How To Make A Chicken Burger | Recipe - video Dailymotion

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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

00:04talk you through our chicken burger. It's one of the kind of lighter burgers on

00:07our menu. We've always used free-range chicken at Honest, we think that's really

00:11important that we support highest welfare chicken. So we've got a nice

00:16free-range chicken breast, grilled, some tomato, some lettuce, mustard mayonnaise,

00:23our standard glazed bun and some homemade rosemary salted chips. What we've done

00:32to the chicken breast is we have brined it. So brining is used an awful lot in loads

00:38of different types of cooking. It's used a lot in poultry because it adds depth of

00:43flavour, adds more moisture to what can be quite dry, especially if you overcook it

00:48you know chicken get really dry. So what we do with this is we mix it with water,

00:54sugar and salt. So it is 500mils of water with four tablespoons of sugar and 70

01:02grams of salt. We then dissolve that in the pan, wait till the sugar and the salt

01:10are fully dissolved. I'm just going to drop this into pan now and then take it

01:18off the heat and then you add three litres of water, cold water. So you do that so

01:21you don't have to wait for three and a half litres of water to cool down. You're

01:25just mixing it in with a little bit of water and then mixing in the rest of the

01:28water so you've got a nice cold brine. You never ever put meat into a warm brine,

01:33okay. It's a really easy way for it to go off basically. So the sauce that we put in

01:39our chicken burger is mustard mayonnaise. So we use Heinz mayo with a load of black

01:46pepper so like cracked black pepper and some Dijon mustard and a little bit of

01:52lemon juice and it's just you know nice rich kind of nice sort of flavour to go

01:57with the chicken. So like all the meat in Honest burgers we cook on a flat top so

02:02this is the equivalent of that you know nice cast iron pan. You want to get it

02:07sort of hot to begin with, drop the chicken in, lower it down a little bit and

02:11we're looking for 72 degrees minimum with chicken. Going to take about three or four

02:17minutes each side and we want to get a nice bit of kind of caramelisation on

02:22both sides as well all right but there's no need to season this

02:25chicken because we've got all the seasoning and all the flavours have

02:28already gone into that brine. So chicken's had about three minutes just

02:32going to give it a little flip. Got a nice bit of colour on there. Make sure it

02:37doesn't get stuck to the pan. Now we're going to get the burger made so go with

02:44our mustard mayo on the base then nice bit of green some shredded lettuce and

02:53little gem and then nice slice of beef tomato as well. So yes had about six

03:02seven minutes in here the chicken breast nice and cooked. Going to just take a

03:07little bit more of the mustard mayo stick that on top and then take our chips.

03:17So homemade chips the only way in our eyes but if you don't have time you can't get a

03:24potato. If you want to buy some shop bought ones you can elevate them by putting rosemary

03:30salt on. So we've been making rosemary salt from scratch since day one. It's

03:36really really simple you just need a bit of time. It's lemon zest rosemary and

03:40mold and sea salt is what we use. It's put it into a pestle of mortar and

03:47basically just smash it up give it as much time as you've got and you get such an

03:51amazing flavour even on a frozen chip although it's not something we would

03:55ever sell. Honest it still makes it taste much much better. So this is our

04:01free-range grilled chicken breast with mustard mayo and homemade rosemary salted

04:06chips.

How To Make A Chicken Burger | Recipe

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