For the burgers: Preheat a grill to medium-high heat, about 350 degrees F. Spray a grill rack with nonstick, nonflammable cooking spray.
In a medium bowl, combine the ground chuck, Worcestershire sauce and House Seasoning, stirring to mix well. Form the mixture into 4 (4-inch) patties. Grill the burgers, covered with the grill lid, to desired degree of doneness, 5 to 6 minutes per side.
For the tomatoes: In a medium nonstick skillet, pour the oil to a depth of 1/4-inch, and the bacon renderings and melt over medium heat.
Sprinkle the tomatoes with salt. Soak in the buttermilk. In a small bowl, combine the cornmeal, flour and House Seasoning. Dip both sides of each tomato slice in the flour mixture. Add the tomatoes to the hot oil and cook until golden brown, 3 to 4 minutes per side.
To assemble the burgers: Place 1 cheese slice over each patty. Place 2 slices bacon on the bottom halves of each onion roll, top with the hamburger, a fried green tomato slice and the desired amount of Spicy Thousand Island Dressing. Cover with the onion roll tops. Serve immediately.
In a medium bowl, mix the mayonnaise, ketchup, relish, House Seasoning, hot sauce, to taste, the egg, lemon zest and lemon juice. Store in an airtight container and refrigerate until ready to serve.
Recipe courtesy of Paula Deen