Stacked with Southern flavor

As we savor the last days of summer, it’s the perfect time to gather friends and family for a barbecue — and nothing says backyard party like a pile of hot, crispy fried green tomatoes, especially when they’re built to sit proud atop a juicy, grilled burger. Make a big batch, set them near the condiment station and let guests stack their own Southern masterpieces.

Here’s how to do it with the skill (and sass) of a pro:

BEST BURGERS

WHAT YOU’LL NEED:

• 90/10 ground beef (plan about ¼ to 1/3 pound per person)
• 3 teaspoons burger seasoning per pound of meat

Use your favorite seasoning mix. Here’s a spicy, smoky version inspired by Chef Emeril Lagasse. You’ll need:

• 2 ½ tablespoons paprika
• 2 tablespoons table salt
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 2 teaspoons ground mustard
• 1 teaspoon cayenne pepper

INSTRUCTIONS:

1. Mix the seasoning through the beef gently. Form patties to your preferred size and sprinkle a little Slap Ya Mama seasoning on top just before grilling.
2. Preheat grill to medium-high.
3. Place patties on the grate without overcrowding; reduce heat slightly after placing.
4. Flip once or twice until cooked to desired doneness.

FRIED GREEN TOMATOES

WHAT YOU’LL NEED:

• Green tomatoes, thinly sliced (I like them thin when they’re burger toppers.)
• 1 cup all-purpose flour, seasoned with about 2 teaspoons Slap Ya Mama seasoning
• 3 eggs, beaten
• 1 cup Italian breadcrumbs, seasoned with about 2 teaspoons Slap Ya Mama seasoning
• Oil for frying (vegetable, canola or peanut oil work well)

INSTRUCTIONS:

1. Set up an assembly line with three shallow bowls containing the flour, beaten eggs and breadcrumbs.
2. Heat oil in a deep skillet or Dutch oven to about 325 degrees (moderately hot but not smoking).
3. Dredge each tomato slice in the flour, then shake off excess; dip in egg, then press into the breadcrumbs so each slice is evenly coated.
4. Carefully add slices to the hot oil in a single layer. Fry until golden on the first side. Flip once, then cook until crisp and deeply golden.
5. Transfer cooked slices onto a tray lined with paper towels to drain.

ENTERTAINING TIPS

• Keep the fried tomatoes warm in a low oven (200 degrees) on a wire rack so they stay crispy.
• Set up a condiment bar with roasted garlic mayo, pepper jelly, pickles, sliced jalapeños, lettuce and tomato. Fried green tomatoes love a tangy or sweet partner.
• Make extra tomatoes; they’re addictive on their own as a summer snack.
• Serve up that burger with a wink and a crunch. Southern cookin’ at home never looked so charming.