Brad's fried green tomato burger

Name: Brad's fried green tomato burger
Yield: 4 burgers
Cuisine: American
Ingredients: 2 lbs 80/20 ground beef; 2 large green tomatoes, sliced 1/4 " thick; 1 cup flour; 2 eggs, beaten; 1 cup Italian seasoned bread crumbs; Sliced sweet onion; Romaine lettuce; Brioche buns, toasted; Sliced white cheddar; 1 tbs White wine vinegar; Garlic aoli; strips Fletcher's brand sweet heat bacon. Fried in

wingmaster835 @wingmaster

Sequim Washington

Finding ways to use all the unripened tomatoes on my plants. The weather is getting too wet for them to survive.

wingmaster835 @wingmaster

Sequim Washington

Finding ways to use all the unripened tomatoes on my plants. The weather is getting too wet for them to survive.

Saved

Ingredients

4 burgers

2 lbs80/20 ground beef
2large green tomatoes, sliced 1/4 " thick
1 cupflour
2eggs, beaten
1 cupItalian seasoned bread crumbs
Sliced sweet onion
Romaine lettuce
Brioche buns, toasted
Sliced white cheddar
1 tbsWhite wine vinegar
Garlic aoli
stripsFletcher's brand sweet heat bacon. Fried in

Saved

Steps

1

Fry off the bacon, reserve drippings.
2

Saute the onion in bacon drippings, when close to done, deglaze the pan with white wine vinegar and let it evaporate completely.
3

Meanwhile make your beef patties, I made 8 0z patties, but make them to your liking. Season patties well
4

Preheat your deep fryer
5

Season your flour to taste, dredge tomatoes in flour, then egg, then bread crumbs. Fry in 360 degree oil for 3 to 4 minutes. Flip with a fork half way through. Drain on paper towels
6

Cook your burgers however you like. Grill, fry, broil. Whatever is your preference. I cooked mine medium rare. Add the cheese the last couple minutes to melt.
7

Toast buns and Assemble your burgers. I served mine with battered fries. Enjoy.

Saved

Made this recipe? Share a Cooksnap!

Let wingmaster835 know how it turned out.

Nothing says thank you like a photo!

Someone made your recipe and shared a Cooksnap!

Send your Cooksnap

Learn more about Cooksnaps

Saved

wingmaster835 @wingmaster

on February 19, 2022 14:46

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.