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Restaurants›Nando's Waterloo›Double Chicken Burger Recipe

Double Chicken Burger Recipe

Name: Nando's Waterloos Double Chicken Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Portuguese
Ingredients: 2 pieces skinless boneless chicken breasts; 2 tbs olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 1 tbs lemon juice; 1 cup ripe tomatoes, finely diced; 0.25 cup red bell pepper, very finely diced; 2 tbs red onion, finely minced; 2 tbs fresh coriander (cilantro), chopped; 1 tbs peri-peri sauce (adjust heat to taste); 1 tsp red wine vinegar; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cup mayonnaise; 1 tsp fresh lemon juice; 0.5 tsp lemon zest; 1 tbs fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 0.125 tsp salt; 0.125 tsp black pepper; 2 pieces rustic Portuguese rolls (slit but not cut through); 4 leaves lettuce leaves (butter or iceberg), washed and dried; 1 medium tomato, sliced; 1 tsp butter or oil for toasting rolls (optional)

Inspired by Nando's Waterloo

Time45m

Serves2

Two chicken breasts grilled in your favourite spice. Served in our rustic Portuguese roll with PERi-tomato relish, Lemon & Herb mayo, lettuce and tomato.

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Ingredients

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Chicken & Marinade

2 pieces skinless boneless chicken breasts

2 tbs olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp Watkins garlic powder

1 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs ReaLemon lemon juice

PERi-tomato Relish

1 cup ripe tomatoes, finely diced

1/4 cup red bell pepper, very finely diced

2 tbs red onion, finely minced

2 tbs fresh coriander (cilantro), chopped

1 tbs peri-peri sauce (adjust heat to taste)

1 tsp red wine vinegar

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Lemon & Herb Mayo

1/2 cup Mayonnaise

1 tsp fresh lemon juice

1/2 tsp Lemon zest

1 tbs fresh parsley, finely chopped

1 tsp fresh chives, finely chopped

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Garnish

2 pieces rustic Portuguese rolls (slit but not cut through)

4 leaves lettuce leaves (butter or iceberg), washed and dried

1 medium tomato, sliced

1 tsp butter or oil for toasting rolls (optional)

Method

Chicken & Marinade

Prepare and pound

If the chicken breasts are quite thick, butterfly them or pound to an even thickness about 1/2 inch (1.2 cm) so both pieces cook evenly. Pat dry with paper towel.

Make marinade

In a bowl, whisk together 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper and 1 tbs lemon juice until combined.

Marinate chicken

Rub the marinade all over both chicken breasts, coating evenly. Transfer to a dish or resealable bag and refrigerate for at least 20 minutes, ideally 1–2 hours (up to 6 hours).

Grill chicken

Preheat grill or grill pan to medium-high (about 200–220°C / 400–425°F). Brush grill with a little oil. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and juices run clear. Remove and rest 5 minutes before assembling.

PERi-tomato Relish

Combine the diced tomatoes, diced red bell pepper, minced red onion and chopped coriander in a bowl.

Add peri-peri sauce, red wine vinegar, 1 tsp olive oil, salt and black pepper. Stir to combine, taste and adjust heat or seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to marry.

Lemon & Herb Mayo

In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, chopped parsley and chives. Season with salt and pepper. Chill until ready to use (at least 10 minutes) so flavors meld.

Assembly & Garnish

Lightly slice the Portuguese rolls open. Optionally brush insides with a little butter or oil and toast on the grill or in a hot pan cut-side down until golden, about 1–2 minutes.

Spread a generous layer (about 1–2 tbs) of Lemon & Herb mayo on both cut sides of each roll.

Place 2 lettuce leaves on the bottom half of each roll, add 2 tomato slices per burger.

Place one grilled chicken breast on each roll, then spoon about 2 tbs of PERi-tomato relish over the top of the chicken. If you prefer an extra kick, add an additional 1/2–1 tsp peri-peri sauce.

Close the roll, press lightly, slice in half if desired, and serve immediately.