Dirty South Recipe

Make the pimento cheese

In a medium bowl, combine softened cream cheese and mayonnaise until smooth. Stir in grated sharp cheddar, drained diced pimentos, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper. Mix thoroughly until slightly sticky and evenly combined. Taste and adjust seasoning. Chill in refrigerator while preparing other components (at least 15 minutes) so flavors meld and mixture firms for easier spreading.

Prepare the relish

Finely mince the seeded jalapeños and shallot. In a small bowl, whisk together apple cider vinegar, sugar, salt, olive oil, and optional lime juice until sugar dissolves. Stir in minced jalapeño and shallot. Let sit 10–15 minutes for flavors to mellow; refrigerate if making ahead. Adjust heat by adding some seeds if desired.

Cook the bacon

Arrange bacon slices in a cold skillet in a single layer. Cook over medium heat, flipping occasionally, until evenly browned and crisp, about 10–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) if desired.

Slice and season tomatoes

Slice green tomatoes into 1/3–1/2-inch thick rounds. Lightly season both sides with 1/4 tsp kosher salt and a pinch of black pepper.

Set up dredging stations

Place flour in a shallow dish. In a second bowl, whisk together buttermilk and egg. In a third shallow dish, combine cornmeal, optional panko, garlic powder, paprika, and remaining 1/4 tsp kosher salt.

Dredge and fry

Working in batches, dredge tomato slices first in flour (shake off excess), then dip in the buttermilk-egg, then press into the cornmeal mixture to coat completely. Heat vegetable oil in a large skillet over medium-high until shimmering (about 350°F if using a thermometer). Fry tomatoes 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack over a baking sheet or paper towels; season lightly with extra salt while hot.

Form and cook patties

Divide the ground beef into four equal portions (about 4 oz each) and gently form into 3/4-inch-thick patties slightly wider than the buns. Handle meat minimally; do not overwork. Season both sides with kosher salt and freshly ground black pepper. Heat a griddle or heavy skillet over medium-high and add 1 tablespoon neutral oil. When hot, cook burgers 3–4 minutes per side for medium (adjust time to preferred doneness). If you want the pimento cheese melted on top, spoon about 2–3 tablespoons pimento cheese onto each patty during the last minute of cooking and cover the pan briefly to warm and soften the cheese.

Toast buns

Spread softened butter on cut sides of the buns. Toast face-down in a skillet or on the griddle until golden, 1–2 minutes.

Assemble the Dirty South burger

Place leaf lettuce (if using) on the bottom bun to protect from soggy tomato. Add the cooked burger topped with warmed pimento cheese. Top with two slices of crispy bacon (break to fit), a fried green tomato slice, and 1–2 tablespoons jalapeño relish (adjust heat to taste). Finish with top bun and serve immediately.