Fried Tomato "Burgers".
You can have Fried Tomato "Burgers" using 8 ingredients and 8 steps. Here is how you cook it.
Ingredients of Fried Tomato "Burgers"
- Prepare 1 of FRESH Red Tomato (a little on the larger side).
- It’s of Panko Breadcrumbs.
- Prepare of Worcestershire Sauce.
- Prepare of Flour.
- Prepare 1 of Egg.
- Prepare of Salt&Pepper.
- You need of Lettuce, Relish, Mustard (to taste/preference) (garnish).
- You need of Frying Oil of your choice (I use canola) (enough to come about 1/2 way up the side of your tomato slices).
Fried Tomato "Burgers" step by step
- Cut (out of the center) two 1/2-3/4 inch thick slices of tomato. Lay the slices on a few sheets of paper towel, and top with a few more sheets for a few minutes, this is to wick excess moisture away..
- Once the surface is not sopping wet, use a basting brush to apply a SMALL amount of worcestershire sauce to both sides of the tomato, followed by salt and pepper. Be sure to use a large grain salt like kosher, and freshly grind your pepper (somewhat coarse)..
- Upon completion, set slices on a plate with a dusting of flour on it, then lightly dust the tops with more flour. (You don't need much, use restraint) Pat the flour lightly into the tomato slices..
- Whisk an egg in a bowl, and pour on top of the tomato slices, flip the slices to coat..
- Transfer the slices onto a bed of panko breadcrumbs, and top with additional panko (as with the flour, use only a bit more than you think you'll need. This will cut down on waste). Pat the breadcrumbs into the slices, transfer to a baking sheet with a cooling rack to rest and chill in the fridge for around 1 hour..
- Using a heavy pan (i.e. cast iron), bring your oil to 350 degrees. (This is important, you'll have greasy tomatoes if your oil isn't hot enough. Seriously, use a thermometer). Once the oil is heated, work in batches, and lower your slices into the oil (a spider strainer works well here)..
- Fry just long enough to get both sides golden-brown. You don't want to cook the tomato too much, this works way better if the center of the tomato is still kind of raw. If I had to guess, I'd say around 2-3 minutes a side..
- Once the tomato slices finish frying, pull them from the oil, blot lightly with a paper towel and sprinkle with more salt. Serve on top of a crisp leaf of romaine or some other lettuce, a swipe of mustard and a small mound of relish..