Introduction
Peri Peri sauce and burgers combine a delightful mix of flavors that take your taste buds on an exciting journey. This spicy sauce, originally from Africa, adds a fiery kick to chicken burgers, making it a perfect dish for barbecue nights or casual gatherings. The beauty of this recipe lies not just in the heat, but in the balance of sour, sweet, and savory notes that enhance the overall flavor profile.
Detailed Ingredients with measures
Peri Peri Sauce/Marinade
– 1 – 3 birds eye red chilies (1 is very mild, 3 is mildly spicy)
– 1 medium red capsicum / bell pepper, roughly cut into 1.5cm / 1/2″ pieces
– 5 garlic cloves, peeled, whole
– 3 tbsp vegetable or canola oil, or other plain flavored oil
– 4 tbsp malt vinegar
– 2 tbsp smoked paprika (substitute regular / sweet paprika)
– 1 tbsp dried oregano
– 2 tsp onion powder (substitute garlic powder)
– 1 1/2 tsp white sugar
– 1 1/2 tsp cooking salt / kosher salt
– 3 drops red food coloring (optional)
Perinaise
– 3 tbsp Peri Peri Sauce (above)
– 1/2 cup whole egg mayonnaise (or other mayonnaise)
– 1/4 cup sour cream (or yogurt)
Burgers
– 2 tbsp olive oil
– 4 chicken breasts or chicken thigh fillets, skinless boneless (each large enough for a burger)
– 4 soft rolls, split and lightly toasted (if desired)
– 2 tomatoes, sliced
– Lettuce of choice
Prep Time
Preparation of the ingredients and marinating the chicken takes approximately 3 hours, although you can marinate for as long as 24 hours for deeper flavor.
Cook Time, Total Time, Yield
Cook time for the chicken is around 6-8 minutes depending on the cut used. The total time for preparation and cooking is approximately 3 hours and 10 minutes, serving 4 burgers.
In sum, this flavorful recipe for Peri Peri burgers will elevate your meal, bringing unique tastes and a delightful kick that will be a hit with anyone who loves a bit of spice in their food. Enjoy this vibrant dish that promises satisfaction both in how it’s made and how it tastes!
Detailed Directions and Instructions
Prepare Chicken Breast
If using chicken breast, pound it to an even thickness of 1 cm (0.4 inches). Cover the chicken with plastic wrap or place it in a freezer bag, then use a meat mallet or rolling pin to pound. Trim each piece so that it is slightly larger than the burger buns to account for about 20% shrinkage during cooking.
Make Peri Peri Sauce
In a jug, add all the Peri Peri sauce ingredients: the birds eye chilies, red capsicum, garlic cloves, vegetable oil, malt vinegar, smoked paprika, dried oregano, onion powder, sugar, salt, and optional food coloring. Use a stick blender or any blending appliance, such as a food processor or blender, to blitz the ingredients until smooth.
Marinade Chicken
Pour 1/2 cup of the prepared Peri Peri sauce into a bowl or ziplock bag. Add the chicken pieces and turn to coat thoroughly. Allow the chicken to marinate in the refrigerator for a minimum of 3 hours and up to 24 hours for best flavor.
Prepare Perinaise
In a separate bowl, combine the Peri Peri sauce and mayonnaise along with the sour cream. Mix well and set aside.
Cook Chicken
Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat. Alternatively, brush a BBQ grill with oil and heat. Cook the chicken breasts for 3 minutes on each side, or thighs for 4 minutes on each side (cook in batches if necessary). If the chicken starts to char too much, lower the heat.
Rest Chicken
Once the chicken is cooked, transfer it onto a plate. Loosely cover with foil and allow it to rest for 5 minutes. Meanwhile, toast the burger rolls if desired.
Assemble Burgers
Take a toasted roll and spread the base with a layer of Perinaise. Add a layer of lettuce, followed by tomato slices, and then place the cooked chicken on top. Finish by adding more Perinaise and, if desired, additional Peri Peri sauce.
Notes
Spiciness
The number of birds eye chilies used dictates the spice level. One chili is very mild, while three provides mild spice. For a spicier kick, use up to five chilies. You can start with fewer chilies, adjust according to taste, and blitz again.
