This is my copycat of the FAMOUS Nando’s Peri Peri Chicken Burger. It is my single most requested recipe. And it’s one of FIVE of my recipes being featured in this month’s Super Food Ideas magazine!!!
Nando’s Chicken Copycat – and exciting news!!
A few months ago, I got an email that I never dreamed of receiving.
{Abbreviated} “Hi Nagi. I’m Rebecca, the editor of Super Food Ideas, Australia’s top selling food magazine….I love the way you write – friendly, understanding and self-deprecating; and also your recipes are fab.
It got me thinking, is there some way that we could work together? I think your recipes would be perfect for my readers…..If you’d be interested in looking at possibilities, email me back or just give me a call on…”
I actually gasped out loud, jumped out of my chair, did a little jiggy and picked up the phone straight away. Then I put it down, took a few deep breaths to calm myself.
“Be cool, be cool,” I said to myself. “Be professional, don’t come across like a dribbling fool.”
Well, so much for the pep talk. I made the call, tripped over my words with excitement, was convinced the editor would never take me seriously, thinking I was just a blubbering, over excited foodie….
And yet, it happened. My dream, something I never even thought of as a possibility until years down the track, has come true.
My recipes are being featured in Australia’s top selling magazine, Super Food Ideas! And not just plonked in some dark corner. There’s a WHOLE SPREAD of MY recipes with MY photos, MY words, MY ideas!! EEK!!!
When I received the mock up of the layout of the pages in Super Food Ideas for my recipes, with full page photos, I almost cried. It looked so professional it was overwhelming, so humbling, beyond what I can describe.
Look! Here it is – here’s my feature in Super Food Ideas!!
Someone once asked me why I don’t do more commercial shoots for clients. “Commercial shoots” being packaged food or food other people prepare that I then shoot for ads and catalogues. And my response was this: “I want to photograph food I love. Because my passion lies in creating food that I think is so delicious, I want to share it. With my family and friends, and on my blog! And photographing the food I love, striving to capture what I love about it so much, that’s what gets my juices flowing!”
Which is why contributing my own recipes to Super Food Ideas magazine is an opportunity that has me so excited. It really is my dream come true, sharing my own recipes and my own photos in a magazine!
Nando’s copycat Portuguese Chicken Burgers
Back to my Nando’s copycat Portuguese Chicken Burgers! I don’t think Nando’s is huge in America yet, but let me tell you, it has a cult following in Australia. I really mean it when I say this is probably my most requested recipe. If you’ve never tried Nando’s before, you are in for a treat if you try this. The marinade is incredible!
And it forms the base for a simple sauce for the burgers AND as a fabulous dipping sauce for wedges on the side!
Nando’s Peri Peri Sauce
The homemade Nando’s Peri Peri sauce is a copycat that tastes remarkably similar! It’s made with fresh red chillies, capsicum/bell pepper (this is the “secret” ingredient), garlic, vinegar, oil plus herbs and spices (paprika, oregano, onion, sugar, salt, pepper)
It’s literally a plonk-and blitz job, then just pour over the chicken.
What I really love about the Peri Peri Sauce marinade is that you can make it as burgers or not. The marinade is so full of flavour, you could easily serve it up for dinner without the buns. 🙂 Check out the caramelisation, isn’t it fab? Ooooh, the flavour infusion from the marinade…it’s incredible!
It also works as extra sauce for the burgers – OR stir it into mayonnaise to make a Pink Burger Sauce and for dipping wedges or chips (pictured above).
I asked Super Food Ideas to let me share it with you because I really wanted this on my blog. It’s one of five recipes I’ve created especially for Super Food Ideas. The other 4 are exclusive to the magazine – but never fear it’s only $3.20 (can you believe that?!) and you can get it at all the major supermarkets and newsagents in Australia.
Here’s a sneak preview of the other recipes I created for Super Food Ideas. All of them are “Double Duty” recipes where one base sauce is used as a marinade and to make a tasty side.
1. Garlic Lime Marinated Prawns (Shrimp) with Green Rice – one lime and garlic mixture used to marinate the prawns and as the flavour base for a green spinach rice;
2. Cuban Mojo Marinated Pork Cutlets with Corn and Capsicum Salsa – classic Cuban Mojo marinade is used to both infuse the pork with flavour and as a dressing to toss through the chargrilled salsa;
3. Chinese Broccoli with Oyster Sauce and Marinated Chicken – my favourite Chinese vegetable dish uses a sauce which is also brilliant for marinating chicken; and
4. Middle Eastern lamb Koftas with Aromatic Lentil Rice – the same base spice mixture is used to flavour the kofta and to season the rice.
