(upbeat music)
- [Mike] We are Sorted,
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when it comes to all things food.
From cooking battles to gadget reviews.
- Ben...it's not worth it!
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- [Jamie] Crack your eggs and bake.
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- Welcome everybody to fridge cam.
Now, you know how much we love to push
our friend and chef, Ben, to his very limits.
Especially when we ask him to take iconic fast food items up
to a whole new level.
- Now last time, we challenged Ben to a Big Mac,
which he refused to eat.
- [Mike] Eat it.
- No, no.
- [Mike] Ebbers, you've gotta eat it!
- Are you not gonna eat it?
- No, no, James has got this covered.
- Today we're challenging him to make
a KFC Zinger Burger
vegan
and obviously in the process, make it all a lot better.
- I'm already excited for this because this is
kitchen meets science lab.
- [Mike] I know that you're not gonna eat this but boys?
- Oh the chicken one, yeah.
- Do you wanna analyse?
What do you mean the chicken one?
- What'd you mean, the chicken one?
- 'Cause look at, the vegan one looks a bit sad, doesn't it?
- [Jamie] But that's the whole point.
- [Mike] Yeah we've gotta know what we're aiming for.
- So this is how KFC describe their Zinger Burger.
If you like it hot and spicy, a Zinger Burger will be
sure to hit the spot.
This 100% chicken breast fillet is coated
in crunchy spicy Zinger flavouring
and served with fresh crisp lettuce
and sweet mayo on a seeded bun.
It really packs a punch.
- We'll tell you what you're missing.
- It's a very sweet burger.
I hadn't really realised how sweet it was.
- It is quite sweet.
- I mean, I've had better chicken burgers.
- [Barry] The Original Recipe Vegan Burger is
a meat-free alternative
to their classic Chicken Fillet Burger,
replacing the usual chicken breast fillet
with a bespoke vegan Quorn fillet, which is coated
in the Colonel's iconic blend of 11 herbs and spices.
- It's not as crispy, is it?
Even looking at it.
- It almost looks like, and I say this with respect,
like a frozen burger.
- Yeah, feels like a baked nugget.
- And I guess the way you construct it, mycoprotein,
Quorn, is it's not already chicken breast shaped,
so they have to shape it into that shape.
- Okay, so the difference between that,
it's a very meaty texture.
I think they've done a good job with that.
It's very spiced, like it's very spiced,
in a good way, it's actually got a lot of flavour.
- The interesting thing is that doesn't taste
anything like the chicken burger.
They're not trying to recreate
the flavour of the chicken burger, which I think is
a really positive thing.
- So what we're aiming to do here is basically create
an amazing
vegan spicy burger
with the characteristics of the Zinger
but like,
there.
- We're not gonna go mycoprotein.
We've done some thinking and we've got an alternative
and when I say we,
this is a collective effort with the food team
and I'll be honest, this is
actually the first time I'm cooking it as well.
So it's an experiment for us all.
- Great, let's do it.
What are your thoughts?
What are we gonna start on?
- The pattie.
So we're gonna combine seitan with chickpeas.
So instead of a chick-en Zinger, it's a chick-pea Zinger.
- Oh.
- [Ben] But with seitan.
- It's a seitan pea.
- So drain our chickpeas
but we're gonna keep the water they're cooked in.
- Oh 'cause it sounds like a fancy aftershave, doesn't it?
- Aquafaba?
- [Barry] Aquafaba.
- Pour homme.
- It definitely hasn't got a fancy smell.
- Process-wise, chickpeas, we blitz into a fine crumb
and then add a whole bunch of other stuff including gluten,
which is partly what makes it seitan
and then we add in white miso, nutritional yeast,
garlic powder, salt and pepper.
It doesn't actually need too much salt because of the miso
but a pinch and some pepper.
(blender whirring)
- [Mike] Does it need a bit of juice?
- Told you it was an experiment.
(Mike laughs)
Right, I think what this needs is
to be brought together by hand now and kneaded.
- [Mike] Oh right.
- So we've done most of the work.
This should be dough-like and elastic-y if...
- It's squished together.
- We knead it.
Seitan on its own is full of gluten,
which is high in protein
but it's not all of the essential amino acids,
so it's not complete protein.
By combining it with chickpea,
you get the ones that are missing.
