Nando's Peri Peri Chicken Burgers

Name: Nando's Peri Peri Chicken Burgers
Ingredients: 1 - 3 birds eye red chilies (1 is very mild, 3 is mildly spicy) (Note 1); 1 medium red capsicum / bell pepper (, roughly cut into 1.5cm / 1/2" pieces); 5 garlic cloves (, peeled, whole); 3 tbsp vegetable or canola oil (, or other plain flavoured oil); 4 tbsp malt vinegar (Note 2); 2 tbsp smoked paprika (substitute regular / sweet paprika); 1 tbsp dried oregano; 2 tsp onion powder (substitute garlic powder); 1 1/2 tsp white sugar; 1 1/2 tsp cooking salt / kosher salt; 3 drops red food colouring (optional, Note 3); 3 tbsp Peri Peri Sauce (above); 1/2 cup whole egg mayonnaise (or other mayonnaise); 1/4 cup sour cream (or yoghurt); 2 tbsp olive oil; 4 chicken breasts or chicken thigh fillets (, skinless boneless (each large enough for a burger); 4 soft rolls (, split and lightly toasted (if desired); 2 tomatoes (, sliced); Lettuce of choice

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Total Time

3 hours and 30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(66)

Ingredients

4 servings

1 - 3 birds eye red chilies (1 is very mild, 3 is mildly spicy) (Note 1)
1 medium red capsicum / bell pepper (, roughly cut into 1.5cm / 1/2" pieces)
5 garlic cloves (, peeled, whole)
3 tbsp vegetable or canola oil (, or other plain flavoured oil)
4 tbsp malt vinegar (Note 2)
2 tbsp smoked paprika (substitute regular / sweet paprika)
1 tbsp dried oregano
2 tsp onion powder (substitute garlic powder)
1 1/2 tsp white sugar
1 1/2 tsp cooking salt / kosher salt
3 drops red food colouring (optional, Note 3)
3 tbsp Peri Peri Sauce (above)
1/2 cup whole egg mayonnaise (or other mayonnaise)
1/4 cup sour cream (or yoghurt)
2 tbsp olive oil
4 chicken breasts or chicken thigh fillets (, skinless boneless (each large enough for a burger)
4 soft rolls (, split and lightly toasted (if desired)
2 tomatoes (, sliced)
Lettuce of choice

Kid-Friendly Dinner Dinner Parties Intermediate ...

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Preparation

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Step 1

Prepare chicken breast - If using breast, pound to 1 cm / 0.4" even thickness (cover with go-between or freezer bags, use a meat mallet or rolling pin). Then trim each chicken piece so it is a bit larger than the buns (factor in 20% shrinkage when it cooks).

Step 2

Peri Peri Sauce - Put the Per Peri Sauce ingredients in a jug and blitz until smooth using a stick blender, or other appliance of choice (food processor, blender, NutriBullet).

Step 3

Marinade chicken - Pour 1/2 cup of the sauce into a bowl or ziplock bag. Add the chicken and turn to coat. Marinate for at least 3 hours, or up to 24 hours, in the fridge.

Step 4

Perinaise - Mix together the Perinaise ingredients. Set aside.

Step 5

Cook chicken - Heat 1 tablespoon of olive oil in a fry pan over medium / medium-high heat, OR brush BBQ grill with oil then heat. Cook breast for 3 minutes on each side, thighs for 4 minutes (in batches, if they won't fit in the pan), lowering the heat as needed if they are charring too much (char = legit!).

Step 6

Rest - Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)

Step 7

Assemble - To make the burgers, spread the base of a roll with Peri-naise. Top with lettuce, tomato then chicken, then top with more Peri-naise and extra Peri Peri sauce if desired!