Nando’s Portuguese Chicken Burgers (& Super Food Ideas Magazine!)
RecipeTin Eats
RecipeTin Eats
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  • 15 min
  • 30 min
  • 4 Ingredients Peri Peri Sauce/Marinade 1 - 3 birds eye red chilies (1 is mild, 3 is reasonably spicy) (Note 1)
  • 1 large red bell pepper/ capsicum, cut into chunks 5 garlic cloves 3 tablespoons vegetable oil 4 tablespoons malt vinegar, or any other plain brown vinegar except not balsamic 2 tablespoons paprika 1 tablespoon dried oregano 2 teaspoons onion powder 1½ teaspoons white sugar 1½ teaspoons salt Black pepper Few drop of red food colouring (optional) Pink Sauce 3 tbsp Peri Peri Sauce ½ cup whole egg mayonnaise ¼ cup sour cream (or yoghurt) Burgers 1 tablespoon olive oil 4 chicken thigh fillets (each large enough for a burger) 4 soft rolls 2 tomatoes, sliced Lettuce of choice Instructions Place the Peri Peri Sauce ingredients in a food processor or blender and whizz until smooth. Pour ½ cup into a ziplock bag with the chicken. Marinate for at least 3 hours, or up to 24 hours. Mix together 3 tablespoons of the Peri Peri Sauce with the Pink Sauce ingredients. Set aside. Meanwhile, heat 1 tablespoon of olive oil in a fry pan over medium high heat OR the BBQ. Add the chicken and cook each side for 4 to 5 minutes, or until dark golden brown. Remove from fry pan onto a plate, cover loosely with foil and allow to rest for 5 minutes. To make the burgers, split a roll in half and top with lettuce, tomato, chicken then Pink Sauce. Drizzle with the residual Peri Peri Sauce if desired. Serve with wedges (see recipe below) Notes 1. The best substitute is Thai Chilis because they are small and around the same heat as Birds Eye Chilis. Otherwise, dried cayenne pepper is also a fabulous substitute! 1 tsp per birds eye chili. I suggest starting with 1 tsp then whizz, do a taste test then adjust to your taste. 3.4.3177
  • 4 In
  • 3 large
  • 8 wedges
  • 1 teaspoon onion powder
  • 1 ½ teaspoons paprika
  • ¾ teaspoon salt
  • 2 tablespoons olive oil
  • 50 minutes



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