So what we now have is complete protein,
all the essential amino acids your body needs.
- Excellent.
- What's the point in the yeast?
- It's gotta be flavour, right?
- Flavour
and
I think there's an association that vegans miss out on B12
and therefore you're adding it in.
Now there's not a huge amount of B12 in chicken anyway,
it tends to be more red meat, although there is some.
So it's more just making sure you've got that nutrition
but it also has that umami flavour.
So seitan, on its own, will look a bit smoother.
This has got some texture in it
because of the chickpeas we put there,
which we've put there for complete nutrition
and because of the play on words, chick.
(groaning)
Our chickpea Zinger.
(mouse clicking)
- Hello, Mike here, again.
Sorry, we've just paused the video to ask you to subscribe
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and it really does make a difference, so thank you.
Back to the video.
Right, what next?
- That'll be enough to make four, so cut it in four.
Shape each quarter into a ball,
roll it out into the shape that resembles a chicken breast
and you want it about a centimetre,
centimetre and a half thick.
- What can you compare that to?
'Cause it looks weird.
- Rubber.
- Yeah, it is very
stretchy, it's firm.
- I think it's alien to us
because it's a relatively new thing over here,
whereas seitan has been used as a protein source
in other parts of the world forever.
So it's just, again, what you're used to.
(upbeat music)
- [Mike] How long does that boil for?
- Six, seven minutes.
Then we'll fish them out.
In that time, let's make vegan mayonnaise.
Vegans don't like egg yolks, so we're gonna use
the protein from the chickpea water we saved, aquafaba.
- Weigh in 70 grammes of aquafaba
and then we're gonna add to it one clove of garlic,
sugar, sriracha, mustard and vinegar.
Blend all this up first to a paste.
(blender whirring)
You'll need to do that for about a minute or two
because the aquafaba behaves
slightly differently to egg yolk.
(blender whirring)
Little pinch of salt going in there.
My fault, forgot that.
Right, now stop it but leave the stick blender in there.
Whack in all of the oil and then you're gonna blend it
but slowly, very slowly.
- Draw it up.
- Draw it up as it's blending and that should emulsify
all of the oil into the aquafaba.
- It has gone so mayonnaise-y
and it smells fantastic.
- Let's have a taste.
- It smells like mayo.
(spoon tapping)
Thanks.
- We're having a look for something
that's mayonnaise-like and tasty.
- [Mike] Look at that!
- You can tell me if that's the right level of sweet
versus tang but I think that's lovely.
- Oh it's delicious.
It has got a slight heat, it's got the nice colour
but the sriracha gives it a nice warmth.
It's a spicy mayo but it's sweet
but it's not as sweet as the Zinger Burger
and I actually much prefer that.
- [Ben] I reckon these are about there.
- I'm a little bit disturbed
at how much that looks like chicken.
- [Mike] Do you know what?
Let's try this.
- It is gonna be different to seitan
because it's got chickpeas in it.
- I'm nervous.
- It's tasty good but it is spongier.
- It is spongy.
It's not rubbery though and that's good for me.
- [Ben] And at the moment--
- Cheers.
- It's missing all element of fat.
Once we fry it and add the fat element in there as well
and the crisp.
- I think that's gonna be really nice.
- This is a level above but we think it'd be pretty good
to make a chilli maple drizzle
to add a little bit more sweetness,
like the sweetness from the Zinger.
- Fried chicken, maple syrup, I mean that's a combination,
that works, we know.
- [Barry] Well while we're doing it,
you could replace the buns with two waffles.
- Oh, hello.
- So a quality maple syrup
and a jalapeno, seeds and all, going in.
We'll boil it up and reduce it by about half,
maybe by about a third or half, so it's sticky
and we'll just drizzle that over at the end
and it should be sweet and spicy.
- Dredge time, yeah?
- Yeah the liquid to dredge our seitan chickpea fillet.
Natural yoghurt, needless to say not dairy.
This is coconut yoghurt.
- Coconuts can make anything.
(Jamie laughs)
Honestly, milk, water, shavings, cream, oils.
- Cups.
- Yeah.
- Cups, yeah, weapons.
- Bras?
- Bras, yeah.
- We've tried a lot of vegan or dairy free yoghurts
and this was our personal favourite
but it's basically coconut milk and cream,
thickened with a few things, potato starch and other stuff
and then the important thing is live cultures.
