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

Procedures:
  • 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

Procedures:
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

Procedures:
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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