Crispy Chip Shop Tuna Scallop Burger

Well done on that! Crispy Chipshop Tuna Scallops Burger Well done on that! That's... ...sensational! Hello everyone, welcome to Backyard Chef. I'm Rick today. A crazy one in the kitchen. No, I mean, probably none of you will make it, but we're making Crispy Tuna Chipshop Scallop Burgers. That's right, we're going to do the Chipshop Scallop. and we're going to shove in a little bit of tuna mayo and a little bit of dressing. We're going to make a fancy burger. A couple of potatoes, a can of tuna. Let's do it, come on! Right, what we're going to do is make the dressing first, okay? Yeah, I know it's a bit crazy, but we're doing it anyway. A couple of tablespoons of ketchup here And I've got some mayonnaise. Add a little bit of Worcester or Henderson's. We would like a small amount of black pepper. A little bit of mustard in here. I'm using English mustard. Now you can use whichever mustard you like, Dijon, English, or any other kind. We want to add some pickles to this. Now these are sweet pickles, okay? Add dill pickles, sweet pickles, up to you. Right, we want to give those a little bit of a dicing. Now they always look like fine dice, Don't they, when they're in a burger? But you can fine-dice them or make them bigger. You're in clear, complete control! Come on, do as you please. Just run your knife over it, go as fine as you like. Now we want about two tablespoons in our dressing. Okay, and we want about two tablespoons in our tuna. That'll do. Put that in there. That's going to go into our tuna in a minute. Okay, how about a tablespoon, I think, of onion. I think that about covers it. That'll do. That's about it for the chopping, apart from the potatoes. Let's just bring this in for a minute. We're back to this pickle relish look. I'm going to go for that with just a little bit of pickle juice. And then we're going to mix it up. There you go. So that is our seafood. It's like thousand island dressing, really, isn't it? Look at that. Put that in the fridge if you want to. There you go. Okay, we're going to mix up our tuna. There's our canned tuna in there. Those onions, those pickles, a pinch of black pepper. Want some moisture in there. We're going in with a couple of tablespoons of mayonnaise. I'm not going to use salt, I don't think, because, you know, tuna. Okay, we will. Just a little bit. There you go. Salt is up to you. Now you can do the mustard again in there if you so wish. I wish. Now I've said it. I'm going to do something like that. We're going to give that a bring in. Now this wants to be wet enough, but dry. Okay, this is going inside our scallops. So we want enough moisture, but it needs to hold together. There you go. I think it'll hold together if we press it tightly. Magic. You actually want to slice these potatoes. Now they want to be quite thick. I'm just going to remove that end right there. We'll use that for something else. So I'm just going to take off that side over there. And then I'm going to cut two wedges, or two thick slices. Actually, they're about a centimeter thick. And we're going to do the same with this one. So we've got these potatoes like this. Okay, now I've got some smaller ends here, because I'm going to show you something else at the same time. We're going to make a decent one. And we're going to make a couple of small ones. Why not? Okay, what we're going to do is put those in the water, And we're going to bring it to a boil for eight minutes. In fact, we're looking at them, And I reckon six to eight minutes. Okay, we want these things to start softening up, But we don't want them, so they all turn mushy and crumble apart. Right, that's good enough for me. We want them out of there. They've actually been boiling for about six and a half minutes. Somewhere around there. Take them out into a bowl of cold water. Let's get some cold water in. Well, you know what this water's like. And we'll stop those cooking. Let's give those a thorough draining. Beautiful potatoes. So we're going to take a little bit of the old kitchen towel, And we're going to dry off these potatoes. We don't want wet potatoes, so let's get them on there. And we'll give them a quick pat dry. Just remove that excess moisture. Perfecto. Right, for this next part, a small piece of parchment paper. Somewhere around there. Look, that's going to help us, right? As long as we're going to put this in the refrigerator, And we want to be able to remove them from the tray. I'm going to put a small amount of rice flour on there. So what we're going to do is put our potato there. So obviously we want two tops, right? What we're going to do is put our mix on there. We're going to put it on our potato, And we're going to squash it firmly. Okay, it's easy enough. Press it down firmly. You can see the moisture. Well, if you squash it, you can see the moisture. Do the same on this one. It should be thick enough. And then what we're going to do is put a top on it, like that. Okay, now let's turn that around. I think I can work over there. I want some small ones, and that's what's happening there. These are going to be little