Nando's Portuguese Chicken Burgers

• Meat

  • 1 Birds eye red chilies
  • 4 Chicken thigh, fillets

• Produce

  • 5 Garlic cloves
  • 1 Lettuce
  • 2 tsp Onion powder
  • 1 tbsp Oregano, dried
  • 1 Red bell pepper / capsicum, large
  • 2 Tomatoes

• Condiments

  • 1/2 cup Egg mayonnaise, whole
  • 3 tbsp Peri-peri sauce

• Baking & Spices

  • 1 Black pepper
  • 3 drop Food colouring, Red
  • 2 tbsp Paprika
  • 1 1/2 tsp Salt
  • 1 1/2 tsp White sugar

• Oils & Vinegars

  • 4 tbsp Malt vinegar
  • 1 tbsp Olive oil
  • 3 tbsp Vegetable oil

• Bread & Baked Goods

  • 4 Soft rolls

• Dairy

  • 1/4 cup Sour cream

Found on recipetineats.com

Description

Ingredients

• 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)
• 3 tbsp Peri Peri Sauce
• ½ cup whole egg mayonnaise
• ¼ cup sour cream (or yoghurt)
• 1 tablespoon olive oil
• 4 chicken thigh fillets, skinless boneless (each large enough for a burger)
• 4 soft rolls
• 2 tomatoes, sliced
• Lettuce of choice
• 3 large Sebago potatoes, peeled and each cut into 8 wedges (Note 1)
• 1 teaspoon onion powder
• 1 ½ teaspoons paprika
• ¾ teaspoon salt
• 2 tablespoons olive oil

Directions

• 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)
• Preheat oven to 390F/ 200ºC fan forced (add 20C/30F for convectional).
• Toss the potatoes in onion powder, paprika and salt. Drizzle over olive oil, and toss again.
• Spread out on a baking tray, then bake for 40 to 50 minutes, turning once, until golden brown and crispy.
• Serve with Pink Dipping Sauce.