Portuguese Chicken Burgers
These Portuguese Chicken Burgers are juicy, messy and loaded with flavour. Golden peri peri chicken, crunchy lettuce and creamy mayo stuffed into a toasted bun. Better than takeaway and ready in 30 minutes.
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.