Prep time: 15 mins Cook time: 15 min Rest time: 30 min Total time: 1 hr
Makes: 4 medium burgers
These animal-based friendly chicken fried steakburgers with gravy are made with White Oak Pastures steakburger grind and other nutrient-dense ingredients.
What you need to make Chicken Fried Steakburgers with Gravy
Ingredients:
- White Oak Pastures steakburger grind (ASHLEYR for 10% off)
- Eggs
- Carnivore Crisps chicken flour (ASHLEYR for 10% off)
- Plantain flour
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Cooking pan (for frying burgers)
- Smaller cooking pan (for making gravy)
- Mixing bowl or Tupperware
(for the full recipe, scroll to the bottom)
Substitutions
Butter will work in place of ghee.
Ground beef will work in place of steakburger grind.
Carnivore Crisps beef flour will work in place of chicken flour.
How to make Chicken Fried Steakburgers with Gravy
If a visual will help, watch the Instagram Reel for this recipe.
Make the burger patties.
Take your WOP steakburger grind (ASHLEYR for 10% off) and form it into four patties. Salt the patties to taste using sea salt (ASHLEYR for 15% off).
Coat the burger patties.
In a small mixing bowl (or Tupperware container), add two eggs. Mix so the yolks and whites are evenly distributed.
In another small mixing bowl (or Tupperware container), add the chicken flour (ASHLEYR for 10% off) and plantain flour (amounts listed under steakburger ingredients section). Mix with your fingers so both flours are evenly distributed.
Take a burger patty and coat it in the flour mixture (both sides), then the egg mixture, then the flour mixture once more. If you’d like a visual, check out the Instagram reel for this recipe. Repeat this process for all burger patties.
Note: if you have extra flour, you can sprinkle the rest on the uncoated spots on the burger patties.
Fry the burger patties.
In your cooking pan (12″ or similar size preferred), add a few tbsp of ghee or butter and bring to high heat.
Once the fat is smoking, add your burger patties to the pan.
Fry for about 2 minutes on each side, until golden brown.
Once both sides are fried, turn the heat down to medium and finish cooking the burgers however you prefer.
Note: I cooked mine for an additional 5-7 minutes and they ended up well done. I probably wouldn’t cook them as long next time.
Make the gravy.
In your smaller cooking pan (8″ or similar size preferred), add the ghee (amount listed under gravy ingredients section) and bring medium heat.
Once the ghee is melted, add the chicken flour and plantain flour (amounts listed under gravy ingredients section) and mix.
After all ingredients are evenly distributed, remove the gravy from heat and pour it in a container to cool.
Set it aside to cool for 20 minutes or so. It will thicken as it cools.
Serve and enjoy.
Once the gravy has cooled, mix it once more to evenly distribute the ingredients. Pour the gravy over the chicken fried steakburgers, and dig in!
I served mine with Kabocha Squash Fries.
Note: the gravy is best enjoyed fresh. If you have leftover steakburgers, store them in the fridge in an airtight container for 3-4 days.
Tips to make the best Chicken Fried Steakburgers with Gravy
- If you have extra flour after coating the burger patties, you can sprinkle the rest on the uncoated spots on the burger patties.
- I cooked my burgers for an additional 5-7 minutes after frying and they ended up well done. I probably wouldn’t cook them as long next time.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Chicken Fried Steakburgers with Gravy
Chicken Fried Steakburgers with Gravy
Equipment
- Cooking pan (for frying burgers)
- Smaller cooking pan (for making gravy)
- Mixing bowl or Tupperware
Ingredients
For the chicken fried steakburgers:
- 1 lb White Oak Pastures steakburger grind (ASHLEYR for 10% off)
- 2 eggs
- 1/2 cup Carnivore Crisps chicken flour (ASHLEYR for 10% off)
- 1/4 cup plantain flour
- grass-fed ghee (or butter, for frying)
- sea salt (ASHLEYR for 15% off)
For the gravy:
- 2 tbsp grass-fed ghee (or butter)
- 2 tbsp Carnivore Crisps chicken flour (ASHLEYR for 10% off)
- 1 tbsp plantain flour
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Make the burger patties.
- Take your WOP steakburger grind (ASHLEYR for 10% off) and form it into four patties. Salt the patties to taste using sea salt (ASHLEYR for 15% off).
Coat the burger patties.
- In a small mixing bowl (or Tupperware container), add two eggs. Mix so the yolks and whites are evenly distributed.
- In another small mixing bowl (or Tupperware container), add the chicken flour (ASHLEYR for 10% off) and plantain flour (amounts listed under steakburger ingredients section). Mix with your fingers so both flours are evenly distributed.
- Take a burger patty and coat it in the flour mixture (both sides), then the egg mixture, then the flour mixture once more. If you'd like a visual, check out the Instagram reel for this recipe. Repeat this process for all burger patties.
- Note: if you have extra flour, you can sprinkle the rest on the uncoated spots on the burger patties.
Fry the burger patties.
- In your cooking pan (12" or similar size preferred), add a few tbsp of ghee or butter and bring to high heat.
- Once the fat is smoking, add your burger patties to the pan.
- Fry for about 2 minutes on each side, until golden brown.
- Once both sides are fried, turn the heat down to medium and finish cooking the burgers however you prefer.
- Note: I cooked mine for an additional 5-7 minutes and they ended up well done. I probably wouldn't cook them as long next time.
Make the gravy.
- In your smaller cooking pan (8" or similar size preferred), add the ghee (amount listed under gravy ingredients section) and bring medium heat.
- Once the ghee is melted, add the chicken flour and plantain flour (amounts listed under gravy ingredients section) and mix.
- After all ingredients are evenly distributed, remove the gravy from heat and pour it in a container to cool.
- Set it aside to cool for 20 minutes or so. It will thicken as it cools.
Serve and enjoy.
- Once the gravy has cooled, mix it once more to evenly distribute the ingredients. Pour the gravy over the chicken fried steakburgers, and dig in!
- I served mine with Kabocha Squash Fries.
- Note: the gravy is best enjoyed fresh. If you have leftover steakburgers, store them in the fridge in an airtight container for 3-4 days.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
