self-rising yellow cornmeal
  • Vegetable oil, for frying
  • Burgers:
  • 2 pounds ground sirloin
  • 4 green onions, thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup mayonnaise
  • 2 green onions, sliced
  • 2 teaspoons whole-grain Dijon mustard
  • 1 teaspoon paprika
  • 6 ciabatta rolls, halved and toasted
  • Shredded romaine lettuce
  1. For tomatoes: Place a wire rack in a baking sheet. Place tomato slices on wire rack, and sprinkle with salt. Let stand for 30 minutes. Pat dry with paper towels.
  2. In a shallow dish, whisk together eggs and 2 tablespoons water. In another shallow dish, place cornmeal. Dip tomato slices in egg mixture, letting excess drip off. Dredge in cornmeal, gently pressing to adhere. Return tomatoes to prepared rack.
  3. Fill a large deep cast-iron skillet with 1 inch oil, and heat over medium heat until a deep-fry thermometer registers 350°. Fry tomatoes in batches, turning once, until golden brown, about 2 minutes per side, adjusting heat as needed to maintain 350°. Remove tomatoes using a slotted spoon, and let drain on prepared rack.
  4. For burgers: In a large bowl, stir together sirloin, green onion, salt, and pepper. Divide mixture into 6 portions, and shape each portion into a 5-inch patty.
  5. Heat a large cast-iron skillet over medium heat. Cook patties until desired doneness, 6 to 8 minutes per side.
  6. In a small bowl, whisk together mayonnaise, green onion, mustard, and paprika. On bottom half of rolls, layer lettuce, patty, fried green tomato, mayonnaise mixture, and top half of rolls. Serve immediately.



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