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Nando’s Peri Peri Chicken Burgers

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Nando’s Peri Peri Chicken Burgers

This is my copycat of Nando's famous Peri Peri Chicken Burgers! Chicken marinated in a homemade Peri Peri sauce, seared for an authentic char, piled onto warm buns and slathered with a homemade "Perinaise" (Peri Peri Mayonnaise sauce). This is moreish, burger perfection, better than take-out!

Ingredients :

  • 1 – 3 birds eye red chilies
  • 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
  • 2 tbsp smoked paprika
  • 1 tbsp dried oregano
  • 2 tsp onion powder
  • 1 1/2 tsp white sugar
  • 1 1/2 tsp cooking salt / kosher salt
  • 3 drops red food colouring
  • 3 tbsp Peri Peri Sauce
  • 1/2 cup whole egg mayonnaise
  • 1/4 cup sour cream
  • 2 tbsp olive oil
  • 4 chicken breasts or chicken thigh fillets , skinless boneless
  • 4 soft rolls , split and lightly toasted
  • 2 tomatoes , sliced
  • Lettuce of choice

Directions :

  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).
  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).
  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.
  4. Perinaise – Mix together the Perinaise ingredients. Set aside.
  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!).
  6. Rest – Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)
  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!
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