Made With
“Big Marty’s”Ingredients
4 Slices of Thick-Cut Bacon
2 Medium Red Onions, thinly sliced
2 Tablespoons Extra-Virgin Olive Oil
Salt, to taste
Freshly Ground Pepper, to taste
2 Pounds Mixed Ground Chuck, Ground Brisket, and Ground Short Rib
4 Martin’s Big Marty’s Rolls
4 Leaves Lettuce, for serving
1 Cup Queso Dip (Salsa con Queso), warmed
Fried Green Tomatoes:
2 Medium Green Tomatoes, sliced into 1/2-inch-thick rounds
1 Large Egg, Beaten
1/2 Cup Buttermilk
1/2 Cup All-Purpose Flour, divided
1/2 Cup Cornmeal
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Pinch Ground Cayenne
Canola Oil, for frying
Serves: 4
Directions
Step 1
Preheat to 400°. Arrange bacon on a foil-lined baking sheet. Bake until crispy, 25-30 minutes. Transfer to paper towels to drain.
Step 2
Form the ground meat into eight patties (1/4 pound each). Cover with plastic wrap and refrigerate for 20 minutes.
Step 3
In a medium skillet, toss the onions with olive oil and sauté over medium-low heat until softened, about 20 minutes.
Step 4
Heat 2 inches of canola oil in a deep saucepan to 350°.
Step 5
Prepare three separate bowls: one with the egg and buttermilk (whisked together), one with ¼ cup flour, and one with the remaining flour, cornmeal, salt, pepper, and cayenne (mixed together).
Step 6
Working in batches, dredge tomato slices in the plain flour, then the egg wash, and then the cornmeal mixture until evenly coated. Fry tomatoes in batches until golden brown, about 2 minutes. Transfer to a paper towel-lined plate until ready to serve.
Step 7
Light a grill or preheat a grill pan. Season beef patties generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5-6 minutes. Flip the burgers and grill for 5-6 minutes longer, or until cooked to desired doneness.
Step 8
Top each bottom bun with some lettuce, followed by a burger patty, a spoonful of warm queso, a second burger patty, more queso, then the bacon, onions, and fried green tomatoes. Top with top bun and serve immediately.
