18 Recipe Yummy Fried Tomato "Burgers" delicious & tasty!

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Prepare FRESH Red Tomato (a little on the larger side).
Provide Panko Breadcrumbs.
Prepare Worcestershire Sauce.
Provide Flour.
Prepare Egg.
You need to prepare Salt&Pepper.
You need Lettuce, Relish, Mustard (to taste/preference) (garnish).
Prepare Frying Oil of your choice (I use canola) (enough to come about 1/2 way up the side of your tomato slices).

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you ought to add salt, but it is a good rule of thumb to add a minimum of a pinch or two after you start cooking and again at the very end. Your palate are going to be the final guide here, so taste often.

Cut (out of the center) two 1/2-3/4 inch thick slices of tomato. Lay the slices on a few sheets of paper towel, and top with a few more sheets for a few minutes, this is to wick excess moisture away..
Once the surface is not sopping wet, use a basting brush to apply a SMALL amount of worcestershire sauce to both sides of the tomato, followed by salt and pepper. Be sure to use a large grain salt like kosher, and freshly grind your pepper (somewhat coarse)..
Upon completion, set slices on a plate with a dusting of flour on it, then lightly dust the tops with more flour. (You don't need much, use restraint) Pat the flour lightly into the tomato slices..
Whisk an egg in a bowl, and pour on top of the tomato slices, flip the slices to coat..
Transfer the slices onto a bed of panko breadcrumbs, and top with additional panko (as with the flour, use only a bit more than you think you'll need. This will cut down on waste). Pat the breadcrumbs into the slices, transfer to a baking sheet with a cooling rack to rest and chill in the fridge for around 1 hour..
Using a heavy pan (i.e. cast iron), bring your oil to 350 degrees. (This is important, you'll have greasy tomatoes if your oil isn't hot enough. Seriously, use a thermometer). Once the oil is heated, work in batches, and lower your slices into the oil (a spider strainer works well here)..
Fry just long enough to get both sides golden-brown. You don't want to cook the tomato too much, this works way better if the center of the tomato is still kind of raw. If I had to guess, I'd say around 2-3 minutes a side..
Once the tomato slices finish frying, pull them from the oil, blot lightly with a paper towel and sprinkle with more salt. Serve on top of a crisp leaf of romaine or some other lettuce, a swipe of mustard and a small mound of relish..

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