• 4 months ago
Here's how to make a chicken burger by the co-founder of Honest Burgers, Tom Barton.
Transcript
00:00Hi, I'm Tom from Honest Burgers. I'm one of the co-founders and today I'm going to talk you through our chicken burger.
00:06It's one of the kind of lighter burgers on our menu. We've always used free-range chicken at Honest.
00:11We think that's really important that we support highest welfare chicken.
00:15So we've got a nice free-range chicken breast, grilled, some tomato, some lettuce, mustard mayonnaise,
00:24our standard glazed bun and some homemade rosemary salted chips.
00:31What we've done to the chicken breast is we have brined it.
00:35So brining is used an awful lot in loads of different types of cooking.
00:40It's used a lot in poultry because it adds depth of flavour, adds more moisture to what can be quite dry,
00:47especially if you overcook it, you know, chicken get really dry.
00:50So what we do with this is we mix it with water, sugar and salt.
00:56So it is 500 mils of water with four tablespoons of sugar and 70 grams of salt.
01:05We then dissolve that in the pan, wait till the sugar and the salt is fully dissolved.
01:11I'm just going to drop this into the pan now.
01:16And then take it off the heat and then you add three litres of water, cold water.
01:21So you do that so you don't have to wait for three and a half litres of water to cool down.
01:25You're just mixing it in with a little bit of water and then mixing in the rest of the water.
01:28So you've got a nice cold brine. You never ever put meat into a warm brine.
01:33OK, it's a really easy way for it to go off basically.
01:37So the sauce that we put in our chicken burger is mustard mayonnaise.
01:41So we use Heinz mayo with a load of black pepper.
01:46So like cracked black pepper and some Dijon mustard and a little bit of lemon juice.
01:53And it's just a nice rich flavour to go with the chicken.
01:58So like all the meat in Honest Burgers we cook on a flat top.
02:02So this is the equivalent of that, a nice cast iron pan.
02:06You want to get it hot to begin with, drop the chicken in, lower it down a little bit.
02:11And we're looking for 72 degrees minimum with chicken.
02:16It's going to take about three or four minutes each side.
02:19And we want to get a nice bit of caramelisation on both sides as well.
02:23But there's no need to season this chicken because we've got all the seasoning and all the flavours have already gone into that brine.
02:29So chicken's had about three minutes. Just going to give it a little flip.
02:33Got a nice bit of colour on there.
02:36Make sure it doesn't get stuck to the pan.
02:39Now we're going to get the burger made.
02:42So go with our mustard mayo on the base.
02:47Then a nice bit of green, some shredded lettuce and a little gem.
02:54And then a nice slice of beef tomato as well.
02:59So it's had about six or seven minutes in here.
03:03The chicken breast's nice and cooked.
03:06Going to just take a little bit more of the mustard mayo, stick that on top.
03:11And then take our chips.
03:18So, homemade chips, the only way in our eyes.
03:22But if you don't have time, you can't get a white potato, you want to buy some shortboard ones, you can elevate them by putting rosemary salt on.
03:31So we've been making rosemary salt from scratch since day one.
03:36It's really, really simple. You just need a bit of time.
03:39Lemon zest, rosemary and Maldon sea salt is what we use.
03:43Put it into a pestle and mortar and basically just smash it up.
03:48Give it as much time as you've got and you get such an amazing flavour, even on a frozen chip.
03:54Although it's not something we would ever sell, but honest, it still makes it taste much, much better.
04:00So this is our free range grilled chicken breast with mustard mayo and homemade rosemary salted chips.
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