Once you get the basics down in burger-making, then a whole new world of possibilities opens up. By that I mean that you have the right mix of fat and lean, beef and pork, seasoning and cooking time. Those are the basics that will make or break you.
There are a few other decisions you need to consider as well. In Monday’s blog post, we explored the types of cheese you can employ.
There also are a few options in bread and condiments, but as long as we are blogging about burgers in the South, we might as well consider putting something fried on top, right?
It is not much of a leap to consider that fried onion rings on top of a cheese burger might be a good thing, but there is a word of caution that must be made. All fried things degrade very quickly after coming out of the fryer, so if you are going to go that route, make haste.
Let’s take one more stab at this burger idea; why not top your cheese burger with a real Southern classic? Fried green tomatoes! They make for a killer burger topping, here's how.
THICK SLICES OF GREEN TOMATO
1 whole egg
Salt, pepper, Tony Chachere's Creole Seasoning
Oil for frying
Whisk the egg. Then season aggressively. Dip the sliced tomato in the egg wash, then into the corn meal, now fry to a golden brown. Place on a paper towel to drain, but remember to serve your burger quickly, no more than 3 minutes from the time the fried green tomatoes are done. All fried foods degrade quickly.