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GoodtoKnow
  • 2 years ago
Here's how to make a chicken burger by the co-founder of Honest Burgers, Tom Barton.
Transcript
00:00 Hi, 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.
00:05 It's one of the kind of lighter burgers on our menu.
00:08 We've always used free-range chicken at Honest, we think that's really important that we support highest welfare chicken.
00:15 So we've got a nice free-range chicken breast, grilled, some tomato, some lettuce, mustard mayonnaise,
00:24 our standard glazed bun and some homemade rosemary salted chips.
00:29 What we've done to the chicken breast is we have brined it.
00:35 So brining is used an awful lot in loads of different types of cooking.
00:39 It's used a lot in poultry because it adds depth of flavour, adds more moisture to what can be quite dry,
00:47 especially if you overcook it, you know chicken get really dry.
00:50 So what we do with this is we mix it with water, sugar and salt.
00:56 So it is 500ml of water with 4 tablespoons of sugar and 70g of salt.
01:03 We then dissolve that in the pan, wait till the sugar and the salt is fully dissolved.
01:11 I'm just going to drop this into the pan now.
01:13 Then take it off the heat and then you add 3 litres of water, cold water.
01:21 So you do that so you don't have to wait for 3.5 litres of water to cool down.
01:25 You're just mixing it in with a little bit of water and then mixing in the rest of the water so you've got a nice cold brine.
01:31 You never ever put meat into a warm brine, ok.
01:34 It's a really easy way for it to go off basically.
01:38 So the sauce that we put in our chicken burger is mustard mayonnaise.
01:41 So we use Heinz mayo with a load of black pepper, so like cracked black pepper and some Dijon mustard and a little bit of lemon juice.
01:53 It's just a nice rich flavour to go with the chicken.
01:58 Like all the meat in Onyx burgers we cook on a flat top.
02:02 So this is the equivalent of that, a nice cast iron pan.
02:06 You want to get it hot to begin with, drop the chicken in, lower it down a little bit.
02:11 We're looking for 72 degrees minimum with chicken.
02:16 It's going to take about 3 or 4 minutes each side.
02:19 We want to get a nice bit of caramelisation on both sides as well.
02:23 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.
02:29 So the chicken's had about 3 minutes, just going to give it a little flip.
02:33 Nice bit of colour on there.
02:36 Make sure it doesn't get stuck to the pan.
02:39 Now we're going to get the burger made.
02:42 So go with our mustard mayo on the base, then a nice bit of green, some shredded lettuce and a little gem.
02:55 And then a nice slice of beef tomato as well.
03:00 So it's had about 6 or 7 minutes in here.
03:03 The chicken breast's nice and cooked.
03:06 Going to just take a little bit more of the mustard mayo, stick that on top and then take our chips.
03:18 So, homemade chips, the only way in our eyes, but if you don't have time, you can't get a lot of potato,
03:26 you want to buy some short-ball ones, you can elevate them by putting rosemary salt on.
03:32 So, we've been making rosemary salt from scratch since day one.
03:36 It's really, really simple, you just need a bit of time.
03:39 Lemon zest, rosemary and Maldon sea salt is what we use.
03:44 It's put into a pestle and mortar and basically just smash it up, give it as much time as you've got
03:50 and you get such an amazing flavour, even on a frozen chip, although it's not something we would ever sell,
03:57 but honest, it still makes it taste much, much better.
04:00 So, this is our free-range grilled chicken breast with mustard mayo and homemade rosemary salted chips.
04:07 [Music]
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