Peri peri chicken burger is your perfect pick for weekend. Spicy loaded chicken burger with homemade peri peri sauce is ultimate treat for spicy food lovers. Give this peri peri chicken burger recipe a try and share your feedback with us.
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Peri Peri Chicken Burger:
Ingredients for peri peri sauce:
Red bell pepper (cubes) 1 cup
Red chilies 7-10
Garlic cloves 5-7
Paprika powder 1 tsp
Lemon juice 1 ½ tbsp
Salt to taste
White pepper 1 tsp
Onion powder 1 tbsp
Vinegar 4 tbsp
Thyme dry 1 tsp
Oil 1/4 cup
Ingredients for chicken marination:
Chicken breast (boneless) 3
Peri peri sauce 5 tbsp
Salt to taste
Paprika powder 1/2 tsp
Ingredients for peri peri pickled sauce:
Mayonnaise 1/2 cup
Cream 2 tbsp
Peri peri sauce 4 tbsp
Jalapeno (pickled) chopped 1 tbsp
Olives (pickled) chopped 1 tbsp
Assembling:
Lettuce leaves as required
Tomato slices as required
Cheese slices as required
Onion rings as required
Garlic mayo as required
Peri peri sauce as required
Directions for peri peri sauce:
In a blender add bell pepper, red chilies, garlic cloves, paprika, lemon juice, white pepper, onion powder, vinegar, thyme and oil.
Blend until you get a smooth paste. Your peri peri sauce is ready. Set aside.
Directions for chicken marination:
In a bowl add chicken fillets, peri peri sauce, salt and paprika powder.
Mix it well and marinate your chicken fillets for 30 to 40 minutes.
Heat a grill pan, grease with oil and place marinated chicken fillets on it.
Grill each side for about 4 minutes at least. Once fillets are cooked set aside.
Directions for peri peri pickled sauce:
In a bowl add cream, mayonnaise, peri peri sauce, jalapenos and olives.
Mix them until well combined. Your sauce is ready, set aside.
Assembling:
Take two halves of bun, spread garlic mayo sauce on them.
Top them with lettuce leaf, tomato slice, chicken fillet, cheese slice and onion ring.
Drizzle peri peri pickled sauce on top and cover it with bun.
Serve hot with fries and enjoy your tasty peri peri chicken burger.
Preparation time: 30 minutes
Cooking time: 10 minutes
Serving: 3
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