PREPROCESSING

Brioche bread dough:

- In a saucepan heat the cream with the yeast until it dissolves completely.

- Mix the flour, salt, and sugar and pour little by little the yeast and cream mixture while kneading. 

- Add the eggs and the butter that we have previously left on top of the oven to melt.

- Knead with the kitchen for at least half an hour.

- We make a ball and cover with film, we will leave it fermenting for one hour on top of the oven or eight hours in the chamber.

Chicken:

- Bone and fillet the chicken thighs, marinate with milk and garlic for at least one hour in the chamber.

Potatoes:

- Cut the potatoes in chip shape with a mandolin and reserve in cold water.

ELABORATIONS

Brioche bread:

- Make 80g buns, and bake for 20 minutes at 160º, until the bread is done. Brush the surface with egg yolk or melted butter and toast at 180º for two minutes.

Chicken:

- Drain the fillets and bread them with the panko. Fry with plenty of hot oil and transfer to a gastronorm with absorbent paper to remove excess oil.

Sauces:

Honey and mustard:

- Mix honey, mustard and mayonnaise.

Pink sauce with caramelized pineapple:

- Caramelize pineapple with its juice and a little sugar in a pan. 

- Make a pink sauce with ketchup, mayonnaise and tabasco and add the caramelized pineapple, crush with a blender.

Potatoes:

- Fry the potatoes in a parisien with plenty of oil.

SERVE

- Assemble the hamburger with some lettuce and a slice of tomato and place in the center of the plate. To the right place a pile of potatoes and accompany with pipettes that we will have previously filled with the sauces.