Juicy Portuguese chicken burgers that taste even better than your favourite takeaway.
If you love Oporto or Ogalo, these Portuguese Chicken Burgers are about to become a regular on your dinner rotation. Juicy, flavour-packed chicken layered with creamy mayo, fresh lettuce, melty cheese and a bold homemade peri peri sauce, all tucked into a soft burger bun, makes this the ultimate homemade alternative to takeaway. They are quick to prepare, budget friendly and guaranteed to satisfy that Portuguese burger craving without leaving the house.
These burgers deliver that unmistakable Portuguese-style flavour with just the right balance of heat and tang, while keeping things simple and weeknight friendly. The chicken cooks quickly and stays juicy, the crumb turns beautifully golden, and the easy no-cook Peri Peri Sauce ties everything together with minimal effort.
Serve them with hot chips on the side and an extra swirl of sauce through some mayo for dipping, and you have a meal that feels like a proper burger night at home, without the cost or the wait.
Why You’ll Love These Portuguese Chicken Burgers
- They taste just like your favourite Oporto or Ogalo burger, only fresher
- Quicker than ordering takeaway from start to finish
- Made with simple, budget-friendly ingredients
- The homemade Peri Peri Sauce adds bold flavour with minimal effort
- Juicy crumbed chicken that stays tender and satisfying
- Perfect for easy weeknight dinners or relaxed weekend burger nights
Peri Peri Sauce
This homemade Peri Peri Sauce is bold, punchy and incredibly easy to make. There is no cooking involved, and you can easily adjust the heat to suit your taste. It is tangy, slightly sweet and full of flavour, making it perfect for burgers, wraps, roast chicken and more.
What Is Peri Peri Sauce?
Also known as Piri Piri Sauce, this Portuguese-style chilli sauce is traditionally made with chilli, garlic, citrus and spices. It is known for its bright, tangy flavour and balanced heat that adds warmth without taking over. In these Portuguese Chicken Burgers, it adds that signature takeaway-style flavour while still being easy to customise for the whole family.
How to Make Portuguese Chicken Burgers
These burgers come together quickly and are perfect for busy weeknights. There are two simple components: the no-cook Peri Peri Sauce and the juicy crumbed chicken.
1. Make the Peri Peri Sauce
This sauce could not be easier. Add the garlic, ginger, dried chillies, paprika, chilli flakes, sugar, salt and oil to a blender or small food processor and blend until smooth. Stir through the lemon juice at the end. That is it. The flavour improves as it sits, so feel free to make it ahead of time.
2. Prepare the Chicken
Slice the chicken breasts into thin fillets so they cook quickly and evenly. Season with salt and lemon juice, then coat in a simple crumb made from flour, breadcrumbs and smoked paprika.
3. Cook the Chicken
Pan-fry the chicken in batches until golden and cooked through. While still hot, brush generously with the Peri Peri Sauce so it soaks into the crumb and keeps the chicken juicy.
4. Toast the Buns & Assemble
Toast the buns cut-side down to create a light seal, which helps prevent soggy burgers. Layer with mayo, lettuce, burger cheese and the peri peri chicken.
5. Finish & Serve
Spoon a little extra Peri Peri Sauce over the top bun, sandwich together and serve immediately, preferably with hot chips and plenty of napkins..
Variations & Easy Swaps
- No time to make Peri Peri Sauce?
Use a store-bought option like Nando’s Peri Peri Sauce, available at most supermarkets. You can also use your favourite hot sauce, chilli oil or chilli crisp. For something completely different, spread a layer of sweet chilli jam instead for a glossy, sweeter finish. - Prefer extra crunch?
Swap regular breadcrumbs for panko crumbs for a crispier coating. Start with 1 cup and add more if needed. - Change up the buns
Classic sesame seed buns give that takeaway-style feel, but brioche buns work beautifully too. They are softer and slightly sweeter, but still delicious. - Adjust the heat level
Reduce the dried chillies or chilli flakes for a milder version, or increase them if you prefer more heat. - Air fryer option
Cook the crumbed chicken in the air fryer instead of pan-frying. Spray well with oil and cook until golden and cooked through. - Topping swaps
Add sliced tomato, pickles, grilled pineapple, bacon or a simple slaw to mix things up.
Serving Suggestions
These Portuguese Chicken Burgers are best served straight away while the chicken is hot and juicy and the cheese perfectly melted. Add a generous pile of hot chips or fries on the side, especially with extra mayonnaise swirled with Peri Peri Sauce for dipping. For something lighter, serve with a simple green salad or coleslaw to balance the richness. They are also great for casual entertaining, served platter-style and wrapped in paper. Just don’t forget the napkins. They are deliciously messy.
Storage
Cooked chicken fillets will keep in the fridge for up to 2 days and can be reheated in a pan or air fryer until hot and crisp again. The Peri Peri Sauce will last 4 to 6 weeks stored in an airtight container in the fridge. Assembled burgers are best eaten fresh, as the buns will soften over time.
Frequently Asked Questions
Can I make Portuguese Chicken Burgers ahead of time?
Yes. You can make the Peri Peri Sauce up to 4 weeks in advance and store it in the fridge. The chicken can also be crumbed earlier in the day and kept refrigerated. For best texture, cook the chicken and assemble the burgers just before serving.
Are Portuguese Chicken Burgers spicy?
As written, they are medium heat with a gentle to medium kick. You can easily adjust the spice level by reducing or increasing the dried chillies or chilli flakes in the Peri Peri Sauce. You could also reduce the amount of Peri Peri sauce you add to your burger.
Can I cook the chicken in the air fryer?
Yes. Spray the crumbed chicken generously with oil and air fry until golden and cooked through, turning once. It may not be quite as deeply golden as pan-fried, but it will still be juicy and delicious.
What else can I use the Peri Peri Sauce for?
Peri Peri Sauce is incredibly versatile. Use it as a marinade for chicken, brush it over roast chicken, drizzle it over grilled vegetables, or stir it through mayonnaise for an easy dipping sauce.
Can I freeze the crumbed chicken?
Yes. You can freeze the uncooked crumbed chicken fillets in a single layer, then transfer to a freezer-safe container once firm. Cook straight from frozen, adding a few extra minutes to the cooking time. You can also freeze the cooked chicken, then reheat in the oven or air fryer until hot and crisp.
These Portuguese Chicken Burgers are everything a great homemade burger should be: juicy, flavour-packed and genuinely better than takeaway. They are quick enough for weeknights, impressive enough for weekends, and once you try that Peri Peri Sauce, there is no going back. If you make this recipe, I would love to hear what you think. Leave a comment below and let me know how you served yours.
More Chicken Recipes You’ll Love
If you loved these Portuguese Chicken Burgers, here are a few more reader-favourite chicken recipes to try next.
- 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 note)
- 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
- 2 cloves garlic
- 2cm piece fresh ginger, sliced
- 8 whole dried red chillies, halved and deseeded
- 2 teaspoons paprika
- 1-2 teaspoons mild dried chilli flakes, to taste
- 2 teaspoons brown sugar
- 1 teaspoon salt
- ¾ cup light-flavoured olive oil (or neutral oil)
- Juice of 1 small lemon
Instructions
- Make the Peri Peri Sauce: Place the garlic, ginger, dried chillies, sweet paprika, chilli flakes, brown sugar, salt and olive oil in a blender or small food processor. Blend until smooth, then stir through the lemon juice. Set aside.
- 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, S&W 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.- When preparing dried chillies, it is best to wear gloves and avoid touching your face, as the oils can irritate skin and eyes.
- 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.
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