Take your taste buds on a trip to the South with these burgers.
Down South Burgers
Makes 6 servings
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- 1 cup mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons minced green onion
- 2 tablespoons minced celery
- 1 tablespoon minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon sweet pickle relish
- 1 tablespoon whole-grain mustard
- 2 teaspoons Creole seasoning
- 2 large green tomatoes, sliced ½ inch thick
- ½ teaspoon salt
- ½ cup all-purpose flour, divided
- ½ cup buttermilk
- 1 large egg
- ½ cup yellow cornmeal
- 1 teaspoon seasoned salt
- Vegetable oil, for frying
- 2 pounds ground chuck
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic salt
- ½ teaspoon ground black pepper
- 1½ cups shredded Gruyère cheese
- 6 hamburger buns, halved and toasted
- Green leaf lettuce
- Thinly sliced red onion
- In a small bowl, stir together mayonnaise and next 8 ingredients. Cover and refrigerate.
- Place tomato slices on paper towels, and sprinkle both sides of slices with salt. Let stand for 30 minutes. Pat tomatoes dry with paper towels.
- Preheat oven to 200°. Line a large baking sheet with paper towels, and place a wire rack over paper towels.
- In a shallow dish, place ¼ cup flour. In another shallow dish, whisk together buttermilk and egg. In a third shallow dish, whisk together cornmeal, seasoned salt, and remaining ¼ cup flour.
- Dredge tomatoes in flour, shaking off excess. Dip in buttermilk mixture to coat, letting excess drip off. Dredge tomatoes in cornmeal mixture, shaking off excess.
- In a large skillet, pour oil to a depth of 1/8 inch; heat oil over medium heat. Cook tomatoes, in batches, for 3 to 4 minutes per side or until golden brown. Let drain on wire rack set over towels, and transfer baking sheet to oven to keep warm.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- In a large bowl, stir together ground chuck and next 3 ingredients. Divide mixture into 6 portions; shape each portion into a 5-inch patty.
- Grill patties, covered with grill lid, for 4 to 5 minutes per side or until desired degree of doneness. Top each patty with ¼ cup cheese. Cook, covered with grill lid, for 1 minute or until cheese is melted; remove patties from grill.
- Spread mayonnaise mixture onto bottom half of buns, and top each with lettuce, fried green tomatoes, patty, red onion, and top of buns. Serve immediately.
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