Portuguese Chicken Burger (Nando's Copycat) - my copycat of the famous Nando's Portuguese Chicken Burgers with Peri Peri Sauce
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4.97 from 64 votes

Nando's Portuguese Chicken Burgers

This is my copycat of Nando's famous Portuguese Chicken Burgers!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: BBQ, Dinner
Cuisine: Portuguese
Servings: 4
Author: Nagi | RecipeTin Eats

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

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 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.