Bondi Portugese Chicken Burger
This mouthwatering spicy Portuguese chicken burger recipe is a copycat of the one created at a Bondi Beach charcoal chicken shop in Sydney.
- Serves: 4 persons
- 4chicken breast fillets
- 2dried habanero chiles (chopped and seeds discarded)
- 2lemons (juiced)
- 2teaspoons ginger (minced)
- 6tablespoons vegetable oil
- 2teaspoons paprika
- 4cloves garlic (minced or pressed)
- ½teaspoon sugar
- 1teaspoon dried chili flakes
- 1cup all-purpose flour (for dredging)
- 1teaspoon sea salt
- 4hamburger buns
- 4tablespoons mayonnaise
- 4leafs romaine lettuce
- 4slices provolone cheese
Step 1Gather the ingredients.
Step 2In a metal mixing bowl , combine the chopped habanero chiles, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chile flakes. Stir quickly to bind the oil and lemon juice.
Step 3Spoon half of the sauce into a separate bowl and set aside for later.
Step 4Add the chicken breast fillets to the remaining chile sauce and stir well to coat. Cover and refrigerate for 1 hour.
Step 5Mix together the flour and salt. Remove the chicken breasts from the chile sauce and shake off any excess. Lightly dredge the breasts, one at a time, in the flour-salt mixture.
Step 6Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through—the internal temperature will register 165 F.
Step 7Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese, and then spoon on some of the remaining chile sauce. Serve immediately with a fresh green salad to cool the palate.