Crispy Fried Green Tomato Smash Burgers with Pimento Cheese Step-by-step instructions

Before you start

Before you begin, ensure all your ingredients are prepped and within reach. Shred your cheddar cheese if using a block, as pre-shredded cheese often contains anti-caking agents that can hinder the melting process.

Slice your green tomatoes into uniform, thick rounds to ensure they cook evenly. Have your burger patties shaped and cold until the very moment they hit the pan to maintain the best possible texture and juiciness during the high-heat searing process.

Instructions

Preparation and Dredging

1. 1Prepare Pimento Cheese and Dredge Tomatoes
   In a mixing bowl, combine the sharp cheddar, diced pimentos, mayonnaise, and cayenne pepper. Mix until well incorporated. Take the thick green tomato slices and dredge them thoroughly in the seasoned cornmeal until evenly coated on all sides.
   Look for The pimento cheese should be thick and spreadable, and the tomato slices should be completely covered in the cornmeal mixture.
   Tip Ensure the tomato slices are thick enough to hold their shape during frying.

The pimento cheese should be thoroughly mixed, with the pimentos evenly distributed throughout the cheese and mayo base. The green tomato slices must be coated in a uniform layer of cornmeal.

Check that the tomatoes are not overly wet before dredging, as this will help the cornmeal adhere better and ensure a crispier crust once they hit the hot oil.

Frying and Searing

2. 2Fry Tomatoes and Smash Beef Patties
   Heat a frying pan with oil to 350°F (177°C) and fry the cornmeal-coated green tomatoes until golden brown. Simultaneously, heat a flat top or heavy skillet to 450°F (232°C). Place the beef patties on the hot surface and smash them down firmly. Cook for 90 seconds per side until they reach an internal temperature of 160°F (71°C).
   Look for The tomatoes should be crispy and golden, while the beef patties should have a dark, caramelized crust from the high-heat sear.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Use a heavy spatula to get the best sear on the beef patties.

The green tomatoes should be golden brown and crispy, indicating the cornmeal is cooked through. The beef patties should have a dark, charred crust and be sizzling vigorously. The aroma should be a mix of toasted cornmeal and savory, browned beef. Ensure the patties are not moving too much in the pan to allow that crust to develop fully.

Assembly and Melting

3. 3Assemble the Burgers
   Once the beef patties are cooked to 160°F (71°C), spoon a generous portion of the pimento cheese mixture onto each patty while still on the heat to allow it to melt. Toast the buttered brioche buns. Assemble the burgers by placing the cheesy patty on the bun and topping it with the crispy fried green tomato.
   Look for The pimento cheese should be soft and beginning to drip down the sides of the patty.
   Tip Stack immediately while everything is hot for the best texture contrast.

The pimento cheese should be visibly softening on top of the hot patties. The brioche buns should be toasted to a light golden brown. Assemble quickly so the heat from the patty helps finish melting the cheese. The final burger should feel sturdy, with the crispy tomato resting securely on the molten cheese-topped patty, ready to serve.

Common mistakes

A common mistake is overcrowding the pan, which lowers the temperature too quickly and results in steaming rather than searing. Work in batches if your pan is not large enough to hold everything comfortably.

Another error is not waiting for the pan to reach the full 450°F before adding the beef. If the pan is not hot enough, the meat will release its juices before it can crust, leading to a grey, unappealing patty that lacks the signature smash burger flavor.

How to tell it’s done

The beef patties are perfectly done when they reach an internal temperature of 160°F (71°C). At this temperature, the meat is fully cooked and safe, while still maintaining its juicy, tender quality.

You will know they are ready when they have developed a deep brown, crispy crust on the exterior and the pimento cheese topping has softened and begun to slightly melt down the sides of the patty.

• Ground meat: 160°F (71°C) in the thickest part