Southern Charm Burger: Best 5 Amazing Charm Burger

Southern Charm Burger is a new kitchen in the heart of North Charleston. Run by Chef Jaden Smith, it’s a little slice of southern hospitality to go with your fries.

Southern Charm Burger is open for breakfast, lunch, and dinner so that you can take your pick! From their Southern Fried Catfish to their signature “Cowboy” burger, you’re sure to find something that suits your tastes.


Best 5 amazing Southern Charm Burger

1. Fried Catfish Po’Boy

I love the french fries, and the southern charm burger has a delicious taste. I especially enjoyed their fried catfish po’boy.

It is served on a fresh toasted sesame seed bun with lettuce, tomato, pickles, and a side of house-made tartar sauce. The crunchy tartar sauce against the softness of the fish was amazing!


  • 2 catfish fillets, cut into strips
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • Vegetable oil
  • 2 cups tartar sauce (recipe to follow)
  • Lettuce leaves (iceberg works best)
  • Tomato slices, thinly sliced and seeded if necessary.
  • 2 dill pickles, thinly sliced lengthwise.
  • Sliced American cheese (or your favorite type).


1. Heat the oil in a frying pan until smoking.

2. Season the fish with salt and pepper, and add to the pan. Saute until lightly browned on each side. Remove the fish from the pan and set it aside.

3. Make the coating in a small bowl by beating together: eggs, bread crumbs, and some of your favorite herbs.

4. Dredge the fish strips into the coating and then back into egg wash to coat thoroughly.

5. Return the fish to the pan, and cook until golden brown on each side.

6. Remove from heat and drain on paper towels.

7. Serve fish with lettuce, tomato, pickles, and tartar sauce on a toasted sesame seed bun.

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2. Southern Fried Chicken Po’Boy

The southern fried chicken po boy was delicious. Crispy chicken with lettuce, tomato, pickles, and a side of jalapeño ranch.

The chicken was a little greasy, but the flavor was still good, and the ranch sauce helped cool down all that grease. The po’boy also holds a nice amount for a sandwich.


  • 2 chicken breast fillets, cooked
  • 1 cup bread crumbs
  • 1 egg
  • 1 cup milk
  • Vegetable oil for frying
  • Lettuce (iceberg works best)
  • Tomato slices, seeded and thinly sliced if necessary.


1. In a bowl, mix the bread crumbs and egg. Season with salt and pepper. Set aside.

2. Heat the oil in a large frying pan to a temperature of 300 degrees F.

3. Season the chicken breast with salt, pepper, and Worcestershire Sauce. Add to the frying pan and cook until browned on both sides. Remove from the pan and reserve for later.

4. Put bread crumbs into a bowl and make a second coating for the po’boy by combining: milk, egg, salt, pepper, and Worcestershire sauce together in a bowl (like you did your first coating).

5. Dredge both sides of chicken in the bread crumb mixture and transfer to a plate.

6. Dredge the breaded po’boy in your second coating and transfer it to a greased baking dish.

7. Pour vegetable oil into a large frying pan until smoking and then reduce heat to medium-low.

8. Return the po’boy to the pan on top of the oil, fries down once or twice until golden brown and crispy on all sides.

9. Remove to a paper towel-lined plate to drain excess oil.

10. Serve the po’boy with lettuce, tomato, pickles, and jalapeños ranch on a fresh sesame seed bun.

3. Funnel Cake

I tried their famous funnel cake for dessert it was good. It’s a soft, fluffy funnel with a deep-fried outer coating. I didn’t try it until the end, but it was delicious.


  • 2/3 cup sugar
  • 1/3 cup water
  • 1 1/4 tsp cinnamon
  • Cake flour, for dusting
  • Vegetable oil for frying


1. In a large mixing bowl, combine the water and sugar. Stir until dissolved. Add the cinnamon and mix well. Set aside.   The sugar solution will get slightly syrupy as the sugar dissolves.  

2. Turn on the hot oil to medium-low heat. The oil should be ready for frying when you drop a bit of batter into the hot oil, and it starts to bubble around it quickly.  

3. While your oil heats up, roll out your funnel cake into a cylinder or shape that can fit into your fryer. The thicker the funnel cake, the longer it will take to cook through thoroughly.  

4. Dust your funnel cake with flour.  

5. When the oil is hot, carefully drop the funnel cake directly into the hot oil using a slotted spoon or tongs.  

6. Fry for 1-2 minutes per side, until golden brown and cooked through. Reserve on a paper towel-lined plate to drain any excess grease.  

7. Serve warm with powdered sugar or syrup.  

4. Cupcakes

I’ve tried the cupcake salmon. It was a bit dry, so the flavor of the cupcake was lost. The icing was okay. The strawberry frosting had a nice flavor and texture, but it lacked strawberry chunks, which I’m typically used to finding in frosting.  


  • 1 cup white sugar
  • ½ cup canola oil
  • 2 eggs, beaten. I’d suggest using 3 eggs.
  • 2 cups cake flour, sifted before measuring.
  • 1 tsp baking powder.
  • ½ tsp salt.  


1. Preheat the oven to 350 degrees F. Grease and line a cupcake pan for 12 cupcakes (I used mini size). Set aside.   In a large bowl, combine all dry ingredients.

2. In a small bowl, combine all wet ingredients and mix until smooth.

3. Pour wet ingredients into dry ingredients and mix batter until smooth, but don’t over mix it. Fold in blueberries and pecans if you want to.  

4. Spoon batters evenly into prepared muffin tins, which are 3/4 full.  

5. Bake for 20-22 minutes, but start checking at 18 minutes.  

6. Let cool completely before frosting if possible.

7. Frost when cupcakes are entirely relaxed and store leftovers in an airtight container.  

5. Corn Dog Nuggets

The corn dog nuggets were good, they had a nice crunch, and they weren’t too greasy. I also liked that they were pretty big compared to other corn dogs I’ve had in the past, and the coating was flavorful.


  • 1/2 cup yellow cornmeal
  • 1/4 cup flour
  • 2 tsp salt  
  • 2 eggs, beaten. I’d suggest using 3 eggs.
  • Oil for frying  


1. Combine all dry ingredients in a bowl. (I used about 2 Tbs of flour  and 1 tsp of salt)

mix but don’t over mix it; you don’t want clumps in your batter. Add the egg if you’d like (I didn’t use any).

2. Heat oil in a large, heavy-bottomed pot to 350 degrees F. Use a candy thermometer to verify the temperature.  

3. Gently add batter using a spoon or ice cream scooper to the hot oil, only adding 4-5 nuggets at a time, so you don’t overcrowd the pot. 

4. Fry until golden brown and cooked through (about 1 min per side). Drain on paper towels and repeat with the remaining batter.

5. Serve with your favorite dipping sauce.  


Southern Charm Burgers is a fun and tasty place to get food in the West Village. The prices are fair, especially considering you’re getting NY-style food. Since it is NY-style fast food, it’s hit or miss depending on your order.

The poutine wasn’t so great, but I liked most of the other items I’ve tried here. My favorites were the fries and cupcakes; everything else was pretty good too.

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