Is there anything more southern than Fried Green Tomatoes?   It’s become our tradition to have them at least one time every summer.  This year I splurged and we had them twice but first I want to introduce you to my new favorite burger, the FGT Burger.  It comes on a bun with 1/3 pound ground beef topped with provolone cheese, bacon, a slice (or two) of fried green tomatoes and for those who like mayo, a seasoned mayo special for you.  I’ve never cared for mayo on a burger, a true mustard girl all the way, but my guys insisted on having a seasoned mayo on top of their FGT burger.  The tomato is the star of this burger, I don’t know why we didn’t have them sooner!

Paul Prudhomme has the best spice blend for fried green tomatoes.  It includes salt, white pepper, black pepper, basil, coriander, onion powder, garlic powder, mustard powder, and nutmeg.


I’m making 4 burgers.  You can probably get 4 slices out of 1 tomato but if you would like a 2nd slice, better grab an extra tomato.  Along with the seasoning I’m going to dredge the slices into a combination of flour and cornmeal.


I was able to get 4 good slices out of 1 tomato, plus end pieces.  Save the end pieces, place in a plastic zip lock bag and refrigerate.  I have another use for those end pieces which I’ll share in the next recipe.


I poured about a half cup of buttermilk into a shallow bowl and set the tomatoes in to set for a few minutes.


Cut bacon slices in half and fry enough to place 2 – 3 pieces on each burger.


These are big pieces so I’m going with 2 per burger.  Save the bacon grease in the pan.  I’ll add more oil to it and pan fry the tomato slices in it.


Mix the flour, cornmeal, and seasoning together in a medium sized bowl.  You’ll only need about 1/2 cup flour mix for the amount of tomatoes today.  Store the unused flour mix and seasoning blend in zip lock bags and save for the next recipe.  Dredge the tomato slices in the flour mix making sure to coat well on both sides.


Add additional oil (canola or vegetable) to the pan with the bacon grease.  Just enough to pan fry your tomatoes.  Fry a single layer of tomatoes in the pan.


Fry 2 – 3 minutes on each side over medium high heat.


These are just about ready.  Remove them to a warming plate lined with a paper towel while the burgers are cooking.


For those who like mayo on your burger, add some FGT seasoning to your mayo for some added flavor.


This is approximately 2 tablespoons mayo to 1 teaspoon FGT seasoning.


Grill the burgers to desired degree of doneness and top with provolone cheese to melt.


Layer your burger with lettuce, bacon and a green tomato slice or two.


And add a dollop of seasoned mayo if you wish.


FGT Burger

1 1/2 pounds ground beef, divided into 4 patties
4 Hamburger buns
4 slices Bacon, cut in two
4 slices Provolone Cheese
1 – 2 large Green Tomatoes
1/2 cup Buttermilk
Canola or Vegetable Oil

FGT Seasoning Mix (from Paul Prudhomme’s Kentucky Fried Tomatoes)
2 teaspoons Salt
1 1/2 teaspoons Mustard Powder
1 teaspoon White Pepper
1 teaspoon Garlic Powder
1 teaspoon Sweet Basil
1/2 teaspoon Black Pepper
1/2 teaspoon Onion Powder
1/2 teaspoon Coriander
1/4 teaspoon Nutmeg

Flour Cornmeal Mix
3/4 cup Flour
1/4 cup Cornmeal
1 tablespoon plus 1 teaspoon FGT Seasoning Mix

Seasoned Mayo
2 tablespoons Mayonnaise
1 teaspoon FGT Seasoning

Fry bacon slices over medium high heat until crisp.  Save bacon grease in pan.

Make a seasoning mix by combining salt through nutmeg together in a small bowl.  Mix together flour, cornmeal and 1 tablespoon plus 1 teaspoon of the seasoning mix.

Slice tomatoes and soak in about 1/2 cup buttermilk .  Add 1/2 cup of seasoned flour mixture into a medium sized bowl.  Remove tomatoes from buttermilk bath and dredge tomato slices in the flour mix.  **Any unused FGT seasoning and flour mix can be saved for another use.

In same pan that bacon was fried in, add additional canola oil to coat the bottom of the pan.  Fry tomato slices over medium high heat for 2 – 3 minutes on each side or until crisp and browned on the outside.  Remove to a warming plate.

Mix together 2 tablespoons mayonnaise and 1 teaspoon FGT seasoning to make a seasoned mayo.

Grill burgers over hot coals or gas grill to desired doneness.  Place provolone slices on burgers to melt cheese.  Top burgers with lettuce, bacon slices, 1 -2 fried green tomato slices and seasoned mayo if desired.

Makes 4 burgers.