0:00
Hey, Mama. Hey, sonny boy.
0:01
So we're doing it Southern style today.
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Let's get started on these fried green tomatoe burgers.
0:10
I think this is a great idea
0:12
to put a Southern twist on a hamburger.
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Fried green tomatoes.
0:15
I'm so glad you like this recipe.
0:17
Well, I love fried green tomatoes
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and I love hamburgers, so I think it's a good combo.
0:22
Why not start up and mix up your burgers down here
0:25
and go ahead and patty them up for you?
0:28
started on our green tomatoes because I want to
0:30
give them a second to see if I'm going to salt em y'all.
0:34
I want to give them a few minutes for that salt
0:39
to pull all the water out of these green tomatoes.
0:42
And I've got a cookie sheet over here lined with a paper towel.
0:47
I'm going to just put these onto here.
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I've got mom, I've got two pounds of ground beef down here
0:52
Ground Chuck, actually.
0:54
And I've added three tablespoons
0:56
and then one and one half
0:57
teaspoons of the Paula Deen house seasoning.
1:01
And I'm just with my hands going to go ahead
1:03
and mix this up and patty a few burgers.
1:06
We love burgers in our family, y'all.
1:10
Well, I think, you know, I think everybody does.
1:13
Particularly in the south down here
1:14
where we have so much good weather and, you know,
1:17
we like to get together
1:17
with our friends and get out on the deck or dock
1:21
Normally we would be doing this outside, wouldn't we?
1:24
So I'm going to give those a minute to sit
1:29
me up a little buttermilk.
1:32
You know, I love the crust, that buttermilk lends.
1:36
So I'm going to get our pan on and
1:42
in this cute little chicken dish.
1:46
What's in the chicken?
1:51
The chicken is walking around with a little pig rendering.
1:54
Okay, so I'm going to fry these up in a little bacon rendering.
2:00
Down south, for every strip of bacon
2:03
that we fry up now, we save the renderings from it
2:07
because there's an intense
2:10
flavor that you get from those renderings.
2:14
Yes, that is gold. That chicken stock.
2:16
What do you think about this patty?
2:17
Oh, I think that's great.
2:19
And then I'm going to use a little vegetable oil.
2:24
dry, I've got about a cup of flour,
2:28
and I'm just going to pour that in my bowl.
2:31
I'm going to just use a little cornmeal.
2:36
A little house seasoning.
2:39
Don't want to overdo it because I've salted our tomatoes once.
2:43
And to me, like I said, I think the buttermilk
2:47
down at the Lady and Sons, we have the best fried
2:50
green tomatoes, I think, in the state of Georgia,
2:54
and it's because we put them in buttermilk
3:00
makes for the most wonderful, wonderful crust.
3:04
So let's take a look at our tomatoes.
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I'm just going to rub that salt in to em.
3:10
Into here and then in here.
3:11
Yes, we're going to dip these in buttermilk son, first.
3:16
I'm going to help you and go ahead and get started. Okay.
3:19
And I'm going to help me by
3:20
taking another bite of potato.
3:24
It ain't no accident where you work, is it?
3:28
And they've back cooled off now.
3:30
Those things are great.
3:34
Are you ready to just go ahead and start panning these?
3:40
You run them through the buttermilk and let me
3:43
handle the flour and you want to knock
3:46
that excess flour off.
3:56
But the tartness of these green tomatoes
3:59
are going to be delicious along with that hamburger.
4:02
Yeah, that's going to be a good combination.
4:04
It's going to be a great combination.
4:08
That's gonna turn something kind of ordinary
4:10
into something super southern.
4:11
Extraordinary! Yeah, extraordinary..
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From ordinary to extraordinary.
4:21
Look at those fried green tomatoes y'all.
4:24
And Bobby, I'm still eating on your potatoes.
4:27
Son, I think this might be the best I've ever tasted.
4:32
All, because of that roasted garlic.
4:34
I think these burgers are ready for a flip.
4:36
I'm gonna go ahead and give them a turn.
4:41
And I'll just flip the tomatoes.
4:47
Y'all we've got our burgers, frying
4:49
and we've got our green tomatoes frying because today
4:52
we're all about the south and southern cooking.
4:56
Scarlet and red are in the kitchen.
5:00
I'm going to ho ahead and put the cheese on.
5:03
I'm using pepper jack cheese, Mom, because I think that.
5:06
I think that might be my favorite burger.
5:08
I like a little kick in my cheese,
5:12
so we'll let that melt and let's go ahead and put together
5:15
Thousand island dressing.
5:17
This is my version, Bobbie, of a thousand island dressing.
5:22
It's the one that I've made forever.
5:25
I'm measuring you a cup of ketchup.
5:27
Well, I'm going to measure me out
5:30
about a cup and a half of mayonnaise.
5:36
And I'm going to dice up
5:37
really fine a boiled egg here, Mom, for that?
5:40
I'm using a dill pickle relish.
5:46
probably do about a fourth of a cup of that y'all
5:50
and then I'm going to zest my lemon.
5:53
So just go ahead and dump it in the bowl.
5:58
You know, I'm going to give you a little house seasoning first.
6:03
A little hot sauce to taste.
6:05
Just a wee little bit, yep.
6:07
All right, that's enough.
6:11
And then I'm just going to cut this lemon in two, son.
6:18
squeeze a little bit of that lemon juice in there, too.
6:23
So just that quick, we have a wonderful
6:27
Thousand Island dressing.
6:29
And I've got some beautiful toasted onion buns here.
6:37
My mother, the only time she made
6:40
a thousand island dressing is when we'd have wedge salad.
6:44
You know, now, wedge salads are real popular today,
6:48
but they're done with blue cheese.
6:51
But Mama would just cut that wedge lettuce
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and just drizzle it with her Thousand Island dressing.
7:00
Would you go ahead and cut off my hot top there, momma?
7:08
A little bit of the bacon.
7:19
Now, this is a Southern style burger.
7:33
Look at his face y'all. Mmm.
7:38
It's only the best burger I've ever tasted in my life.
7:44
That's many layers of flavor
