Deep South Burger
D'Artagnan chef bio | Yield: Serves 4
This juicy burger recipe is topped with fried green tomatoes, homemade pimento cheese, and chow chow mayo for lots of Southern charm and flavor.
FOR THE PIMENTO CHEESE
- 8 ounces extra-sharp cheddar cheese, grated
- ¼ cup cream cheese, at room temperature
- ½ cup finely diced cherry peppers, or other roasted red pepper
- 3 tablespoons mayonnaise
- ½ teaspoon smoked paprika
- Squeeze of fresh lemon juice
- Coarse salt and freshly ground black pepper, to taste
FOR THE TOMATOES
- 3 unripe green tomatoes
- ¾ cup all-purpose flour
- 1 cup buttermilk
- Hot sauce, divided use
- ½ cup yellow cornmeal
- ½ cup panko breadcrumbs
- Peanut oil, for frying
FOR THE BURGERS
- ¼ cup chow chow relish
- ¼ cup mayonnaise
- 24 ounces Ground Angus Beef
- Butter lettuce
- 4 burger buns of your choice
- Make the pimento cheese: in a large bowl, mix together cheddar cheese, cream cheese, peppers, mayonnaise, paprika, and lemon juice; using a spatula mix well until smooth and spreadable. Season to taste with salt and pepper; set aside.
- Make the fried green tomatoes: place the flour on a plate. In a shallow bowl, stir together buttermilk and a couple of dashes of hot sauce. Mix together the cornmeal and panko on a separate plate or in another shallow bowl. Season both sides of each tomato slice with salt and pepper then working with one slice at a time, coat in flour (shaking off excess), then buttermilk, then panko mixture. Place the breaded slices on a plate to set.
- Preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
- Heat ¾-inch of peanut oil in a medium skillet to 350 degrees F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and season with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices and prepare the burgers.
- In a small bowl, stir together chow chow and mayonnaise; season with hot sauce. Refrigerate until ready to use.
- Gently form four 6 ounce patties, being careful not to over work the meat. Season both sides of each patty with salt and pepper. Cook your patties to desired doneness (we recommend medium-rare), using a hot oiled grill or pre-heated, lightly-greased cast iron pan. Just before the patties are done, place a generous scoop of the pimento cheese on top of each and cover to melt slightly. Remove from heat; rest on a cutting board, for about 5 minutes.
- Dress the buns with chow chow mayo and bibb lettuce. Place 2 slices of fried green tomato on each, then top with the burger and top bun. Serve immediately.