southern bacon burger

Recipe by
Rebecca Reece
Henderson, NV

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.

yield 4 serving(s)
prep time 25 Min
cook time 25 Min
method Pan Fry

Ingredients For southern bacon burger

  • 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

How To Make southern bacon burger

  • 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.

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