Pile it on.
THIS, my friend, is a Fried Green Tomato, Bacon, Egg, and Cheddar Burger.
Photo by Jim Stein / Design by Rachel Sanders / BuzzFeed Life
After recently moving south of the Mason Dixon Line, I've been introduced to the wonder and beauty of fried green tomatoes as a burger topping. Truly, nothing beats the combination of salty, crunchy and juicy of a nicely breaded and fried tomato between two all-beef patties.
Unripe green tomatoes may be hard to find this late in the season, but this is still something you should know about and try any time you can get your hands on some.
First, form your burgers.
This is a monster of a burger because...well, because I like eating monster burgers, okay? To make a monster burger you need AT LEAST a pound of ground beef (meaning a half pound per patty). And don't be afraid to drastically exceed that amount.
Break the pound of ground beef into two chunks and form two nicely shaped patties, around 5-6 inches in diameter and 3⁄4 of an inch thick. I purchased pre-made 80% / 20% fresh (not frozen) beef patties. That means the ground beef is 80% lean and 20% fat, which is perfect for burger-making.
Season the patties vigorously with salt, pepper, and garlic powder to add an extra kick. Set aside and get ready to fry some tomatoes.