Beef And Pork Sliders With Fried Green Tomatoes Recipes
BEEF AND PORK SLIDERS WITH FRIED GREEN TOMATOES
Steps:
- Combine beef through creole seasoning; form into slider patties and refrigerate for at least 30 minutes.
- Meanwhile - mix flour, cornmeal and seasoned salt together.
- Heat canola oil over medium-high heat in a medium sized sauce pan or a dutch oven.
- Dip tomato slices in egg, then dredge in flour/cornmeal mixture. Fry on each side about 1-2 minutes, until golden brown; drain on paper towels.
- Heat grill.
- Remove burgers from fridge and grill until done the way you like them.
- Top each burger with a slice of each Gouda and Swiss cheese, add to slider buns, and top with fried green tomato.
Nutrition Facts : Calories 679 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 143 milligrams cholesterol, Fat 46 grams fat, Fiber 2 grams fiber, Protein 40 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1152 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
BEEF AND GROUND PORK SLIDERS
Provided by Robert Irvine : Food Network
Time 27m
Yield 12 sliders
Number Of Ingredients 12
Steps:
- In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
- Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
- Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
- Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve.
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