1/1 Photo of Bondi-Type Chicken Burger
In my search for Australian/New Zealand recipes for ZWT, I came across this recipe for the Bondi Chicken Burger. This is a copy cat recipe of the burger made famous at Oporto, an Australian and New Zealand restaurant of Portuguese influenced foods. Time does not include marinating.
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Units: US | Metric
- 2 -3 boneless skinless chicken breasts
- 2 dried habanero peppers, chopped and seeds removed
- 2 lemons, juice of
- 2 teaspoons crushed ginger
- 6 tablespoons vegetable oil
- 2 teaspoons paprika
- 4 garlic cloves, crushed
- 1/2 teaspoon sugar
- 1 teaspoon dried chili pepper flakes
- 6 slices provolone cheese
- romaine lettuce
- hamburger bun
- 1 cup flour
- 1 teaspoon sea salt
- 1Pound chicken breasts to desired thickness, cut in half if desired for size.
- 2Combine the habanero, lemon juice, ginger, vegetable oil, paprika, garlic, sugar, and chili flakes in a metal mixing bowl. Stir quickly to help combine the lemon juice and vegetable oil.
- 3Pour half the sauce into a separate bowl and set aside.
- 4Marinate the chicken breasts in one bowl of sauce in the refrigerator for 1 hour. Be sure the bowl is covered.
- 5Mix the flour and salt in a bowl. Take out the chicken breasts, allowing any excess to drip before dredging the chicken breasts in the flour mixture.
- 6Heat a medium non-stick pan with some vegetable oil or canola oil. Pan-fry each side until done.
- 7Spread mayonnaise on the hamburger buns. Place lettuce on the bottom part of the bun, place chicken on the lettuce, top with Provolone cheese and spoon some of the reserved chili sauce.
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Nutritional Facts for Bondi-Type Chicken Burger
Serving Size: 1 (208 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1069.0
- Calories from Fat 592
- Total Fat 65.8 g
- Saturated Fat 20.2 g
- Cholesterol 126.4 mg
- Sodium 1983.7 mg
- Total Carbohydrate 63.2 g
- Dietary Fiber 3.7 g
- Sugars 5.6 g
- Protein 57.1 g