Copycat Nando's Burger Recipe (Print Version)
# Ingredients:
→ Peri Peri Sauce/Marinade
01 -
1 – 3 birds eye red chilies (1 is very mild, 3 is mildly spicy)
02 -
1 medium red capsicum / bell pepper, roughly cut into 1.5cm / 1/2" pieces
03 -
5 garlic cloves, peeled, whole
04 -
3 tbsp vegetable or canola oil, or other plain flavoured oil
05 -
4 tbsp malt vinegar
06 -
2 tbsp smoked paprika (substitute regular / sweet paprika)
07 -
1 tbsp dried oregano
08 -
2 tsp onion powder (substitute garlic powder)
09 -
1 1/2 tsp white sugar
10 -
1 1/2 tsp cooking salt / kosher salt
11 -
3 drops red food colouring (optional)
→ Perinaise
12 -
3 tbsp Peri Peri Sauce (from above)
13 -
1/2 cup whole egg mayonnaise (or other mayonnaise)
14 -
1/4 cup sour cream (or yoghurt)
→ Burgers
15 -
2 tbsp olive oil
16 -
4 chicken breasts or chicken thigh fillets, skinless boneless (each large enough for a burger)
17 -
4 soft rolls, split and lightly toasted (if desired)
18 -
2 tomatoes, sliced
19 -
Lettuce of choice
# Instructions:
01 -
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).
02 -
Put the Peri Peri Sauce ingredients in a jug and blitz until smooth using a stick blender, or other appliance of choice (food processor, blender, NutriBullet).
03 -
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.
04 -
Mix together the Perinaise ingredients. Set aside.
05 -
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!).
06 -
Remove the chicken onto a plate, loosely cover with foil and rest for 5 minutes. (Meanwhile, toast the rolls)
07 -
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!
# Notes:
01 -
Adjust spiciness by varying number of chilies (1 is very mild, 3 is mildly spicy)
02 -
Leftover chicken keeps for 3-4 days in the fridge
03 -
Leftover Peri Peri sauce keeps for 3-4 days or can be frozen for 3 months
04 -
Perinaise keeps for at least a week in the fridge