"Nandos" Inspired Peri Peri Chicken Burger

This peri peri chicken burger delivers a bold, flame-grilled character inspired by classic Portuguese-style flavours, combining juicy, spice-marinated chicken with a rich layer of sautéed chicken livers for added depth and savoury intensity.

Ingredients (serves 2):

Chicken & Marinade

• 2 chicken breasts (butterflied or flattened)
• 3 tbsp peri peri sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Juice of ½ lemon
• Salt and black pepper
  

Chicken Liver Layer

• 150 g chicken livers (trimmed)
• 1 tbsp butter
• 1 garlic clove (finely chopped)
• ½ tsp chilli flakes
• Salt and pepper
  

Burger Assembly

• 2 burger buns (brioche preferred)
• 2 slices of cheese (Cheddar or Monterey Jack)
• A handful of lettuce (romaine or iceberg)
• 2 tbsp mayonnaise (mix with peri peri sauce)
  

Step 1: Marinate the Chicken

In a bowl, mix the peri-peri sauce, olive oil, paprika, garlic powder, lemon juice, salt, and pepper. Coat the chicken thoroughly and leave to marinate for at least 30 minutes (overnight gives the best flavour).

Step 2: Cook the Chicken

Cook on your Grillstream plates over medium–high heat (around 200-250 degree celcius) for 5–6 minutes on each side, until fully cooked through. In the final minute, place a slice of cheese on each piece and allow it to melt.

Step 3: Cook the Chicken Livers

Heat the butter on your grill plate or circular gastro plate over medium heat. Add the garlic and chilli flakes and cook briefly. Add the chicken livers and cook for 4–5 minutes, turning occasionally. They should remain slightly pink in the centre (avoid overcooking). Season, then roughly chop or mash slightly.

Step 4: Toast the Buns

Lightly toast the buns on your grill plate or circular gastro plate.

Step 5: Assemble the Burger

Start with the bottom bun by spreading peri-peri mayonnaise evenly over it. Place the cheesy peri peri chicken on top. Spoon the chicken liver mixture over it, then add lettuce to support the burger's structure. Finish by closing the burger with the top bun, optionally spreading extra sauce on it for added flavour.