Name: Nando's Waterloos Sunset Burger Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Portuguese
Ingredients: 2 each boneless skin-on chicken thighs; 1 each or boneless skinless chicken breast (substitute); 1 tbs olive oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp kosher salt; 1 tsp black pepper; 1 cup mayonnaise; 1 tbs lemon juice; 1 tsp lemon zest; 2 tsp fresh parsley, finely chopped; 1 tsp fresh chives, finely chopped; 1 tsp garlic, minced; 1 tsp salt; 0.5 tsp black pepper; 2 each red bell peppers (roasted, peeled); 0.25 cup red onion, finely chopped; 2 tbs brown sugar; 2 tbs apple cider vinegar; 0.5 tsp smoked paprika; 0.25 tsp red pepper flakes (optional); 0.5 tsp salt; 1 tbs olive oil; 2 each rustic Portuguese rolls; 2 slices mild or sharp cheddar cheese slices; 4 each lettuce leaves (butter or romaine); 2 tsp butter (for toasting rolls)

Method

Chicken

Prep and Season

If using thighs, pat dry and trim excess fat. If using breast, butterfly or pound to even thickness (~1/2 inch). Drizzle the olive oil over the chicken and rub to coat. Combine smoked paprika, garlic powder, kosher salt and black pepper and rub evenly over both sides. Let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken skin-side down first (if skin-on) for 5–7 minutes until nicely charred. Flip and continue grilling for 5–8 minutes more, or until internal temperature reaches 165°F (74°C) for breasts and thighs. If using a thicker breast, cover briefly or move to indirect heat to finish without burning. Remove chicken and rest 5 minutes.

Melt Cheese

While chicken rests, place a slice of cheddar on each piece of chicken and tent with foil for 1–2 minutes to melt, or return to grill for 30–60 seconds with the lid closed until cheese is melted and slightly gooey.

Lemon & Herb Mayo

Combine mayonnaise, lemon juice, lemon zest, chopped parsley, chives, minced garlic, salt and black pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning with more lemon or salt if desired. Refrigerate until ready to assemble (can be made up to 2 days ahead).

Smoky Red Pepper Chutney

Roast Peppers (if not using pre-roasted)

If your peppers aren't roasted, char them over an open flame or under a broiler until blackened on all sides. Place in a covered bowl or plastic bag for 10 minutes, then peel off skins, remove seeds and roughly chop.

Cook Chutney

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped red onion and cook 3–4 minutes until translucent. Add the roasted red peppers, brown sugar, apple cider vinegar, smoked paprika, red pepper flakes (if using) and salt. Simmer gently for 6–8 minutes, stirring occasionally, until slightly thickened and jammy. Taste and adjust balance of sugar/vinegar/salt. Allow to cool slightly before using. You can pulse coarsely in a small food processor for a smoother spread, or leave chunky.

Assembly

Split the Portuguese rolls and lightly butter cut sides. Toast buttered sides on the grill or a skillet until golden, 1–2 minutes.

Spread about 1 tablespoon of Lemon & Herb mayo on both the top and bottom halves of each roll (adjust to taste).

Place a lettuce leaf on the bottom half of each roll to act as a moisture barrier.

Place the cheddar-topped grilled chicken on the lettuce, then spoon 1 1/2 to 2 tablespoons of the smoky red pepper chutney over the cheese (this is the 'messy' element).

Cap with the top roll, press gently, and serve immediately while cheese is melty. Provide napkins—this burger is meant to be enjoyed with hands and will be messy.