|2 servings||calories per servings 540||protein serving 30 g||carbs per serving 54 g||total fat per serving 28 g|
A good cheeseburger can always hit the spot, but when the cheese comes in the form of jalapeño pimento cheese, and a juicy slab of green tomato is added to the mix, the burger soars to an entirely new level of deliciousness. The crisp salad on the side is dressed with a tangy vinaigrette that makes use of any green tomato that doesn’t make it onto the sandwich, infusing tart, summery notes throughout the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||10 g|
|Trans Fat||0 g|
|Total Carbohydrates||54 g|
|Dietary Fiber||3 g|
MISE EN PLACE
• Halve tomato crosswise.
• Thinly slice cucumber.
• Discard pepper stems and seeds; dice flesh.
• Split buns.
• Cut a slice from the thickest part of each tomato half for burgers.
• Grate remaining tomato over a large bowl. Discard tomato skin.
To the tomato pulp, whisk in vinegar, 1 tablespoon olive oil, honey and 1/4 teaspoon kosher salt.
• In a bowl, combine beef and steak seasoning.
• Shape into 2 patties, making them thinner in the center.
• Place a large skillet over medium-high heat. Add patties. Cook without disturbing until browned, about 2 minutes.
• Flip, and cook until browned on the other side, about 2 minutes more. (Cook 1-2 minutes more per side for medium).
Toast buns as desired.
• Place 1 burger on each bottom bun.
• Top with pimento cheese and a tomato slice. Close burgers.
To tomato vinaigrette, add greens, cucumber and peppers. Toss to coat.
Serve burgers with salad, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...