Nando’s Peri Peri Chicken Burgers
Chicken marinated in homemade Peri Peri sauce, cooked until charred, and layered into soft rolls with lettuce, tomato, and creamy Perinaise.
By Cookin' KitchenUpdated
- Total: 3 hours 30 minutes
- Makes: 4 burgers
Recipe
Nando’s Peri Peri Chicken Burgers
Chicken marinated in homemade Peri Peri sauce, cooked until charred, and layered into soft rolls with lettuce, tomato, and creamy Perinaise.
Cookin' · https://cookin.club/recipes/nandos-peri-peri-chicken-burgers
- Prep
- 15 minutes
- Cook
- 15 minutes
- Rest
- 3 hours
- Total
- 3 hours 30 minutes
- Makes
- 4 burgers
Ingredients
For 4 burgers
Peri Peri Sauce and Marinade
Perinaise
Burgers
Equipment
- Meat mallet
- Rolling pin
- Jug
- Stick blender
- Bowl
- Resealable bag
- Frying pan
- Barbecue grill
Instructions
Step 1: If using chicken breasts, cover them with go-between or freezer bags and pound to an even thickness of 1 cm / 0.4 inch using a meat mallet or rolling pin. Trim each chicken piece so it is a little larger than the rolls, allowing for 20% shrinkage during cooking.
Step 2: Put the Peri Peri Sauce ingredients in a jug and blitz until smooth using a stick blender or another appliance, such as a food processor, blender, or NutriBullet.
Step 3: Pour 1/2 cup of the sauce into a bowl or resealable bag. Add the chicken and turn to coat. Marinate in the refrigerator for at least 3 hours, or up to 24 hours.
Step 4: Mix the Perinaise ingredients together and set aside.
Step 5: Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat, or brush a barbecue grill with oil and heat it. Cook chicken breasts for 3 minutes on each side and thighs for 4 minutes, working in batches if they do not fit in the pan. Lower the heat as needed if the chicken is charring too much.
Step 6: Transfer the chicken to a plate, loosely cover with foil, and rest for 5 minutes. Meanwhile, toast the rolls.
Step 7: Spread Perinaise on the base of each roll. Add lettuce, tomato, and chicken, then top with more Perinaise and extra Peri Peri sauce if desired.
Notes
Notes
Use 1 Birds Eye chili for a barely noticeable heat, 3 for a mildly spicy burger, or up to 5 for extra spice. The listed sauce quantity is 1–3 chilies; add more to taste if desired.
Thai chilies or red pepper flakes can replace the fresh chilies. Start with less, then taste and add more as needed.
Malt vinegar can be replaced with red wine vinegar or apple cider vinegar.
Red food coloring is optional.
Cooked chicken keeps for 3–4 days in the refrigerator. Peri Peri sauce keeps for 3–4 days in the refrigerator or can be frozen for 3 months. Perinaise keeps for at least a week.
Nutrition per burger
- Calories
- 472 kcal
- Fat
- 24 g
- Saturated fat
- 4 g
- Carbohydrates
- 30 g
- Sugar
- 7 g
- Fiber
- 3 g
- Protein
- 32 g
- Sodium
- 1,326 mg
- Cholesterol
- 90 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Make these chicken burgers with homemade Peri Peri sauce, which serves as both the chicken marinade and the base for creamy Perinaise. Cook the chicken in a pan or on a barbecue, then build the burgers with soft rolls, lettuce, and tomato.
Choose chicken breasts or thigh fillets. Pound breasts to an even thickness before cooking; thighs can be used without pounding unless they are especially thick or too small for the rolls.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment