Garlic Churrasco Burger Recipe

Place the thinly sliced red onion into a heatproof bowl or jar.

In a small saucepan, combine white vinegar, water, sugar and 1/2 tsp salt. Bring just to a simmer, stirring until sugar dissolves.

Pour the hot brine over the sliced onions, press them down so submerged, let cool to room temperature, then refrigerate for at least 30 minutes (best 1–2 hours) before assembling.

Pat the chicken thighs (or breast) dry with paper towels. If using breast, you may butterfly or pound to even thickness (~1/2 inch).

In a bowl, combine 2 tbs olive oil, minced garlic (3 cloves), smoked paprika, ground cumin, dried oregano, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lemon juice to make a marinade.

Add the chicken to the marinade, rub all over, and marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours. Bring to room temperature for 15 minutes before grilling if chilled.

Preheat a grill or heavy skillet to medium-high (grill should be hot). Brush grate with oil to prevent sticking.

Grill chicken thighs 5–7 minutes per side (depending on thickness) until internal temperature reaches 74°C (165°F) and outside has charred grill marks. If using breast, grill 4–6 minutes per side depending on thickness. Rest the chicken for 5 minutes, then slice or leave whole for the burger.

In a small bowl, combine 1/2 cup mayonnaise, 1.5 tbs peri-peri sauce, grated garlic clove, 1 tsp lemon juice, 1/4 tsp smoked paprika, chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper.

Stir until smooth, taste and adjust peri-peri or salt to preference. Chill until assembly (can be made a day ahead).

Mix softened butter with minced garlic (1 clove) and spread evenly on the cut faces of the garlic bread buns.

Toast the buns cut-side down on the grill or in a skillet until golden and fragrant, about 2–3 minutes.

Toss mixed salad leaves with 1 tsp olive oil, a pinch of salt and black pepper. Keep chilled until assembly.

Spread a generous tablespoon of Churrasco PERinaise on the bottom half of each toasted garlic bun.

Place the grilled chicken piece(s) on the sauced bun bottom. If using thighs, you can slice them and fan across the bun.

Top the chicken with a handful of dressed mixed salad leaves, then add a good tablespoon of drained pink pickled onions.

Spoon an additional teaspoon of PERinaise on the top bun if desired, close the burger and press lightly.

Serve immediately while hot, with extra PERinaise and pickled onions on the side.