Fried Green Tomato Burgers with Miso-Dressed Sweet Potato Salad
 
 
A unique spin on classic fried green tomatoes, these fried green tomato burgers give them an Asian twist with a miso-dressed mizuna and sweet potato salad!
Yield: 2 servings
Ingredients
  • 2 hamburger buns
  • ½ cup plain Greek yogurt
  • 2 oz mizuna greens
  • 1 green tomato
  • 1 red onion
  • ¾ lb baby sweet potatoes
  • 2 tbsp white miso paste
  • 2 tsp sesame oil
  • olive oil, for drizzling
  • salt and black pepper, to taste
  • 2 tsp sriracha
  • ½ cup panko breadcrumbs
  • ¼ cup all purpose flour
Instructions
  1. Heat oven to 450F. Wash and dry the fresh produce. Halve the buns. Cut off and discard any large mizuna stems. Cut off the top and bottom of the green tomato; slice the remaining tomato in half to get two thick rounds. Peel, halve, and thinly slice the onion. Halve the sweet potatoes lengthwise. In a small bowl, combine the miso paste, sesame oil, and 1 tbsp of water.
  2. Place the sweet potatoes on a sheet pan. Drizzle with olive oil and season with salt and black pepper, tossing to coat thoroughly. Arrange in a single even layer, skin sides down, and roast 28-30 minutes, or until tender. Transfer to a bowl. Toss with half the mizuna, half the onion, and half the miso dressing. Season with salt and black pepper, to taste.
  3. While the sweet potatoes roast, in a small bowl, combine half of the yogurt with the sriracha. Season with salt and black pepper, to taste. In a separate medium bowl, combine the remaining yogurt and 2 tbsp of water. Season with salt and black pepper, to taste.
  4. While the sweet potatoes continue to roast, place the flour and breadcrumbs in 2 separate, medium bowls. Season both with salt and pepper. Working one at a time, coat both sides of the tomato slices in the flour, shaking off any excess. Then, dip in the yogurt-water mixture, finally coating in the breadcrumbs. Transfer to a plate.
  5. In a medium pan, heat a thin layer of oil on medium until hot. Add the breaded tomato slices and cook 3-4 minutes per side, or until the breadcrumbs are golden brown. Transfer to a paper towel-lined plate. Discard oil from the pan.
  6. In the same pan, heat 2 tbsp of olive oil on medium heat until hot. Add the buns, cut side down, and toast 2-3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Spread a layer of the sriracha-yogurt mixture onto the toasted bun tops and bottoms. In a bowl, combine the remaining mizuna and miso dressing. Toss to coat. Place a cooked tomato slice onto each toasted bun bottom. Top with the remaining dressed mizuna, some of the remaining onion, and a toasted bun top. Divide the finished burgers and dressed sweet potatoes between 2 plates.
Notes
Recipe from Blue Apron
Nutrition Information
Serving size: ½ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/07/fried-green-tomato-burgers-with-miso-dressed-sweet-potato-salad.html