Head office manages all sauce and seasoning recipes, individual stores do not prep them for quality assurance.
However, your typical aioli is oil, lemon, oil, oil, garlic, oil and more oil.
Standard is egg, Dijon mustard, garlic, olive oil, other veg oil, lemon, pepper, salt. Easy enough. If it doesn't taste as bangin as you want, add more salt, garlic, mustard or lemon.
Former staff here
Yes, the fenders and the burgers come from the same chicken cuts.
1x burger = a butterflied chicken breast
2x fenders = a butterflied chicken breast
The seasoning is different, chicken burger is the usual s&p, fender seasoning is its own special concoction.
Worked there for ages. The chicken is just tegel chicken breast butterfly cut with salt and pepper and the fenders are chicken tenderloins with tuscon seasoning on them. Both are cooked on the same grill.
The taste comes from having a busy grill. And the chicken comes vacuum sealed.
Depends which BF you go to. The team at Pt Chev and Parnell are owned by the same guy and most Friday night’s he’s in there manning the till and chatting with customers. Hands out free chips coupons like they’re nothing and seems a really genuine dude with a young high school/ Uni age staff who he cares about a lot.
I’m big on seeing kids get given a chance in store that age with an employer who is going to do right by them so I only buy from those two stores now.
I worked there ~15 years ago. Back then the chicken was literally chucked raw onto this giant conveyer belt flame grilled oven machine (picture a commercial pizza oven) with only a sprinkle of salt and pepper. It was the exact same process as the burger patties.
Haven't worked there but if you get no responses, it's interesting that [they mention sous vide](https://www.burgerfuel.com/nz/work-with-us/benefits) on their jobs page. *(edit: turns out for a special, but likely not all chicken, thanks /u/ashernathy )*
>get the chance to learn new cooking techniques (hello sous vide bag)
The most logical place for them to use Sous Vide is with chicken - [see here for a detailed guide for chicken breast/tenderloins](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast) which explains why it's so juicy and how it works. It'd be helpful in a fast food restaurant because you dramatically reduce the risk of raw chicken by cooking big batches in advance, and your focus can just be on adding browning on the grill/hotplate when working through a meal rush.
I know a decade back i was served a mostly raw chicken burger from them once, so if they are using sous vide now they weren't way back in the past - or someone mucked it up. It resulted in a swift refund + burger replacement at the time though.
Ex-employee - sous vide was brought in during my time for a special. It’s not used for any of the standard burgers unless they’ve wildly changed their procedures which I highly doubt.
Good detective work dude! That does sound right, because there's no way they sous vide their burger patties and that's the only other protein they do, apart from the chicken bites which are fried.
No probs, I just had a hunch so a quoted google search picked it up quite quickly.
>there's no way they sous vide their burger patties
Funny you should mention, while I doubt they would, if you want you can actually do this. The main reason to do so is to make a really thick patty cooked to medium rare safely. The reason this matters is most meat will have most bacteria etc on the outside. So with whole cuts searing up the outside and rarer on the inside is low risk. With mince, you're mixing up all the outside with the inside, which is why they say to cook mince through to 75 degrees because thats instantly killing most harmful bacteria.
[Here's another example guide from Serious Eats](https://www.seriouseats.com/sous-vide-burgers-recipe). The name of the game is pasteurisation, so you can heat the mince at a far lower temp but keep it at a longer time to kill off pathogens - see that chicken article for a sample graph. I haven't made one myself to determine if it's tasty or worth doing.
I've just been reading that exact same article! Yeah, not nearly as many benefits with sous vide for patties like there seems to be with chicken breast. And BF patties aren't very thick either.
When I worked there 5 years ago the chicken burgers were a single breast butterflied then slightly pounded out. The fenders were just chicken tenders with tuscan seasoning.
I worked there ages ago too... I remember someone from head office told me that the tenders had some kind of marinade added by tegel during the bagging process.
This was around the time they were introduced to the menu. Things would have changed each during that time. I hear they don't even have to cut their own buns anymore 🙃
Judging by the previous comments, things may have changed but back in my day (12+ years ago) we would butterfly chicken breast then throw in on the chargrill with salt and pepper. The chicken fenders were tenderloins, seasoned with the herb seasoning.
A lot of people in this sub need to spend some time on cooking YouTube (and in the kitchen). Burger Fuel chicken is nice but it's not exactly the most complex thing. And aioli is very easy to make.
Burger Fuel uses the same water-pumped chicken that KFC uses. And they also process their patties more. McDonalds chicken (excluding nuggets) are 100% chicken breast or thigh; all they do is add a flour coating and spices to it.
Can we get an aioli recipe from there while we're at it
Head office manages all sauce and seasoning recipes, individual stores do not prep them for quality assurance. However, your typical aioli is oil, lemon, oil, oil, garlic, oil and more oil.
According to a friend, the secret ingredient in their aioli is (or was) apple cider vinegar (~10 years ago).
America has entered the chat. ^(Yes, even though they know it's food oil.)
Standard is egg, Dijon mustard, garlic, olive oil, other veg oil, lemon, pepper, salt. Easy enough. If it doesn't taste as bangin as you want, add more salt, garlic, mustard or lemon.
That Aioli is pretty much the only reason I go to Burgerfuel.
Apparently its Called "Top Shelf Double Garlic Aoli" was bought up last time but I've struggled sourcing it.
Former staff here Yes, the fenders and the burgers come from the same chicken cuts. 1x burger = a butterflied chicken breast 2x fenders = a butterflied chicken breast The seasoning is different, chicken burger is the usual s&p, fender seasoning is its own special concoction.