I hate to blow my own horn, but the green spinach coriander garlic lime rice that is made from the marinade for the prawns/shrimp is really good. REALLY good!
This Portuguese Chicken Burger is one of my “go to” recipes for when I’m entertaining large groups. I throw huge quantities of chicken and marinade into ziplock bags then make the blokes do the BBQ’ing (the girls sip wine and do important stuff like discuss the best value hairdressers in town). I lay out baskets of rolls and platters of lettuce and tomato with the Pink Sauce and Peri Peri Sauce on the side and I make everyone DIY their own burgers. NO PLATES. Te he! Napkins only! Don’t make me wash up! -Nagi x
More Burgers, Sliders and Sandwiches
Big, juicy Hamburgers
Steak Sandwich – super quick
Chicken Burger – juicy seasoned chicken breast steak with the lot!
Cubanos – The famous Cuban roast pork sandwich from The Chef movie
Pastrami Sandwiches – Rye bread piled high with homemade pastrami. EPIC!
Veggie Burger – Meatless made amazing. Puts those doughy bricks at the shops to shame!
Browse all Burgers and Sandwiches & Sliders recipes
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Nando’s Portuguese Chicken Burgers
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 tbsp vegetable oil
- 4 tbsp malt vinegar , or any other plain brown vinegar except not balsamic
- 2 tbsp paprika
- 1 tbsp dried oregano
- 2 tsp onion powder
- 1 1/2 tsp white sugar
- 1 1/2 tsp 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 tbsp olive oil
- 4 chicken thigh fillets , skinless boneless (each large enough for a burger)
- 4 soft rolls
- 2 tomatoes , sliced
- Lettuce of choice
On the side
Instructions
- Place the Peri Peri Sauce ingredients in a food processor or blender and whizz until smooth. Pour 1/2 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 French fries or wedges!
Recipe Notes:
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Easy Baked Wedges
Ingredients
- 3 large Sebago potatoes , peeled and each cut into 8 wedges (Note 1)
- 1 tsp onion powder
- 1 ½ tsp paprika
- 3/4 tsp salt
- 2 tbsp olive oil
Instructions
- 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.
Recipe Notes:
Susan says
Wow! Congratulations, Nagi!!!!!! That’s awesome that you are now published in a magazine. Too bad the magazine isn’t available in the US… I’m sure you have lots of faithful readers/people who make your recipes from your blog, but this will give you a lot more, well-deserved exposure. I’m very happy for you.
Nagi | RecipeTin says
THANK YOU SUSAN! It’s pretty exciting 🙂 Every month! I’m having a blast learning how magazines work too, I’m really enjoying meeting so many talented people! Hope you are well and hubby is now fully recovered. 🙂 N x
Nicky says
OMG!! Congrats Nagi!! The feature looks fabulous. TV next? I’ll tune in 🙂
Nagi | RecipeTin says
Does TV add 10 pounds? So I need to lose 40!! 😉 Thanks Nicky, you’re so sweet! N x
Indy G says
Hi Nagi,
Congrats on being featured in the Super Foods Ideas Mag!!!! You were always destined for great things.
I guess I will not be missing my favorite Nandos burgers here in San Diego anymore.
You are the best!!!!
Nagi | RecipeTin says
Thanks so much for your wonderful message Indy! No Nando’s in San Diego? I knew it wasn’t huge in the US but I thought there were some!! N x
Nguyet @ Taming of the Spoon says
Congratulations, Nagi. So exciting and so well deserved!! I know how hard you work and I think it’s fantastic that you’re getting opportunities like this to show off your talents.
And the burgers look awesome. I am adding them to my meal plan this week. I wish I could get a copy of the magazine here in the US to try to the other recipes too.
Nagi | RecipeTin says
Thank you so much for your words of support Nguyet! I’m really touched! N x
Teri Brown says
These sound wonderful. I have a question about teht Pink Sauce. I only see two ingrediants, mayonaise and sour cream.
What makes this sauce “pink”?
Nagi | RecipeTin says
Hi Teri! Thanks for the question 🙂 It was in the instructions but not in the ingredients, so I’ve updated it! You just need 3 tbsp of the Peri Peri sauce that you make mixed in with mayo and sour cream. 🙂 Love this Pink Sauce!! I even use it as a salad dressing too! N x
Denise says
I love Super Food Ideas. My sister used to bring them to me from Australia but she doesn’t travel much anymore. Well done, a great achievement.
