This is a vegetarian burger built around thick slices of green tomato — firm, tart, and coated in a Cajun-spiced flour-and-cornmeal batter — fried until crispy and stacked with sharp cheddar, arugula, and remoulade on a toasted bun. There’s no meat patty here, and it doesn’t need one. Make it when green tomatoes are available and you want something genuinely different that comes together in under an hour.
About the ingredients
- Green tomatoes: These are unripe standard tomatoes, not tomatillos. They need to be firm — squeeze them at the store. Soft ones will fall apart in the oil.
- Stone-ground cornmeal: Coarser grind than standard cornmeal, which is what gives the crust real crunch. Fine-ground cornmeal works but produces a softer coating.
- Cajun seasoning: Sodium levels vary a lot by brand. Taste your blend before adding salt anywhere else in the recipe.
- Remoulade sauce: Store-bought works fine. If you’re making your own, a basic mix of mayo, Dijon, hot sauce, capers, and smoked paprika gets you there in five minutes.
- Buttermilk: Low-fat is fine as the recipe notes, but full-fat gives the batter slightly better adhesion.
The short version of why this works
Two things matter here. First, the double-dredge — flour, then egg wash, then flour again — builds a thick enough shell that the coating doesn’t slide off in the oil and the tomato inside stays juicy rather than greasy. Second, oil temperature. At 356°F (180°C) the crust sets fast, which keeps oil absorption low. Drop below that and the coating soaks through before it crisps; go much higher and the outside browns before the tomato softens. A clip-on thermometer takes the guesswork out of it.
Mistakes to avoid
- Slicing tomatoes too thick: Slices thicker than ¼ inch stay raw and watery in the center by the time the crust is done. Stick to the ¼-inch spec.
- Skipping the rest after dredging: Letting the coated slices sit on a rack for 5 minutes before frying helps the batter adhere. Going straight into the oil causes patchy coating.
- Crowding the pan: More than 3-4 slices at once drops the oil temperature sharply. Fry in batches and let the oil recover between them.
- Assembling too early: The crust softens fast once it hits the remoulade. Build the burgers right before serving — keep components separate if you’re prepping ahead, and assemble only when ready to eat.
- Cold buns: A briefly toasted bun holds up to the moisture from the tomatoes much better than an untoasted one, which turns soggy within minutes.
Keeping and reheating
Fried tomato slices keep in the fridge for up to 3 days in an airtight container, stored separately from the buns, arugula, and sauce. Reheat them on a wire rack in a 400°F (200°C) oven for 8–10 minutes — this brings back most of the crunch. A microwave will make them limp and is not worth it. The remoulade keeps refrigerated for up to 5 days. Assembled burgers don’t store well, so keep everything in components and build fresh each time. The fried slices also freeze well: lay them flat on a baking sheet, freeze until solid, then transfer to a zip bag for up to 2 months. Reheat from frozen at 400°F for 12–14 minutes.
Fried Green Tomato Burger
Ingredients
Batter Mixture
- 1 cup all-purpose flour
- 1 cup cornmeal Preferably stone-ground
- 2 teaspoons cajun seasoning Adjust to heat preference
- 2 large eggs
- ½ cup buttermilk Low-fat can be used
Fried Green Tomatoes
- 4 medium green tomatoes Firm and slightly unripe
- Vegetable oil for frying
Burger Assemblage
- 4 burger buns whole wheat or brioche
- 4 slices sharp cheddar cheese
- 1 cup arugula or any crisp lettuce
- ½ cup remoulade sauce store-bought or homemade
Instructions
Preheat the oil in a large skillet to 180°C (356°F).
In a mixing bowl, combine flour, cornmeal, and cajun seasoning.
In a separate bowl, beat the eggs and buttermilk until fully blended. Set the batter and egg mixture aside.
Slice the green tomatoes into 0.5 cm (1/4 inch) thick slices. Dredge each in the flour mixture, then dip into the egg mixture, and finally coat with the flour mixture again. Set aside.
Gently lay the coated tomato slices into the hot oil. Fry for 3-4 minutes on each side until golden and crispy. Transfer to paper towels to drain excess oil.
Toast the burger buns slightly. Spread a tablespoon of remoulade sauce on each bun's base. Layer with fried green tomato slices, a cheddar cheese slice, and a handful of arugula. Top with the bun and serve immediately.
Notes
Nutrition
Common questions
Can I make the fried tomato slices in an air fryer instead of a skillet?
Yes, though the crust won’t be quite as crunchy as oil-fried. Spray the coated slices generously with oil, air-fry at 400°F (200°C) for 10–12 minutes, flipping once halfway through.
My batter keeps falling off the tomatoes — what am I doing wrong?
The most common cause is wet tomato surfaces. Pat the slices completely dry with paper towels before dredging, and don’t skip the resting step after coating. Moisture between the tomato and the flour is what breaks the bond.
Can I use ripe red tomatoes if I can’t find green ones?
Technically yes, but the results are noticeably different — ripe tomatoes are softer and release more water, so the coating tends to go soggy faster and the slices can break apart in the oil. If green tomatoes aren’t available, firm Roma tomatoes are the closest substitute.
What to cook next
- Five Guys Cajun Burger
- Veggie Sauce Burger Perfection
- Nashville Hot Chicken Perfected
- Georgia Gold Fried Chicken Burger