southern bacon burger
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.
prep time
25 Min
cook time
25 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 cup mayonnaise
- 2 tablespoons creole mustard
- 2 teaspoons prepared horseradish
- 2 teaspoons fresh lemon juice
- 1 - scallion thinly sliced including 2 inches of green
- 1/2 teaspoon sweet smoked paprika
- 1 tablespoon chopped cornichons
- 1 teaspoon tabasco
- 1 - grated fresh garlic clove
- 2 teaspoons tomato paste
- 2 teaspoons cornichon juice
- 8 slices black pepper bacon, thick
- 1 1/2 pounds ground beef tri tip
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 - firm large green tomatoes, cut into slices 1/4 to 1/2 inch thick
- 1 cup all purpose flour
- 1/2 cup buttermilk
- 1 - large egg
- 1/2 cup cornmeal
- 1/2 cup fine bread crumbs
- 1/2 teaspoon kosher salt
- 3/4 cup peanut oil
- 4 - bakery quality onion buns
- 4 cups cabbage, shredded
How To Make southern bacon burger
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Step 1Make a remoulade sauce with the first 11 ingredients in a medium bowl, whisk to combine, cover and chill until ready to use.
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Step 2Cut 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.
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Step 3Working 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.
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Step 4In 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.
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Step 5Lay 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.
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Step 6Heat 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.
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Step 7Fry 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.
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Step 8Brush cut sides of buns with oil and toast lightly. In a large bowl toss cabbage with 1/3 cup of the remoulade sauce.
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Step 9To assemble: Place a patty on bun bottom, spoon on some remoulade sauce, add fried green tomato, top with cabbage, add bun top and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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