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THE Dish: Richard Blais' Butchers Cut Burger

(CBS News) NEW YORK -- To celebrate Memorial Day, renowned chef Richard Blais prepared his All-American ultimate dish: the burger -- but with a twist!

On "CBS This Morning: Saturday," the winner of winner of Bravo's 2011 Top Chef All-Stars shared the recipes for his Butchers Cut Burger, a well as Vodka-Battered Onion Rings and Homemade Root Beer Floats.

Richard started his career at McDonalds. He's gone a long way since.

He was to open a restaurant in Atlanta on Saturday called The Spence.

Richard's special burger contains, among other ingredients, crumbled bleu cheese, caramelized onions, soy truffle vinaigrette, frisee, pickled shallots and truffle aioli.

He's known for his unique, innovative approach to cooking: Though his dishes might at times resemble a science project, the results are well worth the effort.

All "CBS This Morning: Saturday" recipes
Blog: "What's Cooking"
Special section: Food and Wine


Butchers Cut Burger

Yield 4 burgers

Ingredients yield 4G (64 each 8oz bowls)

  • 4 ea 6 oz hamburger patties
  • 4 high quality hamburger buns
  • Melted butter to brush on buns
  • 4 oz red wine jam
  • 6 oz caramelized onions
  • 4 oz cumbled high quality blue cheese
  • 2 oz frisee, pale leaves, washed and dried
  • Evoo to dress the frisee
  • 4 teaspoons pickled shallots
  • 4 teaspoons truffle soy vinaigrette
  • Salt and pepper

For the red wine jam:


  • 1 qt red wine
  • 1 cup sugar
  • 1/4 onion, large dice
  • Pinch salt
  • 1 teaspoon Agar-agar


Reduce the red wine, sugar and onion 80 percent

Strain out the onion

Whisk in the agar agar until the the jam thickens


Blend - the consistency should be that of jam

For the onions:


  • 2 onions, peeled and sliced thin
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • Salt, pepper


Heat the oil in a large pan

Sautee the onions in the pan until golden

Add the butter and continue to sautee until deep brown

Season with salt and pepper

Hold warm

For the pickled shallots:


  • 1 shallot, peeled and sliced thin on the mandolin
  • 1/4 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 pinches salt


Bring the vinegar, sugar and salt to a full boil

Make sure the sugar has totally dissolved

Cool completely

Cover the sliced shallots with the pickle

Pickle at least 24 hours

For the truffle soy vinaigrette:


  • 1/4 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 3/4 cup canola oil
  • 1/2 oz white truffle oil
  • 1/4 teaspoon xantham gum
  • Water to adjust
  • Salt and pepper


Combine soy and lemon juice in a bowl

Whisk in neutral oil

Drizzle in truffle oil

Add xantham gum (use an immersion blender if possible)


To assemble the burger:

Season the patties with salt and pepper

Cook to desired temperature

Cut the buns in half and toast them brushed with butter

Spoon the red wine jam on the bottom bun

Layer the cooked patty

Top with warm onions and crumbled blue cheese

Season the frisee with a drop of evoo, salt and pepper

Drain the shallots from the pickle liquid

Split the sliced pickled shallots between the 4 burgers

Drizzle the top with the truffle soy vinaigrette

Blue cheese dressing

Yield: 3 cups


  • 1 cup mayonnaise
  • 2 tablespoons buttermilk
  • 1/4 cup sour cream
  • 1 teaspoon minced garlic
  • 1 dash tobacco
  • 1/2 cup crumbled sharp blue cheese (maytag) + 2 tablespoons
  • 1 lemon, juice
  • Water to adjust
  • Salt, pepper


Mix everything in a large bowl except the 2 tablespoons blue cheese

Puree in a blender

Adjust with water if necessary

Stir in the remaining 2 Tablespoons blue crumbles

Season with salt and pepper

For more of Richard's recipes, go to Page 2.

Vodka-Battered Onion Rings

Yield: 4 order onion rings


  • 1 cup AP flour
  • 1 cup rice flour
  • 1-1/2 cups beer, cold
  • 1/4 cup vodka, cold
  • 1 teaspoon honey
  • AP Flour to coat the onions
  • 2 large onions
  • Salt and pepper


Heat deep fry oil to 350F

Prepare the tempura batter

Gently whisk the flour, rice flour, beer, vodka and honey

Do not over-whisk

Put aside for one hour

Slice the onions 1/4-inch thick and separate

Remove the inner core of the onions - keep the large onions rings only

Toss with flour, salt and pepper

Dip the rings individually into the tempura batter

Cook in deep fry oil until crisp

Drain on paper towels

Serve hot


Yield: 4 servings


  • 1 large head iceburg lettuce
  • 8 oz blue cheese dressing
  • 1/2 pint grape tomatoes, red and yellow, washed and cut in half
  • Crispy bacon bits - good quality
  • 4 oz crumbled sharp blue cheese
  • 2 tablespoons chopped chives
  • Salt and pepper


Cut the head of iceburg into 4 discs

Put in a drain pan and rinse with cold water

Leave the discs in the drain pan and cover with ice to chill and make crisp

Pat dry after 1 hour

Cover each disc with the blue cheese dressing

Split the remaining ingredients among the 4 discs

Season with salt and fresh ground pepper

Fried pickles

Yield: 4 orders


  • 3 kirby cucumbers
  • 2 tablespoons kosher salt
  • 1 cup cider vinegar
  • 4 tablespoons white sugar
  • 2 tablespoons lite brown sugar
  • 1 teaspoon yellow mustard seed
  • 1/2 teaspoon turmeric, ground

  • For the tempura, see onion ring recipe


Wash the cucumbers in water

Slice thin on a mandolin

Sprinkle with salt

Cure for 4 hours with salt

Rinse cucumbers well in cold running water

Put aside

Meanwhile prepare the pickle liquid

Bring vinegar, sugar, brown sugar and spices to a full boil

Make sure the sugar dissolves

Cool completely

Cover the sliced, washed cucumbers with the cold pickle

Cure for 2 days

To make the fried pickles:

Preheat deep fryer to 350F

Drain the sliced pickles from the turmeric liquid

Pat dry

Toss with seasoned flours as for onion rings

Individually coat with tempura batter

Drop each piece into deep fryer

Fry until golden

Drain on paper towel

Serve hot

Buttermilk Ranch Dressing

Yield: 1 pint


  • 1-3/4 cups mayonnaise
  • 1/3 cup buttermilk
  • 3 tablespooons ranch powder


Whisk all together

Root Beer Float

Put ice cream on root beer!

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