Nagi | RecipeTin says
Thank you so much Denise! It’s a great magazine, isn’t it? The recipes are so achievable for everyone and such a diversity of recipes!
Penny says
Congrats on the amazing magazine feature! I can imagine how thrilled and proud you are! I live in the United States and I don’t know what a bird’s eye red chili is. Do you know of something similar in the states? Thanks! This recipe sounds awesome!
Nagi | RecipeTin says
Hi Penny! Thanks so much for your lovely words! <3 Thank you for the question, in my excitement I totally missed that! You can substitute with Thai chilis (because they are about the same size and spiciness) OR with dried Cayenne pepper (1 tsp per birds eye chili. I recommend starting with 1 tsp then adjusting to taste). I've updated the recipe for these notes! Thank you again for your lovely message! N x
Penny says
Thank you! We have Thai Chili’s here. Can’t wait to try this
Shashi at RunninSrilankan says
OHMEGAWSH – NAGI!!!! CONGRATS!!!! This is freaking fabulous! I’m doing a jiggy reading this! So So happy to hear this I wish I was in Australia and could pick up Super Food Ideas mag at my grocery store – you know, this is only the beginning! What an inspiration you are – hope you keep soaring, my friend!
Ooh and love everything about these burgers!
Nagi | RecipeTin says
Thank you so much for being so excited for me Shashi!! N x
Dorothy Dunton says
Hi Nagi! That’s fantastic! And so is this recipe! I get tired of ground meat burgers – this one you can really sink your teeth into with an explosion of flavor! SO happy for you! 🙂
Nagi | RecipeTin says
THANK YOU DOROTHY!!! I’m still in Mexico (Oaxaca for Day of the Dead celebrations oh my! It’s bigger than Mardi Gras!) but so CHUFFED at the thought of the magazine hitting the stands back in Aus!!! 😉 N x
Claire | Sprinkles and Sprouts says
Firstly we have to stop doing this!!! I have a post I wrote over the weekend about Nando’s and their spicy rice! Seriously, something spooky going on!
Secondly YEAH!!!! So so so happy for you, I bet you have been jumping up and down a bit waiting for the magazine to hit the stores. I know I would be. Writing for a magazine was my dream whilst I was studying at uni. So super happy for you I am doing a little jig about my kitchen!
And as for these burgers! Oh Yum, Yes Please! The chicken in the pan makes me want to pick it up, burn my fingers and gobble the lot down!!! The colour and the charring! So good!
They look amazing. I love Nando’s. When they first opened over in the UK we use to go there every Friday evening after work. We would start in the Slug and Lettuce for jugs of cocktails and then head over to Nando’s for their jumbo platter to share. With extra helping of their spicy rice. (shush can’t tell you anymore 😉 )
So good. Pinning!
Nagi | RecipeTin says
NO! Are you serious?? See, we have such similar taste in food, I love it!! I love the Nando’s rice, I’ve never tried to make it myself. I’m off to get the recipe! 🙂 And thank you so much for your words of support! Must say am super excited! <3 Nx
Claire | Sprinkles and Sprouts says
It isn’t up on the blog yet as I had a bit of a disaster with the photos 🙁
I thought I had copied them off the card and I wiped it so I could take some photos of the kids playing in the garden but sadly the photos are not on my hard drive, no idea what I did!!! So I have got to cook it again. Which isn’t a hardship as it is one of my favourites.
Jessica @ Sweetest Menu says
Nagi, I am so happy for you! Your gorgeous photos and beautiful recipes DESERVE to be printed in a top selling food magazine. WELL DONE!
Nagi | RecipeTin says
Thanks so much Jessica! I can’t tell you how nervous I was. I did so many reshoots (shhhh, don’t tell the editor!) until I was happy!! I’ve never made these burgers so many times in such a short space of time!!! N x
Barbra says
Please translate to Fahrenheit.
Ruby says
Congratulations that is such a huge achievement but you are clearly so deserving. Can’t wait to pick up my copy. These burgers look better than anything I ve ever had at Nandos. Love it
Nagi | RecipeTin says
Thank you Ruby! That’s so sweet!
Krista Bjorn says
HOORAY! HOORAY! SO thrilled for you. 🙂 You richly deserve this opportunity for you work so hard and do beautiful work. 🙂
Nagi | RecipeTin says
Aww, thank you Krista!! N x