Chicken Portuguese Burgers

Ingredients

• to tasteChicken breast, sliced and flattened
• to tastePortuguese chicken seasoning
• to tasteNando’s Perinaise peri-peri mayonnaise
• to tasteNando’s garlic sauce or garlic aioli
• to tasteNando’s peri-peri marinade
• to tasteFreshly squeezed lemon juice
• to tasteLemon zest
• to tasteBurger buns
• to tasteCheddar slices
• to tasteCos lettuce
• to tasteTomatoes, sliced

Instructions

1. 1

   Marinate the chicken

   Mix the chicken with the Portuguese chicken seasoning, peri-peri marinade, lemon juice and lemon zest. Cover and refrigerate overnight, or for at least 4 hours.

2. 2

   Cook the chicken

   Pan-fry the chicken over medium heat until golden on both sides. During the last few minutes, add cheese on top and let it melt, then set the chicken aside.

3. 3

   Assemble the burgers

   Layer lettuce, tomato and cheesy chicken in the buns, then add the peri-peri mayonnaise and garlic sauce. Arrange the fillings to suit your preference.

4. 4

   Toast the buns

   If you like, grill the burger buns or toast them in the pan until golden.

What are Portuguese chicken burgers?

This is a burger built around chicken seasoned in a Portuguese-inspired style, with lemon and peri-peri bringing citrus and chilli notes. Portuguese-style grilled chicken is often associated with piri-piri seasoning; this version adapts those flavours for a bun.

The combination works because the tangy marinade, melted cheddar and creamy sauces balance the fresh lettuce and tomato. The method keeps the toppings flexible, so you can adjust the sauce and salad to taste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 48g protein, 45g carbs, 28g fat.

The chicken provides most of the protein, while the buns supply much of the carbohydrate. Cheddar and the mayonnaise-based sauces contribute much of the fat; lettuce and tomato add freshness and some fibre. For a more balanced plate, serve the burger with extra salad or vegetables.

The marinade

Seasoning and peri-peri marinade: mix these thoroughly with the chicken so the pieces are coated on all sides.

Lemon: juice adds acidity, while zest contributes a brighter citrus aroma. Refrigerate the chicken for at least 4 hours, or overnight, as directed.

Getting the chicken right

Flattened pieces: an even thickness helps the chicken cook more uniformly in the pan. Avoid turning the heat up too high, as the seasoned coating can colour quickly.

Doneness: cook until the chicken is cooked through, then add the cheddar for the last few minutes so it melts over the top. The recipe gives no specific cooking time, so check the thickest part before assembling.

Building the layers

Salad first: the suggested order is lettuce, tomato, then the cheesy chicken. This gives the burger a fresh base and keeps the warm filling together.

Sauces last: add peri-peri mayonnaise and garlic sauce after the chicken. Start modestly if you want the seasoning and lemon to remain prominent, then add more to taste.

Toasting the buns

Toasting is optional: grill the buns or toast them in the pan until golden. Keep an eye on them, as the recipe does not specify a time and buns can brown quickly.

Let the chicken rest briefly while you prepare the buns and toppings. This makes assembly easier and helps avoid handling the hot filling straight from the pan.

What to serve alongside

The burger already includes chicken, bread, cheese and salad, so it can be served on its own or with a simple green salad. For a more substantial meal, add oven-cooked chips or corn on the cob.

Recipe notes & tips

• Flatten the chicken to an even thickness before marinating.
• Turn the chicken only as needed so it can brown on both sides.
• Add the cheddar near the end of cooking to let it melt without overcooking.
• Dry the lettuce and tomato before assembling to help prevent soggy buns.
• Toast the buns just before serving so they stay warm and lightly crisp.

Variations

• Adjust the heat: use more or less peri-peri mayonnaise to suit your taste.
• Add avocado: tuck slices into the burger for a creamy contrast.
• Use a different cheese: swap cheddar for another cheese that melts well.
• Make it extra fresh: add a few slices of cucumber with the lettuce and tomato.
• Choose a different bun: use wholemeal or seeded burger buns.

Common mistakes to avoid

• Short marinating: the recipe calls for at least 4 hours, so allow enough time before cooking.
• Uneven chicken: flatten the pieces evenly so they cook at a similar rate.
• Too-high heat: use medium heat as directed to brown the chicken without scorching the coating.
• Cheese added too early: place it on the chicken only during the last few minutes of cooking.
• Wet toppings: pat the lettuce and tomato dry before adding them to the bun.

How to store

Refrigerate cooked chicken and salad separately in covered containers and use within 3 days. Reheat the chicken thoroughly in a pan or microwave, then assemble with fresh toppings and sauce; assembled burgers are best eaten straight away.

Frequently asked questions