Substitution for Malt Vinegar
If you do not have malt vinegar, you can substitute it with red wine vinegar or apple cider vinegar, which will provide a similar flavor profile.
Red Food Coloring
Adding red food coloring to the sauce is optional and is mainly for achieving the classic Peri Peri red color.
Leftovers
Cooked chicken can be stored in the fridge for 3 to 4 days. Peri Peri sauce also keeps for 3 to 4 days, or can be frozen for up to 3 months. The Perinaise can be kept for at least a week.
Cook techniques
Preparing Chicken Breasts
Pound the chicken breasts to an even thickness of 1 cm (0.4 inches). This ensures they cook evenly. Use go-between or freezer bags to avoid splatter, and a meat mallet or rolling pin for pounding.
Making Peri Peri Sauce
Combine all Peri Peri sauce ingredients in a jug or food processor. Use a stick blender or similar appliance to blend until smooth.
Marinating Chicken
Pour 1/2 cup of the prepared Peri Peri sauce into a bowl or ziplock bag and add the chicken. Turn to coat evenly and marinate in the refrigerator for at least 3 hours, or up to 24 hours for maximum flavor.
Preparing Perinaise
Mix 3 tablespoons of Peri Peri sauce with 1/2 cup of mayonnaise and 1/4 cup of sour cream (or yogurt) until well combined. Set aside for later use.
Cooking Chicken
Heat 1 tablespoon of olive oil in a frying pan over medium to medium-high heat. Cook chicken breasts for about 3 minutes on each side and thighs for approximately 4 minutes or until fully cooked. Adjust heat to avoid excessive charring while cooking.
Resting Chicken
Once cooked, remove the chicken from heat and place on a plate. Cover loosely with foil and let rest for 5 minutes to retain moisture.
Assembling Burgers
Spread Perinaise on the base of a toasted roll. Layer with lettuce, sliced tomatoes, the cooked chicken, and more Perinaise. Optionally add extra Peri Peri sauce for additional flavor.
FAQ
Can I adjust the spiciness of the Peri Peri sauce?
Yes, you can adjust the number of Birds Eye chilies to your desired spice level. Start with one for a mild sauce and increase to five for more heat.
What can I substitute for malt vinegar?
You can substitute malt vinegar with red wine vinegar or apple cider vinegar for similar flavor profiles.
How long will leftovers last?
Cooked chicken will keep in the fridge for 3 to 4 days, while the Peri Peri sauce can also be stored for the same duration. Perinaise will stay good for at least a week in the refrigerator.
Can I freeze the Peri Peri sauce?
Yes, you can freeze the Peri Peri sauce for up to 3 months for later use.
Conclusion
The Peri Peri Sauce provides a vibrant and spicy flavor that makes these burgers deliciously distinctive. By marinating the chicken in the sauce, you elevate the burger experience with bold flavors that are sure to please. The added Perinaise contributes creaminess that balances the heat, making it a memorable meal for any occasion.
Grilled Veggie Sandwich
Use leftover Peri Peri sauce to marinate grilled vegetables such as bell peppers, zucchini, and onions. Layer them on toasted bread with Perinaise for a delicious vegetarian option.
Spicy Chicken Tacos
Shred leftover marinated chicken and serve in taco shells with fresh toppings like avocado, cilantro, and lime. Drizzle with extra Peri Peri sauce for added spice.
Peri Peri Chicken Salad
Combine diced, cooked chicken with mixed greens, cherry tomatoes, cucumber, and a drizzle of Perinaise for a refreshing salad with a kick.
Stuffed Peppers
Mix cooked rice with leftover Peri Peri sauce and shredded chicken. Stuff the mixture into halved bell peppers and bake until the peppers are tender.
Peri Peri Pasta
Toss cooked pasta with leftover Peri Peri sauce, sautéed shrimp or chicken, and spinach for a spicy pasta dish.
Spicy Egg Scramble
Use the Peri Peri sauce in scrambled eggs for a spicy breakfast twist. Top with Perinaise for extra flavor.
