My friends at Sprouts Farmers Market asked me to create a unique burger to celebrate National Burger Month. And you know that I had to put a southern twist on it, right? So I created what I call The Burger South.
I topped a freshly ground beef patty with arugula, pimiento cheese, fried green tomato, and drizzled the whole thing with Alabama White BBQ Sauce! It is absolutely amazing!
I will admit, the beef from Sprouts was juicier and more flavorful than most of the stuff from the local mega mart. It’s probably because it’s fresh and never frozen and is the same high quality beef served in many high-end restaurants.
Now, would you do me a favor? Jump over to Sprouts’s website and vote for my burger, The Burger South. Doing so will enter you to win a year’s worth of Sir Kensington’s condiments, a stainless steel cooler, and a $100 Sprouts gift card! It’s seriously a win-win!
The Burger South - Vote for Me!
- 2 lbs freshly ground chuck
- 1/2 cup Sir Kensington's Mayonnaise
- 1 tsp spicy brown mustard
- 1/2 tsp prepared horseradish
- 1 clove garlic minced
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 2 Tbsp white vinegar
- 1 green tomato
- 1 cup buttermilk
- 1 package seafood breading mix
- vegetable oil
- 1 cup prepared pimiento cheese I used Palmetto Cheese
- 1 1/2 cups baby arugula
- 4 bakery fresh buns
- salt and pepper
- Form the meat into 4 equally sized patties and season them generously with salt and pepper. Make a small indention in the center of each patty with your thumb. This helps to ensure an evenly cooked patty. Set them aside.
- Prepare the Alabama White BBQ Sauce by combining the mayonnaise, mustard, horseradish, garlic, black pepper, salt, and white vinegar in a small bowl. Whisk to mix well. Set aside.
- Grill the burgers over medium high heat until desired doneness.
- While the burgers cook, make your fried green tomatoes. Start by slicing the tomato into 1/4-inch slices. Sprinkle each side of each slice with salt and lay on paper towels to allow them to wick out excess moisture. Pour about 1/4-inch of the vegetable oil into the bottom of a cast iron or other heavy bottomed skillet. Heat the oil to about 350°F or until the oil just starts to shimmer. Blot the tomatoes with more paper towels then briefly dip both sides into the buttermilk, then into the seafood breading to coat. Fry 4 to 5 minutes on each side or until golden brown. Drain on paper towels.
- Once the burgers are cooked to your liking, assemble each burger by spreading the white sauce on the bottom bun. Top with some arugula, the burger patty, 1/4 cup of the pimento cheese, fried green tomato, and another drizzle of the white sauce. Add the bun top and enjoy!
This post is sponsored by my friends at Sprouts Farmers Market, but the opinions expressed herein are my own.