Posted by on Sep 20, 2020 in Main Courses | 32 comments

Down South Country-Fried Burger Recipe – Burger Lab

Down South Country-Fried Burger Recipe – Burger Lab

Top Chef Richard Blais looks to the South for his inspiration in this week's episode! Subscribe for a brand new Blais burger recipe every Monday: http://goo.gl/Z7lbS.

This week Richard gets inspiration from good, old American Southern cooking for his Country-Fried Burger. Combining sweet tea barbecue sauce and homemade pimento cheese, all served on a soft brioche bun, this unique recipe takes the Southern classic, country-fried steak, and gives it the burger treatment. Combining the crispy goodness of fried chicken with the richness of a beef burger, this recipe is an explosive flavor bomb.

Check out the episode to see Richard lay out tons of tips and tricks for you to easily pull off this amazing burger recipe at your next party or backyard cookout. Also, you've been asking for it, so here at Tasted.com we've decided that it's finally time for Richard to use one of his signature Top Chef and Top Chef All Stars Blais kitchen tricks — liquid nitrogen! Check out the episode to see Richard's crazy antics and the mouthwatering result.

Subscribe and you'll be automatically entered to win free Burger Lab swag! Throughout the run of the series, we'll be choosing subscribers at random to receive free stuff: T-shirts, the Burger Lab cutting board, and Blais' new cookbook! So remember to subscribe: http://goo.gl/Z7lbS. We'll be announcing the winners on the Burger Lab finale.

Top Chef All-Stars winner, Richard Blais is taking over the interwebs to bring you the most insanely over-the-top awesome BURGER recipes you could ever imagine! As an owner and chef of the Flip Burger Boutique franchise, Blais is a hamburger legend. Get ready 'cause you'll be grilling, griddling, basting, barbecuing, frying, melting, layering, saucing, and "bunning" your way to burger heaven in no time. Are you man enough to handle the juicy, gooey, goodness of a Burger Lab creation?

Richard is also the author of "Try This at Home: Recipes from My Head to Your Plate" Available here: http://goo.gl/hyLOn

T-shirts by TastyCotton

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Down South Country-Fried Burger Recipe - Burger Lab

Top Chef Richard Blais looks to the South for his inspiration in this week's episode! Subscribe for a brand new Blais burger recipe every Monday: http://goo.gl/Z7lbS.

This week Richard gets inspiration from good, old American Southern cooking for his Country-Fried Burger. Combining sweet tea barbecue sauce and homemade pimento cheese, all served on a soft brioche bun, this unique recipe takes the Southern classic, country-fried steak, and gives it the burger treatment. Combining the crispy goodness of fried chicken with the richness of a beef burger, this recipe is an explosive flavor bomb.

Check out the episode to see Richard lay out tons of tips and tricks for you to easily pull off this amazing burger recipe at your next party or backyard cookout. Also, you've been asking for it, so here at Tasted.com we've decided that it's finally time for Richard to use one of his signature Top Chef and Top Chef All Stars Blais kitchen tricks -- liquid nitrogen! Check out the episode to see Richard's crazy antics and the mouthwatering result.

Subscribe and you'll be automatically entered to win free Burger Lab swag! Throughout the run of the series, we'll be choosing subscribers at random to receive free stuff: T-shirts, the Burger Lab cutting board, and Blais' new cookbook! So remember to subscribe: http://goo.gl/Z7lbS. We'll be announcing the winners on the Burger Lab finale.

Top Chef All-Stars winner, Richard Blais is taking over the interwebs to bring you the most insanely over-the-top awesome BURGER recipes you could ever imagine! As an owner and chef of the Flip Burger Boutique franchise, Blais is a hamburger legend. Get ready 'cause you'll be grilling, griddling, basting, barbecuing, frying, melting, layering, saucing, and "bunning" your way to burger heaven in no time. Are you man enough to handle the juicy, gooey, goodness of a Burger Lab creation?

Richard is also the author of "Try This at Home: Recipes from My Head to Your Plate" Available here: http://goo.gl/hyLOn

T-shirts by TastyCotton

32 Responses to “Down South Country-Fried Burger Recipe – Burger Lab”

  1. P Money says:

    aey mane you got me cookin your burgers don here in florida much luv pimp

  2. StarBorn881 says:

    Food porn at it’s finest.

