Beef and Pork Sliders

Beef and Pork Sliders with Fried Green Tomatoes

Meet my brother, Phillip.


Ok, fine, he goes by Phil. Or Phil Mann.


You met him before when we made this beef tenderloin, but you might not remember because it was a couple of years ago. He’s a musician and loves the shit out of food.

And cooking.

When my brother is over, we have priorities. We figure out what our next meal is…or, as Phillip puts it,

“What the fuck do y’all want to eat?”.

He means it in the sweetest way. I pinky promise.


Can’t you tell by the tattoos and Jagermeister shirt?

This is a slider made with both beef and pork. We grind both meats in my meat grinder, add the seasonings and let it sit in the fridge for a while so the meat and spices could marry eachother.


Keep in mind you don’t have to grind your meat – you can buy it already ground up at Publix and it will work out fine.

We apparently like to make things complicated.


Phillip’s Beef and Pork Sliders


  • 1 lb. ground beef (we used eye of round and ground it in the meat grinder)
  • 1 lb. ground pork (we used country style pork ribs, and yes, ground them in the grinder)
  • 1 tbsp Calamata olives, diced
  • 1 jalapeno, diced
  • 1/4 red onion, diced
  • 1 tsp dry mustard
  • 1 tbsp paprika
  • 1 tsp dill, dried
  • 1 tbsp garlic, minced
  • 1 tbsp coarse pepper
  • 1 tbsp creole seasoning
  • 12 slices Gouda cheese
  • 12 slices Swiss cheese
  • 1 green tomato, sliced
  • 3/4 cup canola oil
  • 1 egg, whisked
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp seasoned salt
  • 12 slider buns


  • Combine beef through creole seasoning with your hands; form into slider patties and refrigerate for at least 30 minutes.
  • Meanwhile - mix flour, cornmeal and seasoned salt together.
  • Heat canola oil over medium-high heat in a medium sized sauce pan or a dutch oven.
  • Dip tomato slices in egg, then dredge in flour/cornmeal mixture. Fry on each side about 1-2 minutes, until golden brown; drain on paper towels.
  • Heat grill.
  • Remove burgers from fridge and grill until done the way you like them.
  • Top each burger with a slice of each Gouda and Swiss cheese, add to slider buns, and top with fried green tomato.

BTW – do NOT skip the tomatoes.


And add plenty of mayo on the bottom half of bun.

Oh, and I added hot sauce.



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