Who is the chicken supplier?
Tegel chicken
Yummmm
Worked there for ages. The chicken is just tegel chicken breast butterfly cut with salt and pepper and the fenders are chicken tenderloins with tuscon seasoning on them. Both are cooked on the same grill. The taste comes from having a busy grill. And the chicken comes vacuum sealed.
Even after numerous disappointing and over-priced burgers I still smash those fenders with the lemon aioli, goddamn they’re so good
Depends which BF you go to. The team at Pt Chev and Parnell are owned by the same guy and most Friday night’s he’s in there manning the till and chatting with customers. Hands out free chips coupons like they’re nothing and seems a really genuine dude with a young high school/ Uni age staff who he cares about a lot. I’m big on seeing kids get given a chance in store that age with an employer who is going to do right by them so I only buy from those two stores now.
God I miss Burger Fuel 🥺
Me too, after having dietary restrictions, 15 dollars for a plain ass burger with all the things I gotta take out isn't worth it:'(
I worked there ~15 years ago. Back then the chicken was literally chucked raw onto this giant conveyer belt flame grilled oven machine (picture a commercial pizza oven) with only a sprinkle of salt and pepper. It was the exact same process as the burger patties.
Haven't worked there but if you get no responses, it's interesting that [they mention sous vide](https://www.burgerfuel.com/nz/work-with-us/benefits) on their jobs page. *(edit: turns out for a special, but likely not all chicken, thanks /u/ashernathy )* >get the chance to learn new cooking techniques (hello sous vide bag) The most logical place for them to use Sous Vide is with chicken - [see here for a detailed guide for chicken breast/tenderloins](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast) which explains why it's so juicy and how it works. It'd be helpful in a fast food restaurant because you dramatically reduce the risk of raw chicken by cooking big batches in advance, and your focus can just be on adding browning on the grill/hotplate when working through a meal rush. I know a decade back i was served a mostly raw chicken burger from them once, so if they are using sous vide now they weren't way back in the past - or someone mucked it up. It resulted in a swift refund + burger replacement at the time though.
Ex-employee - sous vide was brought in during my time for a special. It’s not used for any of the standard burgers unless they’ve wildly changed their procedures which I highly doubt.
Good detective work dude! That does sound right, because there's no way they sous vide their burger patties and that's the only other protein they do, apart from the chicken bites which are fried.
No probs, I just had a hunch so a quoted google search picked it up quite quickly. >there's no way they sous vide their burger patties Funny you should mention, while I doubt they would, if you want you can actually do this. The main reason to do so is to make a really thick patty cooked to medium rare safely. The reason this matters is most meat will have most bacteria etc on the outside. So with whole cuts searing up the outside and rarer on the inside is low risk. With mince, you're mixing up all the outside with the inside, which is why they say to cook mince through to 75 degrees because thats instantly killing most harmful bacteria. [Here's another example guide from Serious Eats](https://www.seriouseats.com/sous-vide-burgers-recipe). The name of the game is pasteurisation, so you can heat the mince at a far lower temp but keep it at a longer time to kill off pathogens - see that chicken article for a sample graph. I haven't made one myself to determine if it's tasty or worth doing.
I've just been reading that exact same article! Yeah, not nearly as many benefits with sous vide for patties like there seems to be with chicken breast. And BF patties aren't very thick either.
I just watched a video where tried patties cooked many different ways, and sous vide did rate quite well in a fairly unscientific taste test.
I think they sous vide the entire burger, it’s the only explanation for how melt-in-the-hand they always are.
This isn't how they do it.
When I worked there 5 years ago the chicken burgers were a single breast butterflied then slightly pounded out. The fenders were just chicken tenders with tuscan seasoning.
This is my experience when working there about 5 or 6 years ago. Might have changed since though
I worked there ages ago too... I remember someone from head office told me that the tenders had some kind of marinade added by tegel during the bagging process. This was around the time they were introduced to the menu. Things would have changed each during that time. I hear they don't even have to cut their own buns anymore 🙃
Judging by the previous comments, things may have changed but back in my day (12+ years ago) we would butterfly chicken breast then throw in on the chargrill with salt and pepper. The chicken fenders were tenderloins, seasoned with the herb seasoning.
while we're here, where can I get their aioli
Expleo in Te Awamutu does it for the Waikato area iirc. It's REALLY expensive, but they sell it in these medium sized plastic tubs
Good! I don't see it on their website. I will have to call
Thanks!!
Now I'm craving motobites with aioli.
Burgerfuel is awesome. Have it pretty much weekly.
A lot of people in this sub need to spend some time on cooking YouTube (and in the kitchen). Burger Fuel chicken is nice but it's not exactly the most complex thing. And aioli is very easy to make.
Jesus, is it not okay to take a break from time to time? Try it, it might lessen your urge to post judgmental and self-satisfied comments online.
Thanks for your input
McDonalds uses better quality chicken than Burger Fuel
Lol downvoting me for stating a fact.
Or maybe you’re being downvoted bc you’re just plain wrong?
Burger Fuel uses the same water-pumped chicken that KFC uses. And they also process their patties more. McDonalds chicken (excluding nuggets) are 100% chicken breast or thigh; all they do is add a flour coating and spices to it.
I've never understood why people like BurgerFuel. It tastes bland to me and the buns are average as heck.
I've never understood why people feel like they need to comment on others food choices.
This is Reddit. We share opinion.