  3. Cristiano Micalizio says:

    Hi i like you burgers, but sorry dude your meet is raw. burgers need to be
    well done every time..

  4. Sandy Haas says:

    Great simple recipe – been makin this for years. I used to buy it already
    made at a GREAT local burger place near a Port town in Texas after a day at
    the beach. I pan fry mine and just put lettuce, tomato, onion, thin slice
    pickles and mustard w onion rings. Sometimes I put a few of the onion
    rings right on the steakburger. Amazing. Whatever you like on your regular
    burgers. I don’t like barbeque sauce on anything unless it is barbeque
    because it overpowers. Can use cube steak as well with the egg wash and
    flour mixture. I can tell that some of these jokers on here do not know
    what they are missin or talkin about. And ‘NO’ — GOOD country/chicken
    fried steakburgers do not need to be too well done – it depends on the
    quality of the meat and a persons tastes. I prefer medium to well. If you
    get an average CHEAP burger and you don’t know the quality of meat then I
    would suggest it being well done totally. This burger IS cooked and is NOT
    a raw burger or a slider! Deep-fryers are very hot, fast and cook very
    well.

  5. Rick Pain says:

    THIS BEEF IS SO RAW, I CAN HEAR IT FUCKING MOOING!!!

    • Dylan R. Cerezo says:

      Ikr. I mean, it looks worse than french steak…which is like…barely
      cooked xD.

    • kenny Roberts says:

      You can do what he does and put it in the oven at 350 F for about 7-10
      minutes depending on how you like your burger. Also, put it on a rack to
      elevate it so the heat can get underneath it, so it doesn’t get soggy on
      the bottom.

    • SaInTDEmYSe says:

      +-Ðёмøи Ḻøяḓ Ðylaи – you mean steak tartare.

    • Artanis667 says:

      Store bought ground beef that rare would frighten me though grinding your
      own is much more safe 🙂

    • Bryce Lasiewicki says:

      I actually like mine cooked that way to, so why are you hating so much
      bro?😂

  6. Totally Winning Pro Gamer says:

    I think I heard a moo!

  7. Rohan Zener says:

    Residents of the deep outback barbecue their meat.

  8. NJatTheDisco says:

    Why does every burger he makes still look alive?

  9. Ali Çınar says:

    In Turkey we call Kadinbudu Kofte

  10. Young One says:

    Cook your fucking meet please every Burger you make his fucking raw come on
    man

    • aos10 says:

      +Kingston T. it’s a burger , not a steak

    • Mikey Unovapix says:

      +aos10 some people can handle medium rare burgers because they built up
      immunity to any possible bacteria. other times you can prepare any beef
      you’re going to grind in a way to kill surface bacteria so medium rare
      would be safe. then there is irradiated beef which they use electromagnetic
      radiation to sterilize the beef but keep it raw

    • thepossiBle says:

      +Young One
      Do you know the difference between Mac Donald’s and real meat?
      of course you don’t

  11. payableondeath7 says:

    New England version of what they think southern cooking is

  12. Rob Shelton says:

    a northerners over exaggerated version of a southern delicacy.

  13. Rob Shelton says:

    a northerners over exaggerated version of a southern delicacy.

  14. Ryan Huston says:

    HEY RICHARD I’D LOVE TO SEE A Hawaiian THEMED BURGER!

  15. ertyr ccv says:

    GMM BROUGHT ME HERE

    • Daniel says:

      same haha

    • John Smith says:

      dude same I need one so bad

    • Andrew Larson says:

      Yeah me to man, except, GMM’s Country fried burger looks wayyyy better….I
      couldn’t stop thinking that the whole time I was watching this to it’s end.
      ….No doubt, this looks amazing, but the concept in GMM was spot on!

  16. Victor Broadtower says:

    I grew up in the South and I don’t know anyone that likes bread & butter
    pickles. They’re disgusting.

  17. The Fire Factory 501 says:

    love how the cheese went from bottom to the top…