This burger has all the comforts and flavors of a southern kitchen.It combines the tangy flavor of fried green tomatoes, a southern staple with the savory flavor of a not-so-traditional burger, but one that invokes all the comforts of home.

Ingredients:

3/4 cup of mayonnaise
2 tablespoons of yellow mustard
2 teaspoons of chili powder

1 1/2 cup canola oil
6 (1/4-inch thick) large green tomato slices
Salt
Pepper
Chili powder
1/2 cup all-purpose flour
1/2 cup yellow corn meal
1 cup buttermilk

1 pound ground sirloin
1 pound ground chuck
1 1-ounce package Hidden Valley Ranch Buttermilk Ranch Dressing Mix
1 tablespoon Adobo seasoning with cumin
1/2 cup bacon bits
1 cup frozen sweet corn kernels, thawed

Vegetable oil, for brushing on the grill rack
6 slices cheddar cheese
6 sesame seed buns, split
2 tablespoons extra virgin olive oil
12 butter lettuce leaves
1 small (3 inch diameter) red onion, thinly sliced

Instructions:

1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
2. Combine the mayonnaise, mustard, and chili powder in a small bowl and mix well. Cover and refrigerate until ready to use.
3. When the grill is ready, place a 12-inch fire proof skillet on the grill rack. Add the canola oil and heat. Sprinkle the green tomato slices with salt, pepper, and chili powder to taste. Combine the flour and corn meal in a small paper sack. Close sack and shake well. Place the butter milk in a small bowl. Quickly dunk the seasoned tomato slices in the butter milk and then place them, two at a time in the paper sack and shake well to coat with the flour and meal mixture. Place the coasted tomatoes on a plate to rest. Continue the process with the remaining tomato slices. When the oil is hot, add the tomato slices. If all tomatoes will not fit comfortably in the skillet at one time, cook them in two shifts. Cook until golden brown on each side, about 2-3 minutes per slide. Move cooked tomatoes to a paper towel-lined plate to drain. Set aside.
4. To prepare patties, combine the sirloin, chuck, dressing mix, Adobo seasoning, bacon bits, and corn kernels in a large mixing bowl. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form six equal-sized patties.
5. Remove skillet from grill. When the grill is ready, brush rack with vegetable oil. Place patties on rack and cover. Cook for 4 minutes then turn and grill until and instant read thermometer reads 160 degrees Fahrenheit, about 4 minutes longer.
6. During the last 2 minutes of grilling the patties, place one slice of cheese on each patty and cook until melted. Lightly brush the cut side of the buns with extra virgin olive oil. Place the buns, cut side down on the grill rack to toast lightly.
7. To assemble the burgers, spread the mayonnaise mixture on the insides of the toasted bun. Layer the bottom bun with 2 butter lettuce leaves, the patty, divided red onion slices, and one slice of fried green tomato. Top with bun top. Makes 6 burgers.

Ingredients

1 5 lb bag of red skin boiling potatoes cooked
1 stick of butter (3/4 of the stick melted)
1/2 cup of half and half
8 oz mild cheddar cheese
kosher salt fresh ground pepper
1 pound of chopped portobello mushrooms
4 tbsp Olive oil
3 tbsp Sutter Home Cabernet
1/2 tsp fresh thyme
1/2 tsp fresh oregano
1 package of brown gravy mix
6 Large biscuits (fresh is best ,remember bigger biscuits are better) 1 1/2 pounds 93% lean ground beef
1 block of dried hickory wood soaked for 1 hour in water for the grill

Instructions

Begin by making the mashed potatoes, peel and mash the potatoes adding 3/4 of the stick of butter melted 8 oz of cheese and the 1/2 and 1/2. Mash until potatoes are smooth with small chunks. Set potatoes to the side. (Potatoes may be made in advanced and reheated on the back of the grill or on my grill on the eye to the side, in a grill friendly pan) Wrap biscuits in heavy tin foil and but on the top rack of the grill to warm up. Heat the grill side burner to low/medium and in a small grill friendly sauté pan put one tbsp of olive oil, Sutter Home cabernet, thyme, oregano,1/4 tsp fresh pepper and chopped Portobello mushrooms. Sauté mushrooms until well cooked approx 4-5 min. Empty contents into a bowl and set to the side. In the same pan make the brown gravy mix. When the gravy mix is complete add the mushroom mixture to the gravy in the pan and keep warm on low. Make six beef patties, but a small pat of butter in the center of each and sprinkle with salt and pepper. Make sure the gas grill rack is clean and wipe down the grate with the remaining olive oil. Place the hickory wood block on the back of the grate away fromt he flames. Heat the grill up on high and then turn down to low/medium when you place the burgers on the grill. For medium/med well burgers, cook burgers for 4 min on one side (do not push down on the burgers or flip before the time is up) then cook for 3 min on the flip side. Take burgers off the grill and place on top of the bottom of the biscuit top with warm cheese mash potatoes and then with mushroom gravy. Top with the top of the biscuit and serve