Deep South Burgers with Pimiento and Cheese and Fried Green Tomatoes

You haven't had a burger until you've tried Melissa Cookston's Deep South Burger with Pimiento Cheese and Fried Green Tomatoes. Make these mouth watering burgers to serve your guests at your Fourth of July party!

Deep South Burgers with Pimiento and Cheese and Fried Green Tomatoes

Deep South Burgers

• 2 pounds ground beef
• 2 tablespoons Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 2 tablespoons Grillin Shake
• Pimiento and Cheese
• 4 buns, for serving
• Fried green tomatoes

Prepare a medium-hot grill for cooking. In a bowl, combine the ground beef, Worcestershire, garlic, and onion powder. Stir until incorporated and pat into 4 (8-ounce) patties (I usually use a burger ring when I’m grilling so I can get evenly thick patties). Season both sides with the Grillin Shake and place on a medium-hot grill. Cook to your desired temperature, about 4 to 5 minutes per side for medium to medium-well. As the burgers are nearing temperature, place 2 to 3 ounces of pimiento and cheese on each burger and let cook for 1 to 2 more minutes, or until the pimiento and cheese is beginning to melt. Place the burger patty on the bun with your favorite burger fixings, then top with a fried green tomato and enjoy.

"This is my pimiento and cheese recipe when I’m looking for a “comfort sandwich.” It makes for a pretty tasty burger topping as well!”

Pimiento and Cheese

"This is my pimiento and cheese recipe when I’m looking for a “comfort sandwich.” It makes for a pretty tasty burger topping as well!”

• 1 (8-ounce) package cream cheese, softened
• ½ cup mayonnaise
• 1 (4-ounce) jar diced pimientos, drained
• 2 teaspoons grated Vidalia or other sweet onion
• ½ teaspoon coarsely ground black pepper
• ½ teaspoon hot sauce, preferably Roasted Pepper Hot Sauce
• 3 cups shredded cheddar cheese
• ¼ cup Candied Jalapenos, diced
• Salt

Whisk or beat the cream cheese until soft, then fold in the mayonnaise, pimientos, onion, pepper, hot sauce, cheese, and jalapenos. Stir until well mixed, then add salt if needed. Store, covered, in the refrigerator for up to a week, but bring to room temperature before using on burgers.

Fried Green Tomatoes

“This is slightly breaded and cut thin to cook quickly and still have a fresh tomato texture.”

• Peanut oil, for frying
• 2 medium green tomatoes, cut into ¼ to 1/3-inch slices
• 1 cup buttermilk
• 1 cup self-rising flour
• ¼ cup white cornmeal
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Heat about 1 inch of peanut oil in a heavy skillet to 350 degrees Fahrenheit. Place the tomato slices in a bowl and pour the buttermilk over them. On a plate, combine the flour, cornmeal, salt and pepper using a fork. Lightly dredge the tomato slices in the seasoned flour on both sides. Lay the tomatoes in the oil and cook until the bottom begins to brown. 2 to 3 minutes, then turn over to brown the other side for another 2 minutes. Transfer to a paper-towel-lined plate to drain until ready to serve.