(upbeat music) - [Mike] We are Sorted, a group of mates who have your back when it comes to all things food. From cooking battles to gadget reviews. - Ben...it's not worth it! - [Mike] And cookbook challenges, to a midweek meal Packs app. - [Jamie] Crack your eggs and bake. - [Mike] We uncover the tools
that will help us all cook and eat smarter. Join our community, where
everything we do starts with you. - 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 and hit the bell. You won't regret it, promise, 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. - 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) (camera shuttering) (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. - 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.
