1/2 cup Mayonnaise
1 tsp spicy brown mustard
1/2 tsp prepared horseradish
1 clove garlic minced
1/4 tsp ground black pepper
1/2 tsp salt
2 Tbsp white vinegar
1 green tomato
1 cup buttermilk
1 package seafood breading mix
vegetable oil
1 cup prepared pimiento cheese
1 1/2 cups baby arugula
4 bakery fresh buns
salt and pepper
Form the meat into 4 equally sized patties and season them generously with salt and pepper. Make a small indention in the center of each patty with your thumb. This helps to ensure an evenly cooked patty. Set them aside. Prepare the Alabama White BBQ Sauce by combining the mayonnaise, mustard, horseradish, garlic, black pepper, salt, and white vinegar in a small bowl. Whisk to mix well. Set aside. Grill the burgers over medium high heat until desired doneness. While the burgers cook, make your fried green tomatoes. Start by slicing the tomato into 1/4-inch slices. Sprinkle each side of each slice with salt and lay on paper towels to allow them to wick out excess moisture. Pour about 1/4-inch of the vegetable oil into the bottom of a cast iron or other heavy bottomed skillet. Heat the oil to about 350°F or until the oil just starts to shimmer. Blot the tomatoes with more paper towels then briefly dip both sides into the buttermilk, then into the seafood breading to coat. Fry 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Once the burgers are cooked to your liking, assemble each burger by spreading the white sauce on the bottom bun. Top with some arugula, the burger patty, 1/4 cup of the pimento cheese, fried green tomato, and another drizzle of the white sauce. Add the bun top and enjoy!