How to Make Down South Burgers

Down South Burgers Recipe with Paula Deen
Ingredients: Makes 6 burgers
2 pounds ground chuck
2 tablespoons Worcestershire sauce
1 teaspoon garlic salt
½ teaspoon ground black pepper
1 ½ cups shredded Gruyere cheese
6 hamburger buns, halve
Remoulade Sauce (recipe follows)
6 leaves green leaf lettuce
Fried Green Tomatoes (recipe follows)
¼ red onion, thinly sliced

  • Spray grill with nonstick nonflammable cooking spray. Preheat grill to medium high heat(300 degree to 400 degree)
  • In a large bowl, combine ground chuck and next 3 ingredients. Divide mixture into 6 equal portions; shape each portion into a 5 inch patty.
  • Grill patties, covered with grill lid, for 4 to 5 minutes per side or until desired degree of doneness. Top each patty with ¼ cup cheese. Cook, covered with grill lid, for 1 minute or until cheese is melted. Grill buns, cut side down, for 1 to 2 minutes or until toasted.
  • Spread Remoulade Sauce over bottom halves of buns. Top with lettuce, fried green tomatoes, patties, and onion. Cover with bun tops. Serve immediately
Remoulade Sauce
Ingredients: Makes about 2 cups
1 cup mayonnaise
3 tablespoons ketchup
2 tablespoons minced green onion
2 tablespoons minced celery
1 tablespoon fresh lemon juice
1 tablespoon minced fresh parsley
1 tablespoon sweet pickle relish
1 tablespoon whole grain mustard
2 teaspoons Creole seasoning

In a small bowl, combine all ingredients. Cover and refrigerate up to 5 days.

Fried Green Tomatoes
Ingredients: Makes 6 to 8 serving
2 green tomatoes, sliced ½ inch thick
½ teaspoon salt
½ cup all purpose flour, divided
½ cup buttermilk
1 large egg
½ cup yellow cornmeal
1 teaspoon seasoned salt
Vegetable oil, for frying

Place tomato slices on paper towels. Sprinkle both sides of slices with salt. Let stand for 30 minutes. Pat dry with paper towels.

In a shallow dish, place ¼ cup flour. Ina separate shallow dish, whisk together buttermilk and egg. In a third shallow dish, combine cornmeal, seasoned salt, and remaining ¼ cup flour.

Dredge tomatoes in flour, shaking off excess. Dip in buttermilk mixture ot coat. Dredge tomatoes in cornmeal mixture, shaking off excess.

In a large skillet, pour oil to a depth of 1/8 inch; heat oil over medium heat. Cook tomatoes, in batches, for 3 to 4 minutes per side or until golden brown. Drain on a wire rack. Serve immediately. End.
How to Make Down South Burgers

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