Two large eggs, 1/2 Cup cornmeal, 1 Cup of flour, 1/2 teaspoon each of salt and pepper, 1/2 quart of vegtable oil, 1/2 Cup breadcrumbs, 1 Cup of buttermilk
One Cup of good mayo, best foods, 1/2 Cup of fresh chives, 1/4 Cup lemon juice, one tablspoon of ketchup
Instructions
Build your charcoal fire first
Starting with the shrimp,
remove tail and shell from each, then lightly steam shrimp on medium heat in a double boiler for up to 4 minutes or until pink and curled. Rinse with cold water and set aside.
In a medium bowl, combine the mayo, chives, lemon juice and ketchup. Lightly toss the aoli mixture with the shrimp and keep cool in the fridge until needed.
Place all of the fried green tomato ingredients out..on paper plates or bowls, place separately the flour with the salk and pepper , cornmeal and then the
egg and buttermilk mixture in three separate
bowls.
In a medium size fry pan, heat up the vegtable oil on medium flame for about one minute.
Slice the green tomatoes in 1/2 inch thick slices. Salt each one and let them drain their moisture on a paper towel for about five minutes.
Pat dry.
Whisk the eggs and buttermilk in a small bowl. First dredge the tomatoes in the flour, then the buttermilk then the cornmeal.
Lay carefully into the oil three of the slices…cook for one minute on medium flame/heat then gently turn. When lightly brown drain on paper towels.
Mix the sirloin burger meat with 1/2 teaspoon of horseradish mayo and one tablespoon of seasoned salt. Form into 6, 1/3 Poundburgers.
Cut the gouda cheese into 6 1/2 inch pieces.Place them aside.
Place the beef patties directly on the grate over red hot charcoal grill. After two minutes carefully turn the patties.
After two
more minutes add the gouda slices.
Remove from the fire and cover with tin foil. Lightly butter and or oil the brioche buns and place on the grill for 20 seconds or until very lightly browned.
To assemble: Lay the gouda burger on the bottom half of the brioche bun, top with shrimp mixture and then the fried green tomatoes.
