Crispy Fried Green Tomato Smash Burgers with Pimento Cheese Tips, FAQ & printable recipe

Tips for success

For the best results, keep your beef patties chilled right up until the moment they are placed in the hot pan. This temperature contrast is essential for the smash technique, as it allows the exterior to sear and crust before the interior overcooks.

If the meat is at room temperature, it will cook too quickly through the center, losing that contrast between the crispy edges and the juicy middle.

If you prefer a little extra heat in your pimento cheese, consider adding a dash of hot sauce or a pinch of smoked paprika to the mixture. These additions can complement the cayenne pepper and provide a more complex flavor profile.

Always taste your pimento cheese before adding it to the burger to ensure the seasoning is balanced to your personal preference, keeping in mind that the beef itself will add a salty, savory component.

Variations

• Spicy Pimento Smash: Add finely diced fresh jalapeños to the pimento cheese mixture for an extra kick of heat that pairs perfectly with the tangy fried green tomatoes.
• Bacon Topped Burger: Add two strips of crispy, thick-cut bacon to the burger during assembly for an extra layer of smoky, salty crunch that complements the beef perfectly.

Storage and make-ahead

Fridge

Keep leftover pimento cheese in the refrigerator for up to 3 days. Do not store assembled burgers.

Reheat

Reheat the pimento cheese slightly if desired, though it is excellent served at room temperature.

Store any leftover pimento cheese in an airtight container in the refrigerator for up to three days. Cooked burgers and fried tomatoes are best enjoyed immediately, as the texture of the fried coating will soften significantly over time.

If you must save leftovers, store the components separately to prevent the burger from becoming soggy, though note that the quality will be best when served fresh.

You can prepare the pimento cheese mixture up to 24 hours in advance and keep it refrigerated. This allows the flavors to meld together, often improving the taste.

You can also slice the green tomatoes and have them ready in the fridge, but do not dredge them in the cornmeal until just before you are ready to fry them, as the moisture from the tomatoes will turn the coating gummy if left to sit too long.

Serving ideas

These burgers are best served immediately while the patties are steaming hot and the pimento cheese is perfectly molten. Serve them alongside classic sides like thick-cut potato chips, a simple vinegar-based coleslaw, or even some extra fried green tomatoes if you have any remaining. The goal is to provide sides that offer a light, acidic, or crunchy contrast to the richness of the burger.

When plating, ensure the toasted brioche buns are ready so you can assemble the burgers without delay. Placing the cheesy patty directly onto the toasted bun helps create a barrier that prevents the juices from making the bread soggy. Serve with plenty of napkins, as this is a decadent, messy, and thoroughly satisfying meal that is meant to be enjoyed with gusto.

Frequently asked questions

Recipe card

Crispy Fried Green Tomato Smash Burgers with Pimento Cheese

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 1 cup sharp cheddar cheese, shredded
• 1/4 cup diced pimentos
• 3 tbsp mayonnaise
• 1/2 tsp cayenne pepper
• 2 thick green tomato slices
• 1/2 cup seasoned cornmeal
• 2 four-ounce ground beef patties
• 2 brioche buns, buttered

Instructions

1. 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.
2. 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).
3. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

35 g

Fat

45 g

Fiber

3 g

Sugar

4 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.