Prep 10 mins
Cook 15 mins
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.
- 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
- Pound chicken breasts to desired thickness, cut in half if desired for size.
- Combine 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.
- Pour half the sauce into a separate bowl and set aside.
- Marinate the chicken breasts in one bowl of sauce in the refrigerator for 1 hour. Be sure the bowl is covered.
- Mix 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.
- Heat a medium non-stick pan with some vegetable oil or canola oil. Pan-fry each side until done.
- Spread 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.
I've never tried the restaurant version but this one turned out great for me. I substituted some jalapeÃ±o for the habanero because that's what I had on hand. Will be making this one again, maybe next time I'll skip the flour and try them on the BBQ.
great copy cat
Yummy! Pretty close to the real thing. Have made this twice but the second time subbed jarlsberg cheese with great results.