Peri Peri Chicken Burger

This Peri Peri Chicken Burger is one of the tastiest things you could possibly eat! Crispy chicken breast, covered in our Creamy Peri Peri sauce, with garlic mayo and toasted brioche bun.

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Cook: 20 MINS


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Add cornflakes, smoked paprika, garlic granules, onion granules, salt and black pepper to a food processor and blitz into a fine crumb.
Coat chicken breast in peri peri rub, then dip in egg and coat all over in cornflake crumb. Transfer to air fryer, spray with low calorie cooking spray and air fryer on 180C for 10-15 mins, flipping once, until crispy.
Meanwhile, in a medium bowl, mix together garlic mayo.
Add all Peri Peri sauce ingredients to a large pan, bring to a low simmer and cook for 3-4 mins, then keep hot whilst you wait for your chicken.
Lightly toast brioche bun, dip crispy chicken breast in peri peri sauce until coated all over, hone build you burger - cheese slice, tomato slice, iceberg lettuce, peri peri chicken breast and spread garlic mayo onto top bun.

Nutritional Info

Per burger:

Cals – 620

Carbs – 51g

Protein – 50g

Fat – 25g


Serves 2

For the chicken breast:

  • 2 medium chicken breast - bashed to 2-3cm thickness.
  • Tbsp of peri peri rub.
  • 1 egg - beaten in a bowl.
  • 50g of cornflakes.
  • Tsp of smoked paprika.
  • Tsp of garlic granules.
  • Tsp of onion granules.
  • 1/2 tsp of salt.
  • 1/2 tsp of black pepper.

For the Peri Peri sauce:

  • 2 tbsp of mascarpone.
  • 4-5 tbsp of Nando’s peri peri sauce.
  • 1/2 tbsp of red wine vinegar.
  • A squeeze of lemon juice.
  • 1/2 tsp of smoked paprika.
  • 1/2 tbsp of peri peri rub.
  • Tsp of oregano.
  • 50ml of boiling water.

For the Garlic Mayo:

  • 2 tbsp of light mayonnaise.
  • 1/2 a clove of garlic - crushed.

For the burger:

  • 2 brioche buns.
  • 2 cheese slices.
  • Iceberg lettuce - thinly sliced.
  • 2 tomato slices.

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