Cooking with Chef Hermann: Fried Green Tomato Double Cheeseburge - Northern Michigan's News Leader

Cooking with Chef Hermann: Fried Green Tomato Double Cheeseburgers

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Fried Green Tomato Double Cheeseburgers (Serves 4)


- ¼ cup mayonnaise

- 1 ½ Tbsp. Sriracha

- 1 Tbsp. ketchup

- ½ tsp. Worcestershire sauce

- ¼ tsp. garlic powder

- Slaw: ¼ cup apple cider vinegar

- ¼ celery rib, finely grated

- 1 small garlic clove, finely grated

- 1/ celery rib, finely grated

- 1 Tbsp. toasted sesame seeds

- 1 tsp. sugar

- 1 tsp. Asian fish sauce

- ½ tsp. Dijon mustard

- Kosher salt & pepper

- ½ lb. iceberg lettuce, finely shredded (4 cups)

Fried Green Tomato:

- ½ cup all-purpose flour

- 1 cup panko

- Kosher salt & pepper

- ½ cup buttermilk

- 1 large egg

- ½ cup canola oil

- 1 large unripe green tomato, cut into 4 thick slices


- 1 ½ pounds ground chuck, 20% fat

- Kosher salt & pepper

- 1 Tbsp. canola oil

- 8 slices of American cheese

- 4 sesame seed buns, split and toasted


Make the sauce. In a small bowl, whisk together all the ingredients until smooth. 2. Make the slaw. In a medium bowl, whisk the vinegar with the garlic, celery, sesame seeds, sugar, fish sauce and mustard. Season with salt & pepper. Just before serving, toss with the lettuce. 3. Prepare the green tomato. Spread the flour and Panko in separate shallow bowls and season each with salt & pepper. In another shallow bowl, whisk the buttermilk and egg and season with salt and pepper. In a large nonstick skillet, heat the oil. Dredge the tomato slices in the flour, shaking off the excess. Dip in the buttermilk-egg mixture, then dredge in the panko. Fry the tomato slices over moderate heat, turning once, until golden & crisp, about 3 minutes. Transfer to a paper towel-lined plate to drain, then season with salt. 4. Make the burgers. Form the beef into 8 1/8 inch-thick patties and season with salt and pepper. In a large cast iron skillet set on the grate of a pre-heated grill or on the stovetop, heat the oil. Working in 2 batches, cook the burgers over moderate heat until browned on the bottom, about 2 minutes. Flip, top each with a slice of cheese, then cook, covered, until the burgers are cooked and the cheese melted, about 1 minute longer. Transfer to a work surface, and repeat with the remaining 4 patties and cheese slices. 5. Final presentation. Spread the sauce on the cut sides of the buns. Place a burger on each bottom bun. Top with a fried green tomato slice, another burger and then the slaw. Close the burgers and serve.