Butterfly Burger Recipe

Butterfly and join

Trim any excess fat from the chicken breasts. With a sharp knife, butterfly each breast by slicing horizontally almost through to create a single larger flap. Lay two butterflied breasts skin-side up and overlap the skin edges so the skin from both breasts can be pressed together; use kitchen twine or two metal skewers to hold the skin edges in contact so they cook as a single 'joined' piece. Season both sides lightly with a pinch of salt and pepper.

In a small bowl mix olive oil, lemon juice, minced garlic, smoked paprika, 1 tsp salt and 1 tsp black pepper. Brush or rub this marinade over both sides of the joined chicken, working under the skin where possible. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Prepare breading

In a shallow bowl combine all-purpose flour, cornstarch, paprika, 1 tsp salt and 1/2 tsp black pepper. Toss to combine.

Dry & dredge skin

Pat the skin side of the joined chicken very dry with paper towels — dryness is critical for crisping. Lightly dust the skin side with the flour mixture, shaking off excess. (Do not fully coat the meat side — only the skin.)

Crisp the skin

Heat neutral oil in a large skillet over medium-high heat until shimmering (about 180°C / 350°F if using a thermometer). Gently place the chicken skin-side down in the pan. If needed, weigh the chicken with a smaller pan or foil-wrapped brick to keep skin contact. Fry 5–7 minutes until deep golden-brown and very crisp. Reduce heat if the coating is browning too quickly. Flip carefully and cook the meat side 4–6 minutes to develop color (it will finish cooking in the oven). Transfer the chicken to a wire rack set over a baking sheet.

Finish in oven

Preheat oven to 180°C (350°F). Once all chicken pieces are seared, bake on the rack for 10–12 minutes, or until internal temperature reaches 74°C (165°F). Remove twine or skewers after resting begins.

Make the PERi-Tomato relish

In a bowl combine diced tomatoes, red onion, red bell pepper, chopped parsley, 1 tsp white wine vinegar, 1/2 tsp sugar, and 1/4 tsp sea salt. Stir and let sit at room temperature for 10–15 minutes to allow flavors to marry. Taste and adjust salt or vinegar if needed.

Make the PERi-House Sauce

In a separate bowl whisk together mayonnaise, plain yogurt, lemon juice, hot sauce (or peri-peri paste), 1/2 tsp smoked paprika, honey and 1/4 tsp salt until smooth. Taste and add more hot sauce for heat or more lemon for tang. Refrigerate until assembly.

Prep rolls and produce

Lightly butter the cut faces of the Portuguese rolls if desired. Toast cut-side down in a skillet or under a broiler until golden (about 1–2 minutes). While toasting, wash and dry lettuce leaves and slice tomato into 3–4mm slices.

Slice the joined chicken across once or twice to create two thick pieces (this helps portion into the roll). Place the toasted bottom roll on a plate, spread about 1–2 tbs of PERi-House Sauce on the bottom, add 1–2 lettuce leaves, 2–3 tomato slices, then one piece of the joined chicken (skin-side up so the crisp skin is visible). Spoon 2–3 tbs of PERi-Tomato relish on top of the chicken, add another small drizzle of PERi-House Sauce if desired, then cap with the roll top.

Repeat for the second roll. Serve immediately with extra PERi-House Sauce on the side.