Southern Bacon Burger

Rebecca Reece

By
@Messyapron

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.


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Rating:

Comments:

Serves:

4

Prep:

25 Min

Cook:

25 Min

Method:

Pan Fry

Ingredients

1 c
mayonnaise
2 Tbsp
creole mustard
2 tsp
prepared horseradish
2 tsp
fresh lemon juice
1
scallion thinly sliced including 2 inches of green
1/2 tsp
sweet smoked paprika
1 Tbsp
chopped cornichons
1 tsp
tabasco
1
grated fresh garlic clove
2 tsp
tomato paste
2 tsp
cornichon juice
8 slice
black pepper bacon, thick
1 1/2 lb
ground beef tri tip
3/4 tsp
kosher salt
1/2 tsp
black pepper
1/2 tsp
garlic powder
1/2 tsp
onion powder
2
firm large green tomatoes, cut into slices 1/4 to 1/2 inch thick
1 c
all purpose flour
1/2 c
buttermilk
1
large egg
1/2 c
cornmeal
1/2 c
fine bread crumbs
1/2 tsp
kosher salt
3/4 c
peanut oil
4
bakery quality onion buns
4 c
cabbage, shredded

Directions Step-By-Step

1
Make a remoulade sauce with the first 11 ingredients in a medium bowl, whisk to combine, cover and chill until ready to use.
2
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.
3
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.
4
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.
5
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.
6
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.
7
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.
8
Brush cut sides of buns with oil and toast lightly. In a large bowl toss cabbage with 1/3 cup of the remoulade sauce.
9
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.

About this Recipe

Course/Dish: Burgers
Main Ingredient: Beef
Regional Style: Southern