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Category: Burgers
Prep Time: Cook Time: Total Time:
6 servings
1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons minced green onion
2 tablespoons minced celery
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon sweet pickle relish
1 tablespoon whole-grain mustard
2 teaspoons Creole seasoning
2 large green tomatoes, sliced ½ inch thick
½ teaspoon salt
½ cup all-purpose flour, divided
½ cup buttermilk
1 large egg
½ cup yellow cornmeal
1 teaspoon seasoned salt
Vegetable oil, for frying
2 pounds ground chuck
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
½ teaspoon ground black pepper
1½ cups shredded Gruyère cheese
6 hamburger buns, halved and toasted
Green leaf lettuce
Thinly sliced red onion
In a small bowl, stir together mayonnaise and next 8 ingredients. Cover and refrigerate.
Place tomato slices on paper towels, and sprinkle both sides of slices with salt. Let stand for 30 minutes. Pat tomatoes dry with paper towels.
Preheat oven to 200°. Line a large baking sheet with paper towels, and place a wire rack over paper towels.
In a shallow dish, place ¼ cup flour. In another shallow dish, whisk together buttermilk and egg. In a third shallow dish, whisk together cornmeal, seasoned salt, and remaining ¼ cup flour.
Dredge tomatoes in flour, shaking off excess. Dip in buttermilk mixture to coat, letting excess drip off. Dredge tomatoes in cornmeal mixture, shaking off excess.
In a large skillet, pour oil to a depth of 1/8 inch; heat oil over medium heat. Cook tomatoes, in batches, for 3 to 4 minutes per side or until golden brown. Let drain on wire rack set over towels, and transfer baking sheet to oven to keep warm.
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
In a large bowl, stir together ground chuck and next 3 ingredients. Divide mixture into 6 portions; shape each portion into a 5-inch patty.
Grill patties,covered with grill lid, for 4 to 5 minutes per side or until desired degree of doneness. Top each patty with ¼ cup cheese. Cook, covered with grill lid, for 1 minute or until cheese is melted; remove patties from grill.
Spread mayonnaise mixture onto bottom half of buns, and top each with lettuce, fried green tomatoes, patty, red onion, and top of buns. Serve immediately.
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Down South Burger
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Category: Burgers
Prep Time: Cook Time: Total Time:
6 servings
1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons minced green onion
2 tablespoons minced celery
1 tablespoon minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon sweet pickle relish
1 tablespoon whole-grain mustard
2 teaspoons Creole seasoning
2 large green tomatoes, sliced ½ inch thick
½ teaspoon salt
½ cup all-purpose flour, divided
½ cup buttermilk
1 large egg
½ cup yellow cornmeal
1 teaspoon seasoned salt
Vegetable oil, for frying
2 pounds ground chuck
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
½ teaspoon ground black pepper
1½ cups shredded Gruyère cheese
6 hamburger buns, halved and toasted
Green leaf lettuce
Thinly sliced red onion
In a small bowl, stir together mayonnaise and next 8 ingredients. Cover and refrigerate.
Place tomato slices on paper towels, and sprinkle both sides of slices with salt. Let stand for 30 minutes. Pat tomatoes dry with paper towels.
Preheat oven to 200°. Line a large baking sheet with paper towels, and place a wire rack over paper towels.
In a shallow dish, place ¼ cup flour. In another shallow dish, whisk together buttermilk and egg. In a third shallow dish, whisk together cornmeal, seasoned salt, and remaining ¼ cup flour.
Dredge tomatoes in flour, shaking off excess. Dip in buttermilk mixture to coat, letting excess drip off. Dredge tomatoes in cornmeal mixture, shaking off excess.
In a large skillet, pour oil to a depth of 1/8 inch; heat oil over medium heat. Cook tomatoes, in batches, for 3 to 4 minutes per side or until golden brown. Let drain on wire rack set over towels, and transfer baking sheet to oven to keep warm.
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
In a large bowl, stir together ground chuck and next 3 ingredients. Divide mixture into 6 portions; shape each portion into a 5-inch patty.
Grill patties,covered with grill lid, for 4 to 5 minutes per side or until desired degree of doneness. Top each patty with ¼ cup cheese. Cook, covered with grill lid, for 1 minute or until cheese is melted; remove patties from grill.
Spread mayonnaise mixture onto bottom half of buns, and top each with lettuce, fried green tomatoes, patty, red onion, and top of buns. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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