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Mini Peri Peri Burgers

These mini burgers are a perfect kid-sized snack for the Summer. No Nandos needed!

Method:

  1. De-seed the red chillies. Add to a large bowl with the rest of the marinade ingredients.
  2. Using a hand blender, whizz together the marinade ingredients until smooth.
  3. Butterfly the chicken breasts and cover with cling film. Pound the chicken until around ½ cm thick.
  4. Cut the chicken into burger-sized pieces. Add to the large bowl and cover with the marinade thoroughly. Cover and marinade the chicken overnight in the fridge.
  5. Take the chicken out of the fridge 1 hour before grilling.
  6. Grill the chicken burgers for 3 minutes on each side in the oven or in a griddle pan. Brush with the remaining marinade whilst cooking.
  7. Assemble the burgers on a toasted bun, with mayonnaise, lettuce and sliced tomato.

 

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Cheng Peng
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Mini Peri Peri Burgers

These mini burgers are a perfect kid-sized snack for the Summer. No Nandos needed!

COOK 10 MINS
4 SERVINGS

Ingredients

  • For the Marinade:
  • Red Chillies – 2 
  • Tomato Paste – 1 tbsp 
  • White Onion – ¼
  • Garlic – 2 cloves 
  • Flat Leaf Parsley – 10g 
  • Lemon Juice – 2 tbsp
  • White Wine Vinegar – 1 tbsp 
  • Smoked Paprika – 1 tsp 
  • Dried Oregano – 1 tsp 
  • Chilli Flakes – 1 tsp 
  • Sugar – ½ tsp 
  • Sea Salt – 1 tsp 
  • Vegetable Oil – 1 tbsp
  •  
  • Burger Ingredients: 
  • Chicken Breasts – 2 
  • Mini Burger Buns
  • Lettuce
  • Salad Tomato
  • Mayonnaise