Here's how to make a chicken burger by the co-founder of Honest Burgers, Tom Barton.
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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 free-range
00:17chicken breast, grilled, some tomato, some lettuce, mustard mayonnaise, our standard
00:25glazed bun and some homemade rosemary salted chips. What we've done to the
00:32chicken breast is we have brined it, so brining is used an awful lot in loads of
00:38different 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 500ml 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
01:10is fully dissolved. I'm just going to drop this into pan now and then take it off
01:18the heat and then you add three litres of water, cold water, so you do that so you
01:22don't have to wait for three and a half litres of water to cool down. You're just
01:25mixing it in with a little bit of water and then mixing in the rest of water so
01:29you've got a nice cold brine. You never ever put meat into a warm brine, okay. It's a
01:34really easy way for it to go off basically. So the sauce that we put in our
01:39chicken 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 sort
02:07of hot to begin with, drop the chicken in, lower it down a little bit and we're
02:11looking for 72 degrees minimum with chicken. Going to take about three or
02:17four minutes each side and we want to get a nice bit of kind of caramelisation on
02:22both sides as well, alright. 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 going to
02:32give it a little flip. Got a nice bit of colour on there. Make sure it doesn't get
02:37stuck to the pan. Now we're going to get the burger made. So go with our mustard
02:45mayo on the base, then nice bit of green, some shredded lettuce and a little gem and
02:55then a nice slice of beef tomato as well. So yeah, it's had about six, seven
03:02minutes in here. The chicken breast is nice and cooked. Going to just take a little bit
03:07more 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
03:24white potato, if you want to buy some shop bought ones, you can elevate them by
03:29putting rosemary salt on. So we've been making rosemary salt from scratch since day
03:35one. It's really, really simple. You just need a bit of time. It's lemon zest, rosemary
03:40and mold and sea salt is what we use. It's put it into a pestle mortar and basically
03:47just smash it up. Give it as much time as you've got and you get such an amazing
03:51flavour even on a frozen chip, although it's not something we would ever sell.
03:56honest, it still makes it taste much, much better. So this is our free-range
04:02grilled chicken breast with mustard mayo and homemade rosemary salted chips.
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