Open-style Peri-Peri Chicken Burger


5 Mins Prep + 10 Mins Cooking

open-style peri-peri chicken burger


200g Skinless Chicken Breast

6 teaspoons Portuguese Style Peri-Peri Sauce

2x50g Slices Wholegrain Sourdough Bread

1 Tomato, sliced

4 Baby Cos Leaves, sliced


1 Small Avocado, chopped

1/4 Red Onion, finely chopped

1 Small Capsicum, thinly sliced


  1. Combine chicken and 5 tsp peri-peri sauce in shallow dish. Turn chicken to coat. Set aside for 5 mins to marinate.
  2. Preheat a chargrill plate on medium-high. Spray both sides of bread and chicken with cooking spray. Add bread to chargrill and cook for 1-2 minutes on each side or until slightly charred. Transfer to serving plates.
  3. Add chicken to chargrill and cook for 2 minutes on each side or until cooked through. Transfer to a plate to rest for 2 mins. Slice diagonally.
  4. Top bread with tomato, cos lettuce and chicken. Combine yoghurt and remaining peri-peri sauce in a small bowl. Spoon over chicken and then add the avocado salsa. Serve.
LunchMitch Hills