• Turano Brioche Rolls
Fried green tomatoes:
• 2 green tomatoes, sliced ½ inch thick
• ½ teaspoon kosher salt
• 2 large eggs, lightly beaten
• 2 tablespoons water
• 1 cup self-rising yellow cornmeal
• Vegetable oil, for frying

Burgers:
• 2 pounds ground sirloin
• 4 green onions, thinly sliced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup mayonnaise
• Red onion, sliced
• 2 teaspoons whole-grain Dijon mustard
• 1 teaspoon paprika
• Shredded romaine lettuce

① For tomatoes: Place a wire rack in a baking sheet. Place tomato slices on wire rack, and sprinkle with salt. Let stand for 30 minutes. Pat dry with paper towels.
② In a shallow dish, whisk together eggs and 2 tablespoons water. In another shallow dish, place cornmeal. Dip tomato slices in egg mixture, letting excess drip off. Dredge in cornmeal, gently pressing to adhere. Return tomatoes to prepared rack.
③ Fill a large deep cast-iron skillet with 1 inch oil, and heat over medium heat until a deep-fry thermometer registers 350°. Fry tomatoes in batches, turning once, until golden brown, about 2 minutes per side, adjusting heat as needed to maintain 350°. Remove tomatoes using a slotted spoon, and let drain on prepared rack.
④ For burgers: In a large bowl, stir together sirloin, red onion, salt, and pepper. Divide mixture into 6 portions, and shape each portion into a 5-inch patty.
⑤ Heat a large cast-iron skillet over medium heat. Cook patties until desired, 6 to 8 minutes per side.
⑥ In a small bowl, whisk together mayonnaise, green onion, mustard, and paprika. On bottom half of rolls, layer lettuce, patty, fried green tomato, mayonnaise mixture, and top half of rolls. Serve immediately.