|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 4g||14%|
|Total Sugars 7g|
|Vitamin C 40mg||198%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Portuguese chicken burger recipe is our take on Australia's famous Bondi Chicken Burger. Our version starts with chicken breasts marinated in a chile sauce consisting of dried habanero chiles, chile flakes, paprika, lemon juice, garlic, ginger, and a little sugar. They are lightly dredged in flour then pan-fried.
The traditional way to cook this chicken, especially when the bone is left in, is by grilling but pan-frying gives you more control when working with fillets.
4 medium chicken breast fillets
2 dried habanero chiles, seeded and chopped
1/2 cup freshly squeezed lemon juice
2 teaspoons minced ginger
6 tablespoons vegetable oil
2 teaspoons paprika
4 cloves garlic, minced
1/2 teaspoon granulated sugar
1 teaspoon dried chile flakes
1 cup all-purpose flour, for dredging
1 teaspoon sea salt
4 hamburger buns
1/4 cup mayonnaise
4 romaine lettuce leaves
4 slices provolone cheese
Gather the ingredients.
In a metal mixing bowl, combine the chopped habanero chiles, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chile flakes. Stir quickly to bind the oil and lemon juice.
Spoon half of the sauce into a separate bowl and set aside for later.
Add the chicken breast fillets to the remaining chile sauce and stir well to coat. Cover and refrigerate for 1 hour.
Mix together the flour and salt. Remove the chicken breasts from the chile sauce and shake off any excess. Lightly dredge the breasts, one at a time, in the flour-salt mixture.
Once you're ready to cook the chicken, heat a medium-sized nonstick pan with a little vegetable or canola oil. Pan-fry the chicken breasts for several minutes on each side until cooked through—the internal temperature will register 165 F.
Spread mayonnaise on the hamburger buns. Line the bottom of the bun with romaine lettuce, add a chicken breast, provolone cheese, and then spoon on some of the remaining chile sauce. Serve immediately with a fresh green salad to cool the palate.
Bondi Burger History
This mouthwatering burger was born in a Portuguese charcoal chicken shop at Bondi Beach in Sydney but has spread throughout Australia and New Zealand.
The shop, now known as Oporto, was established by Antonio Cerqueira. Today, there are more than 100 stores across Australia and New Zealand. Follow this simple recipe to see why it's so popular. The secret chile sauce recipe has never been divulged, but we think our recipe is right on track.