bites, just for a bit of fun, right? You know, that's what cooking is. It's fun. So we want some tops, don't we? Of course we do. Dusting over there with that. I'm going to put that in the fridge for 30 minutes. And it should all become cold and a bit more solid. Okay, in the fridge. Alright, it's time to prepare some batter. Self-raising flour, okay? Basically, plain flour with some baking powder added. This is rice flour. We're going to mix that in. We're going to start preparing the batter, then heat up the oil, then finish the batter. Okay, for those people who have watched this channel before, You know, we're going to make a citric acid batter. And we're going to do a little cheeky one. We're going to go in there with just a little bit of turmeric. That will give us a really nice golden yellow batter in there. I'm going to add a little salt, actually. A little bit of salt in there. And you know, we're going to add a pinch of pepper. Not much, look. I'm going to give that a mix. There you go. You can do anything you want, can't you? Alright, want some water? Of course we do. And as you know, my batter, no cold water, no ice-cold water, no fizzy water. Citric acid and the baking powder in it react with room temperature water to produce carbon dioxide. So let's have that in there. What a nice, thick batter we can dip our scallops in. A bit more. That should do it. Pan that you're going to use with some oil in. Heat it up to 180, somewhere around there. I'll take your scallops out of the fridge. Now these things should have been set up a little bit. Enough for us to dip into the batter and fry. Alright, I reckon our oil's coming up to temperature. We need to finish off our batter. Now for the people who already know, add about an eighth of a teaspoon of citric acid. Give it a good stir and that will instantly produce carbon dioxide. with our baking powder that's in there, in that softly risen flour. There you go, look at that. We are ready to go. It's going to give a nice batter here. So you can see the immediate carbon dioxide right away. Produces a lighter batter, with no cold water, sparkling water, beer, or anything else. Just warm tap water. Alright, just pick up your scallop and dip it into the batter. That's all it is. Get some on your fingers, then take that and dump it straight into our oil. So we'll put a couple of small ones in, look. And we'll just move those apart from there. And we're just going to flip our scallop over. Look at that, absolutely sensational. And these are scraps—these you can eat, just cook them thoroughly. Scraps, we want scraps, of course we do. Now you can sear your scallops as brown as you like—entirely up to you. And when you've got them the way you want them, just take them out onto that rack. Over there, look at that, a beauty. And then you just finish it off. Let's put some more scraps in there. Done, flip that over. Oh, I think that's good enough, don't you? Look at that, out we come, on there. Just look at those—they look absolutely fabulous. Look at that. Right, come on, let's put it together. We want to put some toasted burger buns with seafood sauce on them. Let's just put some of that on there. That looks good enough. We also want to go up there, don't we? There, there, there, with some of that sauce. Come on, bite-sized, fun-sized. Over there, oh yes, please. There are some scraps over there, come on. Of course we're having the scraps. Now that you know you can do salt and vinegar, you can do anything you want. But we're making it up as a burger dressing, aren't we? So that's what we're having, there you go. Look at that crispy chip shop tuna scallop burger. Come on, straight through here. Oh, it's incredibly crunchy. Are you ready for this? Oh, in there, look at that—that's sensational. What a crazy one, there you go, chip shop tuna scallop burger. You know, let's just forget about the bread roll for a moment. Look at that, nice, just a tender potato in there, just tender. Oh, come on, through that batter, through that potato. Just take that bit off there, then we're going to get stuck in. Oh, look in there, look, all held together with that tuna in there, look. Look at that, nice swing there. That's off the charts, I'm not kidding. There you go, who says you can't have fun in the kitchen? Fantastic chip shop tuna scallop burger, there you go. I suppose it really is a job for a knife and fork, isn't it? To eat this because it's huge, but come on. That is absolutely amazing. Oh, that's a wild one, guys, absolutely delicious. There you go, that is absolutely sensational. Nice crispy batter, we've got that nice potato in there, look. Just barely holding on, look, just holding on. Perfectly cooked—that's lovely, that's really tasty, that's a fantastic little one there. There you go, share it with your friends and tell them how easy it is to make. The crispy tuna scallop chip shop burger. It's quite a mouthful, isn't it? And it's a mouthful, it's delicious. If you like what we're doing, give us a big thumbs up, subscribe to the channel, and ring that bell. I'll catch you in the next video. Oh yeah, that's amazing.