A commonly-known burger down-under in modern times. Originating from Bondi Beach in 1986, this recipe will generate at least 2 sweet-as burgers. Increase ingredients to create as many as you like.

Serve with shoe-string fries and garlic sauce, on-the-side (optional).

Making your own peri peri sauce is highly recommended - don’t worry its easy! Looking for the original Oporto Chilli Sauce? Appears to be no longer available by 250mL bottle.

Ingredients

500g chicken breast fillet
peri peri sauce
create your own or use Oporto Chilli Sauce or Nando’s Hot PERi-PERi Sauce
burger buns
recommend large seeded commercial buns - Tip Top, Woolworths, Coles etc.
KewPie mayonaise
iceburg lettuce, shredded
sliced cheese
recommend two different kinds - e.g. gouda and swiss
olive oil
pepper & salt (optional)

Method

prepare your chosen peri peri sauce (if making your own)
slice breast fillets into thinner pieces, then flatten using a mallet
place the nicely created fillets into a mixing bowl, stir through a good wack of peri peri sauce; sprinkle in some salt & pepper if desired
(optional, recommended) place fillets in fridge for at least 1 hour to marinate
grill or fry the fillets; the outside should char slightly with the marinate
toast the buns using a grill or pan after spraying lightly with olive oil
ProTip: use the same surface as the fillets to add flavour
assemble the burgers!

Recommended Layering

bun top
mayo 2 (optional)
cheese slice 2 (optional)
peri peri sauce
chicken fillets (single, double, triple etc.)
shredded lettuce
mayo 1
cheese slice 1
bun bottom