Chicken Main

Portuguese chicken burger

Name: Portuguese chicken burger
Prep time: 180 min
Cook time: 10 min
Total time: 190 min
Yield: 4
Ingredients: 3 thyme sprigs, leaves roughly chopped; 2 tsp smoked paprika (pimenton); 2 garlic cloves, crushed; Zest and juice of 1 lemon; 1 tbs olive oil; 2 tsp dried chilli flakes; 3 x 180g chicken breast fillets, cut horizontally into thin slices; 4 slices tasty cheese; 1/2 cup (140g) thick Greek-style yoghurt; 1 garlic clove; Juice of 1/2 lime; 4 soft wholemeal rolls, split, toasted; 4 oak lettuce leaves; Baked parsnip chips, to serve; 1/4 cup (60ml) rice malt syrup; 4 long red chillies, finely chopped; 1 tsp sweet paprika; 1 tsp finely grated ginger; 1 garlic clove, crushed

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by Phoebe Wood

Apr 07, 2015

Makeover your classic chicken burger with a flavourful, fiery, Portuguese-style twist.

3 thyme sprigs, leaves roughly chopped
2 tsp smoked paprika (pimenton)
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tbs olive oil
2 tsp dried chilli flakes
3 x 180g chicken breast fillets, cut horizontally into thin slices
4 slices tasty cheese
1/2 cup (140g) thick Greek-style yoghurt
1 garlic clove
Juice of 1/2 lime
4 soft wholemeal rolls, split, toasted
4 oak lettuce leaves
Baked parsnip chips, to serve

Piri piri sauce

1/4 cup (60ml) rice malt syrup
4 long red chillies, finely chopped
1 tsp sweet paprika
1 tsp finely grated ginger
1 garlic clove, crushed

Method

1.

Combine thyme, paprika, garlic, lemon zest and juice, oil and 1 tsp chilli flakes in a bowl. Add chicken and turn to coat. Chill for 3 hours or overnight to marinate.
2.

For the piri piri sauce, combine the rice malt syrup, chilli, paprika, ginger, garlic and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook for 5 minutes or until thickened. Remove from heat and set aside to cool.
3.

Heat a chargrill pan or frypan over medium-high heat. Season chicken with salt, then chargrill for 3-4 minutes each side until charred and cooked through. Place a slice of cheese over the 4 larger slices of chicken and allow to melt for 1 minute. Remove from pan and set aside.
4.

Combine yoghurt, garlic, lime juice and remaining 1 tsp chilli flakes, in a bowl.
5.

Spread yoghurt over roll bases and lids. Top with lettuce and chicken. Drizzle with piri piri sauce and serve with parsnip chips.