This bacon burger can have lots of different toppings added to it, but I want to pay tribute to my families southern roots with fried green tomatoes and remoulade sauce. The ingredient list is long and there are a lot of instructions but it is not a difficult recipe.
Make a remoulade sauce with the first 11 ingredients in a medium bowl, whisk to combine, cover and chill until ready to use.
Cut 4 slices of bacon lengthwise then cut into 1/2-inch pieces. Fry in a 10 or 12 –inch heavy skillet on medium until crisp, stir occasionally. Remove bacon with a slotted spoon to paper towels to drain. Pour drippings into a heat proof container to save for later.
Working with one slice of bacon at a time, cut the rest of the bacon crosswise into slices 1/8 to 1/4-inch thick then cut each slice into 4 or 5 pieces. Set aside in 4 separate stacks on wax paper covered cutting board.
In a large bowl combine ground beef, 1 tablespoon bacon drippings, 3/4 teaspoon salt, pepper, garlic powder, onion powder and fried bacon pieces, work until ingredients are well blended. Divide into 4 equal portions and shape into patties slightly larger than the bun being used. Sprinkle each patty with 1/2 of each stack of uncooked bacon and press bacon into patty. Turn patty over and repeat process with bacon and patty. Place patties on a platter and cover until ready to fry.
Lay 4 tomato slices on parchment paper and sprinkle with salt. Place flour in a swallow bowl, whisk buttermilk and egg together in a bowl, and combine cornmeal, breadcrumbs and 1/2 teaspoon salt together in a third bowl.
Heat oil in a heavy 10-inch skillet on medium-high heat. Coat each tomato slice on both sides in flour, then buttermilk mix and coat on both sides with cornmeal mix. Fry for 3 to 4 minutes on each side or until golden brown. Remove and place on paper towels to drain.
Fry burgers on medium heat until bacon has browned and burger has reach desired doneness. An internal temperature of above 155 degrees is recommended. I also cover my skillet loosely with another skillet or lid while they are frying.
Brush cut sides of buns with oil and toast lightly. In a large bowl toss cabbage with 1/3 cup of the remoulade sauce.
To assemble: Place a patty on bun bottom, spoon on some remoulade sauce, add fried green tomato, top with cabbage, add bun top and serve.