Peri Peri Chicken Burger Recipe

Prepare and marinate

If chicken breasts are thick, butterfly them or pound to an even 1/2–3/4 inch thickness. Pat dry. In a bowl combine 2 tbs olive oil, 3 tbs peri peri sauce, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Coat the chicken thoroughly with the marinade, cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Grill the chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill with oil or spray to prevent sticking. Remove chicken from marinade and let excess drip off. Grill 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is nicely charred. Transfer to a plate, tent with foil and rest for 5 minutes before slicing.

While chicken marinates, combine 2 tbs vinegar, 2 tsp water, 1 tsp sugar and 1/4 tsp salt in a small bowl. Add 1/2 medium thinly sliced red onion, stir to combine and let sit at room temperature for at least 15 minutes. Drain before using. This step is optional but adds brightness.

Prepare buns

Split 2 burger buns and butter cut sides with 1 tbs butter total. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes. Remove and set aside.

Slice tomato and chicken

Slice the tomato into 1/4-inch thick rounds. Slice the rested chicken breasts crosswise to fit the buns or leave whole if preferred.

Spread 2 tbs mayonnaise on the bottom half of each bun. If you like extra heat, drizzle about 1 tsp peri peri sauce on the mayo. Layer 2 lettuce leaves on each bottom bun, place the sliced or whole peri peri chicken on top, add tomato slices, a light handful (about 2 tbs) of crispy fried onions, and some quick-pickled onion if using. Spread remaining mayonnaise on the top bun (or add extra peri peri sauce) and close the burger.

Serve immediately while chicken is hot and buns are crisp. Provide extra peri peri sauce on the side for dipping.