- Ooh that is very lovely.
- So you always do this to your chicken pieces,
whether it's thigh or breast, the marinating in buttermilk.
- Yeah
and I guess this is the equivalent, those live cultures
and the sourness, the acid from the lemon are
gonna break down, I guess the proteins.
- Yeah.
- Does it tenderise or is it just for flavour?
- I think it's mostly for flavour and it's for stickiness.
So this is almond milk, coconut yoghurt, lemon,
sriracha and salt.
- Will our seitan chickpea fillets benefit
from longer within that marinade,
much like a chicken piece would?
- That is a good question, Jamie.
- Ooh you got him!
- And it's not one I have the answer to.
- Got him!
(crowd cheering)
(fireworks banging)
- I don't know with those proteins.
They're already cooked, so maybe not.
- [Jamie] Yeah.
- But maybe.
(bell dinging)
- How many herbs and spices are you going for, Ebbers?
- So our 11 herbs and spices--
- [Barry] Oh!
- Consist of five going into our flour:
smoked paprika,
nutritional yeast,
Aleppo pepper,
onion powder,
cumin,
salt and pepper.
I reckon we've probably got 11 flavours.
Cumin, smoked paprika, Aleppo pepper, nutritional yeast,
garlic powder, onion powder, mustard, salt and pepper,
miso and
sriracha.
11.
- And straws because you've been
clutching at them for the last five minutes.
- Our seitan chickpea patties need to be floured,
dunked and floured again.
- Step back,
I've got this.
(rock music)
- 180 degrees, five or six minutes.
Ooh, Mike!
Have a look.
Is that the crispy dangly bits you wanted?
- Ooh nearly, they are standing to attention.
(Ben mouths) "nearly!?!" (Jamie laughs)
That is looking pretty good.
Those crispy bits are, that's it, isn't it?
- That's what made the Zinger Burger, yeah.
- [Mike] Yeah!
- Vegan sesame bun, sliced and toasted on the inside.
Iceberg lettuce, crisp
and then we can construct.
Generous dollop of our vegan mayonnaise,
crisp iceberg lettuce,
our seitan and chickpea pattie, coated in the Zinger crumb,
maple jalapeno syrup,
bun lid.
(rock music)
- Well, it certainly looks like a levelled up Zinger Burger.
- It looks great.
(upbeat dance music)
(camera shuttering)
- Shall I cut it in quarters?
- Yeah.
- [Jamie] Oh are you gonna try this one?
- No, he's not allowed to eat this one, right?
- [Jamie] Yeah, I was gonna say.
(Mike laughs)
- So the outside looks like a Zinger Burger.
The inside looks very much like the KFC vegan burger.
- Congratulations.
- Yeah!
- It's a great looking burger.
Cheers.
- Cheers.
Here we go.
Please be nice.
(crunching)
- Now you've got the fattiness of the mayo
and the deep fry--
- It's so good!
- That seitan takes on another life.
- The batter is so much crispier
than even the original Zinger,
which has super sort of crispy shards, doesn't it?
- And the aquafaba cheat with the mayonnaise,
I'm pretty chuffed with that.
- As a direct comparison, recreation and level up,
that is absolutely fantastic.
- I like that.
- Oh mate, you and the food team have
absolutely nailed that.
- And more!
- I wasn't even sure at the start of this
where we were gonna end up
but I'm really impressed with that.
- Well now it's over to you guys,
what iconic fast food should we be putting to the test next?
- Comment down below, let us know
and if you wanna get hold
of the vegan chickpea Zinger Burger recipe,
we'll be really nice and put it up on the website for you.
Link is downstairs.
- [Mike] Before you go, just a quick shout to say thanks
to all of you who are using and sending us your thoughts
on our Packs app.
We wanted to create a tool to help you
boss your midweek meals, cut down on food waste
and reduce the cost of your weekly food shop
and you are helping us do just that, so thank you.
We wanna make this as accessible as possible right now,
so if you haven't tried it,
you can now for a full month, absolutely free.
The link is in the description box below
and now for the bloop.
(beep)
- So it feels like
there's quite a lot of other flavours going on in there.
So does that mean we're not gonna get
much of the chickpea-ness come through?
(Barry laughs)
- It's just too predictable.
- I think that's fair.
- Right, okay.