Crazy Cheezy Chicken Burger

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place the whole corn-fed chicken in a roasting pan, brush lightly with oil, and season generously with seasoned salt and chicken seasoning, rubbing it in well.
   ≈0:19
2. 2
   Roast the chicken in a fan-assisted oven at 140°C for about 1 hour and 20 minutes total, aiming for juicy meat rather than crispy skin.
   ≈1:02
3. 3
   Finely grate the Provolone cheese. Take the brioche buns, add a handful of cheese inside each one, press gently, and wrap in aluminum foil.
   ≈1:26
4. 4
   After the chicken has roasted for 1 hour, place the wrapped buns in the oven and bake for about 20 minutes more until the cheese is melted.
   ≈1:57
5. 5
   Make the mayo: whisk together the egg yolk, mustard, and a squeeze of fresh lemon juice, then slowly drizzle in the frying oil with butter flavor while stirring constantly to emulsify.
   ≈2:10
6. 6
   Stir in the tomato paste and soy sauce, using just enough soy to add umami depth rather than make it taste Asian. Finally fold in the crème fraîche and mix until smooth.
   ≈2:55
7. 7
   Once the chicken is done, use a fork to gently shred it into tender pieces. Portion out about one serving of the juicy chicken meat.
   ≈4:41
8. 8
   Remove the cheese-filled brioche buns from the foil, spread with the mayo, pile on the shredded chicken, and top with a few slices of pickle.
   ≈6:18