These Portuguese chicken burgers are easy, spicy, messy and ridiculously good. Think Oporto style burgers made at home with juicy chicken, melty cheese, crisp lettuce and a punchy homemade peri peri sauce. They are quick enough for weeknights but good enough to make you forget about takeaway.
Why you’ll love these chicken burgers
- Better than takeaway
- Ready in 30 minutes
- Ridiculously good (and easy) peri peri sauce
- Perfect with beers and hot chips
No cook peri peri sauce
This peri peri sauce is spicy, garlicky, smoky and ridiculously good on burgers. There is no cooking involved and you can make it as mild or fiery as you like. I always keep a jar in the fridge as it works on absolutely everything. Think peri peri mayo, chicken wings, BBQ marinades, drizzled over wraps and toasties. This list is endless.
Building the ultimate Portuguese chicken burger
Start with your bun base, then top with mayo, lettuce and cheese, pile on the hot peri peri chicken, then finish with extra sauce and the top bun. Messy, a little spicy and worth every napkin – 100%!
Swaps and extras
- No time to make the peri peri sauce? Your favourite store bought one works fine. Nando’s is an easy option. Chilli crisp oil is also ridiculously good here. Or if you want something sweeter, try my chilli jam instead.
- If you like extra crunch, swap the regular breadcrumbs for panko. Not traditional, but delicious.
- I prefer classic sesame seed buns for that proper takeaway style burger feel, but brioche buns work too if you like a softer, slightly sweeter burger.
- Feel like mixing things up? Add pickles, bacon, pineapple or a little coleslaw. All good here.
Best way to serve
Serve hot with crispy chips (or some sweet potato fries) and a bowl of peri peri mayo on the side for dunking. A cold beer does not hurt either.
These burgers are messy in the best way, so make sure to keep plenty of napkins within arms reach.
Good to know
Can I make these ahead of time?
You can definitely make the peri peri sauce ahead of time, but that is about it. The chicken is best cooked fresh so it stays juicy with a little crunch and you don’t want soggy burgers!
Are the burgers spicy?
The burgers themselves are not spicy. It all depends how much peri peri you slather on. Use less for a milder burger or pile it on if you like things fiery.
Can I cook the chicken in the air fryer?
Yep. It will not be quite the same, but still better than going without. Spray well with oil and cook until golden and cooked through, turning once.
More chicken recipes worth making
If chicken dinners are your thing, these are worth a look too
- Crispy Chicken Schnitzel with Panko and Seeds
- Air Fryer Chipotle Chicken Bowls with Mexican Slaw
- Peruvian Roast Chicken with Green Sauce
- Lemon Thyme Roast Chicken
Portuguese Chicken Burgers
Ingredients
- 2 large chicken breast fillets
- Juice of ½ lemon
- ½ cup dried breadcrumbs (or panko, see notes)
- 2 tablespoons plain flour
- 1 teaspoon smoked paprika
- Olive oil, for pan-frying
- 4 sesame seed hamburger buns, split
- 2 cups shredded iceberg lettuce
- ½ cup good-quality mayonnaise
- 4 slices burger cheese
PERI PERI SAUCE
- 8-10 whole dried red chillies, stems and seeds removed or 6-8 fresh long red chillies (See Note 4)
- 6-8 cloves garlic
- 2cm piece fresh ginger, roughly chopped
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar
- ½-1 teaspoon dried chilli flakes
- 1 teaspoon salt
- 1 tablespoon lemon juice
- ½ cup light olive oil or any neutral oil such as rice bran or vegetable
Instructions
- Make the Peri Peri Sauce: Rinse the prepared dried chillies under cool running water then place into a small bowl. Cover with hot water and set aside for 15 minutes to soften. Once softened, drain and place into a blender or small food processor with the remaining ingredients. Blend until smooth. Set aside. If using fresh chillies, skip the soaking and add to the blender with remaining ingredients.
- Prepare the Chicken: Slice each chicken breast horizontally into 2 pieces, then cut each piece in half to create 4 thin fillets per breast. Season with lemon juice and a pinch of salt. In a shallow bowl, combine the breadcrumbs, flour and smoked paprika. Press each fillet into the mixture, coating well on both sides.
- Cook the Chicken: Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat. Cook the chicken in batches for 2 to 3 minutes per side until golden and cooked through, adding more oil as needed. While still hot, brush generously with Peri Peri Sauce. Set aside.
- Toast & Assemble: Toast the buns cut-side down until lightly golden. Spread mayonnaise on the base, then layer with lettuce, cheese and two chicken fillets per bun. Spoon over extra Peri Peri Sauce and finish with the top bun.
- Serve: Serve immediately with hot chips or fries. For extra flavour, stir a spoonful of Peri Peri Sauce through mayonnaise for dipping.
Notes
- MEASUREMENTS
Australian measurements are used – 1 teaspoon = 5 ml, 1 tablespoon = 20 ml, 1 cup = 250 ml. - GOOD QUALITY MAYONNAISE
A good mayo really makes a difference here. I love Kewpie for its richness, but any whole-egg mayonnaise such as Best Foods or Hellmann’s works beautifully. - BURGER CHEESE
Classic burger cheese melts best and gives the most authentic takeaway-style result. Regular sliced cheese can be used, but it will not melt quite as smoothly. - PERI PERI SAUCE
The Peri Peri Sauce can be made up to four weeks ahead and stored in a sealed jar in the fridge. Stir well before using. The sauce gets better with age.- When preparing the dried chillies, it is best to wear gloves and avoid touching your face, as the oils can irritate skin and eyes.
- To remove the seeds, snap or halve the chillies, or make a slit down one side. Give them a shake and most of the seeds will fall out. For any stubborn seeds, use a small spoon to scrape them out.
- Heat levels will vary depending on the chillies used, so taste and adjust to suit your preference. The sauce is also fantastic brushed over roast chicken, grilled chicken pieces, or used as a marinade or basting sauce.
- You can also use fresh red chillies if you cannot get dried ones. Use about 6-8 long red chillies and remove some or all of the seeds. If you remove all seeds, the sauce will be quite mild, so leave half or so in for some kick.
this was low key amazing!
best chicken burger I’ve had.
recommend everyone should try it immediately!
This made my day. Thank you so much for the five stars. I am so happy you loved it. That is exactly what I hoped for with this burger.
Thanks for taking the time to leave a comment 😊 Kate