Instructions

1. Preheat the oven to 375F. Lay the bacon on a slotted pan and bake in the oven until crisp – 15 to 18 minutes.
2. Trim the tops and the bottoms off of the tomatoes. Slice each tomato into 4 rounds, no more than 1/2-inch thick. Put the tomatoes on doubled paper towels and sprinkle with salt. Allow to sit for a few minutes to let the excess moisture drain. Season with pepper.
3. Set up 3 shallow bowls. In the first, put the flour. Put the eggs in the second and mix the cornmeal, breadcrumbs, Parmesan and parsley in the third.
4. Heat the oil in a large skillet over medium to medium-high heat. Dredge the tomatoes in the flour, then dip them in the egg, then into the breadcrumb mixture. Cook in the heated oil for a few minutes on each side, until crisp. Cool on a cooling rack.
5. In a large bowl, combine the meat with the grated onion, hot sauce, Worcestershire sauce and season with salt and pepper. Form into 8 equal patties. Heat a large griddle or non-stick skillet and cook the patties a few minutes on each side.
6. In a small bowl, combine the sour cream, chives and lemon juice. Season with salt and pepper. Add in a dash or 2 two of hot sauce, if desired.
7. Assemble the burgers: Place the burger on the bun bottom. Top with bacon, lettuce, a slice of fried green tomato and some sour cream sauce. Top with the bun top and serve!