Make summer magic. Put fried green tomatoes on your burger.
Fried Green Tomato Burgers
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Heat a large cast-iron skillet over medium heat. Cook patties until desired doneness, 6 to 8 minutes per side.
- 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.