Ingredients

Serves 4

　　1 quart vegetable oil

　　1/2 cup all-purpose flour

　　1/2 teaspoon salt, or to taste

　　1/2 teaspoon freshly ground black pepper, or to taste

　　6 eggs

　　1/4 cup water

　　1/2 cup panko (Japanese bread crumbs)

　　2 green tomatoes, ends removed and thickly sliced

　　4 hamburger buns

　　3 tablespoons unsalted butter, melted

　　1/2 pound grass-fed beef (80/20 ratio)

　　4 ounces pimiento cheese

　　

Step 1

Heat the vegetable oil to 375°F in a deep fryer or a deep, heavy pan.

　　

Step 2

In a bowl, season the flour with the salt and pepper.

　　

Step 3

In another bowl, whisk 2 of the eggs with water to make an egg wash. Spread the panko on a plate. Dip the tomato slices, one at a time, into the seasoned flour, transfer to the egg wash, and then toss in the panko until coated. Carefully place them in the hot oil and fry until golden brown. Using a slotted spoon, transfer to a paper towel–lined plate to drain.

　　

Step 4

Heat a large griddle over medium heat, brush the buns with 1 tablespoon of the melted butter, and toast on the griddle until golden brown. Set aside.

　　

Step 5

Form the beef into 4 patties of equal size. Liberally season with salt and pepper. Heat a large griddle pan or stovetop grill pan over medium-high heat and add the burgers to the pan. Cook, turning once, until medium-rare, 2 to 3 minutes, or longer if desired.

　　

Step 6

While the burgers are cooking, heat a large nonstick pan over high heat, add the remaining 2 tablespoons butter, and crack the remaining 4 eggs into the pan, frying until cooked over easy, or over medium if preferred.

　　

Step 7

To assemble, spread 1 ounce of the pimento cheese on the top half of each bun, then layer 1 burger, 1 egg, and 2 slices of the fried green tomatoes on the bottom of the bun. Assemble the two halves and serve immediately.

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