I don't get the love for five guys. Above average at best.

They're better when you keep it simple imo. No cheese, pickle, ketchup and mustrard for me. And the hotdogs - fresh jals and bbq sauce, if only to differentiate it from the burger because I always buy both.

It is expensive because yes the extras are silly money. Burger and hotdog, no fries or drinks is about £12 iirc. I tend to pile in around closing time when the booze is kicking in and they in turn tend to give you fries for free most of the time. They just appear in the bag and they're all loose - no cup at all.

Part of me oped they'd give you tiny tapaz fires

My mandolin went in the bin last week. Never again. Never. Again.
I'm too much of an idiot for such a dangerous bit of kit.

I had some burgers last night.

It's not a salad.

LivDiv wrote:

My mandolin went in the bin last week. Never again. Never. Again. I'm too much of an idiot for such a dangerous bit of kit.

Nooooo! Such a lovely bit of kit. They arent dangerous, just use the guard and stop trying to copy people who use these things all the time.

First question is whether you actually mince the chicken meat and make a burger patty from it, or whether you just use a chicken breast.

Chicken breast seems to be the way most places go. One of my locals does a good one marinaded in buttermilk and given a sort of Cajun-ish rub before grilling.

I don’t see many actual minced chicken burgers on offer around here. I imagine you could do something quite interesting with a sort of ‘pulled chicken’ sandwich that combined shredded breast and dark meat …

Thigh meat, crispy coating and deep fried.

Side of crispy chicken feet would go well. I'm not even joking.

nick_md wrote:

Side of crispy chicken feet would go well. I'm not even joking.

 

Thats a very interesting idea. I'll certainly do a sample up of it.  

I really do appreciate the feedback guys - everyone seems to like a chicken burger but my goodness there is a ton of variety out there. We are primarily looking at a Buttermilk marinade using free-range chicken breast (I'm more into thigh meat myself but its early days for a brand so needs to be the most appealing to start) and with an option to be dredged in gluten free flour and spices, maybe with some other bits and bobs for a crispy, crunchy coating or with the dredging for a nice griddle, more fresh vibe.

LivDiv wrote:

Ref mandolin. The guard that came with mine was crap, I could maybe get through half a typical red onion then it wouldn't grip. Ref chicken burgers. They tend to be breast meat but I think that is missing a trick because it isnt fatty enough. I think something interesting could be done with thigh and then crisping up the skin nicely as a sort of bacon replacement.

Yeah, some of the guards aren't great but it doesnt take long to become good with just using your hand, you just need to be very careful at the start (just about every chef I know has a Mandolin mishap story) and do it often. I'm pretty good, but one guy who worked for me was a ninja - super speedy and clean even with very small items like radish. Just with the onions as well - big onions are a bit of a mare. You want something you can gripe easy or even better my technique was using the palm of my hand. Although fuck up with that and its a nasty cut.

@PopRock - yeah thats a really good way to do it, great for carrots, potatoes etc. You dont get quite the yield I find but its certainly an alternative that I've used often.

I fancy knocking up an experimental chicken burger myself now. Might give it a bash next week.

I’m thinking maybe roasting a chicken and specifically saving some of the breast and thigh meat to shred and form into burgers. Not sure what to bind it with, but definitely an egg and flour coating. Maybe with thyme etc rather than trying to go the usual Southern fried route. Maybe even a thin chicken risotto cake in there as a second layer.

Don't marinade in buttermilk, it excludes people with CMPA.  Or at least offer a non-marinaded option.

I'll second the cajun chicken burger suggestion.  One of the pubs here does a marinaded chicken breast with a spiced mayonnaise burger.  It's great.

Yes.