Grilled Burger With Fried Green Tomato
by Adriano Ricco, Chef, New York, New York
The fried green tomato atop this grilled burger adds a touch of southern comfort. The outcome is an easy spin on a classic, and a new summer grilling essential.
- Fried Green Tomatoes
- 1 green tomato slice, cut into ¼-inch slices
- ½ cup flour
- ½ cup breadcrumbs
- 4 eggs, beaten
- Salt and pepper
- Oil for frying
In a skillet over medium heat, heat oil to about 350°F.
Set up a 3-step breading station with 3 bowls: the first with the flour, the second with the eggs, the third with the breadcrumbs. Season all 3 bowls with salt and pepper. Dip the tomato slice in the flour, pat to remove excess so it only has a thin coating, then dip it into the eggs; shake gently to remove excess eggs, then dredge through the breadcrumbs to cover the entire surface area. Once the tomato is breaded, deep fry the tomato slice for about 3 or 4 minutes or until golden brown and crispy. Drain excess oil with paper towels. Set aside.
- 1 pound Certified Piedmontese ground beef
- A little melted butter
- Salt and pepper to taste
- 2 hamburger buns
- 4 slices crispy apple wood smoked bacon
- 2 slices aged cheddar cheese
- 2 slices fried green tomato
- 2 romaine lettuce leaves
- 2 slices red onion, ¼-inch thick
- Honey mustard
Preheat grill to high heat.
Form the ground beef into 2 patties. Brush the patties with butter, and season with salt and pepper. Grill the patties to desired temperature, and let rest. Heat the bacon and tomato in the oven. Toast the bun.
To assemble the burger, place the bottom bun on a plate, set the lettuce leaf on top, then burger with cheese, fried green tomato, and bacon. This burger is excellent with honey mustard, or any other condiment of your liking.
Pairing: Wine Pairing: A Tuscan blend of Cabernet and Merlot would certainly do the trick. Rich, beautiful fruit with balanced tannins and mellow acids will bring out all the smoke and earth tones from the fried green tomatoes and bacon.